medium lustre‚ malleable‚ ductile‚ opaque HCl – liquid‚ transparent‚ colourless‚ low viscosity‚ odourless Test tube felt warm bubbles 2 Burning splint placed near mouth of test tube Mg ribbon disappearing Liquid is still colourless and clear Bubbles still rising through liquid. “pop” sound when burning splint placed near mouth of test tube 3 Copper (II) sulfate (CuSO4) added to water CuSO4 – solid‚ blue‚ powder‚ odourless‚ opaque Water – liquid‚ colourless‚ transparent‚ low viscosity‚ odourless
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non-diffusing air that was passed over the test tube at the temperature of 50oC.Thetemperature is kept constant and air stream is passed over the top of the tube to ensure that the partial pressure of the vapor is transferred from the surface of the liquid to be air stream bymolecular diffusion. The initial reading and every 2 minutes subsequent reading of the liquidacetone level are determined‚ and the experiment is conducted for 10 minutes. The experiment is repeated by changing temperature to 45oC
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fact that the matter can exist in three phases - - solid‚ liquid and gas. As the temperature of a pure substance is increased‚ it passes through these phases‚ making a transition at a specific temperature from solid to liquid (melting point--mp) and then at a higher temperature from liquid to gas (boiling point--bp). Distillation involves evaporating a liquid into a gas phase‚ then condensing the gas back into a liquid and collecting the liquid in a clean receiver. Substances that have a higher boiling
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C hapter 1 MATTER IN IN OUR SURROUNDINGS As we look at our surroundings‚ we see a large variety of things with different shapes‚ sizes and textures. Everything in this universe is made up of material which scientists have named “matter”. The air we breathe‚ the food we eat‚ stones‚ clouds‚ stars‚ plants and animals‚ even a small drop of water or a particle of sand– each thing is matter. We can also see as we look around that all the things mentioned above occupy space‚ that is
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DETERMINATION OF BOILING POINTS Introduction: The boiling point of a compound is the temperature at which it changes from a liquid to a gas. This is a physical property often used to identify substances or to check the purity of the compound. It is difficult‚ though‚ to find a boiling point. Usually‚ chemists can only obtain a boiling range of a 2 - 3oC accuracy. This is usually sufficient for most uses of the boiling point. Purpose: The purpose of this experiment is to determine the
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cooling at aircraft cabin and also to rremove heat from electrical and electronic equipment. Its work on principle of cooling based on ability of refrigent to absorb heat when changing from liquid to gas. Once it turns to gas all the latent heat of vaporization it is compressed and condensed back into its liquid state. In other way vapour cycle system his also help to reduced the humidity of the air entering the cabin while aircraft on the ground and as the temperature of the air is reduced the moisture
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2008 Background Information Liquids are all around us. Every day we drink and eat items that contain liquids‚ we use liquids to clean ourselves and our belongings and liquids can even be found in the places that we would not expect‚ like televisions. When someone watches liquid over time‚ an interesting thing begins to happen. The liquid will slowly start to disappear. The formal term for the liquid disappearing is evaporation. According to Asminov‚ Liquids are a state of matter that will take
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force in surface tension is cohesion and gravity. Surface Tension is the condition existing at the free surface of a liquid‚ resembling the properties of an elastic skin under tension. The tension is the result of intermolecular forces exerting an unbalanced inward pull on the individual surface molecules; this is reflected in the considerable curvature at those edges where the liquid is in contact with the wall of a vessel. Because of this property‚ certain insects can stand on the surface of water
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volume is density‚ d and is written as (D = m/v). Using the metric system‚ the ratio for solids and liquids is expressed in g/mL or g/cm. Matter expands and contracts according to temperature. For liquids and solids‚ the change in volume is very small‚ but for gases‚ a temperature results in a proportional change in the volume. Therefore‚ gas density is dependent upon temperature; for liquids and solids‚ the small effect on volume is often ignored. PROCEDURE: A. Density of Water
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