The Effect of pH on the Rate of Osmosis Using a Glucose Solution Melissa Werderitch Biology 157 11/6/06 Introduction In a journal article written by Florian Lang‚ osmosis is essentially explained as the flow of water from one area to another that are separated by a selectively permeable membrane to equalize concentrations of particles in the two locations (Lang‚ 1997). Osmosis is able to maintain osmotic pressure and regulate a cell’s volume. In a hypotonic () or hypertonic () environment
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pH and Chromatography Lab Report Kevin Rivera Biology Mr. Langley 2C 10/7/13 Introduction In this lab‚ of pH and Chromatography‚ in the pH aspect of the lab we are trying to figure out the pH level of certain chemicals by writing down of known solutions to find the type of unkown solution using pH standards. In the Chromatography‚ we are trying to separate the chemicals using water and a piece of paper. Methodology Materials: Safety Goggles pH indicator & pH indicator key
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Paul M. Nannery 4006529 Respiratory Acidosis and Alkalosis Activity 1: Normal Breathing 1. At 20 seconds‚ pH = 7.39 2. At 40 seconds‚ pH = 7.39 3. At 60 seconds‚ pH = 7.39 4. Did the pH level of the blood change at all during normal breathing? If so‚ how? The PH level did not change at all. 5. Was the pH level always within the “normal” range for the human body? The PH Level was always within the normal level 6. Did the PCO2 level change during the course of normal breathing? If
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Why farmers sometimes need to change the pH of soil A healthy‚ productive farm is created from the ground up. The fertility‚ structure and biological activity of your soil are the keys to raising successful crops. Great soil grows great plants with increased vigour and pest tolerance‚ not to mention maximized yields. There’s a lot to know about your soil for sure‚ but the most critical measurement is its pH. What is pH? Represented on a scale of 0 to 14‚ pH is the measurement of the acidity of something—in
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Strength Calcium Antacid Tablet • Goggles • Thymol Blue • Mortar and Pestle • Beakers • pH probe • Clamp • Retort Stand • Pipette-Graduated • Hydrochloric Acid(HCl) • Distilled Water • pH 4 solution Procedure- 1. All the materials were gathered/assembled. 2. The clamp was secured onto the Retort stand‚ 3. The pH probe was then attached to the clamp and secured tightly 4. With the pH 4 solution‚ the pH probe was calibrated properly according to SNC2D0 standards 5. One antacid tablet was
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113L EXP# 7: Buffer Preparation and pH Measurements Revised . AMB 7-2005 Introduction: Even in quite dilute aqueous solutions‚ acetic acid is very slightly ionized (it would approach 99% ionization only as the concentration approaches 0.0 M): HC2H3O2(aq) + H2O(l) Ka = 1.8 x 10-5. H3O+ + C2H3O2- In general‚ if the acid is not extremely weak‚ the pH of a solution of a weak acid is governed by the concentration of the acid and Ka. Under similar conditions‚ the pH of a solution of a weak base is determined
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resists (or buffers) a change in its pH. That is‚ we can add a small amount of an acid or base to a buffer solution and the pH will change very little. How to calculate pH of buffer solution containing both acid and conjugate base? Dissociation constant definition 1.1 can be rearranged into or (note that due to sign change [A-] was moved to nominator). This is so called Henderson-Hasselbalch equation (or buffer equation). It can be used for pH calculation of solution containing
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Such factors include the amount of saccharide used and the type of saccharide‚ both of these factors will be put through a test in order to draw conclusions. The CO2 waste from the fermentation process will be examined‚ by measuring the pH of reaction‚ lower pH means more CO2 production. The first factor being measured is the type of sugar used in the fermentation of yeast. The types of sugar being used in the experiment is glucose‚ sucrose‚ and lactose. Glucose is a monosaccharide and is used
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pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation Cond. Boil‚ Inc. 37 deg.C 37 degrees C 37 degrees C 37 degrees C for 60 minutes IKI Test + - - + Benedict’s Test - ++ - - Chart 1 – Salivary Amylase Digestion of Starch (continued) Tube # 5 6 7 Additives DI Water‚ Maltose Amylase‚ Starch Amylase‚ Starch pH 7.0 buffer pH 2.0 buffer pH 9.0 buffer
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The pH of various mixtures and find the dissociation constant of acetic acid Chemistry (HL) Research Question: To determine the pH of various mixtures of sodium acetate and acetic acid in an aqueous solution and hence to find the dissociation constant of the acetic acid. Background: The mixture of sodium acetate and acetic acid in aqueous solution is a buffer solution. Buffer solutions are the solutions which resist a sudden change in the pH due to addition of small amounts of strong acid or base
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