The moles of sodium thiosulphate can be determined using the average titre values and its concentration. When calculating the average titre values‚ the outliers are ignored because they are mainly created by errors and their great difference from the titres achieved in other trials will pose a great impact to the accuracy of the final result. n=v × c Where ‘n’ is the moles of sodium thiosulphate‚ ‘v’ is the average tire values sodium thiosulphate‚ and ‘c’ is its concentration
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Sodium borohydride Reduction of Benzil Introduction: The Purpose of this experiment is for the students to learn how to use sodium borohydride to reduce benzil to its secondary alcohol product via reduction reaction. This two-step reaction reduces aldehydes by hydrides to primary alcohols‚ and ketones to secondary alcohols. In order for the reaction to occur and to better control the stereochemistry and yield of the product‚ the metal hydride nucleophile of the reducing agents such as LiH‚ LiAlH4
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Solubility Curve of Sodium Nitrate Data collection |Temperature (°C) | |Mass of solute in 5ml (g) |Mass of solute in 100ml (g) | |1st set of data |2nd set of data |Average | | | |23.5 |24.0 |23.8 |4.5
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Dental amalgam Question 5. What is the percentage of pure gold in a 12-carat gold bracelet? A. 25% B. 50% C. 75% D. 100% Question 6. Which of the following metals is not naturally found as a pure element? A. Platinum B. Silver C. Gold D. Sodium Question 7. During the process of froth flotation‚ waste material is separated from the ore. This waste material is called A. the overburden B slag C gangue D a mineral Question 8. Moving through the activity series for metals from potassium
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4/4/2013 Food Preservation Methods Food Preservation Using Chemicals SMY04032012 A naturally / synthetically produced substances that is added to food/beverages to prevent spoilage Preservatives: The good‚ bad and ugly! 1 4/4/2013 Sometimes‚ food may spoil because of the changes in the food itself. When food spoils‚ the following may change: • appearance • taste • texture • odour © Food – a fact of life 2007 Food may become unsafe to eat. Micro-organisms need certain
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Sodium was first discovered by Sir Humphrey Davy in 1807. This element is the 11th element found on the periodic table; located in group 1 and period 3. Its chemical symbol is Na and it is classified as a metal. Metals‚ by definition‚ means that they are elements that are luster‚ lose electrons very easily‚ malleable‚ ductile‚ and are great conductors of heat and electricity. Sodium is found in group 1 of the periodic table because the electronegativity of sodium is very low. This allows it to form
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ANALYSIS AND DISCUSSION Toward the start of my examination I was speculation to break down just 1% centralization of Sodium Bicarbonate in water‚ yet because of a few reasons my examination got put off and till then there was change in the temperature outside because of which I needed to build the fixation. The second analysis gave me sure results‚ yet in the first I never felt that the relocation change that would happen will be so less. The room temperature was one of our reliant variables‚ on
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Katie Yang Ms. Molin Advanced English 10C 7 May 2010 The Secret Behind Food That People Eat The number of consumers has now risen to 200‚ 000‚ 000‚ subjected everyday to a bombardment of poisons in their food and drugs while lying at the mercy of “respectable corporations” (Fuller). While the chefs and sou chefs cooked their customers’ orders‚ they thought nothing of it. They served it to their customer and while that customer ate‚ one had an allergic reaction. The customer whose name was Jorma Takala
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Sodium is an electrolyte that controls the fluids in the body’s tissues and cells. It is also responsible for regulating blood pressure and volume‚ helping transmit impulses‚ and regulating the balance of blood and body fluids. I believe it is important to monitor your sodium intake in order to stay in good health. Kidneys are the most common concern when too much sodium is being taken in because it can lead to damage to the heart. When there is an excessive amount‚ the kidneys are unable to
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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