Stoichiometry and Limiting Reagents Theodore A. Bieniosek I. Purpose and Theory The purpose of the experiment is to study and apply the processes of stoichiometric calculation on a controlled chemical reaction. We will be adding variable amounts of reactants in a chemical reaction in order to demonstrate the effect of limiting reagents. Based on the volumes of the reactants‚ and their respective molarities‚ we can calculate the theoretical yield of the reaction and compare it to the
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Separation of Amino Acids by Paper Chromatography Chromatography is a common technique for separating chemical substances. The prefix “chroma‚” which suggests “color‚” comes from the fact that some of the earliest applications of chromatography were to separate components of the green pigment‚ chlorophyll. You may have already used this method to separate the colored components in ink. In this experiment you will use chromatography to separate and identify amino acids‚ the building blocks of proteins
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“Use of Biuret Reagent to Test for Proteins In Food” Cindy Zhou Introduction Protein is a series of amino acids that are connected together by peptide bond. The bond is located between the end of previous amino acid‚ which is the carboxyl group‚ and the head of next amino acid‚ which is a amino group. The Biuret reagent is a solution of copper sulfate and potassium hydroxide. When peptide bond are presented‚ the copper (II) will interact with them (MadSci Network: General Biology). It is
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Title:Extraction:Extraction with acid and alkaline Objective: 1. To recover benzoic acid and p-dichlorobenzene from its mixture using acid-alkaline extraction. 2. To determine the percentage recovery and melting point of benzoic acid and p-diclorobenzene. Apparatus:Separatory funnel(250mL)‚Buchner funnel‚beaker. Materials:Benzoic acid‚p-dichlorobenzene‚ether‚10% NaOH‚conc.HCl‚distilled water‚ anhydrous CaCl2. Introduction: Organic compounds in an aqueous mixture can be separated
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Vol. 1 ACETIC ACID 115 ACETIC ACID 1. Introduction Acetic acid [64-19-7]‚ CH3COOH‚ is a corrosive organic acid having a sharp odor‚ burning taste‚ and pernicious blistering properties. It is found in ocean water‚ oilfield brines‚ rain‚ and at trace concentrations in many plant and animal liquids. It is central to all biological energy pathways. Fermentation of fruit and vegetable juices yields 2–12% acetic acid solutions‚ usually called vinegar (qv). Any sugar-containing sap or juice can
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used (ml) | 30.6 | 30.2 | 30.0 | | | | | Acid to Base Ratio | 0.87 | 0.86 | 0.86 | Average acid/base ratio | 0.86 | | | | | Base to Acid Ratio | 1.14 | 1.16 | 1.17 | Average base/acid Ratio | 1.16 | Name: Jared Philip Condez Date Performed: June 28‚ July 2 & 5‚ 2013 Partner: Shiela Mae Molina Date Submitted: July 12‚ 2013 Experiment 3 ACID – BASE TITRATION I. Objectives * Determine the purity of Potassium Acid Phthalate * To titrate effectively
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Formic acid is known to be the simplest carboxylic acid‚ and it is an important factor in chemical synthesis and occurs naturally. The chemical formula for Formic Acid is CH202‚ and is mostly found in the venom of bee and ant stings. Formic acid is clear and colorless with a pungent odor. Formic acid is used in many ways; Formic acid is used to preserve livestock. It is also sprayed on animal food and fresh hay to reduce the decay rate. It can also be used as a pesticide to protect bee
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Amino Acids Glycine is the smallest of the amino acids. It is ambivalent‚ meaning that it can be inside or outside of the protein molecule. In aqueous solution at or near neutral pH‚ glycine will exist predominantly as the zwitterion. Alanine is a hydrophobic molecule. It is ambivalent‚ meaning that it can be inside or outside of the protein molecule. The α carbon of alanine is optically active; in proteins‚ only the L-isomer is found. Serine differs from alanine in that one of the methylenic
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effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications. Introduction Materials and Methods An amount of water‚ sugar and glucose syrup of 30g‚ 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1.20g was added immediately afterwards
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Chemistry Research Paper What is an anti acid? According to Cindy Quarters (2010)‚ “Antacids are medicines that are taken orally to help relieve sour stomach‚ heartburn‚ or acid indigestion”. This medicine is available without prescription but it is needed to take the correct dose. The different types of anti acids include calcium carbonate‚ sodium bicarbonate‚ magnesium hydroxide‚ aluminum hydroxide‚ and dihydroxyaluminum sodium carbonate. The cost of the anti acid will depend on how effective it is‚
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