Abstract: The purpose of this experiment was to identify given Unknown White Compound by conducting various test and learning how to use lab techniques. Tests that are used during this experiment were a flame test, ion test, pH test, and conductivity test. The results drawn from these tests confirmed the identity of the Unknown White Compound to be sodium acetate (NaC2H3O2) because there were no presence of ions and sodium has a strong persistent orange color. The compound then will be synthesized with the compounds Na2CO3 and HC2H3O2 to find percent yield.
Pop Rocks and soda have a very interesting chemical reaction with each other. Soda is a very pressurized drink that has carbon dioxide in it. Carbon dioxide is a pressurized chemical. When it is shaken, it fizzes, and causes pressure, and overflows releasing the carbon dioxide. It is similar to the Pop Rocks.
The final product is then used as a sugar substituted for many sodas and
Baking soda and citric acid mixed when dropped in the water, which causes a chemical reaction to happen. There are multiple components that make an alka-seltzer dissolve.
The organism fermented the sugar producing an acid which caused the phenol red pH indicator in the broth to become yellow. Phenol red is red in basic conditions and yellow in acidic conditions. Under oxygen limiting conditions, some organisms utilize sulfur compounds as terminal election acceptors (lab manual). The byproduct of this reaction is hydrogen sulfide. The medium contains iron salt which binds with hydrogen sulfide to produce a black color.
B-galactosidase breaks down the disaccharide lactose into simple sugars glucose and galactose. However, glucose is a colorless compound hence it has to be substituted with a compound that is detectable by a visible color change. Hence,
The results do not support the hypothesis that a higher surface area to volume ratio would result in sulphuric acid being diffused into the agar cubes in the shortest amount of time. This is evident in the results as the exact opposite to what was predicted occurred. Instead of the smallest cube with the largest surface area to volume ratio of 1cm3 having the quickest diffusion rate, it conversely took the longest at 0.092 cm3 per second, whilst the 2cm3 cube with 0.0384 cm3 per second took the least amount of time. This directly refutes the hypothesis. There was also no consistent trend evident in the results.
Once hydrogen and the baking soda ions bump into each other, they form carbonic acid (H2CO3). Carbonic acid decays to form carbon dioxide and water. The formation of the carbon dioxide causes the fizzing action seen in the experiment. It is shown in the equation: H+ (aq) + HCO3 - (aq)
H2CO3 The popping sound we hear when we open the can of fizzy drink, the bubbles and sparkle we see in the soft drink, and the feeling of bubble popping on your tongue, all of these are due to carbon dioxide escaping from solution. One of the reasons people love to drink
I predict that the more baking powder added to the vinegar, the more reaction will take place causing for more gas to be produced per 10 seconds. There will be a gradual decrease in difference between volume in gas per 10 seconds over the duration of time. I predict that the more baking powder is added, the more gas will be produced because there is more vinegar to react with baking powder The chemical name for baking powder is sodium bicarbonate (NaHCO3) and vinegar is acetic acid
Sugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released by the breaking down of glucose. This can be used by plant cells in the process of photosynthesis to form new carbohydrates. Yeast is a single-celled fungus that can break down sugars (glucose) to help produce carbon dioxide. Research Question
Title: THE BALLOON INFLATION REACTION Introduction: Chemistry is one thing that makes us understand and gives us reasons of why certain reactions gives certain results. In this experiment we will be illustrating the reaction between baking powder and vinegar and see what happens to the balloon that is attached to it. Hypothetically the reaction of the vinegar and baking powder will produce carbon dioxide which will inflate the balloon. If the more vinegar may happen that when more vinegar is added to the baking powder it may produce more carbon dioxide thus the balloons diameter increases.
It is secreted by the oxyntic cells in the gut which are found within the oxyntic glands of the stomach lining. The substance is colourless yet remarkably corrosive, and is therefore able to be the primary digester of food in an individual4. The liquid’s pH level is a highly dangerous, yielding 1, though it may vary slightly due to its molarity (# of molesliters of solution), but nevertheless is deemed a strong acid. When the two are combined, CO2 is released, and so the their rate of reaction may be measured by the pressure of the resulting gas5.
1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).
This experiment is to investigate the relationship between solute concentration and the movement of water through semipermeable membrane by the process of osmosis. The purpose of this The Visking tubing apparatus establishes the osmosis procedure. The Visking tubing is a semipermeable membrane filled up with concentrated sucrose solution. The surface of the semipermeable membrane symbolizes the visking tubes and the mixture demonstrates the cytoplasm. If the Visking tube is absorbed in water, after a period of time, it will be have water inside water, this is because the water molecules can pass through the tubing, while the larger sugar molecules cannot diffuse out from the tubing because the size of sugar molecules do not allow it to go through the tubing.
