Alka-Seltzer is a medical drug that works as a pain reliever and an antacid. The pain reliever used is aspirin and the antacid used is baking soda. When sodium bicarbonate dissolves in water it splits apart into sodium and bicarbonate ions. The bicarbonates reacts with hydrogen ions from citric acid to form carbon dioxide gas and water. This is how the bubbles are made.
To accurately determine this, each trial will have recorded dependent and independent variables, constants and a control. The hypothesis being researched, indicates higher temperatures allow for a rapid rate of dissolution. In this particular case with someone needing Alka Seltzer, they will feel better faster if they use hot water to dissolve the medicine before
Introduction Alka-Seltzer has been on the market since 1931 and has helped to relieve indigestion and upset stomach. The tablets began to fizz and bubble when dropped into water. “The fizziness happens when baking soda (sodium bicarbonate) and citric acid react chemically in water. They yield sodium citrate, water and carbon dioxide gas, which causes bubbles.” Based on this information, we will measure the reaction time of AlKa- Seltzer dissolved in 200 ml of water at 3 different tempertures in the first portion of this experiment.
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.
Many organisms use energy to perform their cellular functions. That energy comes from the energy that is stored in food then converted to adenosine triphosphate or ATP. ATP can be obtained with or without oxygen, aerobic respiration and anaerobic respiration. Aerobic respiration produces carbon dioxide (CO2) as a by-product while anaerobic respiration produces Ethanol (C2H6O) or Lactic acid (C3H6O3). In aerobic respiration the “CO2 produced during cellular respiration can combine with water to produce carbonic acid.”
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
Introduction: Enzymes are biological catalysts that increase the rate of a reaction without being chemically changed. Enzymes are globular proteins that contain an active site. A specific substrate binds to the active site of the enzyme chemically and structurally (4). Enzymes also increase the rate of a reaction by decreasing the activation energy for that reaction which is the minimum energy required for the reaction to take place (3). Multiple factors affect the activity of an enzyme (1).
Catalase and Temperature Introduction Background: Enzymes are catalysts which help reactions inside of organisms such as cells. Many different types of enzymes are used to catalyze different types of reactions. Enzymes are able to catalyze reactions that normally wouldn’t be possible under the specific circumstances in the cell such as the pressure or temperature of the cell. The way an enzyme works is it binds with the active site of a substrate and creates an enzyme substrate complex. The enzyme then breaks apart the bonds in a substrate and then leaves unchanged after the reaction.
Effect of Yeast on Temperature on Hydrogen Peroxide Solution in Water Khalid Al Sabeeh Ms. Dobrin 11-G Chemistry HL Jan 5, 2015 Abstract: Within this lab yeast was added to hydrogen peroxide solution in water. Temperature was the factor to be tested. In all trials, the initial and final, when yeast was added temperatures increased by 10˚C respectfully per trial.
CO2 is one of the byproducts of cellular respiration, the other
It then gets rearranged multiple times (each time being lead by a different enzyme). Upon completion, the original C4 is ready to go through the cycle once again, the two carbons from the C2 acid have been converted to CO2 and have left the cell (as waste), and the energy from
If you remove all of the carbon dioxide from the atmosphere, the temperature decreases. Carbon dioxide is a greenhouse gas. Greenhouse gases trap heat in the atmosphere as they absorb and re-emit infrared radiation. The absorption and reemission of infrared radiation contributes to the production of atmospheric heat. By removing a primary heat source
Then, tests are performed to determine if the products of aerobic and anaerobic respiration are present in the flasks. The citric acid cycle consists of a series of chemical reactions used by all aerobic organisms to release stored energy through the oxidation of acetyl-CoA derived from carbohydrates, fats, and proteins into carbon dioxide and chemical energy in the form of ATP (Biology). The tests detect the presence of carbon dioxide and ethanol. Carbon dioxide should be present irrespective of the type of respiration taking place, but ethanol is present only if fermentation has occurred. Another factor that can indicate whether fermentation occurred or cellular respiration occurred is the amount of glucose utilized during incubation.
Research question What is the effect of temperature Amylase activity? Word count-1453 Background research Enzymes are biological catalysts that speed up a chemical reactions. They do this by decreasing the activation energy(the energy needed to start the reaction) of a chemical reaction. The enzyme present in our saliva is called Amylase. Amylase increases the rate of reaction by decreasing the activation energy needed to hydrolyse the starch molecules.
Ants foraging activity: the type of sugar concentration preference R. J. Matlhabe, 212560085 School of Biological and Conservation Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville 3209, South Africa ABSTRACT Ants normally select food as a group and select the type of food preference depends on the availability, palatability and accessibility of the food. The selection of food must result in the success of individuals. This study investigated if ants showed preferential forage selection when exposed to different sugar concentrated solutions. Three types of sugar concentrated solutions (5%, 15% and 30%) were placed around an ant hive for 60 minutes. The number of ants found in each sugar concentration was recorded