Reacting Acids and Bases Lab Report Introduction Every liquid‚ except for distilled water‚ has either acidic or basic traits. An acid is sour tasting‚ and gives a sharp stinging pain in a cut or wound‚ and bases taste bitter‚ and feel slippery. A pH scale is used to determine what traits a liquid has; acidic or basic. The scale focuses on OH- (hydroxide ions) and H+ (hydrogen ions). The scale goes from 0 to 14. 7 is distilled water‚ as it is directly in the middle; neither acidic or basic. Acids
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hydroxide (NaOH). In order to do so‚ we prepared NaOH solution‚ prepared a buret‚ and standardized this solution by performing a colorimetric titration of the KHP with the solution until a color change was present. The color change was introduced by an indicator known as phenolphthalein‚ which caused the solution to go from colorless to pink‚ which marked the endpoint of this titration. As a result‚ the concentration of the NaOH solution was found to be 0.124 M with a standard deviation of 0.004 M. In the
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color. A change in the pigments will cause the light to reflect differently and a color change to occur. Testing for pH is an example of a color changing reaction. The pH of the solution will change the pigment on the litmus paper or in the indicator. Acids and bases change the pigments in different ways‚ which causes the indicator to change different colors depending on the pH. A precipitate is formed: A chemical reaction has occurred if two liquids are poured together and a solid (called a
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Murphy Nmezi August 9‚ 2011 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 40 °C (104 °F) 3. Sucrase activity increases with increasing sucrose concentration until a plateau is reached. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose
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In natural water‚ the pH can vary greatly based on the contents of the water. The pH test is important in relation to the the effects of hydraulic fracturing due to the chemical contents of the fracturing fluid. When these chemicals are mixed with any water solution‚ they cause the pH to increase greatly due the acidity of the chemicals. This can have a disastrous impact on the organic matter living the
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Contents PART XV ANALYTICAL CHEMISTRY Chapter 63 Detecting the presence of chemical species Action of heating solid sample strongly 1 Chapter 64 Separation and purification methods Centrifugation Sublimation Partition equilibrium of a solute between two immiscible solvents Two-dimensional thin-layer chromatography 2 2 3 6 Chapter 65 Quantitative methods of analysis Detection of end point in acid-alkali titration 8 Chapter 66 Instrumental analytical methods More
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EFFECTIVENESS OF COMMERCIAL ANTACIDS INTRODUCTION pH is a measure of the acidity or basicity of an aqueous solution. Pure water is said to be neutral‚ with a pH close to 7.0 at 25 °C (77 °F). Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline. An antacid is a substance which neutralizes stomach acidity. Antacids perform a neutralization reaction‚ increasing the pH to reduce acidity in the stomach. When gastric hydrochloric acid reaches
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WWW.TPAPERS.BLOGSPOT.COM MILEAGE INDICATOR ON TWO WHEELERS (A PROJECT DONE ON BAJAJ BOXER) www.tpapers.blogspot.com For more papers www.tpapers.blogspot.com Help your fellow students… Explore more…. Mail your papers to totpapers@gmail.com MILEAGE INDICATOR ON TWO WHEELERS (A PROJECT DONE ON BAJAJ BOXER) ABSTRACT Most of the vehicle drivers seek for economical fuel consumption. Moreover fuel saving is also an important factor in today’s world. In this scenario we thought it would give
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Abstract: Introduction: Materials: * Chemicals: Buffer solution‚ pH 7.0‚ 50 mL Phenolphthalein indicator solution‚ 1.0 %‚ 1 mL Potassium hydrogen phthalate‚ KHC8H4O4‚ 2 g sodium hydroxide solution‚ NaOH‚ 0.1 M‚ 150 mL Unknown weak acid‚ 1.5g Water‚ distilled or deionized * Equipment: Balance Stir bar Beaker‚ 250mL Oven Buret‚ 50 mL pH sensor Desiccator Rising stand and buret clamp Erlenmeyer flask‚ 125mL Wash bottle with distilled water Funnel Weighing dishes‚ 2
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broken down into an intermediate and thereafter harmless substances water and oxygen. The goal of this lab is to measure the reaction rate of this process in different substances such as a liver‚ a vegetable‚ and breast tissue. By using variables such a pH and temperature we are able to how the rate of reaction is altered or improved. If it has improved‚ the optimum has been discovered and the enzyme will create a higher reaction rate. If above the optimal points‚ proteins will denature and the reaction
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