When we increase the temperature of the Hydrochloric acid (HCl) the reaction will be quicker, more gas will be formed in a short amount of time. Because increasing the temperature, the particles move faster the ions have more kinetic energy, causing more collisions. Which will increase the reaction. As the temperature decrease the reaction rate will decrease because the particles have less thermal energy, will travel slower, less collision with other particles as a result of this the reaction rate will be lower. Similarly when the Calcium Carbonate (CaCO3) is broken down into powder the rate of reaction will increase.
Hypothesis: If more yeast is added to the mixture then there will be more carbon dioxide created to make the balloon bigger. Variables: Independent Variable: Yeast Dependant Variable: Carbon Dioxide Controlled Variables: Water and Sugar Materials: - Yeast - Sugar - 125ml Erlenmeyer Flask - 4” balloon (Deflated) - Luke warm water - Masking Tape Method: 1. Measure out 5g yeast, 20g of sugar, ad 120ml of luke warm water (Less than 100 degrees F) 2. Place yeast, sugar and water in a 125ml Erlenmeyer Flask. 3.
Rates of Reaction - Marble Chips and HCl In this experiment, marble chips, or Calcium Carbonate (CaCO3), will be dropped into a flask containing Hydrochloric Acid (HCl). The reaction is: CaCO3(s) + 2HCl(l) --> CaCl2 + H2O(l) + CO2(g) The experiment will determine whether or not stirring quickens the reaction rate, which will be illustrated by the slope of the lines in the data graph. If heat and stirring is added to a reaction, then the gas will be released quicker. This is so because when two compounds interact, or collide, a reaction occurs. If the compounds are made to collide faster, by way of stirring, then theoretically the reaction as a whole will start faster and come to completion faster.
The eudiometer will show the displacement of the water in volume of CO2. Hypothesis: I predict that the greater the concentration of hydrochloric acid, the greater the rate of reaction and so more carbon dioxide will be produced in the same time period than at lower concentrations. I predict this because there will be more collisions between the calcium carbonate and hydrochloric acid. Variable Factors Reasons Control 1.Time duration of experiment 2. Mass of Marble Chips 3.Surface Area of Marble Chips 4..
Moreover, the mass of solution absorbed will increase because the density of the solution increases with increasing concentration. By knowing the volume of a liquid one sheet of paper can absorb, it is possible to figure out the minimum number of tissue papers to take out of the box when cleaning up a spill, which prevents wasting natural
Catalysts operate by decreasing the value of the activation energy for the reaction. [1] The iodide ions lower the activation energy, making it easier for the reactants to convert to the products and vice versa, hence speeding up the reaction. We use an adaptation of the Arrhenius equation ln k’ = -Ea/RT + ln A . where k’ is the rate constant, Ea is the activation energy, R is the universal gas constant and T is temperature. [2] to determine the Activation Energy.
Do the results support the principle of competitive exclusion? Instantly they grew at a potential rate in which by my theory states that the Aurelia is eradicating the other specimen because it is the more advanced cell and can feed on multiple items within its ecosystem. So Aurelia grows faster but they stay at a steady rate when alone or mixed. Paramecium Growth Data----remember to correct for cells/mL Day | P. Aurelia
Anaerobic yeast fermentation of glucose will cause a change in pressure in a tube due to carbon dioxide production. This information provided support to develop a method that was sufficient in testing the rate of carbon dioxide production using different amounts of glucose. We hypothesized that by increasing the amount of glucose the rate of carbon dioxide production would increase due to there being more glucose for the yeast to react with. Methods: A solution of 1.5 ml of glucose solution was mixed with 1.5 ml of yeast suspension and drawn into a 5 ml syringe. Another solution was created, but with 3.0 ml of glucose and 1.5 ml of yeast suspension, also drawn into a 5 ml syringe.
The liquid starts to thicken when the starch is close to boiling point. Heating needs to be continued in order to allow all the starch grains to fully gelatinise. The starch needs sufficient liquid in order for the starch granules to swell up. Once the starchy substances are heated, a gel is then formed. The main factors contributing to gelatinisation is the type of starch, temperature, addition of other ingredients, starch to liquid and the timing of the addition of other ingredients.
It can be expected that once amylase reacts with the starch, maltose will then be broken down and less starch will be visible and more sugar will be apparent thus causing the solution mixed with iodine to become lighter and lighter. Materials and Methods Materials included: · · Rack of test tubes · Three spot plates · Hot plate · Large beaker for water bath · Amylase · Disposable droppers · Marker · Starch solution · Distilled water · IKI(dropper) · Benedict’s solution Method/Procedure 1. Identification of Starch To be able to identify the presence of starch, it was necessary to make a sample test by using IKI in wells on the spot plate. Three wells on the spot plate were filled with one drop of IKI each. In the first well two drops of water was mixed with the IKI to show what a negative