Part 2: Calibrating a Dropper 1. The number of drops in 1 mL water (drops used to move from the 1.00 mL to 2.00 mL mark): Trial 1: 23 drops Trial 2: 22 drops 2. The number of drops on average per one milliliter: 22.5 Part 3: Calculating the Number of Molecules 1. The diameter of the circle formed (cm): 1 cm Calculations 1. Calculate the surface area of the circle formed (πd2/4): Surface area = .785 cm2 2.
Laboratory Techniques and Measurements – Lab Report Assistant Exercise 1: Length, Temperature, and Mass Data Table 1. Length Measurements Object Length (cm) Length (mm) Length (m) CD or DVD 12 120 .12 Key 3.9 39 .039 Spoon 157. 157 .157 Fork 18 180 .18 Data Table 2. Temperature Measurements Water Temperature (°C) Temperature (°F) Temperature (K) Hot from tap 50 122 323.15 Boiling 100 212 373.15 Boiling for 5 minutes 123 253 396.15 Cold from tap 20 66 293.15 Ice water – 1 minute 12 46 283.15 Ice water – 5 minutes 4 39 278.15 Data Table 3. Mass Measurements Object Estimated Mass (g) Actual Mass (g) Actual mass (kg) Pen or pencil 4 4.7 .0045 3 Pennies 3 7.5 .0075 1 Quarter 5 6.3 (1964 silver) .0063 2 Quarters, 3 Dimes 13 19.2 .0192
Using a measuring cylinder, add 50cm3 of 1.0mol dm-3 sulphuric(VI) acid to the thyme extract in the conical flask. 8. Titrate the solution in the conical flask with the potassium manganate(VII) solution until a pale pink colour persists for 10 seconds. 9. Repeat the titration until there are two titres within 0.1cm3 of each other.
Laboratory Techniques and Measurements Peter Jeschofnig, Ph.D. Version 42-0165-00-01 Lab RepoRt assistant Data Table 1: Length measurements. | Object | Length (cm) | Length (mm) | Length (m) | CD or DVD | 12 | 120 | O.12 | Key | 5.3 | 53 | 0.053 | Spoon | 17.3 | 53 | 0.173 | Fork | 18.7 | 187 | 0.187 | Data Table 2: Temperature measurements. | Water | Temperature (°C) | Temperature (°F) | Temperature (K) | Hot from tap | 43 | 109.4 | 316 | Boiling | 100 | 212 | 373 | Boiling for 5 minutes | 103 | 217.4 | 376 | Cold from tap | 19 | 66.2 | 292 | Ice water – 1 minute | 12 | 53.6 | 285 | Ice water – 5 minutes | 6 | 42.8 | 279 | Data Table 3: Mass measurements | Object | Estimated Mass (g) | Actual Mass (g) | Actual mass (kg) | Pen or pencil | 10 | 11.1 | 0.0111 | 3 Pennies | 5 | 7.6 | 0.0076 | 1 Quarter | 4 | 5.6 | 0.0056 | 2 Quarters, 3 Dimes | 16 | 18.6 | 0.0186 | 4 Dimes, 5 Pennies | 18 | 19.7 | 0.0197 | 3 Quarters, 1 Dime, 5 Pennies | 30 | 31.7 | 0.0317 | Key | 5 | 8.1 | 0.0081 | Key, 1 Quarter, 4 Pennies | 18 | 23.9 | 0.0239 | Data Table 4: Liquid measurements. | | | Mass A | Mass B | Mass B - A | | | Liquid | Volume(mL) | GraduatedCylinder (g) | GraduatedCylinderwith liquid (g) | Liquid (g) | Densityg/mL | %Error | Water | 5 | 15.8 | 20.8 | 5 | 1 | 0 | Isopropyl alcohol | 5 | 15.8 | 19.5 | 3.9 | 0.78 | 0.76 | .76 Data Table 5: Magnet – Measurement Method.
The density of concentration was measured using volume and mass and also using different concentrations of liquids. Data Tables: | | | | | | | Data Table 1: Length Measurements | | | | Object | Length (cm) | Length (mm) | Length (m) | | | CD | 12 | 120 | 0.120 | | | Key | 5.3 | 53 | 0.053 | | | Spoon | 16.9 | 169 | 0.169 | | | Fork | 17.7 | 177 | 0.177 | | | | | | | | | | | | | | | Data Table 2: Temperature Measurements | | | Water | Temp (C) | Temp (F) | Temp (K) | | | Hot From Tap | 39 | 102.2 | 375.35 | | | Boiling | 100 | 212 | 485.15 | | | Boiling for 5 min | 100 | 212 | 485.15 | | | Cold from Tap | 26 | 78.8 | 351.95 | | | Ice water-1 min | 6 | 42.8 | 315.95 | | | Ice Water - 5 min | 0 | 32 | 305.15 | | | | | | | | | | | | | | | Data Table 3: Mass Measurements | | | | | | Object | Estimated Mass (g) | Actual Mass (g) |
What is the molar mass of the antibiotic? Show your work. Data Table 2. Temperature Readings for Freezing Point Time (seconds) |Temp (°C) of control (tap water) |Temp (°C) of solution + 0.5 tsp (~2.5 mL) salt |Temp (°C) of solution + 1.0 tsp (~5 mL) salt | 30 |5|5|2| 60 |5|6|2| 90 |5|4|2| 120 |5|3|2| 150 |5|3|2| 180 |5|3|2| 210 |5|3|2| 240 |5|3|2| 270 |5|3|2| 300 |5|3|2| 330 |5|3|2| 360 |5|3|2| 390|5|3|2| 420 |5|3|2| 450 |5|2|2| 480 |5|3|2| 510 |4|3|2| 540 |4|3|2| 570 |4|3|2| 600 |4|3|2| www.HOLscience.com Colligative Properties and Osmotic Pressure Questions | A. Describe the three freezing points.
| 4.0 | 39.2 | 277.15 | Ice Water – 5 min. | .5 | 32.9 | 273.65 | Object | Estimated Mass (g) | Actual Mass (g) | Actual Mass (kg) | Pen | 7 | 8.6 | .0086 | 3 Pennies | 10 | 7.5 | .0075 | 1 Quarter | 8 | 5.8 | .0058 | 2 Quarters, 3 Dimes | 25 | 18.1 | .0181 | 4 Dimes, 5 Pennies | 30 | 22.2 | .0222 | 3 Quarters, 1 Dime, 5 Pennies | 30 | 32.5 | .0325 | Key | 30 | 16.1 | .0161 | Key, 1 Quarter, 4 Pennies | 50 | 32.4 | .0324 | | | Mass A | Mass B | Mass B-A | | | Liquid | Volume (mL) | Graduated Cylinder | Graduated Cylinder w/ liquid (g) | Liquid (g) | Density g/mL | % error | Water | 5 | 17.0 | 22.0 | 5.0 | 1 | 0 | Isopropyl Alcohol | 5 | 17.0 | 21.25 | 4.25 | .85 | 8% | Object: | Mass (g) | Length (cm) | Width (cm) | Height (cm) | Volume (cm3) | Density (g/cm3) | Magnet | 4.3 | 2.5 | .6 | .6 | .9 | 3.87 | Object | Mass (g) | Initial volume of graduated cylinder (mL) | Final volume of graduated cylinder (mL) | Object Volume (mL) | Density (g/mL) | Magnet | 4.3 | 7 | 7.5 | .5 | 8.6 | Metal Bolt | 8.0 | 6.5 | 7.5 | 1.0 | 8.0 | Object | Mass (g) | Mass of Displaced Water (g) | Volume of Displaced Water (mL) | Density (g/mL) | Metal Bolt | 8.0
Laboratory Techniques and Measurements – Lab Report Assistant Exercise 1: Length, Temperature, and Mass Data Table 1. Length Measurements Object Length (cm) Length (mm) Length (m) CD or DVD 11.7 116.8 0.1 Key 6.1 61.0 0.1 Spoon 14.5 144.8 0.1 Fork 17.0 170.2 0.2 Data Table 2. Temperature Measurements Water Temperature (°C) Temperature (°F) Temperature (K) Hot from tap 65.1 149.2 338.3 Boiling 97.5 207.5 370.7 Boiling for 5 minutes 100.0 212.0 373.2 Cold from tap 23.0 73.4 296.2 Ice water – 1 minute 7.8 46.0 281.0 Ice water – 5 minutes 4.0 39.2 277.2 Data Table 3. Mass Measurements Object Estimated Mass (g) Actual Mass (g) Actual mass (kg) Pen or pencil 7.5 10.7 0.01 3 Pennies 8.0 7.4 0.007 1 Quarter 3.0 5.6 0.006 2 Quarters, 3 Dimes 15.7 18.2 0.02 4 Dimes, 5 Pennies 20.9 21.5 0.02 3 Quarters, 1 Dime, 5 Pennies 29.4 31.7 0.03 Key 8.6 10.0 0.01 Key, 1 Quarter, 4 Pennies 25.0 25.7 0.03 Questions: A) Water boils at 100°C at sea level. If the water in this experiment did not boil at 100°C, what could be the reason?
Rate of reaction IA Temperature vs. Rate of Reaction Experiment to investigate the effect that temperature has on the rate of reaction. Objective: In this experiment Iodine and Starch solution will be mixed together at various temperatures in order to determine the effect that temperature will have on the rate that the reaction will occur at. Materials: * Starch Solution x 1 * Iodine Solution x 1 * Thermometer x 1 * Ice placed in beaker x1 * Beakers (250cm3) x 3 * Large beaker x 1 * Stopwatch x 1 * Bunsen Burner x 1 * Test-tubes x 6 * Empty Beaker x 1 * Matches x 1 * Notebook x 1 * Pencil x 1 Safety and environmental care: * Avoid direct contact with any hot objects, ensure that clothing does not come into contact with flame. * Safety glasses are to be worn at all times whilst the experiment is in motion. * Gloves are to be worn whilst the experiment is in motion.
Ingredients • 3 cups frozen blackberries • 1 tablespoon fresh mint • 2 tea bags • 4 cups Boiling water • 2.5 cups cold water • 11/4 cup sugar • A pinch of baking soda • Crushed ice Instructions • Take a large container and add sugar and blackberries. Squash them and add baking soda and mint. • Add the tea bags to the boiling water and discard them after 5 minutes. • Pour the hot tea over the blackberry mixture and strain the concoction after an hour. Add the cold water and