The R tube will then be put in a large beaker. Another large test tube, boiling tube will be needed, along with a Pasteur pipet. A regular sized test tube will be labeled “C” for “colored solution,” and the new boiling tube will be labeled “P” for “product”. One boiling chip will then be placed into the P tube. 5mL of acidified water will be measured, using a graduated cylinder, and will be transferred to the R tube, and will be immediately vigrously mixed with the reactants.
After that, dissolve the sample in 2 mL of deionized water and shake the test tube for 1 to 1 ½ minutes to dissolve the solid. Place another dry test tube in a 50mL beaker and weigh it. Find a bottle of barium iodide and record the name and molar mass. Then, weight out either anhydrous barium iodide or barium iodide dehydrate into this test tube and dissolve is it in 2 mL of deionized water. Pour the contents of one of the test tubes into the other and a reaction should occur and you should see a white precipitate of barium sulfate form.
Put aspirin powder in a beaker and pipette exactly 30 cm3 of a 1 M NaOH solution onto the powder. Stir the beaker in order to dissolve aspirin completely. 3. Add 3 drops of phenolphthalein to the beaker with aspirin powder and NaOH solution. NaOH solution would be in excess and thus prepare 1 M of HNO3 solution in burette, which will be used in back-titration.
The carbonate anion test mixes 1 mL of test solution and drops of 6M HCl. The formation of bubbles shows the presence of carbonate (CO32-). The acetate anion test heats 2 mL of the test solution, 1 drop of 18M H2SO4, and 1 mL (100%) ethanol. A fruity smell, using the wafting technique, shows the presence of acetate
A voltmeter was used to measure the electrical resistance of different solutions. * Experiment and Observation: The plastic and glassware used in this experiment was thoroughly washed with hot water and rinsed with distilled water. * * Part I: Preparation of Standard Phosphate Solutions 1. 1.0 ppm standard: 1.00 mL of 10.0 ppm phosphate solution was placed in a 25 mL graduated cylinder and diluted to exactly the 10 mL mark with distilled water then poured into a plastic cup labeled 1. Cylinder was rinsed with distilled water.
Experiment 2 Time | Observations | 5 minutes | Bubbled like sugar | Once salt water was added | Turned soapy white and thick | Equation: METHOD 1) Put 2 cm3 of castor oil into a 250 cm3 beaker and add 10 cm3 of 5mol.dm-3 sodium hydroxide from a measuring cylinder. (Take care when measuring this out and adding it to the beaker to avoid any drips and spills.) 2) Heat the mixture gently over a tripod and gauze, STIRRING CONSTANTLY with a glass rod (otherwise the mixture erupts). Allow to simmer (boil gently) for 5 minutes. Steady the beaker using
Liquids and Solids Purpose: The goal of this experiment is to be able to identify melting/boiling points of substances. We can then use these methods to identify unknown substances because of constants in melting/boiling points. Procedure: 1. Boiling Point a. Begin by adding 1 mL of rubbing alcohol to test tube and attach a thermometer to it.
Add the HCl SLOWLY to the magnesium by running it down the side of the beaker. Adding the acid too quickly will result in the spattering of the acid. Write down any observations of the reaction. 6. After all the acid has been completely added and the reaction has stopped, use a pipette to add a few extra drops of acid into the beaker until the reaction stops.
In part C of the experiment, we were to demonstrate osmosis between distilled water and each of the solutions in the dialysis tubes (water, 0.2 M, 0.6 M, 0.8 M, and 1.0 M sucrose all represented by unknown colors). We hypothesized that all of the dialysis bags except water will increase in mass. This is because the bags will be hypertonic to the distilled water solution in the beaker, meaning that there are more solutes and less water than the surrounding. In a hypertonic condition, water is rushed into the cell (or the dialysis tube in this case) in order to dilute the concentrated solution in the cell. Water would not change in mass because it is isotonic to its surrounding.
Baking soda is another name for sodium bicarbonate (NaHCO3 for you chemistry buffs out there). When mixed with an aqueous acidic ingredient (e.g., yogurt, buttermilk, citrus juice, chocolate, honey, vinegar, etc.) the resulting chemical reaction produces sodium (Na), water (H2O), and most importantly bubbles of carbon dioxide (CO2) that expand and cause your batter to rise. The tricky thing with baking soda is that production of CO2 happens immediately when mixed with the acid. So if your batter sits around for a while before you get it in the oven or you beat the batter too much, the leavening will be lost and your baked goods will come out looking like hockey pucks.