Esterfication Abstract: Through the process of esterification, carboxylic acid was reacted with an alcohol in order to produce an ester and water as the products. An acid called benzoic acid was reacted with an alcohol identified as ethanol. Through the use of heat and a catalyst, which in this case was sulphuric acid, an ester in the form of ethyl benzoate was produced along with water. The cherry odour comes from the ester called ethyl benzoate. Theory: The purpose of this lab is to achieve a specific odour through the process of esterification where carboxylic acid and alcohol react to produce an ester and water with the assistance of heat and a catalyst such as sulphuric acid.
Abstract In this experiment we are explored the simple calorimetric estimate for the enthalpy of combustion of different alcohols. Our aim is to find out which alcohol is most efficient. Method First of all we drew up a table – this was what we used to record our results in. We then measured 100cm3 of water into a measuring cylinder and poured the water into steel we then recorded its temperature. We selected a spirit burner and recorded the name of the fuel into our table; we also included the mass of the whole burner.
Energetics Aim: To measure the energy released from the complete combustion of a known mass of alcohol or paraffin wax, to heat water. Hypothesis: The combustion of alcohols is exothermic. In this experiment the energy is released from burning a known mass of alcohol in order to heat a known amount of water. A comparison of various alcohols and paraffin wax (methanol, ethanol, propanol, butanol, octanol and candle) as fuels can be made by calculating the quantity of energy transferred to the water. In this experiment, the amount of energy (heat) involved in a chemical change will be determined.
Materials and equipment: MATERIALS Labquest 20 mL syringe Labquest App two 125 mL Erlenmeyer flasks Vernier Gas Pressure Sensor ethanol, CH3CH2OH Temperature Probe 400 mL beaker rubber stopper assembly 1 liter beaker plastic tubing with two connectors hot plate Procedure: The apparatus was set up as requested by the Lab quest 34 handout and an initial pressure reading of 101.6kpa was obtained at room temperature, 22.4° C. Then the Erlenmeyer flask and the sensors were conditioned to the water bath by holding the flask down into the water bath to the bottom of the white stopper for 30 seconds, and then the valve on the white stopper was closed to keep the ethanol vapor from leaving the container at any time during the experiment. 3 mL ethanol was then introduced into the empty dry flask that was inside the water bath and the flask with the ethanol was rotated in
Facts: Section 3(c)(1)(D)(ii) of FIFRA authorizes EPA to consider certain previously submitted data only if the "follow-on" and registrant has offered to compensate the original registrant for use of the data. The legislation provides for binding arbitration. However, if the registrants fail to agree on compensation, the arbitrator's decision is subject to judicial review only for "fraud, misrepresentation, or other misconduct." The manufacturing firms engaged in the development and marketing of chemicals used in pesticides, appealed the EPA decisions and began proceedings in Federal District Court to challenge the constitutionality of the arbitration provisions. They argued EPA violated Article III of the Constitution by allocating to arbitrators the functions of judicial officers and by limiting
Experiment F: Dehydration of Cyclohexanol to Cyclohexene March 18, 2013 OBJECTIVES * Gain familiarity of dehydration mechanism and refractive index * Synthesize cyclohexene through dehydration of cyclohexanol by using phosphoric acid as catalyst * Grow in familiarity in reading IR spectra and data BALACED CHEMICAL EQUATION FOR THE DEHYDRATION C6H12O + H3O4P C6H10 + H2O TABLE OF PROPERTIES AND EQUIVALENTS NameCASChemical FormulaStructure | FW (g/mole) | BP/MP (° C) | Density (g/mL) | Refractive index | Molar amounts added (mol/L) | Limiting reagent | Hazards | Cyclohexanol108-93-0C6H12O | 100.16 | 161.125.15 | 0.96 | n20/D 1.465 | | Yes | Results in skin, respiratory tract and eye irritation; hazardous if swallowed |
Boiling is the sterilisation of the beer, the wort(the beer, it isn't classified as beer yet) at the present state is boiled to help prevent infections and/or diseases from the beer. During the boiling hops (hops are flavouring and stability agent, mainly used in beer) are added. This contributes bitterness, aroma and flavour to the beer. The boiling also
The fermentation process occurs when the yeast feeds on the sugar in the wort turning it into alcohol and carbon dioxide. The fermentation process takes about ten days. Once ten days have lapsed, the liquid can finally be called beer. There are two different types of fermentation that can take place. The first is top fermentation, which Rob and his crew use to make Ipswich Ale.
That is when John Updike proposes an idea to “Turn the beer can upside down and open the bottom. The bottom is still the way the top used to be” Now there are to sides; two options, the way life is supposed to be; about choices. Not only does he find a solution, but discovers a solution similar to the former beer can. Updike comes up with an idea of slowly incorporating the new and old invention into one. After presenting this idea, Updike quality of writing changes plus his use of diction and starts writing with intelligence and a reason.
Anheuser-Busch owns Budweiser brands, Michelob brands, Busch, O’Douls as well as malt beverages. Coors Molson owns Coors brands, Blue Moon brands, George Killian's Irish Red Lager, Keystone, and Zima. SABMiller owns Miller brands, Hamm’s brands, Sparks, Ice House, Red Dog and SouthPaw. We also will be considering the operations of one comparison company, Boston Beer Co., throughout this report. We are doing this in order to have a point of comparison between the big three and other players in the market.