Mixed Solutions: If 1 mmole of glucose (180mg=1mOsm) and 1 mmole of NaCl (58mg=2mmOsm) are put into a beaker and distilled water added to make 1 liter, the osmolarity is 3 mOSm/L. OSMOSIS CALCULATIONS: 1. Calculate the number of grams of NaCl needed to prepare 100 mL of a 280mOsm.L Solution. (280mosm/l) *(1L/1000mL)*(100mm/1)*(29mg/1mosm)*(1g/1000mg)=0.812g 2. Calculate the number of grams of glucose needed to prepare 100mL of a 280 msm/L glucose solution.
Set up plastic cups 2. In four of the cups, put 10 mL of cows milk 3. In the other five cups, place 10 mL of other substances (Soap, Antacid, Soda, Vinegar) 4. Use a glucose strip to test the cows milk 5. Dip the strip in the milk, Wait five seconds, Record Data 6.
In the chart provided record if each compound is solubility in ethanol. Part C - Solubility in Water 1. Obtain six test tubes and add 25ml of water to each test tube. 2. Add a two-gram sample of each of the above compounds to each test tube.
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.
Calculate the concentration of grams of sodium stearate per milliliter of diluted solution. To do this, multiply the concentration of sodium stearate in the dishwashing liquid by the dilution of the solution (1.50 mL dishwashing liquid per 100 mL solution). Answer = 1.5 *10^-4 g/mL 4. Calculate the number of moles of sodium stearate in a single layer. To do this, first take the number of drops used to achieve the monolayer (1 drop) and convert it to mL using the calibrated number of drops per mL.
Now, to figure out the volume of the kernels by volume measuring cups, fill up the cups by 500 ml of water. Place 20 kernels from each bag of popcorn in separate cups. Record the amount of water displaced. Then, for the volume of each kernel just divide the amount of water displaced by 20. Once done
Independent Variables: • The range of pH, between 6-8 pH. Method: 1. Firstly, place the buffer tablets into a test-tube containing 20 ml of water (at room temperature). 2. Once the buffer tablet has dissolved into the water, add 10 ml of starch solution.
After heating, the mixture was cooled to room temperature and filtered by vacuum filtration into a fritted funnel to yield a purple product. The product was washed 3 times with (5mL) portions of chilled 6M HCL, then Ethanol, and lastly with acetone. The resulting product was placed into a vial and left to dry in a vacuum desiccator for 1 week and weighed the next week. The yield was 6.029g. The second experiment, procedure 1, combined [Co(NH3)5 (H2O)]Cl2 (0.0060M, 1.52g) and (25mL) of distilled water to an 125mL Erlenmeyer flask.
Put that magnesium strips into the conical flask which contains 50 cm3 of 0.2 M hydrochloric acid. 6. Immediately close the conical flask with stopper and start stopwatch. 7. Record the volume of gas in burette in every 30 seconds for 5 minutes.
They were glucose, water, lemon juice, Coca Cola, egg batter, lemon-lime soda, diet lemon-lime soda, Kraft Italian dressing, skim milk and butter. The positive control was the glucose and the negative control was the water. Twenty drops of each sample of substance was added to the test tubes (in all there were 10 test tubes). After the solutions were added in their own test tube, 20 drops of Benedict’s reagent was added. Each individual test tube was placed in boiling water and removed after 5 minutes to test if