Chemical/Physical Properties & Ph

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Chemical/Physical Properties & pH 7.P.2B.3 Analyze and interpret data to compare the physical properties, chemical properties (neutralization to form a salt, reaction with metals), and pH of various solutions and classify solutions as acids or bases. Physical Properties You should already know that: ● Physical properties can be observed without changing the composition of the substance. Chemical Properties You should already know that: ● Chemical properties can ONLY be observed by changing the composition of the substance, forming new substances. pH Scale ● A tool that is used to measure how acidic or alkaline (basic) something is. ● Measures from 0 to 14. Acids Acidic solutions have a pH between 0 and 6. Chemical formulas usually start with H Examples of acids: Bases Alkaline (basic) solutions have a pH between 8 and 14. Chemical formulas usually end in OH Examples of bases: Neutrals Neutral solutions have a pH of 7. Example of neutral: Chemical Properties of ACIDS ● React with some metals to give off a gas ● Neutralization occurs when acids and bases react with each other. They can form a salt and usually water. Chemical Properties of ACIDS ● React with blue litmus paper turning it red ● Does not react with red litmus paper and the litmus paper will remain red. ● Doesn’t react with phenolphthalein Physical Properties of ACIDS ● Tastes sour ● Sticky texture Chemical Properties of BASES ● Neutralization occurs when bases and acids react with each other. They can form a salt and usually water. ● React with red litmus paper turning it blue. Chemical Properties of BASES ● Does not react with blue litmus paper and the litmus paper will remain red. ● Reacts with phenolphthalein turning it magenta (pink) Physical Properties of BASES ● Tastes bitter ● Slippery texture Chemical Properties of NEUTRALS ● Are formed when neutralization occurs between acids and bases. ● Neither an acid nor a base. Chemical Properties of NEUTRALS ● Reacts with litmus paper turning it violet. ● Reacts with phenolphthalein turning it magenta (pink). Indicators Substances that can be used to determine if a solution is acidic, basic, or neutral. Litmus Paper Phenolphthalein pH Paper Litmus Paper ● Has a special dye on it that changes colors in the presence of an acid or base. ● Blue litmus paper turns red in an acid, and stays blue in a base. ● Red litmus paper turns blue in a base, and stays red in an acid. Phenolphthalein ● Is used to test for the presence of a base. ● It is a colorless chemical that turns magenta (bright pink) in a base, and stays colorless in neutral or acidic solutions. pH paper ● Has a range of colors depending on the pH of the solutions ● The color of the paper is compared to the chart on the vial to determine the pH.

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Properties of Acids and Bases
GREEN CHEMISTRY LABORATORY MANUAL Lab 22 Properties of Acids and Bases TN Standard 4.2: The student will investigate the characteristics of acids and bases. Have you ever brushed your teeth and then drank a glass of orange juice? hat do you taste when you brush your teeth and drink orange juice afterwards. Yuck! It leaves a really bad taste in your mouth, but why? Orange juice and toothpaste by themselves taste good. But the terrible taste W results because an acid/base reaction is going on in your mouth. Orange juice is a weak acid and the toothpaste is a weak base. When they are placed together they neutralize each other and produce a product that is unpleasant to taste. How do you determine what is an acid and what is a base? In this lab we will discover how to distinguish between acids and bases. Introduction Two very important classes of compounds are acids and bases. But what exactly makes them different? There are differences in definition, physical differences, and reaction differences. According to the Arrhenius definition, acids ionize in water to + produce a hydronium ion (H3O ), and bases dissociate in water to produce hydroxide ion (OH -). Physical differences can be detected by the senses, including taste and touch. Acids have a sour or tart taste and can produce a stinging sensation to broken skin. For example, if you have ever tasted a lemon, it can often result in a sour face. Bases have a bitter taste and a slippery feel. Soap and many cleaning products are bases.
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Q1.Sodium Carbonate Reacts with Dilute Hydrochloric Acid
Q1.Sodium carbonate reacts with dilute hydrochloric acid: Na2CO3 + 2HCl → 2NaCl + H2O + CO2 A student investigated the volume of carbon dioxide produced when different masses of sodium car- bonate were reacted with dilute hydrochloric acid. This is the method used. 1. Place a known mass of sodium carbonate in a conical flask. 2. Measure 10 cm3 of dilute hydrochloric acid using a measuring cylinder. 3. Pour the acid into the conical flask. 4. Place a bung in the flask and collect the gas until the reaction is complete. (a) The student set up the apparatus as shown in the figure below. Identify the error in the way the student set up the apparatus. Describe what would happen if the student used the apparatus shown. (2) (b) The student corrected the error. The student’s results are shown in the table below. Mass of sodium carbonate Volume of carbon dioxide gas 3 in g in cm 0.07 16.0 0.12 27.5 0.23 52.0 0.29 12.5 0.34 77.0 0.54 95.0 0.59 95.0 0.65 95.0 The result for 0.29 g of sodium carbonate is anomalous. Suggest what may have happened to cause this anomalous result. (1) (c) Why does the volume of carbon dioxide collected stop increasing at 95.0 cm3? (1) (d) What further work could the student do to be more certain about the minimum mass of sodium M1.(a) (delivery) tube sticks into the acid 1 the acid would go into the water or the acid would leave the flask or go up the delivery tube ignore no gas collected 1 (b) any one from: • bung not put in firmly / properly • gas lost before bung put in • leak from tube 1 (c) all of the acid has reacted 1 (d) take more readings in range 0.34 g to 0.54 g 1 take more readings is insufficient ignore repeat 1 (e) The carbon dioxide was collected at room temperature and pressure.
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Ph Indicators Analysis Within Seconds Ph Indicator Strips
pH Indicators Analysis within Seconds pH Indicator Strips Economic in price In practice, it is normally quite sufficient to be able to measure pH in full units or in tenths of a unit. For this type of determination, as carried out in many laboratories, our various types of indicator paper, strips and liquids have proven themselves over many years. pH indicator paper has been on the market for decades in booklet and roll form. However, these forms are being more and more replaced by the more modern strip form (see next page). Indicator paper consists of high quality filter paper impregnated with indicator or indicator mixture. Order No. Designation pH range Graduation Roll length/ The table alongside shows the (*transition range) (pH units) No. of strips various types of booklet and rolls available Rolls 1.09565.0001 pH box 0.5 -13.0 0.5 3 x 4.8 m 1.09568.0001 Refill rolls, pH 0.5-5.0 0.5 - 5.0 0.5 6 x 4.8 m 1.09569.0001 Refill rolls, pH 5.5-9.0 5.5 - 9.0 0.5 6 x 4.8 m 1.09570.0001 Refill rolls, pH 9.5-13.0 9.5 -13.0 0.5 6 x 4.8 m 1.10962.0001 Universal indicator 1 -14.0 1 6 x 4.8 m 1.10232.0001 Refill rolls 6 x 4.8 m 1.09526.0001 Universal indicator 1 -10.0 1 6 x 4.8 m 1.09527.0001 Refill rolls 6 x 4.8 m 1.09560.0001 Acilit 0.5 - 5.0 0.5 6 x 4.8 m 1.09568.0001 Refill rolls 6 x 4.8 m 1.09564.0001 Neutralit 5.5 - 9.0 0.5 6 x 4.8 m 1.09569.0001 Refill rolls 6 x 4.8 m 1.09562.0001 Alkalit 9.5 -13.0 0.5 6 x 4.8 m 1.09570.0001 Refill rolls 6 x 4.8 m 1.09486.0001 Litmus paper, blue pH <7 red / >7 blue* 6 x 4.8 m 1.09489.0001 Litmus paper, red
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Linda Seppanen Garvin Heights Vineyards 2255 Garvin Heights Road Winona, MN
Linda Seppanen Garvin Heights Vineyards 2255 Garvin Heights Road Winona, MN Overview of winemaking Quality fruit Grapes are fermented by yeast and converted into wine. Winemaking procedure(s) differs at winemaker, winery, region, and country level. Many different techniques, recipes, outcomes. Desired wine style dictates much of winemaking techniques employed. Money, time and workers also important. Why we bother! Evaluating Wine –Objective Qualities Varietal character How well a wine presents the aromas and flavors inherent to the grapes from which it was made Integration How well all the components of wine are balanced and complementary to each other Expressiveness Well‐defined and clearly projected aromas and flavors Complexity That indescribable something that makes wine more art than beverage Connectedness The cultural connection a wine has to the place it was grown Components of Wine Alcohol Comes from fermentation; affects body, texture, aroma, & flavor May be sensed as a “hot” smell or burning sensation in the nose Acidity Comes from natural acid in the grape; may be sensed as tartness Wines lacking acidity taste dull, flat or flabby and do not age well Tannin Comes from seeds, skins and stems; adds “backbone” and “character” to the wine; is a natural preservative In overabundance, wine tastes harsh or bitter Fruitiness Propensity of wine to display fruity aromas and flavors Sugar (sweetness/dryness) Depends on how much of the grape’s original sugar content was converted to alcohol Not the same as fruitiness! Evaluating Wine Smell Taste Sight Evaluating Wine ‐ Smell Much of taste is smell, so getting a good whiff is important Aerate the wine by swirling it in the glass Stick your nose in the glass and inhale Called the nose, aroma, or bouquet Aroma traditionally refers to grape‐associated smells Bouquet refers to other smells (e.g.
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Turning Image Sensors Into Position and Time Sensitive Quantitative Colorimetric Data Sources with the Aid of Novel Image Processing/Analysis Software
sensors Article Turning Image Sensors into Position and Time Sensitive Quantitative Colorimetric Data Sources with the Aid of Novel Image Processing/Analysis Software Yeongsik Yoo 1 and Woo Sik Yoo 2,* 1 College of Liberal Arts, Dankook University, Yongin-si 16890, Gyeonggi-do, Korea; [email protected] 2 WaferMasters, Dublin, CA 94568, USA * Correspondence: [email protected] Received: 27 October 2020; Accepted: 9 November 2020; Published: 10 November 2020 Abstract: Still images and video images acquired from image sensors are very valuable sources of information. From still images, position-sensitive, quantitative intensity, or colorimetric information can be obtained. Video images made of a time series of still images can provide time-dependent, quantitative intensity, or colorimetric information in addition to the position-sensitive information from a single still image. With the aid of novel image processing/analysis software, extraction of position- and time-sensitive quantitative colorimetric information was demonstrated from still image and video images of litmus test strips for pH tests of solutions. Visual inspection of the color change in the litmus test strips after chemical reaction with chemical solutions is typically exercised. Visual comparison of the color of the test solution with a standard color chart provides an approximate pH value to the nearest whole number. Accurate colorimetric quantiﬁcation and dynamic analysis of chemical properties from captured still images and recorded video images of test solutions using novel image processing/analysis software are proposed with experimental feasibility study results towards value-added image sensor applications. Position- and time-sensitive quantitative colorimetric measurements and analysis examples are demonstrated.
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Huskybites Slides
bit.ly/mtuengfb or search for “Michigan Tech College of Engineering” Color-Changing Potions and Magical Microbes Rebecca Ong Assistant Professor Department of Chemical Engineering Michigan Technological University Biography PhD, Chemical Engineering, Michigan State University BS, Chemical Engineering, Michigan Technological University BS, Biological Sciences (Plant Biology), Michigan Technological University Courses Taught ● CM5300 – Advanced Transport Phenomena ● CM3979/ENT3979 - Alternative Energy Processes and Technologies ● CM4125 – Bioprocess Engineering Laboratory Research Interests ● Lignocellulosic-Based Biofuels and Biomaterials ● Sustainability of Bioenergy Production Systems The Science Behind the Magic: Color-Changing Potions Chromophores: an atom or group whose presence is responsible for the color of a compound http://wayfaringrachel.com/chlorophyll-water/ https://www.youtube.com/watch?v=-ijejlYbGh8 β-Carotene https://commons.wikimedia.org/wiki/File:Beta-carotene_conjugation.png https://www.medicalnewstoday.com/articles/252758 https://www.livescience.com/52487-carotenoids.html Anthocyanins https://www.robertbarrington.net/anthocya nin-chemistry-colour-changes/ https://nutritionyoucanuse.com/foods-high-in-anthocyanins Our homemade pH indicator tells us the amount of H+ ions in solution (or the acidity) More H+ = More acidic Less H+ = More basic https://www.researchgate.net/figure/Chemical-diagram-of-color-changing-anthocyanin-pH-reaction-Under-different-pH- conditions_fig4_301896057 http://www.compoundchem.com/2017/05/18/red-
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Of the Ph of Given Substances by Using Litmus and Hydrion Papers. It Is A
DOCUNENT RESUME ED 096 117 SE 018 017 AUTHOR Henderson, Paula TITLE pH [Measure of Acidity]. INSTITUTION Delaware State Dept. of Public Instruction, Dover.; Del Mod System, Dover, Del. SPONS AGENCY National science Foundation, Washington, D.C. REPORT NO NSF-GW-6703 PUB DATE 30 Jun 73 NOTE 12p. EDRS PRICE MF-80.75 HC -$1.50 PLUS POSTAGE DESCRIPTORS *Autoinstructional Programs; *Biology; Instruction; *Tnetructional Materials; Science Education; *Secondary School Science; Teacher Developed Materials; Units of Study (Subject Fields) IDENTIFIERS *Del Mod System ABSTRACT This autoinstructional program deals with thc. study of the pH of given substances by using litmus and hydrionpapers. It is a learning activity directed toward low achievers involved inthe study of biology at the secondary school level. The time suggested for the unit is 25-30 minutes (plus additional time for furtherpH testing). The equipment needed is itemized. With the student script there is included a pH worksheet that can be used for recording the observations made and answering suggested questions relevantto observations made.(!B) V 1 Or PAIITAAt NTOP Ht. At 114 tOtiChtiON IVO k.P AIL 11110 NA I IONAI, 460t1lOPE t t Oln. A T ION 14.'..I 1 4101110 '6. U. VI 4' 1.1 I ,1 11, LW': 1), 1I 16.1' # ." .64 1,1 wn.414 114(.41v41.o., i. 1%41. 6.41 6.#, #e * I.,y I ,I ,1 A ir , AI at,. 1#1 rick ,1 Ah . .' All IDO NI" /II I.. ti ni ....4 .Iy I ,,t I.. AthAt,NA, NO. (1,. AI, 'y Ico , I (.14.w ; WI, .
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Chemical Engineering Vocabulary
Chemical Engineering Vocabulary Maximilian Lackner Download free books at MAXIMILIAN LACKNER CHEMICAL ENGINEERING VOCABULARY Download free eBooks at bookboon.com 2 Chemical Engineering Vocabulary 1st edition © 2016 Maximilian Lackner & bookboon.com ISBN 978-87-403-1427-4 Download free eBooks at bookboon.com 3 CHEMICAL ENGINEERING VOCABULARY a.u. (sci.) Acronym/Abbreviation referral: see arbitrary units A/P (econ.) Acronym/Abbreviation referral: see accounts payable A/R (econ.) Acronym/Abbreviation referral: see accounts receivable abrasive (eng.) Calcium carbonate can be used as abrasive, for example as “polishing agent” in toothpaste. absorbance (chem.) In contrast to absorption, the absorbance A is directly proportional to the concentration of the absorbing species. A is calculated as ln (l0/l) with l0 being the initial and l the transmitted light intensity, respectively. absorption (chem.) The absorption of light is often called attenuation and must not be mixed up with adsorption, an effect at the surface of a solid or liquid. Absorption of liquids and gases means that they diffuse into a liquid or solid. abstract (sci.) An abstract is a summary of a scientific piece of work. AC (eng.) Acronym/Abbreviation referral: see alternating current academic (sci.) The Royal Society, which was founded in 1660, was the first academic society. acceleration (eng.) In SI units, acceleration is measured in meters/second Download free eBooks at bookboon.com 4 CHEMICAL ENGINEERING VOCABULARY accompanying element (chem.) After precipitation, the thallium had to be separated from the accompanying elements. TI (atomic number 81) is highly toxic and can be found in rat poisons and insecticides. accounting (econ.) Working in accounting requires paying attention to details.
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On-Farm Vineyard Trials: a Grower's Guide
ON-FARM VINEYARD TRIALS: A GROWER'S GUIDE EM098E EM098E | Page 1 | ext.wsu.edu ON-FARM VINEYARD TRIALS: A GROWER'S GUIDE By Dr. Hemant Gohil, formerly, Technology Transfer Specialist, WSU Viticulture & Enology Program, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA. Dr. Markus Keller, Professor, Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA. Dr. Michelle M. Moyer, Assistant Professor / Viticulture Extension Specialist, Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA Abstract On-farm research offers many opportunities to understand the effectiveness of various management practices and products. However, how these trials are Table of Contents designed can alter the observed results. This guide summarizes the concepts of experimental design in vineyards and how those concepts are important in Introduction 3 conducting field trials and understanding their results. It also describes specific Basic Components of an Experiment 3 examples of trial design and explains how to collect data relevant to vineyard General Strategies for Conducting research. Finally, the guide explains simple statistical tests that are used to help On-Farm Trials 4 interpret results. General Experimental Design 9 Common On-Farm Trials and Their Design 10 Evaluation of New Pesticides or Fertilizers 11 Evaluation of Canopy Management Techniques 12 Evaluation of Irrigation Management
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Contemporary Report
Working Committee 6 Postharvest Handling Date: 04/13/2012 Revision: Final Produce Safety Alliance Page 1 Working Committee 6: Postharvest Introduction PSA working committee #6 was tasked with discussing the following areas related to post-harvest handling, with a special emphasis on co-management and NOP related issues. 6.1. Buildings-General Housekeeping 6.2. Water 6.2.1. Uses 6.2.2. Quality 6.2.3. Monitoring 6.3. Equipment (sanitation, lubricants, maintenance, etc.) 6.4. Chemicals 6.4.1. Cleaning agents 6.4.2. Sanitizers 6.4.3. Storage 6.5. Packing container storage 6.6. Storage & transportation Working Committee Chairs Barry Eisenberg Vice President of Food Safety Services, United Fresh Produce Association Wesley Kline Agricultural Agent, Cumberland County - New Jersey Meetings Held Date Attendance June 7, 2011 22 August 4, 2011 21 August 18, 2011 17 September 8, 2011 17 September 29, 2011 11 November 3, 2011 17 December 22, 2011 14 Total Meetings: 7 Total committee members1: 68 1 See Appendix I for full list of members Produce Safety Alliance Page 2 Working Committee 6: Postharvest Data Collection Information from committee members was collected during seven teleconferences held over five months (August to December of 2011). Each meeting held was approximately one hour long with open discussion between all participants. Detailed notes were taken and submitted to the committee after the meeting so that all participants, including those unable to attend, could review the content. Completed notes were then posted online at the PSA website. A basic outline was created based on discussions and outcomes. This outline was then formatted into an online survey using SurveyMonkey (http://www.surveymonkey.com/).
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Feasibility and Economic Viability of Establishing a Wine Grape Vineyard in Moraga, Ca
FEASIBILITY AND ECONOMIC VIABILITY OF ESTABLISHING A WINE GRAPE VINEYARD IN MORAGA, CA Presented to the Faculty of the Agribusiness Department California Polytechnic State University In Partial Fulfillment Of the Requirements for the Degree Bachelor of Science By Vincent Joseph Bruzzone June 2012 © 2012 Vincent Joseph Bruzzone 1 ABSTRACT This study was undertaken to determine the feasibility of establishing a wine grape vineyard in Moraga, CA, and whether or not it would be economically viable within a ten year period. The proposed vineyard site consists of 30 acres of grazing land. A price forecasting model for wine grapes was intended to aid in revenue analysis, but due to a faulty model, a simple trend analysis was utilized instead. The microclimate was analyzed and yielded several different varietals that were suitable for the area. Net Present Value and Break-even analysis were used to see if the vineyard was profitable by year ten of establishment. Production and establishment costs were taken from a UC Davis cost study of a Sonoma County Vineyard with similar features. The study concluded suitable grape varietals of Pinot Noir and Chardonnay could be used on the vineyard. The Net Present Value for either a Pinot Noir vineyard or a Chardonnay vineyard was negative at year ten of production. Further analysis showed that the NPV of the Pinot Noir vineyard became positive by year twelve of production. The Pinot Noir vineyard also broke even in year ten, and the Chardonnay vineyard was still at a negative profit by year ten of production. 2 TABLE OF CONTENTS Chapter Page I.
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BD BBL ™ Litmus Milk
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