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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. -
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. -
Chemistry Inventory; Fall
CHEMISTRY FALL 2005 MSDS Mfg.'s Name Chemical Name Quantity Stored Storage Conditions (on file = 9) Aluminum 9 1.5 kg Aluminum chloride, anhydrous, 98.5% 9 0.2 kg Aluminum chloride · 6H2O 9 0.5 kg Aluminum hydroxide 9 0.5 kg Aluminum nitrate 9 0.5 kg Aluminum sulfate 9 0.5 kg Ammonia, concentrated 9 4.0 L Ammonium acetate 9 0.2 kg Ammonium chloride 9 Ammonium dihydrogen phosphate (monobasic) 9 0.4 kg J.T. Baker Ammonium hydrogen phosphate (dibasic) No 0.5 kg Ammonium nitrate 9 2.5 kg Ammonium oxalate 9 0.7 kg Ammonium peroxydisulfate 9 0.5 kg Ammonium sulfate 9 0.2 kg Antimony 9 0.4 kg Barium chloride, anhydrous 9 2.5 kg Barium chloride · 2H2O 9 2.5 kg Barium nitrate 9 0.8 kg Bismuth 9 2.0 kg Boric Acid 9 0.4 kg Brass 9 Bromine 9 2.5 kg Cadmium 9 0.1 kg Cadmium nitrate 9 0.3 kg Calcium acetate · xH2O 9 0.5 kg Calcium carbide 9 1.0 kg Calcium carbonate 9 2.2 kg Calcium chloride 9 1.0 kg Calcium hydroxide 9 0.3 kg Calcium nitrate · 4H2O 9 1.0 kg Calcium oxide 9 0.3 kg Calcium sulfate · 2H2O 9 1.0 kg Carbon 9 0.1 kg Ceric ammonium nitrate 9 0.5 kg Cesium chloride 9 0.01 kg Chromium 9 0.01 kg Chromium chloride 9 0.5 kg Chromium nitrate 9 0.5 kg Cobalt 9 0.025 kg Cobalt chloride 9 0.7 kg Cobalt nitrate 9 0.6 kg Copper (assorted) 9 4.0 kg Copper acetate 9 0.05 kg Copper chloride 9 0.1 kg Copper nitrate 9 3.5 kg Copper oxide 9 0.4 kg Cupric sulfate, anhydrous 9 0.5 kg Cupric sulfate · 5H2O 9 2.75 kg EDTA 9 0.6 kg Iodine 9 2.0 kg Iron (assorted) 9 5.0 kg MSDS Mfg.'s Name Chemical Name Quantity Stored Storage Conditions (on file = 9) Ferric ammonium -
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 -
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. -
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. -
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- -
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, . -
Lab & Reagent Chemicals Pat Impex
LAB CHEMICALS & REAGENTS – FINE CHEMICALS Manufacturer, Suppliers & Distributor MANUFACTURER SUPPLIER AND DISTRIBUTOR OF LABORATORY CHEMICALS, FINE CHEMICALS, AR LR GRADE, SUPERFINE CHEMICALS IN VADODARA, GUJARAT, INDIA. Our Introduction LAB CHEMICALS, REAGENTS GRADE CHEMICALS, BULK PACKING Our Range of Products • Laboratory chemicals & Reagents • Fine Chemicals AR LR ACS PH EUR • General Chemicals by Trading • Nanotechnology chemicals LABORATORY CHEMICALS, REAGENTS, FINE CHEMICALS • Acetamide Pure • Acetanilide Extrapure • Adipic Acid Pure • Acetanilide Exiplus • Aerosil 200 (Fumed Silica Gel) • Acetic Acid Glacial Extrapure • Agar Powder Regular Grade • Acetic Acid Glacial Extrapure Ar • Agar Powder Exiplus • Acetic Acid Glacial Extrapure Ar,acs,exiplus • Agar Powder Extrapure Bacto Grade • Acetic Acid Dried • Agar Granulated Bacto Grade • Acetic Acid For Hplc • Ajowan Seed Oil Extrapure • Acetic Acid Glacial For Molecular Biology • L-alanine Extrapure Chr • Acetone Pure • Aliquat 336 • Acetone Extrapure Ar • Alloxan Monohydrate • Acetone Extrapure Ar,acs,exiplus • Allyl Alcohol Pure • Acetone Gc-hs • Allylamine Pure • Acetone For Hplc & Uv Spectroscopy • Allyl Bromide Pure • Acetone For Uv Spectroscopy • Almond Oil Pure • Acetone Electronic Grade • Aluminium Ammonium Sulphate Dodecahydrate Pure • Acetone For Molecular Biology • Aluminium Ammonium Sulphate Dodecahydrate Extrapure Ar • Acetone -d6 For Nmr Spectroscopy • Aliminium Atomic Absorption Std.soln.aas • Acetonitrile(Acn)extrapure • Aluminium Metal Powder • Acetonitrile(Acn)extrapure -
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. -
Chemical Compatibility Storage Group
CHEMICAL SEGREGATION Chemicals are to be segregated into 11 different categories depending on the compatibility of that chemical with other chemicals The Storage Groups are as follows: Group A – Compatible Organic Acids Group B – Compatible Pyrophoric & Water Reactive Materials Group C – Compatible Inorganic Bases Group D – Compatible Organic Acids Group E – Compatible Oxidizers including Peroxides Group F– Compatible Inorganic Acids not including Oxidizers or Combustible Group G – Not Intrinsically Reactive or Flammable or Combustible Group J* – Poison Compressed Gases Group K* – Compatible Explosive or other highly Unstable Material Group L – Non-Reactive Flammable and Combustible, including solvents Group X* – Incompatible with ALL other storage groups The following is a list of chemicals and their compatibility storage codes. This is not a complete list of chemicals, but is provided to give examples of each storage group: Storage Group A 94‐75‐7 2,4‐D (2,4‐Dichlorophenoxyacetic acid) 94‐82‐6 2,4‐DB 609-99-4 3,5-Dinitrosalicylic acid 64‐19‐7 Acetic acid (Flammable liquid @ 102°F avoid alcohols, Amines, ox agents see SDS) 631-61-8 Acetic acid, Ammonium salt (Ammonium acetate) 108-24-7 Acetic anhydride (Flammable liquid @102°F avoid alcohols see SDS) 79‐10‐7 Acrylic acid Peroxide Former 65‐85‐0 Benzoic acid 98‐07‐7 Benzotrichloride 98‐88‐4 Benzoyl chloride 107-92-6 Butyric Acid 115‐28‐6 Chlorendic acid 79‐11‐8 Chloroacetic acid 627‐11‐2 Chloroethyl chloroformate 77‐92‐9 Citric acid 5949-29-1 Citric acid monohydrate 57-00-1 Creatine 20624-25-3 -
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