Unknown C was determined to be glucose with a percent error of 58.5%. If tap water was the solvent of the experiment, the results would look different. Tap water has impurities in the solvent. Therefore, it would take longer to freeze. The freezing point would be quite lower.
In a supersaturated solution, the solvent is unable to dissolve into the solution, possible because of temperature or due to the fact that there is too much of the solute. Supersaturated is when the concentration of a solution increases beyond the saturation point. Unsaturated solutions have solute concentrations that are lower than the equilibrium soulbility. For a solution to be unsaturated, it has to contain less solute than its maximum amount. When it comes to making soda, a saturated solution would be needed.
By leaving the acid and olefin in contact with no isobutane, polymerization occurred which increased acid consumption. After the shutdown, processing off-spec material also contributed to an increased acid consumption (see Figure 2, pg.4). Because of long residence times between the contactors and settlers, it will take time for the acid consumption to reduce to pre-shutdown levels. Acid spend strength has been higher than required for this period (see Figure 4, pg.5). Process Support recommends lowering the amount of fresh acid consumed to get closer to the spend target.
It often is used as a sweetener for diabetic food and this is because it is poorly absorbed in the intestines so as to not spike insulin levels. This is because it has a higher heat of solution than most sugar alcohols and it has low solubility that is found in candies and such. It can also be used in medicine. It can be used to for glaucoma and can be used to lower intracranial pressure. If it used as a medication it is often given in injection form.
Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control. There should be a higher alcohol percentage in the control than that of
Another factor that can affect the chemical reaction is temperature. It can affect the enzymes by changing their speed and at a certain temperature denaturing them.When enzymes and substrates are moving quickly, they are more likely to collide and have a chemical reaction. The warmer the temperature the faster the chemical reaction is to a certain degree. The chemical reaction was the most effective at 40 because the enzymes and substrates were moving fast, but the temperature was not high enough to denature the enzyme. After 40 degrees, the temperature increase became harmful to the chemical reaction.
Rf is equal to the distance traveled by the substance divided by the distance traveled by the solvent. Since the solvent used in the developing chamber was hexanes—a non-polar molecule— the more nonpolar the substance was, the stronger it would stick to the plate. This means that the more polar a pigment was, the higher it climbed on the TLC plate and would therefore have a larger Rf. There are 3 major classes of pigments present in spinach: carotenes, xanthophylls, and chlorophylls. Since the solvent is nonpolar, we would expect carotene to have the lowest Rf, then xanthophylls, and chlorophylls would have the highest.
Based on result driven from various trials done, more of polyvinyl acetate and cornstarch are required to establish stable spherical shape ball. Less of polyvinyl alcohol and borate should be used since no evident loss of bounce efficiency was seen when a decreased amount of polyvinyl alcohol was used. Same was observed with borate since borate is just a pH buffer between reactants for proper collaboration of reactants. These conditions were practiced in trial ten, which was the most successful trial in developing the most effective bounce and resistance in temperature change without resulting in major change in quality of bounce. Overall bouncy ball in trial ten proved to be the best quality bounce due to its ability to withhold spherical shape under gravity, and temperature change.
Another error could have been that the alcohol was poured straight into pea mixture and was mixed in with the pea and water mixture instead of forming a layer on top of the mixture. This affected the results as alcohol is less dense than the water and pea mixture so the DNA should rise through to the alcohol layer, but without the alcohol layer there will be no movement of DNA. To minimise this in the future, it is recommended that you hold the test-tube on an angle and gently pour the alcohol down the side of the test-tube. Another error could be that the stirring time of five minutes for the meat tenderiser wasn’t timed. This could affect the results as if the meat tenderiser isn’t properly mixed in it could mean that it hasn’t being able to break down the nucleus to release the proteins and even if it has done that it could not have broken down the enzymes that break down DNA that escapes the nucleus.
However, the formula that was ascertained from the experimental data had been Mg5O6. It was anticipated that the experimental and theoretical empirical formulas would have been identical; since this was not the case, the hypothesis was nullified. There are various possible factors that might have induced this result. For instance, since there was not any equipment available in order to control the amount of oxygen that came into contact with the magnesium ribbon, their masses were not regulated into specific proportions. Also, even though human efforts were made to visibly observe the magnesium ribbon, it was extremely difficult to detect the exact time when the magnesium had been completely reduced to ash.