Using this knowledge, the experiment consisted of freezing cyclohexane over 4 trials, 3 trials involved increasing amount of salt while the first was pure cyclohexane. From the data collected from freezing the solutions one can apply colligative properties to figure out the average molar mass of the unknown solute number 1. ∆T=m K_fp  The main equation used, where ∆T is equal to the difference in freezing temperature for the pure solvent and solution, m is equal to molality and Kfp is equal to the freezing point constant of cyclohexane. Experimental Method Ice bath was prepared with ice and salt, in one 400 mL beaker placed in a larger 600 mL beaker. Approximately 12 mL of cyclohexane was put into a test tube and measured to be 9.09g.
Introduction The intent of this experiment is to understand how hot and cold water interact with each other by combining clear hot water and black ice cold water. I hope to learn more about how hot and cold water interact with each other. As of now, I know that cold water is denser than hot water. Knowing this I formed my hypothesis. Being, if hot and cold water were combined, then the cold water would move beneath the hot water because cold water is denser than hot water.
Other indeterminate random error consists in the apparatus and measuring accuracy, fluctuating at half the measurement of the lowest measurements made. This was especially important in the measurement of liquids, with +/- 0.05 millilitre differences in either the Hydrogen or the distilled water. Since these two liquids get added together, the error values add to create an overall uncertainty sum. This therefore provides the ASS and solution combined an error uncertainty of +/- 0.1mL. Due to the nature of this experiment however, this error is neglect able and the general trends form with high
Introduction: Certain species of fish are able to survive freezing temperatures in water by lowering the freezing point of water in their bodies by increasing the concentration of the dissolved solutes in their blood plasma and their tissues. Freezing point is a colligative property. The experiment provides students with experience to learn how to find the molecular weight of a solute by using their freezing point. Materials and Methods: The experiment began by gathering the materials. The materials consisted of a ring stand, test tube clamp, 600 mL beaker, 10 cm watch glass, Vernier temperature probe, alcohol thermometer, 11 dram vial, cork with a slit cut in side, spatula, powder funnel, rubber band, 20 cm wire, top-loading balance, analytical
In the blue dye experiment the dye in the hot water moved faster than the dye in the cold water because molecules move faster when heated than molecules in cold water. In the hot beaker the water molecules attracted each other faster because molecules move faster in hot water. In the cold beaker the water molecules attracted each other but molecules move slower in cold water. The pattern of the cold water was stringy because the molecules move slower so the dye spread out slower. The pattern in the hot beaker spread out pretty fast but the dye did not go to the bottom of the beaker because heat rises.
Fifteen milliliters was transferred to a clean tube marked H, for whole homogenate, and kept on ice at all times. The remaining fifteen milliliters of homogenate was transferred to a clean centrifuge tube and placed in a beaker of crushed ice. A balance was prepared by putting fifteen milliliters of distilled water into a new centrifuge tube and both tubes were then placed into the refrigerated centrifuge. It was then centrifuged at 5000 rpm for twenty minutes. When the centrifuge stops, the tube containing the homogenate was retrieved and held at the same angle.
The graph plateaus out 2 times in the graph. When the graph plateaus out this means that the ice is turning into liquid and the when the graph plateaued out again this meant that the liquid was changing to gas. When the solid was turning too liquid this gave the atoms energy but not much, when heat is gave to the atoms this makes the atoms vibrate. When the liquid was turning gas, the heat from the bunsen burner gave the atoms more energy which made the atoms go crazy vibrating even more. When heat interacts with the atoms, the heat increases the vibration of the atoms, the atoms in a solid have very little energy, the atoms in a liquid have some energy and the atoms in a gas have a lot of energy.
The purpose of this experiment was to find out if table salt, Epsom salt, kosher salt, or sea salt can be more affective in melting ice faster. After performing the experiment, my hypothesis that table salt would melt the ice cube faster than using kosher salt, sea salt, or Epsom salt was proven to be correct. The table salt took the least amount of time to melt the ice cube with an average of 24 minutes. Then came kosher salt with an average time of 31 minutes. Thirdly was the sea salt with an average of 33 minutes.
Discussion: In this experiment, freezing point depression was used to determine the molar mass of three unknown solids. First, the freezing point of the mixture of ice and water was determined, as freezing occurs when both the solid and liquid phases pre-present together. The temperature when the ice and water mixture reached equilibrium was recorded. Then, the solution of the unknown solids was prepared and its freezing point was determined. Then the equation of molarity allowed the experimenters to determine the number of moles present and as a result, the molar mass also, identifying the three solids.
Background Information: Yeast fermentation is directly affected by the change in temperature, because the rate of chemical reactions is affected by temperature. If the yeast has been exposed to its optimum temperature (66.667 degrees Celsius) then it will give off the highest carbon dioxide production. As the temperature gets higher, the yeast will produce more carbon dioxide, until at some point carbon dioxide production will decrease, that is when the yeast cells have become denatured due to the increase in temperature. Chemical reactions