To find the volume of the quarter shaped tank you would have to use the volume of the sphere using the equation V=4/3(3.14)r^3. You would substitute the radius of 70 feet into the equation, V=4/3(3.14)(70*70*70). You would multiply the radius 3 times since it's the radius cubed. Once you use a calculator to solve it and you get the answer 1,436,026.67 feet. That's just the volume of the quarter tank so the find the volume of the main tank you would divide 1,436,026.67 by 4
Data: There were two separate sections of data collected: the Preparation Table(Table 1) and the Titration Table(Table 2). This was due to the initial production of the weight buret- the sodium thiosulfate solution and the dropping bottle- represented in Table 1 and the trials that occurred separately(Table 2). The initial mass of the solid sodium thiosulfate pentahydrate was 0.21 grams. Once the ten milliliters of water was added, the mass of the sodium thiosulfate solution as 9.70 grams(Table 1). In Table 2, the initial mass of the weight buret in trial one was 15.23 grams, the final mass of the buret was 14.14 grams.
C is plotted and fitted to a logarithmic-line to illustrate the saturation effect, shown in Figure 1. Then using equation 12.8 in the lab manual, C/Y is calculated and plotted versus C and fitted to a straight line, shown in Figure 2. From the fitted line, Ymax, which is the maximum number of moles of acetic acid that can be adsorbed on the surface of the charcoal per gram of charcoal, can be calculated from the slope. Then, using Ymax and the value of the y-intercept, K, which is the ratio between the rate constant k1 of the forward reaction (adsorption on the charcoal) and the rate constant k-1 (detachment from the charcoal), can be determined. For calculations, refer to Appendix E. Finally, multiplying Ymax by Avagadro’s number will give the number of AA molecules adsorbed on the surface of one gram of charcoal at saturation.
In this experiment, method 1 generate a mixture of yellowish crystals and a yellowish gluey product. Using method 2, the product appear as white crystals. Given that the yellow color remain throughout the product in method 2, too much aldehyde was added. It was predicted that this was the source of error because aldehyde was a yellow liquid. In this experiment, 293 mg of aldehyde was weighted for method 1 instead of 250 mg and.
Step 1: Calculate the mean, median, and standard deviation for ounces in the bottles. Answer: Mean 14.87 Median 14.8 Standard Deveiation 0.55033 For the full calculation, refer to Appendix #1 at the end of the essay. Step 2: Create a 95% Confidence Interval for the ounces in the bottles. Answer: x ̅=14.87 ,s=0.5503 , n=30 , α=0.05 The level of confidence is at 95%. Use the following formula to determine the confidence interval: (x ̅-t_(α/2) (s/√n),x ̅+t_(α/2) (s/√n)) t_(α/2)=t_0.025=2.045 Substitute the values into the formula: (14.87-2.045(0.5503/√30),14.872.045(0.5503/√30)) = (14.665,15.075) The calculation above clearly states that the confidence interval at 95% confidence is approximately 14.665 - 15.075 ounces.
CH 204- Intro to Chem Practice Experiment 3-Enthalpy of Chemical Reaction Dana Lucas Robin Brown TA: Chris February 19, 2018 Introduction The purpose of this experiment was to calculate the change in enthalpy of 2 reactions using Hess’ Law by using a coffee calorimeter to measure the temperature changes in the sub reactions for MgO and a neutralization reaction. Germain Hess published this law in 1840, which described the first law of thermodynamics. In Hess’ Law, “the enthalpy change in a chemical reaction is independent of any intermediate reactions; that is, it is the same whether it takes place in one or several stages”1. The change in enthalpy can be described by the equation: The enthalpy, or heat, of reaction is described as products
UDEC 2224 PHYSICAL CHEMISTRY II NAME YONG ZHI RHEN NAME OF GROUP MEMBERS TEH HOOI SAN, TEO SEE ZHENG STUDENT ID 1307297 NO. OF EXPERIMENT EXP 3 TITLE OF EXPERIMENT Phase equibrium DATE OF EXPERIMENT 14/7/2015 PRACTICAL GROUP P2 LECTURER Dr. ONG SIEW TENG Title: Solubility equilibrium Objectives: To study the thermodynamics of solubility of naphthalene in diphenylamine Introduction: Phase equilibrium is a state of balance which rate of transfer of matter or heat from one phase to the other is equal to the rate of transfer in the reverse direction at equilibrium. The driving force for a phase change is the minimization of free energy and causing material or heat transfer are balanced at equilibrium. The equilibrium phase is always
CHAPTER 3 EXPERIMENTAL PROCEDURE 3.1 Materials & Reagents Adsorption of Cu (II) was studied using Montmorillonite-K 10, procured from Sigma Aldrich. It is a very soft phyllosilicate group of minerals that typically form in microscopic crystals, forming clay. Its Cation Exchange Capacity, CEC was 119 meq/100 g .The elemental composition of this clay was [Al1.47Fe0.29Mg0.23][Al0.076Si3.29]O10(OH)2 as reported by the supplier. This MMT was used as such without any further purification. Tri-Octyl Amine(TOA) was the product of Tokyo Chemical Industry Co., Ltd. Japan, which had a purity of about 98% and was procured from Sigma Aldrich.
Moisture is an important factor in food quality, preservation and resistance to deterioration. Determination of moisture content also is necessary to calculate the content of other food constituents on a uniform basis (e.g: dry weight basis). The dry matter that remains after moisture analysis is commonly referred as total solids(Nielsen, 2010). Moisture content is also important to food scientist for a number of different reasons: o Legal and labelling requirements: There are legal limits to the maximum or minimum amount of water that must be present in certain types of food o Economic The cost of many foods depends on the amount of water they contain- water is an expensive ingredient and manufacturers often try to incorporate as much as possible in a food without exceeding some maximum legal requirement o Microbial stability The propensity of microorganisms to grow in foods depends on their water content. For this reason many foods are dried below some critical moisture content o Food
Abstract New copolymeric membranes was offered for the efficient delivery of antibiotic drug using the synthesized chitosan–copoly(semicarbazide–formaldehyde–phenylhydrazine) blend membranes. The membranes were prepared by solution casting technique and characterized by elemental, spectral and scanning electron microscopy to establish the chemical structure and morphology. Scanning electron microscopy clearly reveals that the increased porosity in the polymeric network enables rapid swelling; leads to faster diffusion which facilitates effective drug release. The composition of chitosan content also governs the swelling behavior i.e. increased chitosan content showed excellent swelling behavior leads to profound drug delivery.