Acid salts Essays

1. In step 1 HCl, a strong acid, was added one drop at a time to DI water. The addition of HCl to the DI water resulted in the pH going down. The first drop of HCl that was added caused the pH to go from 5.24 down to 4.20. The second drop caused the pH to go to 3.92, followed by the third drop which caused the pH to go to 3.79. The overall addition of HCl caused a 1.45 drop in pH. 2. Step 2 was the same as step 1 but NaCl, a salt of a strong acid-strong base, was used in replace of DI water. The

BAKING POWDER, WASHING SODA Objective: To understand the use of common salt (NaCl) for preparation of chemicals such as Sodium hydroxide, Bleaching powder, Baking powder, Washing soda. The common salt (Chemical formula-NaCl, Chemical name- Sodium chloride) that we eat in our daily diet is the raw material for preparation of chemical compounds such as Sodium hydroxide, Bleaching powder, Baking powder, Washing soda. NaCl is a neutral salt. Sodium hydroxide (NaOH) also known as caustic soda is formed when

My hypothesis for this experiment was not what I expected it to be. Instead of having each section grow in size due to the solution was incorrect. I only had my 1% with solution grow. This is the lowest concentration level I had and my lowest number of brine shrimp in the section without concentration as well. The other sections with my 5% and my 10% concentration ended up with no hatched eggs at all. This could be due to enviornmental reasons. Due to the enviornment brine shrimp usually have

The purpose of this report is determine if sodium chloride is a viable option as a deicer on winter roads. To determine this, one must compare a multitude of factors. In this lab, the freezing point depression of water, enthalpy of dissolution, cost, and environmental impact will be discussed. A large factor in how effective a substance is as a deicer is it’s ability to decrease the freezing point of water. If the freezing point of water can be lowered, the outside temperature must be much colder

During the experiment, .002 Molar (M) iron chloride (4 mL), FIT (~10 mg), and ascorbic acid (~.66 mg) were used. Samples were prepared using the iron chloride (.002 M) and diluting it with distilled water in a clean, dry test tube. To prepare a solution, one milliliter of iron chloride was measured in a graduated cylinder and placed into a test tube. Distilled water was added to the test tube using a measuring pipette. Amounts of distilled water added varied based on the desired molarity of the

above the mean percentage of water in the iron salt crystal was 6.27%. The mean percentage of the potassium ion was determined to be 17.81%. For the iron ion the mean percentage was 12.20% and the average percent for oxalate was 57.20%. The total percentage of the mean adds up to 97.28%. The empirical formula using the means provided created the formula K2Fe(C2O4)3*2H2O. The total molar mass in this equations is 434.05 grams. The percent yield of iron salt using the actual yield of 8.71 grams with a

Objective In this experiment, the critical micelle concentration of sodium dodecyl sulfate (SDS) is determined by the conductance method. Procedure In this experiment, a series of SDS solutions at various concentrations are tested for their conductance at two different temperatures, 25 °C and 50 °C. For detailed procedure, refer to the lab manual (J. F. Wójcik and T. S. Ahmadi, Experimental Physical Chemistry, 2015; p.125-129.). Data Sodium dodecyl sulfate has a molecular weight of 288.372

Salt: Q1: What is salt? Salt, otherwise referred to as sodium chloride, is an exceedingly common mineral that is known for its strong flavour and crystalline appearance. Because of this, salt is routinely used in the preparation, preservation, and seasoning of foods the globe over (though the latter purpose is by far the one most commonly utilised), as it has been for generations. Q2: How was salt traditionally used in food preparations? Throughout the large majority of human history, salt has been

(1) The purpose of the separation lab procedure was to help my group members and I successfully formulate our own plan before completing the experiment, handling multiple materials and substances, etc. It acted as a step-by-step plan that guided us throughout the experiment and ensured that we were well prepared ahead of time (ie. knowing what kind of materials were necessary and gathering the correct measurements of each substance); this made the experiment day much less hectic for all of us. It

Procedures 1.First thing needed is a plastic bag open the plastic bag and take about a teaspoon of calcium chloride, put the calcium chloride in one corner of the bag. Then take about a half teaspoon of sodium bicarbonate and put it in the opposite corner of the bag. Then lay the bag flat on the table use about 5 mL of phenol red. Once the phenol red is in quickly lift your bag and put all the substances in one corner. Then observe 2.Reference procedure one for first step.Lay bag down and add about

transferred to six beakers using a measuring cylinder and a marker was used to assign different numbers to each beaker. 2- To make sure the pH was varied during the first part of the experiment, the pH in each beaker was adjusted. Using Hydrochloric Acid and Sodium Hydroxide, the pH of the six beakers was adjusted as follows: pH 3, pH 4, pH 5, pH 6, pH 7, and pH 8. However, the pH does not need to be exact. 3- Next, add 3 mL of Ferric Chloride coagulant using cylinder tubes and 3 mL of Aluminium Sulphate

Why was Salt so Valuable in Ancient times? By Lucas Oberg You want to know why salt was so valuable in ancient times? You have come to the right place. Salt was so valuable in ancient times because sometimes people were paid with salt. Also it was hard to find, People also traded salt for gold. Salt also has a lot of different roles. It could also preserve food. This is some of the reason why salt was so valuable. Why was salt so valuable in ancient times? You might ask this. The main reason

Polar bears have a thick layer of fat called blubber which is about 11 cm thick. This also helps the bears to survive in the freezing conditions. Not only on land, but the thick layer of fur coat and blubber helps them as they spend a great amount of time swimming in the freezing waters of the Arctic. Blubber is a thick layer of fat that helps prevent sea mammals from getting too cold. Blubber in depth, is an extra digested food stored in the form of adipose tissue, which contains molecules called

rate between baking soda and citric acid within a bath bomb. The independent variable will be the temperature of the water (mL). The dependent variable will be the chemical reaction rate which is formed by baking soda (g) and citric acid (g). The scientist first began by researching what exact ingredients are used to create bath bombs. Bath Bombs come in all different sizes, shapes, and colors but they all have the same three main ingredients; citric acid, Epsom Salt, cornstarch and baking soda. Overall

you will determine the solubility and solubility product of a sparingly soluble salt, potassium hydrogen tartrate, and also in four solutions containing a common ion. INTRODUCTION When a salt of low dissolubility dissolves in water, equilibrium is established between the solid solute and the dissolved ions. There are two terms used in discussing this condition. The first is solubility, which is the maximum amount of salt that will dissolve in a given amount of solvent (usually water) at a specified

waters (Environment Canada 2012). Through a dual oxidation process, Nitrate is formed in a reaction of Nitrogen with Ammonium ion producing fertilizer and manure. The oxidation state of a nitrate compound is 1- . Nitrate is the conjugate base of nitric acid (HNO3), a strong

Alginate is generally available as alginic acid, sodium salt that is regularly called sodium alginate. It is a linear polysaccharide that typically isolated from numerous strains of marine brown seaweed and algae, in this manner the name is alginate. The copolymer comprises of two uronic acids which are D-mannuronic acid (M) and L-guluronic acid (G). That is because it is the skeletal component of the algae and it has the decent property of being strong but then flexible. The most ideal in preparation

when filled with an acid and base? Acids and bases are around us everywhere in various types of liquids. They are in the foods we eat and the things we use on a daily basis, for example liquid dishwashing soap. Acids are usually sour and bases are silky, giving it a bitter taste. Water can act like both, depending on the situation. It always depends on the type of ion present in the liquid to make it an acid or base. A liquid must contain more hydrogen ions to be considered an acid, but if it contains

Sodium carbonate (molecular formula: Na2CO3), is the water soluble sodium salt of carbonate. The pure product appears as a while, odorless powder with a strong alkaline taste. It has high hygroscopicity. It can be easily dissolved in water to form an aqueous solution with moderate alkalinity Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate) is chemical compound with the formula NaHCO3. It is a salt composed of sodium ions and bicarbonate ions. Sodium bicarbonate is a white solid that is

bit to disintegrate There were holes when hardening from bubbles Trial 2 crumbled to pieces Trial 4 and 5 were still wet and crumbled and the top came off on Trial 5 An exothermic reaction occurred therefore the water bath became colder Citric Acid and Sodium carbonate Overflowed in the molds a lot making it most difficult to get out of molds Muffin top Little moist in bottom and middle of molds Some bubbles were made when placed into the water bath Trial 5 crumbled to pieces Trial 4 was