Analytical chemistry

Energy Drink Intake Effects on PTC Tasting Abstract PTC sensitivity experiments has been used throughout the years to show that Mendelian traits shows dominant inheritance. Individuals are able to either not taste PTC, slightly taste PTC or strongly taste PTC. This shows that sensitivity to PTC among tasters varies significantly. However, while genetic variation in taste controls whether a person is a non-taster or taster there are many factors that contribute to being able to taste PTC. In…

Concentration of Acetic Acid in Vinegar Nalebra Barnett, AAHCA, BSHA University of Central Oklahoma General Chemistry II Lab March 28, 2017 Dr. Lane Whitesell Lab 12. Concentration of Acetic Acid in Vinegar. This laboratory is to determine the concentration of acetic acid in vinegar using molarity and percent by mass of acetic acid in vinegar. This means, vinegar is a crucial solution of acetic acid (HC2H302) in water. Molarity (in mole/L), or mass percent expressed the…

Dear Amma, How’s everyone doing? I’m having a lot of fun at school. My hardest class right now is probably my organic chemistry class. You remember the organic chemistry class that I took in high school? It’s a little like that, but definitely harder and more focused on real-world applications. The course actually includes a weekly three-hour lab with its own one-hour lecture. I think it’s a pretty great course because we learn techniques that are used in actual labs. Last week’s experiment…

where mCO2 is the mass fraction of CO2 in the solution, and MWsolution, MWbrine, and MWCO2 are the molecular weight of the solution, of the brine, and of CO2, respectively. Considering the definition of density as shown on 5.5, equation 5.3 can be modified to equation 5.6. ρ_CO2=MW_CO2/V_CO2 (5.5) "1" /"ρ" _" solution" =("1-" "m" _"CO2" )/"ρ" _" brine" "+" "m" _"CO2" /〖"ρ" _"CO2" 〗_" " (5.6) where ρ solution and ρ brine are density of solution and brine, MW CO2 and ρm CO2 is…

periodic table and I will never get along. Sophomore year I decided to take Chemistry and I felt positive that I would love it since its science and it had a little of math involved. However, I began to realize that chemistry was not for me when second quarter came along. In the beginning of the year I thought that the class was going to be pretty easy and that I would love it, but my thoughts changed on me. In chemistry class the students were very smart and they all had high level classes…

Salt, NaCl, is a chemical compound made of sodium and chloride which has been very important to humans for many years. Salt’s ability to preserve food was the most important aspect for many civilizations. It helped eliminate the problem of only being able to eat seasonal food. Also since salt was rather hard to obtain many people used it as a form of currency. Today, However salt is almost universally accessible, while being cheap and often iodized.…

In the homeostasis, osmosis, and diffusion carrot lab, the mean growth in weight for the carrots soaked in solution A, one of our blue solutions, was 0.151 grams. Solution A had a standard deviation of 0.048. For solution B carrots, one of our clear solutions, the mean growth was 0.117 grams. Solution B had a standard deviation of 0.057. For solution C carrots, our other blue solution, the mean growth was negative, actually indicating a loss in weight. This mean loss was -1.426 grams. Solution C…

“Magnesium was discovered by Sir Humphrey Davy in England (1755). Sir Humphrey Davy also discovered MgO and HgO. The original name of Magnesium is Magnesia from the Greek word. In 1618, a farmer at Epsom in England gave his cows water from a well, but the cows refused to drink because of the water’s bitter taste. However, the farmer noticed the water seemed to heal scratches and rashes. The words spread out. Eventually it was recognised to be magnesium sulphate, MgSO4. Until 1755, it recognized…

54) The following graph shows three different stresses on the reaction. For each stress, numbered 1, 2, and 3 on the graph, identify the stress that has been applied to the system and using Le Chateliers principle, explain why the graph changes the way it does. 1) At the point marked #1, all three concentrations gradually increase, showing that heat is added. The addition of heat puts stress on the system, so the equilibrium shifts to the right to partially undo “stress” and produce more…

My role in this group investigation was to record the time of how long it took for each coloured ice to melt on a metal and plastic surface. I also found links to curriculum followed by finding real-world applications which linked to our experiment. The research which I carried out for the science investigation focused on heat energy which related to conduction. The investigation consisted of finding out which coloured ice cube (yellow and blue) with 1, 2 and 3 drops of colour melted faster on…