Vinegar

To see how different substances neutralize each other. Hypothesis: I hypothesize that cleaning products will be bases and foods and substances we ingest will be acids. Materials: • Oil • Finesse Shampoo • Anti Freeze • Drain Opener • Hand Soap • Vinegar • Oxy clean • Pine-Sol • Hydrogen Peroxide • Apple Juice • Ammonia Procedure: 1. All materials were gathered, and safety goggles were put on. 2. Small pieces of pH paper were put into spots on the spot pate. 3. Three drops of each liquid…

Data Analysis The scientific question for this experiment is:” Does the amount of baking soda added to vinegar affect the amount of CO2 produced?” “If more baking soda is added to 50mL of vinegar, then more CO2 gas will be produced,” was the hypothesis. The independent variable was the different amounts of baking soda. Therefore, the dependent variable was the amount of CO2 produced. The control group was the 1 15mL spoonful of baking soda used. Results were compared to the control to see…

the oil in the water I noticed the oil started to bubble to the top. So I got to stir the oil that’s when there were smaller bubbles. As I smell the water there was no smell to the water. 3 Pouring the vinegar in the water there was one change that I notice the water was darker after I added the vinegar. There was no smell even though I added to the water. 4 When I added the detergent to the water it started to look cloudy and there was bubbles. 5 I notice the water turn brown and it look like…

conducted by using a buret and an indicator in order to be able to tell when the mixture had reached the equivalence point. Results showed that the concentration of acetic acid in vinegar can be determined by first calculating the average of the concentrations of the NaOH in three different trials, then replacing the HCl with vinegar to calculate the concentration of the acetic acid in the…

CH3COOH, the mass of acetic acid can be calculated, and compared to the mass of the overall vinegar solution (Thorne 86-87). These values can be compared to the theoretical values which state that the equilibrium constant of acetic acid is 1.8 x 10-5, and the percent mass of acetic acid in vinegar is 5%. Calculations/Discussion: Recorded data: Concentration of standardized NaOH Solution: 0.10 M Mass of Vinegar Used: 4.03 grams Volume of NaOH (mL) pH Volume of NaOH (mL) pH Volume of NaOH…

carcinogen while phenol can cause your skin to swell, burn, peel, and break out in hives if it comes in contact to it. Air fresheners can cause cold sweats, convulsions, circulatory collapse, coma and even death. Alternative air fresheners :White vinegar,…

Step two, label each cup with either a 1, 2, or 3. Step three, measure 120 ML of water a pour it into each cup. Step four pour the different measurements of acid (vinegar) each cup ( one measurement in each cup either 1 tsp, ½ tsp, or ¼ tsp). Step five, weight the mass each of the three shells by grams. Step six, write down the weight of each each shell (label each weight with which shell it is and what cup number…

sugar, another with vinegar, and the last one with regular water. This would demonstrate certain interactions, and movements of the water; making the different concentrations of water visible. As stated there will be three solutions, this will help answer the question of how each type of solution will individually affect the egg when left intact overnight. This will classify each solution into a hypertonic, hypotonic, or an isotonic solution. The egg would first encounter a vinegar solution.…

restaurants. In short, it is the Mexican equivalent of Tabasco. In order to understand how this sauce acquired its iconic status, it is important to look at what goes into it. The listed ingredients for Valentina Hot Sauce Water Chili peppers Vinegar Salt Spices Sodium benzoate The Peppers in Valentina Hot Sauce In much the same way that the peppers in Tapatio hot sauce are listed as "red peppers," the peppers in Valentina Hot Sauce are listed simply as "chili peppers." In other…

200µL of NaPO3- and .25g of yeast and stirred. The water was not distilled water it was tap water. This gave us a pH of 7.8 instead of exactly 7, but still fairly neutral. For the vinegar trial, we weighed the same amount (.75g) of sucrose and 38.5mL of water to a beaker. Then we added 200µL of NaPO3- and 36.5mL of vinegar. Then add .25g of yeast. We measured the pH. Then we repeated the same procedure for another…