Analysis Of Nahco3 In Alka Seltzer Tablets Lab Report

In some cases, reactions will not respond to heat and chemical change. Undesired side products may be produced as well in experiments such as this. Mechanical errors play as role as well when products are loss due to improper weighing, transferring, and drying methods. These reasons will also affect the melting range of the product as well. The end result for this experiment will be the production of acetaminophen, a fever reducing and pain-relieving compound, which is use in creating

Sodium Bicarbonate (also known as baking soda) is something used everyday. Baking soda is a very common ingredient in cooking- one of its main uses is to make cakes "risk" due to the compounds produced. (Summer Chemistry Workshop). The lab was to use decomposition, the chemical change in which a single compound breaks down into two or more simpler products (Pearson Chemistry, 358), listed below are the possible reactions.

Thus, assuming crucible was fully cooled after heating crucible and bicarbonate, the original mass of crucible and bicarbonate/carbonate mixture minus the mass of crucible and bicarbonate/carbonate mixture after heating would make it appear the reaction yielded a lesser amount of oxygen gas and carbon dioxide than it actually did. And since the amount of bicarbonate is directly related to the amount of oxygen gas and carbon dioxide, the new lesser calculated bicarbonate divided by the added amount of sodium bicarbonate would decrease the percent of

2. Why is the mixture extracted with sodium bicarbonate? Give an equation and explain its relevance.

The company’s objective was to find a ratio best fit to produce the highest amount of product and percent yield. Therefore, a prediction was made that ratio 1 will produce the highest percent yield and amount of product, magnesium sulfate, because it had the highest theoretical yield of 0.80 grams of magnesium carbonate out of ratio 2’s 0.40 grams and ratio 3’s 0.45 grams of magnesium carbonate. In addition, although ratio 1 uses the most amount of reactants, 1.60 grams of magnesium sulfate and sodium carbonate, its predicted, based on the raito’s theoretical yields, that ratio 1 will produce twice as much magnesium carbonate as ratio 2 and 3. Furthermore, after conducting the experiment, the data collected has proven the prediction to be inaccurate. One piece of data that supports that the prediction is inaccurate is that

When we began our experiment we were attempting to figure out which ratio of baking soda to vinegar produced the most thrust (or which ratio produced the most carbon dioxide). We were planning to do this by creating a baking soda and vinegar bottle rocket and measuring the distance that the bottle rocket flew. Our hypothesis was that an equal mix of baking soda and vinegar would cause the biggest reaction. We then proceeded with our experiment. Unfortunately, we were not able to get the bottle rocket to launch. We did four tests with our unit of measurement being a ½ cup; two with a 1:2 ratio , two with a 1:1 ratio, two with a 2:1 ratio, and (based on our results) two with a 3:1 ratio. In our 1st test, the 1:2 ratio, we calculated that the

Specifically in this reaction the limiting reagent is Calcium Chloride, CaCl2 and the factor that will be changed periodically in this reaction is the amount in grams of the Sodium Carbonate and Calcium Chloride and if the experiment is right, as the mass of the limiting reagent Calcium Chloride increases the mass of the reactant Calcium Carbonate will also increase, hence the percent yield of the product will also increase.

The design of this experiment was to evaluate which amount of sugar, whether 0g, 1g, 1.5g or 2g, when combined with water and yeast would produce the most CO2 over a 48 hour period. To initiate this experiment a graduated cylinder was used to measure 29 ml of water. 29ml was determined on an earlier test where a faucet filled a test tube to capacity. The 29ml of water was then poured from the graduated cylinder in a flask. The flask allowed for a swirling motion to occur, in result dissolving all of the additives(yeast and sugar). Prior to the swirling of the flask, an electronic balance was used to carefully measure each denomination of sugar, in this case, 1g, 1.5g, and 2g. The amount of yeast went through the same balancing on an electronic

At the start of this experiment, the class put on aprons and protective goggles as safety precautions. The students then put one pipette of glucose and one pipette of yeast into a test tube. The instructor filled a 250 ml beaker at each station filled with 37° Celsius water. Next, the test tube with the glucose and yeast solution was placed in the beaker to incubate for 10 minutes. After the 10 minutes had passed, a clean pipette was used to remove 1 ml of the solution from the test tube and place it in a 500 ml plastic respiration chamber. The pipette was the thrown away. Next, the CO2 gas sensor was quickly placed over the opening to the respiration chamber and the stopper was inserted. While the data for the glucose and yeast solution was

The purpose of this lab was accomplished by following the procedure. Our first step was to use the beaker to find the mass of two grams of Calcium Chloride and two grams of Sodium Carboante. After finding the mass, we added 40 ml of distilled water and stir it until it starts dissolving the mixture. In the third step, we waited until the mixtures was completely dissolved and then we poured the Sodium Carbonate solution

If vanilla extract, cinnamon, and salt are placed into three different test tubes, then the rate of alcoholic fermentation will be much higher in the vanilla extract solution because it has a higher sugar content. The hypothesis was rejected. The vanilla had a height of 1 cm in 10 minutes, and a height of 2 Cm at 20 minutes. The Cinnamon had a height of 3 Cm at 10 minutes, and a height of 4.5 Cm at 20 minutes. Therefore, the cinnamon had a higher rate of fermentation, based on the height of the bubbles. These bubbles are present because of the Co2 being released in alcoholic fermentation. There could have been sources of error. Some sources of error may include; when pouring in the ingredients into the test tubes, some of the ingredients could have stuck to the side of the test tube, not giving the same measurements of ingredients. Another error could have been cross contamination. The test tubes could have been contaminated with other ingredients. They may not have been cleaned thoroughly. If there is cross contamination, the other ingredients left over could mix and change the rate of fermentation. 2 ways to improve the experiment could include: Being very cautious about using the exact same amount of ingredients in each test tube, and being more accurate with the measuring of the height of the bubbles. According to the data, the cinnamon and the

In the investigation we were asked to find the individuality mole ratio for the formation of CO2 after the reaction of sodium bicarbonate and acetic acid. To determine the mole ratio between sodium bicarbonate and acetic acid is to look at the balanced chemical equation for the coefficients in front of the substances you are interested in. The chemical equation needs to be balanced so that it follows the law of conservation of mass. A balanced chemical equation ensures when the number of the different atoms of elements in the reactants side is equal to that of the products side. A chemical reaction is when two compounds, react together and forms two different products. Assuming how much reactant is required then finding out the product that

In this ADI Lab, the overall question was ¨Stoichiometry and Chemical Reactions: Which balanced chemical equation best represents the thermal decomposition of sodium bicarbonate?¨. To better understand this question, here are definitions of key words of the overall question. Stoichiometry is the science of the relationship between the relative quantities of substances taking part in a reaction or forming a compound. A balanced chemical equation is an equation of a chemical reaction where the number of atoms for each element in the reaction and the total charge is the same on both sides of the equation. Finally, thermal decomposition is the a chemical reaction where heat is used to break down a substance. The particular testable question that was given was ¨Which balanced chemical equation best represents the thermal decomposition of sodium bicarbonate?¨. The four given equations were NaHCO₃(solid)→NaOH(solid)+CO₂(gas), 2NaHCO₃(solid)-->Na₂CO₃(solid)+CO₂(gas)+H₂O(gas),

As it can be observed from the data in table 1 (refer to table 1) the concordant of the three titre values was calculated to be 21.2mL. The results indicate the volume of the titrant, the approximately 0.1 mol sodium hydroxide, required to fully standardise against the primary standard oxalic acid solution was 21.2mL. The sodium hydroxide was then used to neutralise against the 3g analyte, the diluted vinegar solution. The data from table 2 depict that the volume of titrant required to neutralise the analyte was 21.8mL. The results concluded the percentage (mass/mass) of ethanoic acid in commercial vinegar to be 4.10% in equation 9 after determining the molarity of ethanoic acid prior.

To find moles of carbonate we needed to first determine the total alkalinity with HCL 0.1 M as the titrant, meaning that the end point indicates the complete conversion of bicarbonate and carbonate to carbonic acid. Indicator bromocresol green (BG) was used to observe this end point since the range at which this end point will occur will exist in the slightly more acidic portion of the pH scale covered by BG. This total alkalinity is given by (2[CO32-]+[HCO3-] )=VHCl[HCl] where VHCL is the volume from our standard HCl used in titration. Afterwards, we can determine the concentration of bicarbonate by performing the steps outlined in the procedure to begin converting the bicarbonate to carbonate, precipitating this carbonate, and thus