...ABSTRACT: This report, talks describes a lab that was focused on carrying out a method for the synthesis of secondary alcohols. It used nucleophilic Grignard reagent 1-methylbutylmagnesium Bromide, and the electrophilic carbonyl carbon of an aldehyde propanal to create 4-methyl-3-heptanol. Introduction/ Purpose In this lab we took it the addition of nucleophilic Grignard reagent 1-methylbutylmagnesium Bromide, to the electrophillic carbonyl carbon of an aldehyde propanal is described. 4-methyl-3-heptanol is produced, which was a 2 degree alcohol. Both primary alcohols and secondary alcohols can be obtained through this process in different ways. To produce a Primary alcohol the aldehyde that has to be used is formaldehyde. Secondary...
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...Lab Worksheet Principles of saturation for pressure measurement You must write up this work in the form of a report and submit to lab assistant in two weeks to receive feedback. Name: Std. No: Equipment (per group) Number 1 2 3 4 5 Item Armfield TH3-A/B/G Saturation Pressure Apparatus Armfield TH3-A/B/G Saturation Pressure Apparatus Electric Console 500 ml Beaker PC with TH3 software Stopwatch Learning Outcomes 1 2 3 4 Learning Outcome To understand principles of saturation pressure measurement To determine the principle of steam and P-V-T relationship To work with data tables To write a report based on theoretical knowledge and experimental results Objective(s) The objectives of these experiments are: To measure the saturation pressure of water using a pressurised vessel. To examine the effect of unsteady conditions on measurement accuracy. 1 Lab Worksheet Theory Saturation temperature is known as the boiling point of water. It is the temperature for a corresponding saturation pressure at which a liquid boils into its vapor phase. The liquid can be said to be saturated with thermal energy. For water, it is common knowledge that it boils at 100 °C and froze at 0 °C. However, this is only true if the water is at a pressure of 1 atm (100kN/m2). Decrease in the water pressure causes the boiling point to declines and vice versa. The relationship between pressure and temperature of boiling water can be plotted on a...
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...of this lab was to practice using Distillation as a method to purify the isobutyl isobutyrate product from the starting material, isobutyl alcohol, and other reagents used in the synthesis and work-up of isobutyl isobutyrate. The synthesis reaction of isobutyl isobutyrate was monitored by Mini – Gas Chromatography in order to monitor the progression of reactant to product. Mini-GC is a very valuable way to evaluate the progress of a reaction for which Thin Layer Chromatography (TLC) can not be used, while still only requiring a small sample of the reaction mixture. The isobutyl isobutyrate was separated via liquid/liquid extraction and purified by distillation. The separated isobutyl isobutyrate ester was then classified and checked for impurities by determination of Gas Chromatography – Mass Spectrometry (GC-MS), IR, and 1H NMR spectra. Results and Discussion For...
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...Abstract Alcohol is an organic compound group that contains OH, meaning a hydroxyl, which is a functional group. Alcohols contain various properties such as boiling point, which is much higher than its parent hydrocarbon due to polarity and hydrogen bonding. They are soluble in water, due to this as the alcohol chain increases the solubility of water will decrease which shows of an inversely proportional relationship. Their chemical properties consist of combustion, as this is true because alcohols are able to burn because the end product they produce is water and carbon dioxide. A very obvious reaction they undergo is dehydration of course since they break down and produce water. In this lab, three different types of alcohols are evaluated...
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...Why do we keep a lab notebook? In the ‘real world’, you will be expected to record what you do and how you do it, with the data clearly identifiable. There are 2 reasons for this: • Any scientific experiment is only considered valid if it can be repeated by someone else using your notebook. • If you develop a new product or process, your notebook becomes a legal document that can be scrutinized in a court of law, especially in cases of patent infringement. In order to meet these requirements, certain conditions must be met: • Notebooks shall have bound pages, loose-leaf and spiral bound are not acceptable. • All pages must be numbered prior to use. This will show if any pages have been removed that contained data that might compromise interpretation of your conclusions. • All data shall be entered chronologically. Do not leave empty pages to insert information later. If you finish with a large expanse of blank page, put a line through it to show that it will not be used. • All notes are to be made in indelible pen – pencil will be penalized. If you make a mistake, just draw a single line through it, not a childish scribble to hide all traces! • All data will be recorded in your lab notebook at the moment it is generated. No notes shall be written on scraps of paper or memorized for later. Other notes about the lab notebook: All pre-lab and experimental work is hand-written in your lab notebook. Make...
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...The mechanism is SN2. The overall reaction is: H2SO4 + NaBr + CH3CH2CH2CH2OH 6 CH3CH2CH2CH2Br + H2O + NaHSO4 Boiling Point 118oC Boiling Point 92oC Day 1 CAUTION: Wear gloves during the entire experiment Fill out the table on your lab report form for this experiment INCLUDING YOUR NAME AND DATE and turn it in to the instructors box in NSM B-202 by 10:AM the day of the experiment. BE SURE TO DATE-STAMP YOUR LAB REPORT FORM USING THE DATE STAMP IN THE DEPARTMENT OFFICE (NSM-B-202) BEFORE PLACING IT INTO YOUR INSTRUCTORS BOX. FAILURE TO DO SO WILL RESULT IN YOUR FORM BEING MARKED "LATE". The report form will be returned to you in the lab. At your hood workstation, place a hotplate/stirrer atop a ringstand . Take a 250-mL round-bottomed flask, and clamp the flask to the ringstand, leaving about 1 inch of room between the bottom of the flask and a plastic bowl, whish sits atop the hotplate/stirrer.. Add 0.3 mole 1-butanol and ABOUT 35mL H2O to the flask and begin stirring the solution with the magnetic stirrer. CAREFULLY add 0.3 mole NaBr to the reaction flask. NOW, Add a slurry of ice and water to the bowl beneath the flask. S L O W L Y AND CAREFULLY add 35mL conc. H2SO4 to the flask. Remove the ice bath and replace it with a heating mantle. Add two or three boiling chips to the flask. Equip the flask with a reflux condenser and begin circulating water through it, water going in...
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...rt) After viewing our percent yields for Zinc Iodide (which were around 100%), we believe this lab was conducted under the best of conditions and produced more than accurate results. In performing the experiment, the measurements for Zinc Sulfate and Barium Iodide did not deviate from the standard to be measured by more than 0.03g (as was indicated for precision in the lab manual). Each time we went through the centrifuge process, the same centrifuge machine was used. To make sure our boiling tube did not contain any remnants of zinc iodide from previous experiments to mess with our end results and measurements, we washed it out twice with tube cleaners and soap, and then dried it and placed in the two boiling chips. After the centrifuge process, we made sure to collect all the aqueous zinc iodide to the boiling tube by using a pipet to gather all the liquid. For this double replacement reaction, all the reactants used formed complete products; there was no excess anything (like when reacting Zinc and Iodine, Zinc Iodide and excess Zinc was produced). Also, while heating our Zinc Iodide for this lab, near the end we made sure none of the product spilled out of the tube. To boost confidence, my partner I and did the experiment each separately and repeated it two times. In comparing our results with Mona and Belle, their centrifuged product also produced a white precipitate and clean liquid and their percent yields were also around 100%. During the actual experiment, we also...
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...substrates attach. Many factors can affect enzyme activity such as temperature, pH, and the presence of inhibitors (John W. Kimball, 2014). The purpose of this lab was to examine factors affecting the enzyme function of peroxidase. In the 19th century French chemist Louis Jacques discovered catalysts. Catalysts are substances that enable a chemical reaction without participating in it, which led to specifically peroxidases. The structure of peroxidase is a very large enzymatic protein, and has complex molecules with complicated shapes involving multiple folding’s. The activity of peroxidase is dependent on pH. It exhibits maximum activity at a pH between 6.5 and 7.0. The activity of the enzyme is reduced when pH levels are increased. Peroxidase promotes the oxidation of various compounds naturally of peroxides, where hydrogen peroxide is reduced to form water (Wikimedia Foundation, 2015). Also peroxidases break compounds down into harmless substances by adding donor molecules. During this lab, the donor molecule used was guaiacol. Guaiacol was used because it changes color after hydrogens are lost. Peroxidase can use a wide variety of donor molecules, and reduce a wide range of peroxides. Peroxidase is found in plants to help minimize damage caused by stress factors. In the lab four stress factors are used, temperature, pH, boiling, and the inhibitor hydroxylamine. Stress factors...
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...centuries as a separation technique to isolate liquids with different boiling points and vapor pressure. The idea of distillation generally involves the conversion of a solvent into a vapor then back to a solvent based on vapor pressure. The liquid with the lowest boiling point and highest vapor pressure would be collected first (Weldegirma,2017). There are various distillation methods, however the two methods utilize in this experiment are: simple and fractional using cyclohexane and Toluene. Simple distillation is more efficient when the boiling points are more than 25℃ difference and fractional distillation is more effective in separating liquids with boiling point less...
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...Taylor Small 09-23-13 Lab Report: Determination of Alcohol Content Blame it on the Alcohol Objective: Boiling is a process familiar to anyone who has cooked pasta or brewed tea. As heat is applied to a pan of water, the temperature of the water increases until it reaches 100°C (212°F). At this temperature, additional heat causes the water to bubble vigorously as the liquid water is converted into gaseous water, or steam. Most organic liquids will behave in a similar fashion. On heating, the temperature of the liquid increases until the boiling point is reached. Additional heating causes the liquid to vaporize accompanied by vigorous bubbling of the liquid. The boiling point of a substance is a physical property of a substance and can be useful for characterizing that substance. The fact that different substances have different boiling points allows us to separate them. The process of heating a substance until it is vaporized, cooling the vapors, and collecting the condensed liquid is the basis of a commonly used purification technique called distillation. Method: The fractional distillation apparatus was set-up as shown in the illustration and was approved by the TA. 50 mL of wine was added into the flask along with boiling chips and the flask was then placed into the heating mantel. A flow of cold water was set-up to continuously run through the condenser and the variac box was set to 5. The temperature at the distilling head was measured and recorded for every mL...
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...Elena Milovanovic Mr. Brian Gorodetsky Science 9 November 20th 2013 LAB Density Guiding Question: How does sugar/salt affect the density of water? Hypothesis: I think that the density will increase because salt and sugar add mass to the water, therefore increasing the density. For example, ocean water, it is more dense than the regular water because it isn’t pure like regular water, it has more salinity in it making it more dense. Notes: -A sugar and salt experiment. -We did 5 tests for each. -First, we calculate the density of PURE water, then with adding gram-by-gram of sugar or salt. -We used 10ml of water in each test. -Density=mass/volume, in this case mass/10ml Tables: Salt: Sugar: Graphs: Salt: Sugar: Calculations: Conclusion: From the graphs, tables and calculations it is shown that the solution between sugar and water is denser than the solution between salt and water. This is because sugar is sweet and when it is in contact with water it turns into a honey-like structure. Also, when salt is in contact with water, it’s formula, NaCl, splits up leaving each element with a charge and making more space for more salt, therefore leaving the solution less dense, where sugar doesn’t split up, it stays together making the solution denser. Evaluation: The mistakes we made at the beginning were that we didn’t put the EXACT amount of the solvent (water) and the solute (salt/sugar), but then we realized that some...
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...iLab week 1 Assignment Lab Report: I. Seperation of a Salt Water Solution Lab II. Introduction In this lab scenario, we were asked to determine the percentage of salt present in a saltwater solution. We are able to reach a conclusion in the lab due to certain chemical properties of water and salt. One main property is that water has a significantly lower boiling point in comparison to the salt in the mixture. III. Procedure First we obtained a 250ml beaker as well as an electronic scale in grams (g) and a Bunsen burner. After weighing the empty glass, we applied the saltwater solution and weighed the beaker again. Then we evaporated the water by placing the beaker on the Bunsen burner. Then we were able to determine the amount of salt present by weighing the beaker contents. IV. Observations and Results Contents | Mass | . Beaker (control) | 75.000g | .Beaker + mixture | 85.175g | .Beaker + salt | 75.175g | . Salt | 0.175g | .water | 10.000g | Percentage of Salt in Mixture | %1.75 | V. Discussion This, in my opinion, is a good Lab to start with. The results seem logical and the lab does a good job of demonstrating the proper application of the scientific method as well as the properties of saltwater mixtures. It also showed good basic practices to use during experimentation like the use of a control group , and measuring and recording data throughout the process VI. Conclusion The experiment...
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...Chemistry 129A Syllabus, Spring 2016 Instructor and Contact Information: Sammy Tamras: Lab Sections: MW 9:00-11:50; and 1:00-3:50; and TTh 1:00-3:50 Office: McLane 244 Office Hours: MW 4:00-5:00; and TTh 11:00-12:00, and by appointment E-Mail: stamras@csufresno.edu Lab Coordinator: Dr. Joseph Gandler; email: josephg@csufresno.edu; office: S 362; office hours: M-F 10:00-10:50. CHEM 129A Lab Sections: |MW |09:00-11:50 |S 370 |35547 |S. Tamras | |MW |09:00-11:50 |S 372 |35446 |B. Vue | |MW |01:00-3:50 |S 370 |35141 |S. Tamras | |MW |02:00-4:50 |S 372 |35214 |K. Munshi | |TTh |08:00-10:50 |S 372 |34797 |S. Maitra | |TTh |09:00-11:50 |S 370 |34796 |H. Muchalski | |TTh |01:00-3:50 |S 370 |34798 |S. Tamras ...
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...Distillation and Gas Chromatography Goal: The goal of today’s experiment is to collect three different fractions for each distillation by separating two different volatile solutions. Once the fractions are collected, we will record the boiling point range and perform a gas chromatography an original mixture along with the three different fractions that were collected. Significance: This lab is very important if someone needs to separate two different volatile solutions. They can do the simple and fractional distillation, and then using the gas chromatography and compare with other people. This lab basically just teaches you how to separate solutions. During the separation process, there are some factors that must be taken in account, such as: vapor pressure, how polar is our compound, what our temperature for the column is and how long the column is. 1 Theory:...
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...Studies VII Practical 9 Cell Biology Studies IX Practical 10 Cell Biology Studies X - Experiment Description Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy 27 Practical 6 Cell studies II Practical 7 Cell studies III Extraction of Cell Organelles by Cell Fractionation Determination of Solute Potential of Potato Cell Sap 47 Practical 8 Cell studies IV Effects of Different Treatments on Stained Potato Cells 64 Practical 9 Energetics I Respiration of Germinating Beans 67 Microscopic Examination of Cells at Various Stages of Plant Mitosis and Meiosis DNA, Mitosis and Meiosis Modelling 71 Respiration of Yeast 93 Practical 3 Enzyme studies I (Experiment 1) Optional: Practical 3 Enzyme studies I (Experiment 2) Practical 4 Enzyme studies II Practical 5 Cell studies I - - Practical 10 Energetics II Lab manual version 6_201505 FHSB1214 Biology I & FHSC1214 Fundamentals of Cell...
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