...Melting Point and Boiling Point of Organic Compounds Miranda, Marilyn1, Salen, Vladimir, A.2 1Miranda, Marilyn, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology; 2Salen, Vladimir A., CHM142L/B22, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology [pic] ABSTRACT In this experiment, our attention will be focused on the effect of chemical structures of different organic compounds on two physical properties: their melting point and their boiling point. Melting point of compounds can be affected by intermolecular forces of attraction, geometric isomerism and purity. Boiling point of compounds can also be affected by intermolecular forces of attraction and by branching. The main purpose of this experiment is to (1)determine the effect of intermolecular forces of attraction and geometric isomerism on melting point of compounds, (2)determine the effect of purity on the melting point range of organic compounds and (3)determine the effect of intermolecular forces of attraction and branching on the boiling point of organic compounds. We can obtain wrong data as we encountered different errors while performing this experiment. As we go along to this laboratory report, we will able to know the effects of the different factors in melting point and boiling point of the compound and why the used compound arranged on that decreasing or increasing melting point or boiling point. Keywords: melting point...
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...There are four macromolecules that make up all living things. These macromolecules are proteins, carbohydrates, lipids, and nucleic acids. All of these macromolecules are formed from functional groups. The functional group hydroxyl is found in every macromolecule. All of these macromolecules except for lipids are hydrophilic. All of these macromolecules are broken down into monomers by hydrolysis reactions. Proteins have methyl groups, amino groups, and carboxyl groups. Proteins are polymers of amino acids. Proteins functions are determined by how they are folded. Proteins with a primary structure have no function. Proteins with a secondary structure are in the shape of an alpha helix but still have no function. Once a protein achieves tertiary structure that protein has a function. Quaternary structures in proteins are made of many motifs and have the most advanced functions of all the structures, many of them being enzymes due to their three dimensional structure. However, a protein can become unfolded, and once it does it cannot be reversed, this is called denaturation and makes the protein loose its functions. All proteins and polypeptides are links of amino acids held together by peptide bonds. Peptide bonds are formed between two molecules when the carboxyl group and the amino groups in two atoms react which causes dehydration synthesis. Carbohydrates have carbonyl groups, and are organic compounds every time due to the presence of a carbon atom and also have hydrocarbons...
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...Macromolecules Carbohydrates are a type of macromolecule. Their subunit or monomer are simple sugars such as glucose and fructose. These are created with hydrogen bonds and are inorganic CH2OH. Glucose an example of a carbohydrates function is to provide energy for the organs to function in the body. Carbohydrates are a from of short term energy. A polysaccharide starch consists of repeating glucose molecules and has the function of breaking back down into glucose to again provide energy to the body. Macromolecules break down by hydrolysis a process of removing water to create a polymer. Lipids or fats are another form of macromolecules. The structure of a lipid consists of carbo to hydrogen bonds and carbon to oxygen single and double bond,...
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...Titre courant: LES MACROMOLECULES ET LES INDICATEURS La présence de macromolécules dans quelques substances Rya Smith Partenaire : Jordan Hannah L’école Secondaire Sir Wilfrid Laurier SBI3UX-02 Mr. Daviault Le 8 Avril, 2016 Le but de cette experience est de determiner comment voir la presence de les differentes macromolecules dans les differentes substances, et de identifier la substance inconnue. Matériel : Voir feuille: La présence de macromolécules dans quelques substances, Changements : ajouter une substance inconnue Procédé : Voir feuille : La présence de macromolécules dans quelques substances Échantillon | A. Solution Benedict + Chaleur(bleu) | B.Solution d’iode(jaune) | C. Solution de Sudan IV(rouge) | D. Solution de Buret(violet) | 1. Solution Protéique | Violet | Vraiment jaune et nuageux | Rose et glacial | Violet/Rose | 2. Huile Végétale(jaune/ translucide) | Transparent + bleu a la fin | Ne mélange pas entièrement | Ne mélange pas entièrement | Jaune | 3. Solution de glucose(transparent) | Translucent | Orange/jaune | Rose et translucent | Transparent | 4. Solution de sucrose(transparent) | Orange | Jaune | Rose et vraiment translucent | Transparent | 5. Solution d’amidon(transparent) | Bleu | Noir | Rose et glacial | brumeux | 6. Eau distille(transparent) | Bleu | Jaune | Rose et translucent | transparent | 7. Solution inconnue | Orange | Noir | Rose et glacial | glacial | Figure 1 : résultats du les combinaisons...
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...INTRODUCTION Carbon, hydrogen, oxygen, nitrogen, sulfur and phosphorus are a very important part of all living organisms. These elements combine is various ways to make the molecules that make up biological systems. There are four major molecules (macromolecule) found in living organisms – Carbohydrates, Lipid, Proteins and Nucleic Acids. They all have different chemical properties and can be identified by their functional groups. A chemical test that is sensitive to these functional groups can be used to identify or test for the presence of each of the macromolecules. This lab tests for major macromolecules using such tests. (Karp, 2005) The Iodine test is used to detect starch and glycogen, the Benedict’s test is used to test for reducing sugars and the Biuret test is used to detect protein. (Landesberg, 2011) The Iodine test is useful to distinguish starch and glycogen from other polysaccharides. A polysaccharide is a carbohydrate whose molecules consist of sugar molecules. Plants and animals store their simple sugars in the form of polysaccharides. The polysaccharide that plants use is called starch, and it has a lot of glucose units connected together with glycosidic bonds. Starch also has a polymer called amylose, which reacts with the iodine during the test and gives it a blue-black colour. Glycogen, in animals, is bigger (in terms of molecular weight) and it’s structurally very different. It has a lot of branches and they give glycogen the reddish-brown colour in...
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...homeostasis (to maintain a life supporting environment), you must understand the related biological concepts. We will start with the organic compounds, which all include carbon; without carbon you can not survive. Organic compounds also contains other elements such as hydrogen, oxygen, phosphorus, nitrogen, or sulfur. The foods you eat provide the organic compounds that your cells are made up of and that they use to function. Organic compounds give the elements carbon, hydrogen, oxygen (“CHO”) that are needed to make biological macromolecules. Biological macromolecules, are large molecules (also known as polymers). A monomer is a molecule that is able to bond in long chains. Monomers are small molecules that may be joined together in a repeating fashion to form more complex molecules called polymers. Usually, polymers are organic (but not necessarily). Hydrogen bonds are responsible for the properties of water and many biological molecules. Macromolecules, that are necessary for life, include carbohydrates, lipids, proteins, and nucleic acids. Carbohydrates...
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...Evidence of Protein and Starch in Organic Materials The purpose of this scientific experiment is to test for organic macromolecules such as Proteins and Starch in different organic materials used in everyday life, by using a reagent specifically designed to indicate the presence or the lack of these organic macromolecules. Hypothesis: Di Water doesn’t contain Protein Milk solution contain Protein 50% egg white solution contain Protein 1% sucrose solution doesn’t contain Protein Materials and Methods: A test tube rack 4 to 5 test tubes Transfer pipets Protective glasses 3 pieces of paper bag Deionized water Milk solution 50% egg white solution 1% sucrose solution Biuret Reagent Wax pencil Gloves To test these different materials for protein, Biuret reagent will be used and test deionized water, milk solution, 50% egg white solution, and 1% sucrose solution. First, all 4 test tubes has to be labeled with a wax pencil to indicate the material within, and placed...
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...There are 4 main types of macromolecules: proteins, carbohydrates, nucleic acids, and lipids. Carbohydrates which are organic compounds are found in foods and tissues of organisms. Carbohydrates include sugars, starch, and cellulose. Carbohydrates are composed of carbon, oxygen and hydrogen, which can be broken down to release energy. Lipids consist of fat, fatty acid, and steroids. Lipids are hydrophobic molecules which do not dissolve in water. They include natural oils and waxes. Proteins are formed by one or more amino acids. There are approximately 20 amino acids that can be arranged to make different proteins. Proteins create structural components of body tissues such as muscles, hair, and nails. Nucleic acids, DNA and RNA, are composed of...
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...The purpose of this lab was to use different indicators to determine what macromolecules are in different foods. We used Lugol’s solution to determine the starch content, Benedict’s solution to see the sugar content, Biuret reagent to test for the proteins, and used a paper bag to determine the lipid content. Materials: Vegetable Oil Glucose Starch from corn or potatoes Powdered egg whites Water Lugol’s solution Benedict’s solution Biuret reagent Pretzel Toast Jelly Pineapple Fat-free yogurt Beans Salami Swiss cheese Test Tubes Test Tube Holder Beaker Hot plate Analysis #1 1. Does dH2O contain any macromolecules? Why did we test dH2O with each of the indicators? DH2O does not contain any macromolecules. We tested dH2O with each of the indicators because we needed a base to make sure the solutions were accurate in testing the controls. 2....
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...Although I took biology class back in high school, I never truly paid attention or really understood the material. Taking this course helped me learn more about the scientific method, atoms the chemical bonds, the importance of water, and the macromolecules. An observation is always the first step to the scientific method. Collecting data helps understand the full detail of the experiment. A hypothesis would then need to be formed. It’s the question to be studied through experiments. Experiments would need to be tested to find out your hypothesis. The results would be your overall conclusion as to whether the hypothesis is true or not. According to Mader and Windelspecht, “The atomic theory states the elements consist of tiny particles called atoms” (22). Each atom has an atomic weight. Protons have a positive charge. Neutons have a neutron charge. Electrons...
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...SYNTHESIS PVC macromolecules i.e. long chains are made by joining vinyl chloride through the process of polymerization. The monomers are in a solid, chemically stable form and therefore do not pose a threat to humans as compared to other monomers which exists in gaseous state. Vinyl chloride is a gas at room temperature and pressure but it is usually stored as a liquid by applying pressure. Making the Monomer: Initially the Vinyl Chloride was produced by reacting acetylene with hydrochloric acid catalyzed by mercuric chloride. However this has become obsolete now and the monomer is more popularly produced from Ethylene and Chlorine. The ethylene is obtained from the thermal cracking of Naphtha in the basic petrochemical industries while chlorine is...
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...As the waves crash against the ocean shore, remnants of life are washed upon the sand. As the tide continues to push and pull, it drags my interests into its darkest depths even further. Everything on Earth that ever was, is, or will be emerged from those mysterious, immense bodies of water. It is hard for the mind to fathom such a concept; we originated from that. Our features, our intelligence, our everything came from a such a simple compound in an enormous amount. In essence, the ocean gave birth to us through millions of years of evolution. Because of the chemical properties of water and our primitive atmosphere, macromolecules were allowed to form. As the macromolecules formed and combined within the ocean, the creation of the planet we now know today began....
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...journal of MEMBRANE SCIENCE The journal provides a focal point for ‘‘membranologists’’ and a vehicle for the publication of significant contributions that advance the science and technology of membrane processes and phenomena.The primary emphasis is on the structure and function of non-biological membranes, but papers bridging the gap between non-biological and biological membranes are sought. A broad spectrum of papers is encouraged: • theory of membrane transport • experimental data on membrane permeation • membrane structure and its relation to transport • membrane processes with a focus on membrane science aspects The Journal of Membrane Science publishes Full Text Papers, State-of-the-Art Reviews and Letters to the Editors. Prospective Review authors are requested to contact one of the Editors prior to submission. Editor-in-Chief: A.L. Zydney Department of Chemical Engineering, 160 Fenske Laboratory, Pennsylvania State University, PA 16802-4400, USA; Tel: +1 814 863-7113; Fax: +1 814 865-7846; e-mail: zydney@engr.psu.edu Editors: P. Aimar, Laboratoire de Genie Chimique,118 Route de Narbonne, 31062 Toulouse Cedex, France, Fax: +33 5 6155 61 39 M.D. Guiver, National Research Council of Canada, Institute for Chemical Process & Environmental Technology, ICPET, Building M-12, 1200 Montreal Road, Ottawa, ON, K1A 0R6, Canada; Tel: +1(613) 993-9753; Fax: +1 (613) 991-2384; E-mail: michael.guiver@nrc-cnrc.gc.ca Y.M.Lee, School of Chemical Engineering, College of...
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...Chapter 2 : Biological Molecules End of this chapter the student will learn about: a) What is the Functional groups and types. b) Macromolecules a) The build up of covalent bond by condensation or dehydration. b) The brake up of covalent bond by hydrolysis c) The chemical elements of life: a review Functional groups contribute to the molecular diversity of life • The components of organic molecules that are most commonly involved in chemical reactions are known as functional groups. • Functional groups are attachments that replace one or more hydrogen atoms to the carbon skeleton of the hydrocarbon. • Each functional groups behaves consistently from one organic molecule to another. • The number and arrangement of functional groups help give each molecule its unique properties. • The basic structure of testosterone (male hormone) and estradiol (female hormone) is identical. • Both are steroids with four fused carbon rings, but they differ in the functional groups attached to the rings. • These then interact with different targets in the body. Fig. 4.8 • There are six functional groups that are most important to the chemistry of life: hydroxyl, carbonyl, carboxyl, amino, sulfhydryl, and phosphate groups. • All are hydrophilic and increase solubility of organic compounds in water. Functional groups are specific groups of atoms within molecules that are responsible for the characteristic chemical reactions of those molecules. ...
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...3.6 NOTES – MACROMOLECULES AS NUTRITION DO NOW: Identify the macromolecule: carbohydrate, protein, lipid, or nucleic acid. 1. | | 2. I am a macromolecule that is used as a source for short term energy. | | 3. | | 4. I am a macromolecule that is used to store genetic material. | | 5. | | 6. | | 7. | | 8. I am a macromolecule that is used for long term energy storage. | | 9. | | 10. I can be solid or liquid at room temperature. It all depends on the number of H-bonds in my “zigzag” lines | | 11. | | 12. I am a macromolecules with SO MANY different functions and SO MANY different shapes. | | 13. | | 14. The monomer for my macromolecule is a nucleotide. | | 15. | | NUTRITION LABELS AND DAILY DIETS The following macromolecules are essential to our diet: proteins, lipids, and carbohydrates. What percent of your daily diet does each macromolecule makeup? (% protein + % carbohydrates + % lipids= 100%) Guide to calories in macromolecules Macromolecule | Calories Per Gram | Protein | 4 | Carbohydrates | 4 | Lipids | 9 | Make a list of everything you ate yesterday. Identify the breakdown of proteins, carbohydrates and lipids. Try to come up with a good picture of which macromolecule makes up the majority of your diet. You can use the following website for nutritional information: http://nutritiondata.self.com/ or http://ndb.nal.usda.gov/ Daily Diet Breakdown...
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