Because of the misunderstood procedural step from the original procedure, (3. Initially try a 20mL sample of your drink for the preliminary titration. You may need to adjust the amount of sample used with a dilution, if the amount of titrant,NaOH, is not between 20-40mL), and other factors, the percentage error of this experiment was extremely high. This is because more NaOH was added then needed. The volume of NaOH added plays a major role in the concentration of apple juice, as it will directly affect the concentration number. If an average of 5.00mL of NaOH were added, the concentration of ascorbic acid would have been 4.27g/L which is closer to the actual value (.360g/L). If an average of 15.00mL pf NaOH were added, the concentration …show more content…
To achieve the drink, certain acids must be used. Consider, apple juice, pop, and yogurt. The main acid in apple juice is ascorbic acid and perhaps citric acid and other unknown acids not listed. This includes acids such as phosphoric acid, malic acid, and lactic acids. Malic acid is the main acid in apple juice. It causes the sourness in green apples and grapes causing a tart taste to wine. This can be related back to the experimental error. Malic acid may have been the other acid not accounted for. Ascorbic acid was present on the ingredient list because enough was added to pure apple juice whereas malic acid is present in natural fruits. Malic acid is the primary acid in some fruits like apples. It enhances the fruit flavor. Sprite, a common carbonated drink, has acids too in order to give it the tart flavor. Phosphoric acid is predominately present in Sprite. Different drinks vary in their acid concentration to achieve the unique taste. New studies show that many of the popular sodas are nearly as corrosive to dental enamel as battery acid. This may be a health risk to regular soda consumers, a concern in the society because the intake of unhealthy, processed foods keep increasing. The erosive potential of pop is ten times that of fruit juices in just the first few minuets of drinking. Not all acids are risks to the human health. Acids present in cranberry juice can be used
Dehydroascorbic acid and iodide ions are produced when ascorbic acid and iodine solution are mixed. Iodine has a brown color in solution whereas iodide
In this experiment, there were several objectives. First, this lab was designed to determine the difference, if any, between the densities of Coke and Diet Coke. It was designed to evaluate the accuracy and precision of several lab equipment measurements. This lab was also designed to be an introduction to the LabQuest Data and the Logger Pro data analysis database. Random, systematic, and gross errors are errors made during experiments that can have significant effects to the results. Random errors do not really have a specific cause, but still causes a few of the measurements to either be a little high or a little low. Systematic errors occur when there are limitations or mistakes on lab equipment or lab procedures. These kinds of errors cause measurements to be either be always high or always low. The last kind of error is gross errors. Gross errors occur when machines or equipment fail completely. However, gross errors usually occur due to a personal mistake. For this experiment, the number of significant figures is very important and depends on the equipment being used. When using the volumetric pipette and burette, the measurements are rounded to the hundredth place while in a graduated cylinder, it is rounded to the tenth place.
but it also contains many flavour components and other acids in low abundances. From my research I have discovered that the main acids in Vinegar are: Citric Acid C6H8O7 mp = +153 degrees C Tartaric Acid C4H6O6 mp = +170 degrees C Malic Acid C4H6O5 mp = +101-103 degrees C Succinic Acid C4H6O4 mp = +183 bp =
Random errors reflect a low precision through high scatter. Increasing the sample size of the number of tablets used will produce more data that can be graphed, and from which a more reliable and representative line of best fit could be produced, ultimately minimising random errors. Additionally, increasing the number of trials for each number of reacting Alka Seltzer tablets would minimise random errors by helping to produce a more precise average change in mass. Modifying the method can also help minimise the effect of random errors, by obtaining more reliable results. For example, instead of cutting the Alka Seltzer tablets in half, whole Alka Seltzer tablets could have been used, and the amount of reacting HCl could have been increased to account for the increase in the number of tablets used for each ample. In doing this, the mass of the reacting Alka Seltzer tablets will be more consistent for each trial, and the state of subdivision of the tablets could be truly kept
One possible source of experimental error could be not having a solid measurement of magnesium hydroxide nor citric acid. This is because we were told to measure out between 5.6g-5.8g for magnesium hydroxide and 14g-21g for citric acid. If accuracy measures how closely a measured value is to the accepted value and or true value, then accuracy may not have been an aspect that was achieved in this lab. Therefore, not having a solid precise measurement and accurate measurement was another source of experimental error.
Grape juice contains 79% water & 20 % carbohydrates, 1 % organic acids and, phenolics, vitamins, minerals and nitrogenous compounds. Grape juice gets its flavour from the sugars, organic acids and phenolics, while the vitamins, minerals and nitrogenous compounds facilitates yeast growth and fermentation.
It changes from blue to red with acids but loses its colour in the presence of certain chemicals, one of which is vitamin C. DCPIP solution can be used to test for the presence of vitamin C in foods. Hypothesis Orange juice has the highest content of vitamin C. Citrus fruits have a higher content of vitamin C. The orange and lemon juice contain more vitamin C than the pineapple juice. Furthermore, as lemons are more acidic than oranges, I predict that the orange juice will contain more vitamin C than the lemon juice. Vitamin C affects, the ph the more vitamin C the higher the ph. Variables Independent Variables Different fruit juices (Pineapple, orange and lemon).
0.498 • Plate II o Solution 5: Beverage A Rf: 0.519 o Solution 6: Beverage B Rf: 0.535 o Solution 7: Beverage C Rf: 0.3 Permanganate Test Substance Tested Observations Rxn? Fresh Aqueous Aspartame Stayed purple No Solution 4 Brown w/ precipitate Yes Solution 6 Brown w/ precipitate
In my commercial LeBron James a Professional Basketball player is trying to get us the consumer to buy the product. He grabs our attention by saying “I wouldn’t tell you to drink sprite even if I was in a commercial for sprite”, While the guys in the commercial or trying to get him to say "Drink Sprite". The reason for this commercial is not to tell people what to do but give them the option to drink or try the soft drink. Sprite was introduced in the United States in 1961 by the Coca-Cola Company, with its colorless lemon and lime flavored, caffeine-free soft drink. Sprite was developed in West Germany in 1959 as Fanta Klare Zitrone which means (“Clear Lemon Fanta”) and introduced in the United States as Sprite. This soft drink was a response
V. Data a. General Data Concentration of NaOH .1 M NaOH volume added before the largest pH increase. 6.38 mL NaOH volume added after the largest pH increase. 6.73 mL Volume of NaOH at the equivalence point. 6.575 mL Moles NaOH .0006575mol
After creating the second dilution, which gave the phosphate a .00015 molarity, it was recognized by the instructor that the Spec-20 provided had not been properly calibrated. Due to the improper calibration of the Spec-20 and a restraint for time the dilutions had to stop there. Because the Spec-20 had not been properly calibrated, it caused the data for week two to be fairly skewed. In order to obtain proper data, the instructor supplied reference data to be used for the majority of week two. The main issue faced during the second week of lab was having trouble making the dilutions properly.
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however
Possible improvement: Use a pipette for the transferal of solutions and juices to ensure equal volume in both independent variables. Cut away the rusted surface of the fruits before grounding them into juices. Use the same dropper to add iodine droplets to the fruit, so as to minimize the error.
I am going to be given a sample of sulphuric acid, which is thought to have a concentration between 0.05 and 0.15-mol dm³. The purpose of this experiment is to find the accurate concentration of the sulphuric acid. I will do this by carrying out a titration between sulphuric acid and sodium carbonate solution. Therefore this is an acid-alkali titration (which is the determination of concentration by adding measured amounts of standard reagents to a known volume until the end point is reached). * Sulphuric acid is considered a strong acid, as it is completely in the form of ions in dilute solution.
For this experiment we used titration to standardize the exact concentration of NaOH. Titration is the process of carefully adding one solution from a buret to another substance in a flask until all of the substance in the flask has reacted. Standardizing is the process of determining a solutions concentration. When a solution has been standardized it is referred to as a standard solution. To know when a solution is at its end point an indicator is added to acidic solution. An indicator is an organic dye that is added to an acidic solution. The indicator is one color is in the acidic solution and another color in the basic solutions. An end point occurs when the organic dye changes colors to indicate that the reaction is over (Lab Guide pg. 141).