Purpose: To create sweet smells from putrid acids by following a formal laboratory procedure.
Hypothesis: If carboxylic acids and alcohols perform chemical synthesis, the resulting product will smell sweet.
Materials:
50 ML beaker
Hot plate
3 microscale test tubes
Boiling stones
3 plastic pipettes
Scissors to cut pipettes
Pencil or marker
Organic acids and alcohols
Procedure:
1. A 50 ML beaker was filled with around 30 ML of water.
2. A boiling stone was dropped in.
3. The beaker of water was placed on a hot plate and the water’s temperature was brought to a gentle boil.
4. Test tubes were labeled with the labels 1, 2, 3.
5. The acids were smelled by wafting, and recorded in the data table. Five drops of the appropriate
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The alcohols were smelled by wafting, and the smells were recorded in the data table. Ten drops of the appropriate alcohol was added to the test tubes.
7. One drop of the concentrated sulfuric acid, H¬2SO4, was added to each test tube.
8. A boiling stone was dropped into the mixture in each test tube.
9. Each mixture was smelled by wafting, and the smells were recorded in the data table.
10. A plastic pipette was cut so that it was shorter than the length of the test tube. The test tube was put in with the stem down, and that so the bulb was loosely sealed off the tube.
11. The test tubes were placed into boiling water and heated for five minutes, or until the smell was no longer putrid.
12. After five minutes, the test tubes were removed from the water, and the hot plate was turned off.
13. The pipette was removed from the test tube. It had nothing but vapors in it.
14. The pipette was squeezed, as to allow wafting and smelling of the vapors. The smells were recorded in the data table.
15. The chemicals were disposed of, and the hot plate was turned
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This was proved in the lab because most molecules that were produced after the acid-alcohol mixture was heated smell sweet. Another fact that proves the hypothesis is that every molecule produced ended with the suffix “-ate”, which indicates that said molecule has the functional group “ester”, which smells sweet. The reason why the mixture changed into water and a sweet smelling molecule was because the heat caused a hydrogen and an oxygen to break off an acid, and a hydrogen to break off the alcohol molecule. The hydrogen and oxygen that broke off the molecules then formed the water, while the remains of the two molecules joined together to make another
First, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder. This water was then poured into the styrofoam cup that will be used to gather the hot water later. The water level was then marked using a pen on the inside of the cup. The water was then dumped out, and the cup was dried. Next, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder, and the fish tank thermometer was placed in the water. Once the temperature was stabilizing in the graduated cylinder, the marked styrofoam cup was filled to the mark with hot water. Quickly, the temperature of the regular water was recorded immediately before it was poured into the styrofoam cup. The regular/hot water was mixed for a couple seconds, and the fish tank thermometer was then submerged into the water. After approximately 30 seconds, the temperature of the mixture leveled out, and was recorded. This was repeated three
Compress the safety bulb, hold it firmly against the end of the pipette. Then release the bulb and allow it to draw the liquid into the pipette.
5. A second test tube was then filled with water and placed in a test
The respirometer uses the principle of water displacement. As the amount of gas in the respirometer changes, this will be reflected by an equivalent displacement of water in the pipette. Remember that at the same temperature and pressure,...
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The author directly appeals to his audience of teachers by writing about how useful the demonstration would be in a classroom. The author’s tone is formal and academic in nature, without heartfelt appeals or attempts to persuade by emotion. In the span of only a few pages, L.B. The church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon.
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Esters are compounds formed by condensation between an acid and an alcohol. In the Investigation, ethanol in the wine would have provided the alcohol and the acids present would have produced the acid component, therefore it was predicted that the taste test would see to the detection of certain esters. During the taste test, many taste testers described the wine as having fruity flavours, detecting esters such as apples, peaches in wines A and B. The apple ester is a common ester that is detected in alcoholic beverages when ethyl acid is present. The Therefore wines A and B may have had a greater concentration of ethyl acid, when compared to Wine C.
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