The purpose of this project was to discover how the pH level affects corrosion rate. The hypothesis was if the pH level affects the corrosion rate, then the lower the pH level is quicker the corrosion rate would be. This will happen because liquids below the pH level of 7 possess stronger acidic attributes. The effect of pH level on corrosion rate was determined by depositing a copper penny in each of three plastic cups, and then three different liquids by their pH levels, were assigned to be displaced into each cup formulating a chemical reaction to be observed. The results collected during this investigation contradicted with the intended result, this experiment was conducted to determine corrosion rate; Dana Puti Vingear (pH level: 4.5) 4 2/3 days, Tropicana Orange Juice (pH level 3.88) 6 1/3 days, and Sprite (pH level: 3.4) 8 days. The results showed that the hypothesis was refuted. This happened because the preconceived idea was that the liquid with the lowest pH level; Sprite, would have the quickest corrosion rate. Dana Puti Vinegar had the quickest corrosion rate proving the statement wrong, it was discovered that it contains ethanoic acid; acid containing twice the amount of carbon dioxide than a regular acid. To further understand this topic, future research could include; how does the amount of liquid incorporated affect the corrosion rate, how does the temperature of the liquid affect the corrosion rate, and how does the purity of iron affect the corrosion rate?
Prior Research
Elements, corrode when in proximity with liquid; water and oxygen, these compounds and elements are mandatory for corrosion to occur. Corrosion is a result from oxidation; when an element corresponds with oxygen. For example when the element;...
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...the corrosion rate, then the lower the pH level is, the quicker the corrosion rate would be. This will happen because if the pH level of a liquid is lower, the hydrogen ions will consume the electrolytes, hydrogen ions are also being consumed and the element starts corroding faster.
Trials:
There were 3 trials for each level of pH level in liquids and a total of 9 trials throughout the experiment. Multiple trials are required to make sure the data corresponds to the research. It is important to have several trials to make sure the data being collected at the end of the experiment is parallel and is related to each other. More trials help the scientist conducting the experiment to have more accurate results and to see if a mishap or error occurred early in the experiment. This can help them in the near future to correct mistakes and not repeat them next time.
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More hydrogen ions in a solution is a result of lower pH, while fewer hydrogen ions in a solution is a result of increased pH. Meaning that a lower pH level results in a higher enzyme activity reaction and a higher pH level results in a lower enzyme activity reaction (Christianson, 2011 ).
This would give us an extra measure of accuracy each time. Another way to improve the experiment and to produce consistent readings was to used distilled water. This is because the distilled water contains no impurities and therefore no hardness in water.
Having more than one plate will allow for more accuracy in the results or allow for a person to determine were they went wrong during the experiment.
Possible errors include leaving in the test strips for too long, draining too much water into the aquatic chamber (overfilling/watering), and inverting the tubes for a shorter amount of time than required. Although there are many possible human errors that could be committed in this lab, it is important to note that the tools used for water testing could be expired and could therefore not work as well at detecting the proper levels for dissolved oxygen, pH, and nitrate.
By taking a sample size of 5, while still not particularly large it decreased the effect of random errors as an average was able to be calculated. Another strength was using the same size test tubes throughout the experiment. This made sure the surface area and exposure to oxygen in the air was kept consistent which would allow for more accurate results. A weakness of this experiment was that it was difficult to distinguish the exact point when the methylene blue had disappeared. As the top part of the test tube was exposed to oxygen in the air, the milk solution never went completely white and there was a blue ring on top of each test tube which stayed blue. It was also difficult to put the exact same amount of methylene blue into each test tube because you are not actually measuring it but rather just placing drops into the test tubes which is a little difficult to
strong acid or base does not necessarily yield a drastic jump in pH. The acid
Within this set, the investigators randomized how many trials the participants would complete: 7, 10, or 13. Then, they were giving the chance to do 3 or 6 more trials and were ask to record their results.
To make sure it is a fair test; the procedure is repeated a couple of
Acid eats away at the enamel, by breaking through and destroying the protective barrier. When the barrier is removed, your teeth become fragile and susceptible to germs, plaque and other types of bacteria. Drinks like Coke, Pepsi, coffee and tea destroys your enamel, and leave your teeth looking yellow and dingy.
First, the pH of seawater water gets lower as it becomes more acidic. Second, this process binds up carbonate ions and makes them less abundant
Firstly, we need to keep the chemical at a constant concentration. So, in this experiment we have chosen to keep hydrochloric acid at a constant concentration (5cm3). We could have, however, used Sodium Thiosulphate as a constant, but we had chosen to use Hydrochloric acid. Next, we must make sure that the solution is kept at a constant volume throughout the experiment. If the volume is different, then it could give different results if it was at a constant volume.
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).
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
For example, a study from the Voice Institute of New York found that drinking alkaline water with a pH of 8.8 can help deactivate pepsin. Pepsin is the main enzyme that causes acid reflux. Another study published in the Shanghai Journal of Preventive Medicine suggests that drinking alkaline water may be beneficial for people who suffer from high blood pressure, diabetes, and high cholesterol. Meanwhile, the study from the University of Alberta concludes, “it would be prudent to consider an alkaline diet to reduce morbidity and mortality of chronic disease that are plaguing our aging
There is also the potential of human error within this experiment for example finding the meniscus is important to get an accurate amount using the graduated pipettes and burettes. There is a possibility that at one point in the experiment a chemical was measured inaccurately affecting the results. To resolve this, the experiment should have been repeated three times.