Investigating the Rate of Diffusion of Hydrochloric Acid into Gelatine
Introduction
============
In this experiment I am going to investigate the rate of diffusion of
Hydrochloric Acid into Gelatine. To do this I will use the same
concentration and amount acid with the gelatine being cut into
different sizes. The rate of diffusion is dependant on the
surface/volume ratio to how quick the acid is able to diffuse
throughout the whole of the gelatine.
Equipment
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§ Hydrochloric Acid
§ Gelatine
§ Tile
§ Test tube
§ Rubber Bung
§ Scalpel
§ Ruler
§ Stop Clock
§ Goggles
§ Measuring Cylinder
Experiment
==========
In the experiment I will first of all cut up the pieces of gelatine
into the correct sizes using the scalpel, tile and ruler. This must be
done accurately otherwise this could affect the end results. I will
then measure out 30ml of Hydrochloric Acid using the measuring
cylinder and pour it into the test tube. I will then put in the
gelatine shapes. I will then quickly put the bung in the stop and
start the stop clock. I will hold the test tube at a horizontal
position so that the acid in covering all of the surfaces of the cubes
and so all the cubes are separate being easily visible. I will write
down the time when each cube has been fully diffused, I can tell this
because it is when they turn from an orange colour to red. When the
gelatine has been fully diffused there will no orange left, just red.
Through out this experiment I will wear safety goggles to protect my
eyes from the acid. The sizes of the shapes of gelatine will be:
§ 10mm x 10mm x 10mm
§ 10mm x 10mm x 5mm
§ 10mm x 5mm x 5mm
§ 5mm x 5mm x 5mm
I have chosen these sizes carefully so that I will be able to compare
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· Rinse out mixture in flask and leave water running to get rid of the
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Hydrochloric acid is the clear colourless solutions of hydrogen chloride (HCl) in water, hydrochloric acid is also a highly corrosive substance and a strong mineral acid meaning they are formed from inorganic compounds, hydrochloric acid is a monoprotic acid meaning that it can only ionize one H+ ion. As a result hydrochloric acid can be used in a wide range of industrial practices such as removing rust from steel, ore processing, the production of corn syrup and making of PVC plastics. Hydrochloric acid is made using a very straight forward method which involves dissolving hydrogen chloride (HCl) in water, releasing the H+ cation and Cl- anion. In this aqueous form the H+ ion joins water to form a hydronium ion (H3O+)
Apparatus: * 1 measuring cylinder * 1 test tube * 1 stop clock * A large gelatine cube containing indicator and NaOH * Hydrochloric acid ranging from 1-3 molars * A scalpel Diagram: Method: * Take the large gelatine cube and cut into 15 equal pieces * Place on piece of the cube into the test tube * Measure out 10mls of HCl in the measuring cylinder * Pour the HCl into the test tube with the gelatine cube and start the clock * Time how long it takes for the pink colour inside the gelatine cube to completely disappear * You will also notice that the cube dissolves slightly * Record your results and repeat this same process 3 times for each molar of acid: § 1 molar § 1.5 molar § 2 molar
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Keeping all of these the same will ensure that it is a fair test. The equipment I will be using during this experiment will be: § Bunsen Burner § Tripod § Jelly
the acid was at 14 C the magnesium took 141 seconds to react and 27 C
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...he gelling agents and on conditions of like the temperature, the presence of ions, the pH, and the concentration of gelling agents, etc. Characterization of gels can be performed by using rheological measurements. It is interesting that all three are pretty different from each other yet they are called gels. I looked at the textures of all three foods and demonstrated how gels affect it. My interest is in gummy confectionaries and their gel structures I have made me want to look at other similar products. I have always been fascinated with confectionaries and how they can have the structure and texture that have. After researching gel formation I have come to the conclusion that gels are versatile entities in the food industry, there is so much that can be done with them. It is all of these things that make gels interesting to me to learn about.
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