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 …show more content…
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 …show more content…
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
When the liquid level is above the calibration line on the pipette, remove the bulb quickly and put your thumb or index finger over the pipette. Carefully “roll” finger to the side and allow the liquid to drop until the meniscus is level with the mark. Then hold the pipette over the flask to receive the liquid and remove the finger. Allow the liquid to drain out.
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,...
The procedure of the lab on day one was to get a ring stand and clamp, then put the substance in the test tube. Then put the test tube in the clamp and then get a Bunsen burner. After that put the Bunsen burner underneath the test tube to heat it. The procedure of the lab for day two was almost exactly the same, except the substances that were used were different. The
When those steps are finished, the temperature is held at 20°C. In step one, the hot start is initiated by incubating the tubes for five minutes at 95°C and adding the water. 0.4 ul Taq DNA polymerase to each tube while disallowing the tubes to cool and without taking. time to mix the reaction solution after adding the Taq polymerase.
I removed the hand that was covering the hole of the tube when it was under the water of the bowl. The water remains inside the cylinder. all the way to the top, this will allow us to see how much gas is. given by the amount of water forced out of the tube. The delivery tube was then placed inside of measuring cylinder to.
And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community. Works Cited Church, L. B. & Co., L. B. The Chemistry of Winemaking. A Unique Lecture Demonstration.
5. Fill up your graduated cylinder with 40 milliliters of alcohol using the long pipette, and record the volume in your data packet. This will be the same amount for all liquids.
By adding fresh cold water it should cool the copper calorimeter. By making sure I do these checks before I do the experiment means that I should be able to get accurate results as the test will have been run fairly and hopefully successfully as there should not have been anything gone wrong. To make sure all the measurements are correct, I will also run checks. These checks when recording the data are. Make sure to check the thermometer to see what temperature the water is at the start, so I am able to see what it has to be when its been heated by 10 degrees.
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
- Temperature was measured after and exact time i.e. 1 minute, 2 minutes, 3 minutes.
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.
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.
At the end of the wine production, the 2 variations of wines will be compared and tested to see if the wines successfully fermented. The qualities that will be assessed during a wine-tasting are: colour; clarity; bouquet and taste. The presentation of the final product will also be