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 ).
In the pH homeostasis lab, 6 experiments were conducted. The hypotheses were: If base is added to water then the pH will increase; If acid is added to water then the pH will decrease; If base is added to homogenate, then the pH will increase; If acid is added to homogenate, then the pH will decrease; If acid or base is added to buffer, then the pH will remain the same. After the experiments were conducted, the graphs were somewhat similar to the hypotheses.
increase the PH up to the optimum and then decrease the PH as the PH
According to contemporary literature, yeast ferments better at an acidic level because the yeast produces enzymes that have adapted to acidic conditions. It could be due to natural selection that these enzymes have been created because they perform optimally in acidic conditions. (Why does pH affect fermentation? 2015) These enzymes then initiate fermentation by shape shifting the required proteins into their desired forms. Lastly, two enzymes turn these modified proteins into ethanol and C02. However if the conditions were to become too acidic then fermentation will not occur and the environment would exterminate the yeast. (Why does pH affect fermentation?
Since acids increase the amount of H+ ions and bases increase the amount of OH-ions. In the ph scale, the strength of acidity and basicity can be measured. The ph scale is a range of 1-14, with 7 as the neutral number. On the ph scale 8-14 is classified as a base and 1-6 is classified as an acid.
The experiment, focuses on the effects of acidic drinks on teeth. In this experiment, the scientist is trying to answer which liquids; Arnold Palmer, Coffee, Coca Cola, V8 Splash Tropical Blend, and crest pro-health toothpaste, affect your tooth enamel the most. The Independent Variable are four ounces of each liquid, and the dependent variable is the staining of teeth. The Constants are the toothpaste, toothbrush, the amount of time the eggs stay in the liquid, and the type of eggs used. The units used while measuring the effect of liquids on teeth is ounces.
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.
The objective of this lab was to identify physical properties as well as chemical and physical changes. This was done by first observing and recording the physical properties of seven different materials. The materials were: Sulfur (S), Iron fillings (Fe), Sodium bicarbonate (NaHCO3), Sucrose (C12H22011), Sand (SiO2), Magnesium (Mg), and Sodium chloride (NaCl). Those seven materials were then placed in a 24 well plate in small quantity’s and the physical properties were recorded. Sulfur was founded to be a powder with a yellow color and insoluble in water. Iron fillings were black, attracted to a magnet and insoluble. Sodium bicarbonate was found as a crystal solid with a white color and was insoluble. Sucrose was a crystal solid with a while
My project will be on "Which drink stains teeth the most?" I chose to do my project on this
In conclusion, I have learnt the acid in our digestive system and how it helps towards digestion and our other body system without damaging them. Moreover, I was able to figure the components of the gastric juice (HCl) I was also able to see the positives and negative effects towards us and the prevention of it. In my opinion, to make this research better, I would like to experiment and see the acidity of the gastric juice and to later on do more research with more knowledge about this topic.
From looking at the results I can conclude that when the pH was 3 and
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
strong acid or base does not necessarily yield a drastic jump in pH. The acid
viii. The experiment could have been performed over one a longer period of time day (rather than 14 days), which would have greatly reduced any loss of water from the sodium hydroxide solution, which may have improved results slightly.
...corroded part. Other than that, by replacing new part would also minimize the effects of corrosion. By replacing materials will not changes water’s corrosiveness. In other words, it helps to minimize the risk. The corrosive water will generally corroding all the components in the water tap including water heaters and other water appliances.