Carbonate Analysis : Carbonate Of Carbon Dioxide Gas

The purpose of this lab was to be able to identify the factors that contribute in allowing carbon dioxide to exist as a solid, liquid, and gas. By performing this experiment, we were able to have a better understanding of the three phases being in equilibrium with each other. In its natural state, carbon dioxide exists as a solid. In order to exist as a liquid, the pressure required to make this phase change must be at minimum 5.11 atm. Once the solid carbon dioxide melts, the triple point is achieved through the energy that was absorbed. This point demonstrates that the three phases are now in equilibrium with one another. This experiment allowed us to determine that both pressure and temperature helped carbon dioxide exist as a solid, liquid, and a gas.

If the amount of reactants (acidic acid and sodium bicarbonate) are increased then the amount of CO2 produced will be increased because of the law of conservation of mass.

Scrubbing Carbon Dioxide Lab By: Ryan Cargie Partner: Isabel Brandt December 10, 2015 Introduction: **see works cited page for websites Currently, in order to get the energy from coal you must burn the coal which is a dirty process. To get the energy, one grinds the coal into a fine powder and then it is burned in the air which produces steam and it can then be used for energy. This process often creates the pollutant nitrogen oxide and in addition carbon dioxide which is hard to isolate because of the small amount of it that is produced in the exhaust. Recently there have been two new discoveries on ways to reduce this dirtiness and the pollution created from the burning.

Although the exact carbon content cannot be definitively determined based solely off of this experiment, it allows for a logical path to hypothesize on each samples' characteristics.

Based on the mass of the products in the beaker after the decomposition reaction which was 1.98g, the correct decomposition reaction is when the sodium hydrogen carbonate decomposed into sodium carbonate, water vapor, and carbon dioxide gas. Since the water vapor and carbon dioxide would have escaped the beaker during the reaction, sodium carbonate would have been the only remaining product in the beaker. Sodium carbonate is the product remaining in the beaker because the theoretical yield of the sodium carbonate is the closest to that of the actual yield of all of the possible products produced. The sodium carbonate produced from this reaction had a mass of 1.98g, compared to the theoretical yield of 1.84g which gave this reaction a percent yield of 107.7%. Although the percent yield is higher than 100% this may have been caused by an incomplete reaction since the temperature the sodium hydrogen carbonate was to be heated to was unknown along with the time that it should be heated. The reaction where the sodium hydrogen carbonate decomposed into sodium, water vapor, carbon monoxide and oxygen gas was not a likely reaction to occur in this experiment. This is because sodium hydrogen carbonate is used for baking purposes which it would not be used for if the decomposition of the compound resulted in the creation of carbon monoxide a poisonous gas. If cobalt chlorine was used to test if water vapor was given off in an experiment and it changed in colour it would suggest

The design of this experiment was to evaluate which amount of sugar, whether 0g, 1g, 1.5g or 2g, when combined with water and yeast would produce the most CO2 over a 48 hour period. To initiate this experiment a graduated cylinder was used to measure 29 ml of water. 29ml was determined on an earlier test where a faucet filled a test tube to capacity. The 29ml of water was then poured from the graduated cylinder in a flask. The flask allowed for a swirling motion to occur, in result dissolving all of the additives(yeast and sugar). Prior to the swirling of the flask, an electronic balance was used to carefully measure each denomination of sugar, in this case, 1g, 1.5g, and 2g. The amount of yeast went through the same balancing on an electronic

Research current environmental issue that has implications for personal health and wellness and come up with a potential solution for this issue

At the start of this experiment, the class put on aprons and protective goggles as safety precautions. The students then put one pipette of glucose and one pipette of yeast into a test tube. The instructor filled a 250 ml beaker at each station filled with 37° Celsius water. Next, the test tube with the glucose and yeast solution was placed in the beaker to incubate for 10 minutes. After the 10 minutes had passed, a clean pipette was used to remove 1 ml of the solution from the test tube and place it in a 500 ml plastic respiration chamber. The pipette was the thrown away. Next, the CO2 gas sensor was quickly placed over the opening to the respiration chamber and the stopper was inserted. While the data for the glucose and yeast solution was

Carbon Dioxide is the infrastructure of all life on earth. Every human being and animal needs it to survive, making it an essential compound. In order to survive, humans and animals must give off carbon dioxide to take in oxygen, whereas plants must take in the compound and give off oxygen. Carbon Dioxide has numerous unique characteristics, properties, and safety measures that everyone should be aware of. Being aware of this compound and what it does could mean the difference between life and death.

Joseph Black discovered carbon dioxide in the 1950s. Carbon dioxide contains 1 carbon and 2 oxygen;it is a gas at room temperature. Furthermore, it’s a non-flammable gas with no smell as well as being  under high pressure and it extracts natural materials. Carbon dioxide appertains many benedictions to the world.

Two sodas containing citric acid were investigated in this experiment. Each soda was titrated using one of the two experimental methods. These methods are the traditional titration and the modern titration. Carbonic acid was already removed from the soda by boiling it.

Carry out many metabolic reactions - protein synthesis, transformation and storage of carbohydrates, synthesis of cholesterol and bile salts, detoxification

Finding and balancing equations to find the ideal gas constant using PV=nRT. Using Excel to format and graph various types of data, both given and calculated. The data given for the decomposition of NaHCO3 and Na2CO3 provided the information needed to determine the experimental constant “R” that can then be compared to the textbook definition of “R”.

Figure 1. Diagrammic representation of how the apparatus should be set up to collect carbon dioxide gas, produced from a reaction between hydrochloric acid and calcium carbonate, in a gas syringe

The results of the experiment showed that as the time the soda water was left out for increased, the moles of carbon dioxide present in the soda water decreased. Similar results can be seen in the following study conducted by R Wiebe and V. L Gladdy which investigated carbon dioxide solubility in water at different pressures and temperatures. This investigation found that at all temperatures, when the pressures were increased the solubility of the carbon dioxide also increased. At 40°, the cc of carbon dioxide per mL of water increased from 11.62 cc per mL at a pressure of 25 atmospheres to 36.73cc per mL at a pressure of 500 atmospheres (Wiebe & Gladdy, Solubility of Carbon Dioxide in Water, 1940). The results from the Wiebe and Gladdy corroborate the results of this investigation by showing that at lower pressures less carbon dioxide is dissolved in water. The results of this experiment occurred because the opening of the bottle causes the loss of carbon dioxide into the atmosphere due to the release of pressure. Prior to opening, the carbonic acid had reached equilibrium with the oxygen and carbon dioxide inside the bottle, which was a closed system. However when the bottle, and thus the system, was opened, the carbon dioxide was able to escape into the atmosphere. This lead to fewer moles of carbon dioxide, thus causing a decline in the quantity of carbonic acid. The change in pressure caused the equilibrium constant to change, as shown by le Chatelier’s principle. The