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Basic Concepts A saturated solution is a mixture in which no more solute can be practically dissolved in a solvent at a given temperature. It is said practical because theoretically infinite amount of solute can be added to a solvent, but after a certain limit the earlier dissolved solute particles start rearranging and come out at a constant rate. Hence overall it appears that no solute is dissolved after a given amount of solute is dissolved. This is known as a saturated solution. In an unsaturated solution, if solute is dissolved in a solvent the solute particles dissociate and mix with the solvent without the re-arrangement of earlier dissolved solute particles. Solubility depends on various factors like the Ksp of the salt, bond strength between the cation and anion, covalency of the bond, extent of inter and intramolecular hydrogen bonding, polarity, dipole moment etc. Out of these the concepts of H-bonding, covalency, ionic bond strength and polarity play a major role if water is taken as a solvent. Also physical conditions like temperature and pressure also play very important Materials and Equipment To do this experiment following materials and equipment are required: Distilled water Metric liquid measuring cup (or graduated cylinder) Three clean glass jars or beakers Non-iodized table salt (NaCl) Epsom salts (MgSO 4) Sugar (sucrose, C12H22O11) Disposable plastic spoons Thermometer Three shallow plates or saucers Oven Electronic kitchen balance (accurate to 0.1 g) Experimental Procedure Determining Solubility 1. Measure 100 mL of distilled water and pour into a clean, empty beaker or jar. 2. Use the kitchen balance to weigh out the suggested amount (see below) of the solute to be tested. a. 50 g Non-iodized table salt (NaCl) b. 50 g Epsom salts (MgSO4) c. 250 g Sugar (sucrose, C12H22O11) 3. Add a small amount of the solute to the water and stir with a clean disposable spoon until dissolved. 4. Repeat this process, always adding a small amount until the solute will no longer dissolve. 5. Weigh the amount of solute remaining to determine how much was added to the solution. 6. Try and add more solute at the same temperature and observe changes if any. 7. Now heat the solutions and add more solute to the solutions.
Amount of salt dissolved in 100mL water to make saturated solution. 36.8 grams 32.7 grams 51.3 grams
Adding more solute at the same temperature to the saturated solutions yielded no significant changes in NaCl and Epsom salt. However at all temperatures the saturation point of sucrose could not be obtained exactly as due to the large size of the molecule the solution became thick and refraction was more prominent. Neglecting this observation in the room for error, the experiments agreed with the theory. Adding more solute to heated solutions increased the solubility in all the 3 cases. The largest increase was shown by NaCl, followed by Epsom salt and sucrose. These facts too agreed with the theory as at high temperatures the kinetic energy of molecules increases and the collisions are more effective. Conclusions: The solubility of NaCl is the highest as it an ionic salt and easily dissociates in water. Also since the size of both the cation and anion are small, the collisions are more and hence probability of dissociation is high. The solubility of MgSO4 is also high as it is also an ionic salt, but due to a larger anion, collisions are not very effective. The solubility of C12H22O11 is the least as it a very large molecule due to which hydrogen bonding with the water molecules is not very effective. Also due to the large number of carbon and oxygen atoms, inter molecular H-bonding is more dominant than intramolecular Hbonding. Precautions: 1. While adding the solute to the solvent, the solution should be stirred slowly so as to avoid the formation of any globules. 2. Stirring should not be vigorous as the kinetic energy of the molecules might change due to which solubility can increase. 3. While stirring, contact with the walls of the container should be avoided as with every collision, an impulse is generated which makes the dissolved solute particles rearrange themselves. As a result solubility can decrease. 4. The temperature while conducting all the three experiments should be approximately same. 5. Epsom salt should be first dried in order to remove the water of crystallization (MgSO 4.7H2O). Result: The saturated solutions of NaCl, MgSO 4 and C12H22O11 were made and observed. The observations agreed with the related theory within the range of experimental error.
To detect the presence of adulterants in sugar REQUIREMENTS Test-tubes, dil. HCl. PROCEDURE Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows : (i) Adulteration of various insoluble substances in sugar Take small amount of sugar in a test-tube and shake it with little water. Pure sugar dissolves in water but insoluble impurities do not dissolve. (ii) Adulteration of chalk powder, washing soda in sugar To small amount of sugar in a test-tube, add few drops of dil. HCl. Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar. To detect the presence of adulterants in samples of chilli powder, turmeric powder and pepper REQUIREMENTS Test-tubes, conc. HCl, dil.HNO3, KI solution PROCEDURE Common adulterants present in chilli powder, turmeric powder and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows : (i) Adulteration of red lead salts in chilli powder To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2 drops of potassium iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder. (ii) Adulteration of yellow lead salts to turmeric powder To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder. (iii) Adulteration of brick powder in red chilli powder Add small amount of given red chilli powder in beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water. (iv) Adulteration of dried papaya seeds in pepper Add small amount of sample of pepper to a beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom. EXPERIMENT II PROCEDURE OBSERVATION Adulteration of Heat small amount of Appearance of oil paraffin wax and vegetable ghee with acetic floating on the hydrocarbon in anhydride. Droplets of oil surface. vegetable ghee floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbon.
Adulteration of dyes in fat Adulteration of argemone oil in edible oils Adulteration of various insoluble substances in sugar
Heat 1mL of fat with a mixture of 1mL of conc. H2SO4 and 4mL of acetic acid. To small amount of oil in a test tube, add few drops of conc. HNO3 & shake. Take small amount of sugar in a test tube and shake it with little water.
Appearance of pink colour. No red colour observed Pure sugar dissolves in water but insoluble impurities do not dissolve. No brisk effervescence observed. Appearance of magenta colour No yellow ppt.
Adulteration of chalk powder, washing soda in sugar Adeulteration of yellow lead salts to turmeric powder Adulteration of red lead salts in chilli powder Adulteration of brick powder in chilli powder Adulteration of dried papaya seeds in pepper
To small amount of sugar in a test tube, add a few drops of dil. HCl. To sample of turmeric powder, add conc. HCl. To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2 drops of KI solution to the filtrate. Add small amount of given red chilli powder in a beaker containing water. Add small amount of sample of pepper to beaker containing water and stir with a glass rod.
Brick powder settles at the bottom while pure chilli powder floats over water.
Dried papaya seeds being lighter float over water while pure pepper settles at the bottom Selection of wholesome and non-adulterated food is essential for daily life to make sure that such foods do not cause any health hazard. It is not possible to ensure wholesome food only on visual examination when the toxic contaminants are present in ppm level. However, visual examination of the food before purchase makes sure to ensure absence of insects, visual fungus, foreign matters, etc. Therefore, due care taken by the consumer at the time of purchase of food after thoroughly examining can be of great help. Secondly, label declaration on packed food is very important for knowing the ingredients and nutritional value. It also helps in checking the freshness of the food and the period of best before use. The consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions. Such types of food may cause various diseases. Consumption of cut fruits being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shop.
Take about 2g of copper sulphate crystals in 100ml beaker. Add about 50ml of water and allow it to stand for few minutes. Note the development of blue colour in water.
Allow to stand further till it is observed that all copper sulphate disappears. Note the blue colour change in water.
CONCLUSION: When solids such as copper sulphate, potassium permanganate are brought in contact with liquids such as water, intermixing of substances, i.e. diffusion takes place. EXPERIMENT 2 To study the effect of temperature on the rate of diffusion of solids in liquids REQUIREMENTS: Copper sulphate crystals, 200ml beaker, watch glass, wire gauge, burner, tripod stand, thermometer and stop watch. PROCEDURE:
Take 5g of copper sulphate each in three beakers. Pour 100ml of distilled water slowly in one of the beakers. Cover this beaker with a watch glass. Pour 100ml of cold water in a second beaker slowly. Place a third beaker containing 100ml of water on a tripod stand for heating. Observe the diffusion process which begins in all the beakers. Record the time taken for the dissolution of copper sulphate in all the three cases.
OBSERVATIONS: S.No. 1. 2. 3. CONCLUSION: The Rate of diffusion of copper sulphate in water is in the order of Beaker 3 > Beaker 1 > Beaker 2. Thus, the rate of diffusion varies directly with temperature. EXPERIMENT 3 To study the effect of size of particles on the rate of diffusion of solids in liquids REQUIREMENTS: Graduated 100ml measuring cylinders, copper sulphate crystals of different sizes, stop watch Temperature of water 25 0C 10 0C 70 0C Time Taken in Minutes 15 Min. 20 Min. 10 Min.
PROCEDURE:
Add 50ml of water to each of the three cylinders. Take 5g each of big size, medium size, small size crystals of copper sulphate and add them separately in three cylinders. Allow to stand for sometime. Note the time taken for blue colour to reach any fixed mark in each of the cylinders and note the observations.
OBSERVATION: S.No. 1. 2. 3. CONCLUSION: Small particles undergo diffusion more quickly than bigger particles. RESULT
When solids such as copper sulphate, potassium permanganate are brought in contact with liquid such as water, intermixing of the substances, i.e. diffusion takes place. The rate of diffusion varies directly with temperature. Small particles undergo diffusion more quickly than bigger particles.
Test Tube Stand Stop Watch Beaker Bunsen Burner pH Paper Tripod Stand China Dish Wire Gauge Water Bath
*Chemicals Required* Iodine Solution Potassium Iodide Sodium Hydroxide Lime Water Fehlings A & B Solution Concentrated Nitric Acid Benedict Solution Ammonium Molybdate *Detection Of pH* Experiment Small samples of cold drinks of different brands were taken in a test tube and put on the pH paper. The change in colour of pH paper was noticed and was compared with standard pH scale. Observation Sr. No. 1 2 3 5 Inference Soft Drinks are generally acidic because of the presence of citric acid and phosphoric acid. pH values of cold drinks of different brand are different due to the variation in amount of acidic content. *Test For Carbon Dioxide* Experiment As soon as the bottles were opened, one by one the samples were passed through lime water. The lime water turned milky. Name Of The Drink Coca Cola Sprite Limca Fanta Colour Change Pinkish Dark Orange Light Orange Orange pH Value 23 3 4 34
Observation Sr. No. 1 2 3 4 Inference All the soft drinks contain dissolved carbon dioxide in water. The carbon dioxide (CO2) dissolves in water to form carbonic acid, which is responsible for its tangy taste. Chemical Reaction Ca(OH)2 (s) + CO2 (g) CaCO3 (s) + H2O(l) *Test For Glucose* Experiment Glucose is a reducing sugar acid. Its presence is detected by the following test:1.Benedicts Reagent Test Small samples of cold drinks of different brands were taken in a test tube and a few drops of Benedicts reagent were added. The test tube was heated for few seconds. Formation of reddish color confirmed the presence of glucose in cold drinks. Observation Sr. No. 1 2 3 4 Name Of The Drink Coca Cola Sprite Limca Fanta Observation Reddish Colour Precipitate Reddish Colour Precipitate Reddish Colour Precipitate Reddish Colour Precipitate Conclusion Glucose is Present Glucose is Present Glucose is Present Glucose is Present Name Of The Drink Time Taken Coca Cola Sprite Limca Fanta (sec) 28 20 38 36 Conclusion CO2 IS PRESENT CO2 IS PRESENT CO2 IS PRESENT CO2 IS PRESENT
Inference All the samples gave positive test for glucose with Benedicts reagent. Hence all the drinks contain glucose. 2. Fehlings Solution Test Small samples of cold drinks of different brands were taken in a test tube and a few drops of Fehlings A solution and Fehlings B solution was added in equal amount. The
test tube was heated in water bath for 10 minutes. Appearance of brown precipitate confirmed the presence of glucose in cold drinks. Observation Sr. No. 1 2 3 4 Inference All samples gave positive test for glucose with Fehlings (A & B) solutions. Hence all the cold drinks contain glucose. *Test For Phosphate* Experiment Small samples of each brand of cold drinks were taken in separate test tubes and Ammonium Molybdate followed by concentrated Nitric Acid (HNO3) was added to it. The solution was heated. Appearance of canary-yellow precipitate confirmed the presence of phosphate ions in cold drinks. Observation Sr. No. 1 2 3 4 Inference All the soft drinks samples gave positive test for phosphate ions. Hence all the cold drinks contain phosphate. *Test For Alcohol* Experiment Name Of The Drink Observation Coca Cola Canary Yellow Precipitate Sprite Canary Yellow Precipitate Limca Canary Yellow Precipitate Fanta Canary Yellow Precipitate Conclusion Phosphate is Present Phosphate is Present Phosphate is Present Phosphate is Present Name Of The Drink Observation Coca Cola Reddish Brown Precipitate Sprite Reddish Brown Precipitate Limca Reddish Brown Precipitate Fanta Reddish Brown Precipitate Conclusion Glucose is Present Glucose is Present Glucose is Present Glucose is Present
Small samples of each brand of cold drinks were taken in separate test tubes and Iodine followed by Potassium Iodide and Sodium Hydroxide (NaOH) solution was added to each test tube. Then the test tubes were heated in hot water bath for 30 minutes. Appearance of yellow coloured precipitate confirmed the presence of alcohol in cold drinks. Observation Sr. No. 1 2 3 4 Name Of The Drink Coca Cola Sprite Limca Fanta Observation Yellow Precipitate Yellow Precipitate Yellow Precipitate Yellow Precipitate Conclusion Alcohol is Present Alcohol is Present Alcohol is Present Alcohol is Present
Inference All the cold drinks samples gave positive test for alcohol. Hence all the cold drinks contain alcohol. Chemical Reaction CH3CH2OH + 4I2 + 6NaOH CHI3 + HCOONa + 5Na + 5H2O *Test for Sucrose* Experiment 5 ml samples of each brand of cold drinks were taken in separate china dishes and were heated very strongly until changes occur. Black coloured residue left confirmed the presence of sucrose in cold drinks. Observation Sr. No. 1 2 3 4 Inference All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drink. Fanta contains highest amount of sucrose. *Result* Name Of The Drink Coca Cola Sprite Limca Fanta Observation Black Residue Black Residue Black Residue Black Residue Conclusion Sucrose is Present Sucrose is Present Sucrose is Present Sucrose is Present
After conducting several tests, it was concluded that the different brands of cold drinks namely: 1. 2. 3. 4. Coca Cola Sprite Limca Fanta
All contains glucose, alcohol, sucrose, phosphate and carbon dioxide. All cold drinks are acidic in nature. On comparing the pH value of different brands Coca Cola is the most acidic and Limca is least acidic of all the four brands taken. Among the four samples of cold drinks taken, Sprite has the maximum amount of dissolved carbon dioxide and Fanta has the minimum amount of dissolved carbon dioxide.
*Precautions* Some of the precautions which need to be taken care of are Concentrated solutions should be handled with immense care. Hands should be washed thoroughly after performing each experiment. If possible, one should wear hand gloves to prevent from any possible damage. If chemicals come into contact with your skin or eyes, flush immediately with copious amounts of water. Never leave burners unattended. Turn them off whenever you leave your workstation. Never point a test tube or any vessel that you are heating at yourself or your neighbour.
*Conclusion* DIS-ADVANTAGES OF COLD DRINKS 1. Soft drinks are little more harmful than sugar solution. As they contain sugar in large amount which cause problems in diabetes patients. 2. Soft drinks can cause weight gain as they interfere with the bodys natural ability to suppress hunger feeling. 3. Soft drinks have ability to dissolve the calcium so they are also harmful for our bones. 4. Soft drinks contain phosphoric acid which has a pH of 2.8. So they can dissolve a nail in about 4 days. 5. For transportation of soft drinks syrup the commercial truck must use the hazardous matter place cards reserved for highly consive material.
6. Soft drinks have also ability to remove blood so they are very harmful to our body. USES OF COLD DRINKS 1. Cold drinks can be used as toilet cleaners. 2. They can remove rust spots from chrome car humpers. 3. They clean corrosion from car battery terminals. 4. Soft drinks are used as an excellent detergent to remove grease from clothes. 5. They can loose a rusted bolt. *Bibliography*
Procedure: We insert copper and zinc electrodes in to the potato, close but not touching each other. We use Clip leads to connect our electrodes to the Multimeter to measure voltage between two electrodes or current passing through the multimeter. For this experiment we removed the shell of a broken AA battery for our Zinc electrode. (Make sure to test your multimeter by connecting its Positive and Negative wires to each other that should show no current and no voltage). Record And Analyze Data:
A digital multimeter showed 1.2 volts between the electrodes, but the analog multimeter showed a much smaller value. In other words even though the voltage between electrodes is 1.2 Volts, the speed of production of electricity is not high enough for an analog multimeter to show the exact voltage. (Analog multimeter gets its power from our potato to show the voltage, but digital Multimeter gets its power from an internal battery and does not consume any of the electricity produced by our potato, that is why it shows a larger and more accurate value). We repeated this experiment with some other fruits and all resulted almost the same. In all cases the produced voltage is between 1 and 1.5 volts, and in all cases they do not produce enough current to turn on a small light. Another thing that we learned from this experiment is that creating electricity and making a battery is easy, the main challenge is producing a battery that can continue to produce larger amount of electricity for larger amount of time.
By connecting multiple potato batteries you can make enough electricity to light-up a super bright light emitting diode (Included in the kit).
Tips:
1. The sugar solutions are miscible, or mixable, so the colors will bleed into each
other and eventually mix. 2. If you stir the rainbow, what will happen? Because this density column is made with different concentrations of the same chemical (sugar or sucrose), stirring would mix the solution. It would not un-mix, like you would see with oil and water. 3. Try to avoid using gel food colorings. As you can see in my photo, it is difficult for young children to mix them into the solution. 4. If your sugar won't dissolve, an alternative to adding more water is to nuke the solutions for about 30 seconds in the microwave or to use warm water in the first place. If you heat the water, use care to avoid burns. 5. If you want to make layers you can drink, try substituting unsweetened soft drink mix for the food coloring, or four flavors of sweetened mix for the sugar plus coloring.
Solutions in the burette tend to creep up the sides of the glass at the surface of the liquid. This is due to the surface tension of water. The surface of the liquid thus forms a curve, called a meniscus. To measure the volume of the liquid in the burette, always read from the bottom of the meniscus. In this experiment, we will use an indicator solution called phenolphthalein. Phenolphthalein is colourless when the solution is acidic or neutral. When the solution becomes slightly basic, phenolphthalein turns pinkish, and then light purple as the solution becomes more basic. So when the vinegar solution starts to turn pink, we know that the titration is complete. Materials and Equipment To do this experiment we will need the following materials and equipment: Vinegar, three different types. Distilled water Small funnel 0.5% Phenolphthalein solution in alcohol (pH indicator solution) 0.1 M sodium hydroxide solution 125 mL Conical flask 25 or 50 mL burette 10 mL graduated cylinder Ring stand Burette clamp
Theory Required amount of sodium hydroxide (NaOH) can be calculated using the following formula: W _ Molarity x Molarmass x Volume(cm ) _ 1000 Molar mass of NaOH = 40 g/mol = 0.5 x 40 x 500 / 1000 = 10 g
The acetic acid content of a vinegar may be determined by titrating a vinegar sample with a solution of sodium hydroxide of known molar concentration (molarity). CH3COOH(aq) + NaOH(aq) CH3COONa(aq) + H2O(l) (acid) + (base) > (salt) + (water) At the end point in the titration stoichiometry between the both solution lies in a 1:1 ratio. Strength of acid in vinegar can be determined by the following formula: Strength of acetic acid = NCH3COOH x 60
Indicator:- Phenolphthalein End Point:- Colourless to pink Experimental Procedure Performing the Titration 1. Pour 1.5 ml of vinegar in an Conical flask. 1. Add distilled water to dissolve the vinegar so that the volume of the solution becomes 20 mL. 2. Add 3 drops of 0.5% phenolphthalein solution. 1. Use the burette clamp to attach the burette to the ring stand. The opening at the bottom of the burette should be just above the height of the Conical flask we use for the vinegar and phenolphthalein solution. 2. Use a funnel to fill the burette with a 0.1 M solution of sodium hydroxide. 3. Note the starting level of the sodium hydroxide solution in the burette. Put the vinegar solution to be titrated under the burette. 4. Slowly drip the solution of sodium hydroxide into the vinegar solution. Swirl the flask gently to mix the solution, while keeping the opening underneath the burette. 5. At some point we will see a pink colour in the vinegar solution when the sodium hydroxide is added, but the colour will quickly disappear as the solution is mixed. When this happens, slow the burette to drop-by-drop addition. 1. When the vinegar solution turns pink and remains that colour even with mixing, the titration is complete. Close the tap (or pinch valve) of the burette. 2. Note the remaining level of the sodium hydroxide solution in the burette. Remember to read from the bottom of the meniscus. 3. Subtract the initial level from the remaining level to figure out how much titrating solution we have used. 4. For each vinegar that we test, repeat the titration at least three times. EXPERIMENT 1 I. Take the household vinegar in the conical flask and do the titration with sodium hydroxide (NaOH) as mentioned. OBSERVATIONS S.no 1. 2. 3. Volume of vinegar solution 20 20 20 Burette Reading Initial (in mL) 0 0 0 Final (in mL) 27 27 27 Volume of NaOH solution used 27 27 27
We know that,
M
MCH3COOH = M NaOH VNaOH V CH3COOH = 0.5 x 27/ 20 = 0.675 mol/L Strength of acetic acid=0.675 x 60 =40.5 g/L EXPERIMENT 2 I. Take the wine vinegar in the conical flask and do the titration with sodium hydroxide (NaOH) as mentioned. OBSERVATIONS S.no 1. 2. 3. Volume of vinegar solution 20 20 20 Burette Reading Initial (in mL) 0 0 0 Final (in mL) 48 48 48 Volume of NaOH solution used 48 48 48
MCH3COOH = M NaOH VNaOH V CH3COOH = 0.5 x 48/ 20 = 1.2 mol/L Strength of acetic acid=1.2 x 60 =72 g/L
EXPERIMENT 3 I. Take the fruit(Persimmon) vinegar in the conical flask and do the titration with sodium hydroxide (NaOH) as mentioned. OBSERVATIONS S.no 1. 2. 3. Volume of vinegar solution 20 20 20 Burette Reading Initial (in mL) 0 0 0 Final (in mL) 32 32 32 Volume of NaOH solution used 32 32 32
MCH3COOH = M NaOH VNaOH V CH3COOH = 0.5 x 32/ 20 = 0.8 mol/L Strength of acetic acid=0.8 x 60 =48 g/L Result > > > Strength of acetic acid in household vinegar = 40.5 g/L. Strength of acetic acid in wine vinegar = 72 g/L. Strength of acetic acid in fruit vinegar = 48 g/L.
Graphically plotting various vinegar samples in accordance with the amount of acetic acid present in them we present a stunning find: Household Vinegar Wine Fruit Vinegar
Order of amount of acetic acid in different samples of vinegar is: Wine > Fruit vinegar > Household vinegar
Precautions > Transference of measured vinegar into a measuring flask should be done very carefully. > > Measuring must be performed carefully. Look at the meniscus of solution at eye level to avoid parallax.
> Look at the lower meniscus in the light coloured solution and upper meniscus in the dark coloured solution because of visibility. > Do not forget to add distilled water to the vinegar.
that left after 15 minutes) gives the amount (in ml) of diethyl ether evaporated in the same time. This volume will be found to be different in the three cases showing thereby that the rate of evaporation depends upon surface area. Greater the surface area, more is the evaporation.
Results: The rate of evaporation at a constant temperature depends upon the surface area and increases with the increase in surface area. Additional Notes: 1. The apparatus chosen for such studies should be such that it provides different surface area when the same quantity of liquid is poured into them. 2. The volume of liquids should be determined immediately without much loss of time in all the cases after evaporation. 3. If the vapor above the surface of liquid is continually removed by the movement of air, the evaporation process is further hastened. Related Exercises: 1. To study the effect of temperature on the rate of evaporation of a liquid: Place 20 ml of diethyl ether separately in two china dishes of the same size. Keep one China dish in a hot water bath (at a temperature 20 C higher than room temperature) and the other at room temperature. Note the time taken for diethyl ether to completely evaporate in both the dishes. It will be seen that diethyl ether in hot water bath evaporates faster than that kept at room temperature. 2. To study the effect of air current on the rate of evaporation of different liquids: Pour 10 ml of diethyl ether in each of the two petri-dishes of the same size. Keep one dish in a funnel cupboard and the second under a fan on the table. Note the time for the complete evaporation of diethyl ether in both the dishes. You will find that diethyl ether in the dish placed under the fan evaporates faster. This shows that the rate of evaporation increases with the flow of air current on the surface of the liquid. 3. To study the rate of evaporation of three different liquids under the same conditions: Take three China dishes, and in each of them pour diethyl ether, acetone and water in a fixed quantity i.e. 10 ml of each of these liquids. Keep these liquids in the open for half and hour. After half an hour, measure the volume of each of these liquids with a
measuring cylinder. You will find that the liquid having low boiling point evaporates faster than the one having a higher boiling point.
Dear Students, These are the projects which will be done in the laboratory. Please select the project and start working on it by doing the following: 1. Take a printout of the project that interest you. 2. go to the internet and find more information about the project which can be used as introduction. In the introduction you have to state Project No. 1 -Foaming Capacities of Soaps Project No. 2 - Comparing solubilitys of saturated solutions. Project No. 3 - Adulterants in Food Project No. 4 - Study of Diffusion of solids in Liquids Project No. 5 - Determination of Contents of Cold Drinks Project No. 6 - Make a Battery from Potato Project No. 7 - Rainbow in a Glass Density Demonstration Project No. 8 - Measuring the Amount of Acetic Acid In Vinegar Project No. 9 - Determination of the Rate of Evaporation of Liquids