Calculations and Data Processing Analysis The purpose of this investigation was to determine to molar concentration of acetic acid in vinegar.
When a cell membrane is said to be selectively permeable, it means that the cell membrane controls what substances pass in and out through the membrane. This characteristic of cell membranes plays a great role in passive transport. Passive transport is the movement of substances across the cell membrane without any input of energy by the cell.
The energy for passive transport comes entirely from kinetic energy that the molecules have. The simplest type of passive transport is diffusion, which is the movement of molecules from an area of high concentration to an area of lower concentration.
Diffusion moves down the concentration gradient, which is the difference in the concentration of molecules across a space. Osmosis is a type of diffusion in which water molecules move down the concentration gradient. When the concentration of solute molecules outside the cell is lower than the concentration of solute in the cytosolthe solution outside is hypotonic to the cytosol.
If the concentration of solute molecules is higher outside of the cell, the solution outside is said to be hypertonic. The solution outside is isotonic if the concentration is equal on both sides of the cell membrane.
The egg shell is made of calcium carbonate and vinegar contains acetic acid. These two can react to produce calcium acetate and carbonic acid which then decompose into water and carbon dioxide as shown in the two chemical equations: The eggs will increase in mass in all three solutions, showing that diffusion and osmosis occur when the concentration of two solutions is different, so that equilibrium can be established.
To conduct this experiment, these materials will be needed: Next, the group will mass the egg with the electronic balance and record the results in the data table. After this, the group will carefully place the raw egg into the jar and cover the egg with vinegar. Finally, the group is to loosely recap the jar and allow the jar to sit for 24 to 48 hours until the outer calcium shell is removed.
On Day 2, the day should begin with the group opening the jar and pouring off the vinegar. Next, they will use tongs to carefully remove the egg to a paper towel and pat it dry.
When this is done, the group should mass the egg on an electric balance and record the size, mass, and appearance of the egg. They will carefully place the egg into the jar and cover the egg with distilled water.
Finally, they will loosely re-cap the jar and allow it to sit for 24 hours. On Day 3, the first step is to open the jar and clean out the distilled water. Then tongs should be used to carefully remove the egg to a paper towel and pat it dry. The size is to be recorded and so should the appearance of the egg on the table.
Next, the group will mass the egg on an electric balance and record the results. Finally, the group should place the egg into the jar cover it with clear syrup, loosely re-cap the jar and allow it to sit for 24 hours.
On Day 4, the day should begin by the group opening the jar and pouring off the syrup. Next, the group will use tongs to very carefully remove the egg, rinse off the excess syrup under slow running water, and pat the egg dry on a paper towel. After this, the size and appearance of the egg should be recorded in the data table.
Then, the mass of the egg should be taken on an electronic balance and recorded. Finally, the work area should be cleaned and all the lab equipment should be put away. Vinegar is made of acetic acid and water.
Explain how it was able to remove the calcium shell. The reaction of the acetic acid and calcium carbonate of the egg shell produces calcium acetate and carbonic acid, which then decomposes into water and carbon dioxide.
The egg got bigger. There was less liquid left in the jar. Water moved into the egg because there was a lower concentration of solute molecules in the vinegar than there was inside the egg.
The egg got a little bit bigger, but not by very much. There was a little bit less liquid left in the jar, but the change was very small.Step 2: Step 2 for Baking Soda and Vinegar Then you want to fill the cap with baking soda (If you can find the canisters that do that then its about a teaspoon of baking soda.) Then add like a drop of water and it will start to soften and become moist.(If its easier you can just get a cup and fill it with baking soda and a little water, if its.
Introduction: Baking soda or sodium bicarbonate is a chemical compound in the solid state of fine white powder, it is alkaline in nature.
Vinegar or acetic acid is an acidic chemical compound, usually exists in the form of aqueous solution%(7). Introduction: When a cell membrane is said to be selectively permeable, it means that the cell membrane controls what substances pass in and out through the membrane.
On Day 1, the first step should be to label the jar with your lab group and the word “vinegar”.
Next, the group will mass the egg with the electronic balance and record. Introduction: The principal component of vinegar is acetic acid- HC 2 H 3 O 2, and also a little bit of water. While analyzing vinegar and the percent composition of acetic acid in it, an acid/base reaction was performed by adding NaOH, a base, to vinegar, the acid.
Introduction: Vinegar is a dilute solution containing acetic acid. of Acetic Acid in Vinegar Lab The lab I have done is the Concentration of Acetic Acid Lab. In this lab we find the concentration of the acetic acid in the 10 ml of vinegar I had.
This kind of lab is called a titration. A titration can be defined as a procedure used to. Introduction To Egg and Vinegar Experiment: The egg in vinegar experiment is a classic experiment used in removing the egg shell from an egg. I once wrote a post that compiled various egg experiments for kids, you might want to check it out and see all sort of things you can do with an egg.