Name:Luna De Rosa
Form:GR3
Date:12/02/2020
PRACTICAL SCIENTIFIC PROCEDURES AND TECHNIQUES
INTRODUCTION
There are many industrial applications of titration, this technique is heavily used in the food
industry, this gives space for food manufactures to regulate the abundance of a reactant in a
sample. For example it can be used to uncover the quantity of sugar or salt in a product,
concentration of vitamin C or E, which has a consequence on product colour. In recent
events, there has been an increase in pollution that occurs in the environment. Pollution in
the environment results in conflicting effects such as acid rain. In this case titration is used to
conclude the degree of the contamination in the natural rainwater or snow etc. Scientists
usually take samples of rainwater and evaluate the contamination through titration. It can
also determine the magnitude of contamination and the need that should be put in position in
terms of filtering and cleaning water, it's easy to know which harmful chemicals may be
present in water and how to dispose of them. There are more advanced equipment for
titration, that can be used to measure the levels of ammonia along with any other reactants
in water. Titration can be used to find the type of chain length in the fatty acids. This greatly
helps people who have specific needs when it comes to ingesting food. Furthermore, this
technique may help with finding sugar and salt amounts in food. The production of effective
cleaning products solely relies on titration. This links closely with food manufacturing
factories because of the pathogens and bacteria that lingers. As odd as it may sound,
titration is a critical process in the production of cheese.Titration is important when
measuring the pH and acidity of the initial milk that is being used to make cheese. As the
process ends, acidity is also measured so that the manufacturer can know if the condition is
on point. Titration brings out quite a detrimental role in bringing out the flavour in wine, in
addition the flavour of different brands with the amount of acidity in which they contain, in
order to improve flavour, usually based on how good the flavour is how often titration was
used throughout the making process. [1] For a certain medication to be developed, particular
quantities of chemicals have to be determined. The measurements of chemical quantities
are arrived at through the process of titration. There is equipment for titration specifically
made to transfer the pharmaceutical titration. During this process we had focused on Acid
base titration, the power of an acid can be determined using a standard solution of a base,
called acidimetry. [2]There's also a process called alkalimetry which is essentially the same
thing. Both titrations involve the neutralization reaction of alkali. The first practical consist of
The standistation of an acid, which essentially determines how much alkali is added to an
acid, to neutralize it, using the stock solution that we have created for this practical. The way
in which we know this is when the yellow solution turns into a light orange, we want to avoid
the orange turning into more of a red toned orange. The second practical consists of titration
of sodium hydroxide with hydrochloric acid (using an indicator), this is very similar to the first
practical mentioned however we aren't using a solution that we created but instead sodium
hydroxide, the solution should also become a light orange and any notes of red should be
avoided at all costs. The third practical consist of titration with sodium hydroxide with
hydrochloric acid (using a pH meter), this solution has no color as indicator is not added, so
,we need to depend on the pH meter to asses when the solution becomes a alkali, before this
we do use a pH buffer to be sure that the equipment is calibrated. The fourth and final
practical is determining the concentration of copper (ll) sulfate solution by colourimetry.
Using the solution that is given with distilled water, we accurately measure out how much
each part will be diluted, the colorimeter determines the absorption of the concentration.
RISK ASSESSMENT
HAZARD SAFEGUARD REASONING
Sodium Carbonate Avoid inhaling the powder Inhaling this chemical can
as much as possible by not affect the respiratory tract,
spilling it over the surface coughing, shortness of
that is being worked on. breath etc.
methyl orange indicator Eye protection must be worn Contact with skin and eye
at all times. may cause slight irritation
and staines, ingesting can
cause vomiting and
diarrhea.
Hydrochloric acid Eye protection must be worn Spillage and inhalation
at all times and when in use exposure on to the skin,
to be carefully handled to eyes and nose can cause
avoid spillage. serious damage, this acid is
also corrosive to the eyes,
skin, and mucous
membranes.
Phenolphthalein indicator Eye protection must be worn Although hazard risk, getting
at all times and avoid the indicator on your skin or
spillage. eyes can cause
inflammation.
Sodium hydroxide Very corrosive, eye Causes irritation to eyes and
protection must be worn at skin, some can even be
all times to avoid damage harmed due to exposure, so
and avoid spillage on the allow for container to be
work surface. sealed.
Buffer solution Eye protection to be worn at Not considered a hazard,
all times, wearing gloves will but should still take extra
also help with any spillages precaution while handling as
involved. its a chemical, can cause
slight irritation to the skin
and if ingested could
potentially feel nausea.
PREPARATION OF A STANDARD SOLUTION - PART 1
EQUIPMENT
, ● Balance/scale
● Small pot
● Metal rod
● Volumetric flask
● Pipette
● Anhydrous sodium carbonate
● Distilled water
● Beaker
METHOD
1. Calibrate the weighing balance that you will be using.
2. Weigh approximately between 1.25g - 1.45g (in this practical 1.33g was used) of
anhydrous sodium carbonate.
3. Carefully transfer the sodium carbonate to a larger beaker, accurately and precisely
recording measurements to determine the exact mass transferred.
4. Add 150cm³ of distilled water to the beaker, stir and completely dissolve the sodium
carbonate.
5. Carefully and accurately transfer all of the solution to a 250cm³ volumetric flask, and
make up the solution to 250cm³ with more distilled water
PHOTOS
CALCULATIONS
Moles of Na2CO3
= 1.33g x 1mol of Na2CO3/105.99
=0.0125
=0.013
0.013/0.25= 0.052moldm-3
Form:GR3
Date:12/02/2020
PRACTICAL SCIENTIFIC PROCEDURES AND TECHNIQUES
INTRODUCTION
There are many industrial applications of titration, this technique is heavily used in the food
industry, this gives space for food manufactures to regulate the abundance of a reactant in a
sample. For example it can be used to uncover the quantity of sugar or salt in a product,
concentration of vitamin C or E, which has a consequence on product colour. In recent
events, there has been an increase in pollution that occurs in the environment. Pollution in
the environment results in conflicting effects such as acid rain. In this case titration is used to
conclude the degree of the contamination in the natural rainwater or snow etc. Scientists
usually take samples of rainwater and evaluate the contamination through titration. It can
also determine the magnitude of contamination and the need that should be put in position in
terms of filtering and cleaning water, it's easy to know which harmful chemicals may be
present in water and how to dispose of them. There are more advanced equipment for
titration, that can be used to measure the levels of ammonia along with any other reactants
in water. Titration can be used to find the type of chain length in the fatty acids. This greatly
helps people who have specific needs when it comes to ingesting food. Furthermore, this
technique may help with finding sugar and salt amounts in food. The production of effective
cleaning products solely relies on titration. This links closely with food manufacturing
factories because of the pathogens and bacteria that lingers. As odd as it may sound,
titration is a critical process in the production of cheese.Titration is important when
measuring the pH and acidity of the initial milk that is being used to make cheese. As the
process ends, acidity is also measured so that the manufacturer can know if the condition is
on point. Titration brings out quite a detrimental role in bringing out the flavour in wine, in
addition the flavour of different brands with the amount of acidity in which they contain, in
order to improve flavour, usually based on how good the flavour is how often titration was
used throughout the making process. [1] For a certain medication to be developed, particular
quantities of chemicals have to be determined. The measurements of chemical quantities
are arrived at through the process of titration. There is equipment for titration specifically
made to transfer the pharmaceutical titration. During this process we had focused on Acid
base titration, the power of an acid can be determined using a standard solution of a base,
called acidimetry. [2]There's also a process called alkalimetry which is essentially the same
thing. Both titrations involve the neutralization reaction of alkali. The first practical consist of
The standistation of an acid, which essentially determines how much alkali is added to an
acid, to neutralize it, using the stock solution that we have created for this practical. The way
in which we know this is when the yellow solution turns into a light orange, we want to avoid
the orange turning into more of a red toned orange. The second practical consists of titration
of sodium hydroxide with hydrochloric acid (using an indicator), this is very similar to the first
practical mentioned however we aren't using a solution that we created but instead sodium
hydroxide, the solution should also become a light orange and any notes of red should be
avoided at all costs. The third practical consist of titration with sodium hydroxide with
hydrochloric acid (using a pH meter), this solution has no color as indicator is not added, so
,we need to depend on the pH meter to asses when the solution becomes a alkali, before this
we do use a pH buffer to be sure that the equipment is calibrated. The fourth and final
practical is determining the concentration of copper (ll) sulfate solution by colourimetry.
Using the solution that is given with distilled water, we accurately measure out how much
each part will be diluted, the colorimeter determines the absorption of the concentration.
RISK ASSESSMENT
HAZARD SAFEGUARD REASONING
Sodium Carbonate Avoid inhaling the powder Inhaling this chemical can
as much as possible by not affect the respiratory tract,
spilling it over the surface coughing, shortness of
that is being worked on. breath etc.
methyl orange indicator Eye protection must be worn Contact with skin and eye
at all times. may cause slight irritation
and staines, ingesting can
cause vomiting and
diarrhea.
Hydrochloric acid Eye protection must be worn Spillage and inhalation
at all times and when in use exposure on to the skin,
to be carefully handled to eyes and nose can cause
avoid spillage. serious damage, this acid is
also corrosive to the eyes,
skin, and mucous
membranes.
Phenolphthalein indicator Eye protection must be worn Although hazard risk, getting
at all times and avoid the indicator on your skin or
spillage. eyes can cause
inflammation.
Sodium hydroxide Very corrosive, eye Causes irritation to eyes and
protection must be worn at skin, some can even be
all times to avoid damage harmed due to exposure, so
and avoid spillage on the allow for container to be
work surface. sealed.
Buffer solution Eye protection to be worn at Not considered a hazard,
all times, wearing gloves will but should still take extra
also help with any spillages precaution while handling as
involved. its a chemical, can cause
slight irritation to the skin
and if ingested could
potentially feel nausea.
PREPARATION OF A STANDARD SOLUTION - PART 1
EQUIPMENT
, ● Balance/scale
● Small pot
● Metal rod
● Volumetric flask
● Pipette
● Anhydrous sodium carbonate
● Distilled water
● Beaker
METHOD
1. Calibrate the weighing balance that you will be using.
2. Weigh approximately between 1.25g - 1.45g (in this practical 1.33g was used) of
anhydrous sodium carbonate.
3. Carefully transfer the sodium carbonate to a larger beaker, accurately and precisely
recording measurements to determine the exact mass transferred.
4. Add 150cm³ of distilled water to the beaker, stir and completely dissolve the sodium
carbonate.
5. Carefully and accurately transfer all of the solution to a 250cm³ volumetric flask, and
make up the solution to 250cm³ with more distilled water
PHOTOS
CALCULATIONS
Moles of Na2CO3
= 1.33g x 1mol of Na2CO3/105.99
=0.0125
=0.013
0.013/0.25= 0.052moldm-3
