Rates of Reaction Lab Report - magnesium and hydrochloric acid

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Al-Ghraoui™

RATES OF REACTION LAB REPORT©

AIM: Answer the Research Question (RQ)!

RQ: What is the correlation between chewing and digestion?

BACKGROUND INFORMATION:

        Chewing is an extremely important, yet oftentimes overlooked, part of healthy digestion. Most people put food in their mouth, chew a few times and swallow their food, as if their sole focus was how quickly they could get their foods to their stomachs. The action of chewing mechanically breaks down very large aggregates of food molecules into smaller particles. This results in the food having increased surface area, an important contributing factor to good digestion.

HYPOTHESIS: The longer the chewing period and intensity, the larger the resultant surface area, which should result in a faster rate of reaction.

INDEPENDENT VARIABLE: Reactant surface area (mm2)

DEPENDENT VARIABLE: Time (sec)

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APPARATUS & DIAGRAM:


METHOD:

  1. Use the ruler, pencil and scissors to cut 15 magnesium strips down to a standardized length of 10 mm.
  2. Fill the large beaker with 500ml of HCL acid, so that when you submerge the inverted measuring cylinder, its tip is well submerged as well (see Figure 2).
  3. Fill the measuring cylinder completely with HCL acid, leaving only 1 mL empty (Figure 3). A process of trial and error, involving a pipette, was used for this particular experiment to achieve this. The cylinder in this situation was filled to ...

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