is more chance
of collision.
By kirsty skidmore
Temperature low
Not much chance of collision.
As there is a low temperature there is not enough energy to make the particles collide.
Temperature high
There is more chance of collision.
By kirsty skidmore
By kirsty skidmore
As there is a high temperature there is a higher amount of energy so there are more collisions.
Since in the first experiment is to see how concentration makes a difference on the speed of the iodine clock reaction the dependent variable is time. For the measurement of time in my experiment I decided it would be best to use a stopwatch. In this experiment I am going to record the time taken for the solution to go blue black while being shaken I am going to do each experiment three times.
In my experiment the consternates will be the amounts of starch, potassium iodide and potassium aeroxidisulphate the things that where variables will be is water and potassium sulphate.
In are experiments we are using test tubes, all together we are using 10ml of solution. The starch will be 1ml, potassium iodide will be 3ml and potassium aeroxidisulphate will be 2ml. Instead of stirring are solution we are going to shake it. The temperature of the first experiment will be 17c.
By kirsty skidmore
The first experiment will consist of KI 3ml, H2O 2ml, NA2S2O4 2ml, starch 1ml and K2S2O8 2ml.
The second experiment will consist of KI 3ml, H2O 1ml, NA2S2O4 3ml, starch 1ml and K2S2O8.
The third will be H2O none, NA2S2O4 4ml.
The fourth will be H2O 4ml, NA2S2O4 none.
The fifth will be H2O 3ml, NA2S2O4 1ml.
I predict that experiment four will do the best.
Results
Temperature results
Conclusion
My prediction was wrong but I can now see why it was wrong temperature plays a big part in chemical reactions as you can see from above as it gives them more energy.
If I was to do this experiment again I would insulate the test tube so no heat could get in or escape from the beaker.
I would also use a mechanical shaking devise so I know that they are all getting the same constant rate of shaking.
By kirsty skidmore