Temp labreport
How Temperature of HCL Effect Rate Of Hydrogen Produced Aim:- To determine how temperature affects the rate at which the reaction between Magnesium ribbon (Mg) and Hydrochloric acid (HCl) takes place. Introduction:- The rate of reaction can be affected by a number of factors: temperature, concentration, adding a catalyst and surface area. The one that I am going to be investigating and explaining about is temperature. Changes in temperature change the kinetic energy of the particles and hence the numbers of successful collisions with enough energy to break existing bonds and make products. For a reaction to take place, molecules must collide with each other. When they do so, they must possess enough energy to break the intermolecular bonds and hence, cause a reaction. The two theories that affect temperature and the rate of reaction are the kinetic theory and the collision theory. The kinetic theory clearly states that the positioning and movement of particles in a substance increases if the temperature increases. Therefore, increasing the temperature increases the energy between the particles and makes them move around a lot more and collide more often. Hypothesis: - The rate of reaction has a positive relationship with the temperature of the Hydrochloric Acid. Apparatus:- ) Test tube 2) Rubber tube (a.k.a. delivery tube) 3) Measuring cylinder X2 [1-10ml, 1-100
Rates of Reaction
Introduction In this investigation I am investigating the reaction between hydrochloric acid and calcium carbonate (known as limestone). The rate of reaction is basically the speed a reaction takes place- meaning how long it occurs for. Chemical reactions only occur when reacting particles collide with each other with sufficient energy to react. The minimum amount of energy that causes them to react is called the activation energy - simply because it activates the reaction. There are many variables that need to be taken under consideration when measuring the rate of reaction. These can include catalysts, surface area, temperature or concentration of the liquid. In this case the dependant variable is the concentration of the liquid. These variables can either decrease or increase the rate of reaction. Theoretical Background When a reaction takes place it has to overcome a minimum energy barrier known as the Activation Energy. If the particles collide with less energy than the activation energy then nothing worth noting happens. "You won't get a reaction unless the particles collide with a certain minimum energy called the activation energy of the reaction." (Taken from www.chemguide.co.uk). Only those collisions, which have energies equal to or greater than the activation energy result in a reaction taking place. The reason why collisions have to overcome the
Study on food colourings
Food colourings - Should they be used? Contents: Why use food colourings? 2 The two main types of food colourings 2 Health risks of artificial food colourings 3 Case Studies . Cancerous Colouring in Sausages 3 2. No more blue Smarties 4 3. Colourful curries 5 Hyperactivity in children 6 Should food colourings be used at all? 7 Conclusion 8 Bibliography 9 Why use food colourings? As there is doubt over what food colourings do to your health wouldn't you think people would just leave them out of food? Manufacturers still have many reasons to still put them in such as: * Offsetting colour loss due to light, air, extremes of temperature, moisture, and storage conditions. * Masking natural variations in colour. * Enhancing naturally occurring colours. * Providing identity to foods. * Protecting flavours and vitamins from damage by light. * Decorating purposes such as cake icing * Food that looks good will sell more The two main kinds of food colourings As well as artificial colourings you can get natural colourings which also work, these are things such as Caramel colouring which is used is cola products, which is found in caramelised sugar and Annatto which is made from the seed in a tropical tree and used to create a reddish orange dye for food. Also natural food colourings can be made from many plants other plants.
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