Our experiment consisted of two samples of water containing unknown substances, and our objective was to identify the compound present in the substance.

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Chemical Detection

Introduction

In this CDA, I will attempt to explain everything about our experiments which we performed in class. We did these experiments in order to identify the substance present

Our experiment consisted of two samples of water containing unknown substances, and our objective was to identify the compound present in the substance. Since the substance was dissolved in water, we had to separate the water from the substance, and then execute a series of tests which would eventually help us to determine the substance in the sample.

Water

Water (H20) is vital for all types of life, animals and plants. A molecule of it is made up of two hydrogen atoms and one oxygen atom. It has freezing point of 0°C and a boiling point of 100°C at sea level (on top of Mount Everest it boils at just 68℃, due to changes in atmospheric pressure). Water covers 71% of the Earth’s surface and is colourless and odourless (no smell). It is used every day for drinking, washing up, farming and in many other important places. This is where hard and soft is important.

Hard water is water that contains large amounts of minerals. Mostly it comprises of are the cations of calcium (Ca2+) and magnesium (Mg2+). There are other metals present in hard water such as bicarbonates and sulphates. Calcium comes into the water through in the form of limestone or chalk (calcium carbonate CaCO3) or calcium sulphate (CaSO4).  Hard water doesn’t lather with soap easily, which is why you need a lot of soap to get a lather. When rain water contains dissolved carbon dioxide from the atmosphere, calcium carbonate reacts with it to form calcium hydrogencarbonate.

Temporary hardness of water is caused by calcium hydrogencarbonate. Heating the water decomposes the calcium hydrogencarbonate and therefore, making the water more ‘soft’.

This is why in kettles, where water is heated, calcium carbonate forms as scale. Chemical descalers contain a weak acid which reacts with the calcium carbonate.

Permanent hardness of water is caused by dissolved calcium sulphate and magnesium sulphate. As you’ve probably guessed, this type of hardness cannot be removed easily (i.e. boiling). Instead, it has to be removed by chemical treatment.

Hardness in all types of water can be removed by distillation. However, this is not a process used in the real world on a large scale. Permanent and temporary hardness can be removed by using washing soda (sodium carbonate crystals).

Temporary hardness removal:

Permanent hardness removal:

In each case magnesium or calcium is precipitated and this removes the hardness of the water.

Soft water doesn’t contain as many minerals as hard water. Also, unlike hard water, soft water doesn’t cause limescale to build up in appliances since it doesn’t have calcium carbonate dissolved into it. Soft water has to sometimes be ‘hardened’, and this adds salts into the environment.

Hard water can be quite disadvantageous for a home owner since it can cause calcification on taps. Also, the calcium carbonate in the water precipitates on the walls in boiler tubes. Other compounds such as calcium sulphate deposits as well. Since they are bad conductors of heat, more energy has to be used by the boilers just to provide the home owner with the same results as it was before the depositing of calcium carbonate and calcium sulphate. Furthermore, it produces scum when soap is used with it.

Hard water is the water people normally drink in their houses. It tastes better than soft water. Calcium present in it is very useful to the body since it helps bones and teeth grow stronger. Milk has calcium in it too which is why a lot of people drink it. The sulphates in it give hard water its accepted flavour. Also, fluoride helps prevent tooth decay.

Hard water is better for brewing beer. Calcium helps producing an acid which balances out the pH of beer since it’s alkaline before that due to the phosphates. Controlling the pH level is crucial for the enzymes to work properly during the process. Yeast uses magnesium for the production of enzymes during fermentation. Yeast contains an enzyme which converts glucose into carbon dioxide and ethanol (alcohol). This is why fermentation is really important in brewing beer.

Ions

Ions are positively or negatively-charged atoms. Electron carries a charge of -1, a proton +1; so if there are fewer electrons and more protons then the overall charge of the atom will be positive. If an atom loses electron(s), it is positively charged and is called a cation. On the other hand, if an atom gains electron(s), it becomes negatively charged and is called an anion. There are several tests that help you find out the ions present.

Stage 1 - separation

In Stage 1, we were given two samples of water and our task was to find out the solid which was dissolved into the water.

Apparatus

  • The two different samples of water
  • 2 large measuring cylinders
  • Evaporating basin
  • Scales for measuring mass
  • Bunsen burner
  • Heat-proof mat
  • Gauze
  • Tripod
  • Desiccator

Method

  1. Place the heat-proof mat on the table, a Bunsen burner in the centre, a tripod over the Bunsen burner, and a gauze in the centre on the tripod so that the Bunsen burner’s flame direction would be directly into the centre of the gauze.
  2. Place an evaporating basin on top of the gauze in the centre and plug the Bunsen burner’s pipe into the tap.
  3. Making sure the nozzle in the side of the Bunsen burner is fully closed, turn the tap on and, using a lighted splint, ignite the gas to a safety flame.
  4. Slide the metal piece on the nozzle around slightly so it’s about half open. The evaporating basin should be heating up now, but don’t ‘check’ by putting your finger into the liquid or the flame, as you may burn yourself.
  5. Meanwhile, measure out the volume of a sample using the large measuring cylinder. Record the volume.
  6. After about 2-3 minutes of heating, turn of the gas tap since the evaporating basin shouldn’t contain any traces of liquid by now.
  7. Set up the scales by plugging it into the socket. Make sure the reading displays ‘0.00g’. If it doesn’t, calibrate it by pressing a button which says ‘On/Zero’.
  8. After the evaporating basin has cooled, put it on the weighing scales and record the reading in your book.
  9. Measure out 20cm3 of the sample using the measuring cylinders and maybe a pipette if you need to.
  10. Pour the 20cm3 into the evaporating basin while it’s still on the scales and record the reading. You should be able to work out the mass of the 20 cm3 of the sample subtracting the mass of the evaporating basin from the mass of the evaporating basin and the 20cm3 of sample.
  11. Next, place the evaporating basin (with the sample), onto the gauze and heat it up again (half-open nozzle on the Bunsen burner).
  12. After about 5-10 minutes all of the water should have been evaporated and there should be a ring of white substance formed around the inside of the evaporating basin.
  13. Take off the heat and let the evaporating basin cool for a couple of minutes.
  14. After it has cooled, weigh it and then put it in the desiccator for a few minutes.
  15. After it has desiccated, take the evaporating basin out and weigh it again on the scales.
  16. Calculate the concentration of the dissolved solid in the water sample (g dm3).
  17. Repeat from step 5. Obviously, you don’t have to do certain things like ‘Set up the scales by plugging it into the socket’, since it’s already set up. Remember to use new equipment or wash your used equipment thoroughly otherwise your results may become corrupted due to contaminated equipment.
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Explanation for the steps

  1. The heat-proof mat prevents damage to the tables by not conducting the heat through to the table. If the Bunsen burner wasn’t in the centre then there may be a possibility that it will get knocked over and damage other equipment and people.  
  2. The gauze spreads out the heat evenly across the bottom of the evaporating basin and also protects it from being damaged by the open flame. This is important since we don’t want to damage any equipment.
  3. When the nozzle is fully closed, less oxygen is able to get ...

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