Percent Yield Lab Report

4) One package of active dry yeast was added to bottle labeled ‘5mL’ and solution was swirled.

The mole is a convenient unit for analyzing chemical reactions. Avogadro’s number is equal to the mole. The mass of a mole of any compound or element is the mass in grams that corresponds to the molecular formula, also known as the atomic mass. In this experiment, you will observe the reaction of iron nails with a solution of copper (II) chloride and determine the number of moles involved in the reaction. You will determine the number of moles of copper produced in the reaction of iron and copper (II) chloride, determine the number of moles of iron used up in the reaction of iron and copper (II) chloride, determine the ratio of moles of iron to moles of copper, and determine the number of atoms and formula units involved in

Over the course of this lab, our class performed a transformation on bacteria, altering its DNA to cause it to fluoresce when exposed to UV light. Transformations, the process of taking in foreign DNA, are common procedures in the field of biotechnology, the exploration of life processes to develop new technologies. Biotechnology applies recombinant DNA technology, which is DNA made from two or more organisms, to improve organisms and solve issues. Scientists use plasmids, circular pieces of DNA, to “cut and paste” genes into other organisms. Researchers often use GFP, or green fluorescent protein, in their experiments and procedures. GFP naturally occurs in jellyfish causing them to glow green under UV light. Scientists worked with GFP when designing GloFish. Their original plan was to create a fish that could signal pollution in water, but they ended up developing a beautiful, glowing pet fish which is now sold throughout the U.S. We made

Percent Recovery was calculated by taking the total amount of grams collected and dividing it by the amount of grams initially started with and multiplying that number by 100.

From the calculations in the data analysis, the actual percent composition of magnesium is 65.3% ± 1.7%, the actual percent composition of oxygen is 34.7% ±2.5%. The purpose of this lab was achieved as the percent composition of the magnesium oxide was determined and was used to test the law of definite proportions. The hypothesis was mostly correct as the results demonstrated that the actual percent composition was only slightly greater/lesser than the hypothesized percent composition. However, the actual percent composition may have been affected by several limitations during this investigation.

The experiments conducted for this lab report focused on water contamination and filtration. Experiment 1 was effects of groundwater contamination. Oil, vinegar, and laundry detergent were added to clean water with no means of filtration. The clean water was found to be contaminated. A filtration system consisting of cheesecloth and 60 ml of soil was created and the contaminated samples were filtered through it. The soil and cheese cloth did not affectively filter the contaminants. Experiment 2 focused on

Percent yield is determined by calculating the theoretical and actual masses. The theoretical yield is the expected or maximum amount of product you should see in a reaction8. Ideally, the percent yield should be one hundred. The results of the percent yield calculations are indicated in Table 5. For the two detergents, the percent yields were lower than one hundred.

Although ratio 2’s percent yield is high due to mistakes, it still proves that it produced more product and higher percent yield than the hypothesized ratio, ratio 1. Likewise, ratio 3 also produced more magnesium carbonate and a higher percent yield than ratio. Ratio 3’s average percent yield is higher than ratio 1’s by 11 percent. Like said earlier, ratio 3’s trial experimentations were accurate and had no mistakes as far as the team observed, therefore, ratio 3 having a high percent yield average would be reasonable. The last evidence that proves the prediction wrong would be that during the first five trials, three trials for ratio 1 and 2 trials for ratio 2, the beaker used to filter our solutions kept leaking. During the filtration process, the two dissolved substances were mixed in a beaker to react together. Therefore, after the dissolved magnesium sulfate and sodium carbonate reacted together, the solution was to be filtered using filter paper, filter funnel and erlenmeyer

The percent error of the lab of my partner and I can be attributed to the small amounts of air that made it into the graduated cylinder and the confusion we had with massing the lighter. If I were to do the lab again I would submerge the cylinder more carefully and read the directions more

Sugar concentration will increase the yeasts’ respiration rate.When conducting the experiment, there is a clear understanding of what cellular respiration is. Cellular respiration is known to be a set of metabolic reactions, Which during the experiment the metabolic reaction was the sugarchemical reaction that occurs in an A eukaryote, known as yeast to convert biochemical energy from nutrients into adenosine triphosphate (ATP), and then release waste products. As the experiment was conducted, there were variables that helped differing amounts. To explain, the independent variable used in the experiment was sugar because that is what is being changed in the experiment. The dependent variable in the test is the amount of CO2 released by

Dilute 2.7 mL 37% aqueous formalin solution to 1 L with distilled, deionized water. This solution is stable for at least three months. Standardize by placing 5.0 mL of freshly prepared 1.13 M sodium sulfite solution in a 50-mL beaker and stir magnetically. Adjust pH to between 8.5 and 10 with base or acid. Record the pH. Add 10.0 mL formaldehyde stock solution. The pH should now be greater than11. Titrate the solution back to its original pH with 0.02 N sulfuric acid (1 mL acid = 0.600 mg HCHO; about 17 mL acid needed). If the endpoint pH is overrun, back-titrate to the endpoint with 0.01N sodium hydroxide. Calculate the concentration, C s (mg/mL), of the formaldehyde stock solution:

Materials: Graduated cylinder, flasks, distilled water, Lugol’s iodine, test tube, pipette, vortexer, spectrophotometer, cuvette, Starch Solution, ph buffer, enzyme extract, ice water bath, hot water bath Methods: Alternating Enzyme Concentration to Determine Its Effect on a Constant Concentration of Substrate The enzyme is to be placed in flask one and distilled water in flasks two and three. A dilution of 1:3 is created by taking some of the enzyme from flask one into two. A dilution of 1:9 is created by taking and mixing some of the enzyme from flask two into three. Some from flask three is removed.

2a. As the concentration of acid becomes higher or more acidic, it takes less time for the reaction to occur which means that an increased rate of reaction has been formed. 2b. As the surface area of the magnesium metal increases/the magnesium piece becomes smaller, it takes less time for the reaction to occur as more molecules are present which increases number of collisions and an increased rate of reaction has been formed. 2c.

that third season plots will give rise to F4:6 seed which will be used to initiate Preliminary Yield Trials (PYT). Three selected parental genotypes and forty-five of the 100 F4:6 lines from season three will be tested during season one to four in PYTs composed of three replications in a standard randomized complete block design (RCBD). Those lines will be evaluated on organic farm land at two locations in South Dakota. During and after the growing season, procedures similar to those of previous seasons as well as additional quality traits will be collected and compiled for identification of the most desirable experimental lines for further consideration. Additional quality evaluation for oat samples from the PYT will include groat percent

Enzymes can be characterized by 2 fundamental properties which are, they alter the rate of chemical reactions by increasing it without being consumed or permanently altered. The second is that they can successfully increase reaction times without altering the chemical equilibrium between products and reactants. When using yeast, we monitor how it reacts with other items. It is used in the fermentation of beer and wine as well as the rising of bread. Yeast is a living organism and some food items depend on yeast to be successful.