science!

2009-09-21T07:48:00.000-07:00

We haven't been updating much so like ya.
I shall update now,
Our experiment was done during the September holidays.
All of us had many things on so like it was difficult to find time, but still, we managed to.
glad we were, if not our project would be a complete failure, sort of.
HAHAHA.

Oh wells, the four of us gathered at the lab and under the guidiance of Mr Thomas, we did the experiment. previously we just used th pH meter. but this time we used titration do determine the results.

Using a blender, we blend the fruits. after, we used filter paper to filter the juice, so as to be able to get the liquid alone. For some fruits like the apples, orange and lemon, it took a long time to get the liquid. We had a hard time but we still managed to do it.

Once we had enough juice for each of the fruits, we diluted the liquid with distilled water, with the ratio of the juice to the distilled water as 1:9. After that we used the universal indicator to neutralise the combined liquids. We started piping distilled water bit by bit into each juice to determine how acidic each juice is.

This is like a summarised version of our experiment so yeah. Shall end here anyway.

ending here
JOAN,((:

2009-07-24T01:09:00.001-07:00

We have done our experiment!!! Working on powerpoint.

2009-07-09T18:18:00.001-07:00

the result for our science project(:

2009-07-09T17:42:00.000-07:00

THE RESULTS!

sweet fruits 1st attempt 2nd attempt 3rd attempt average
apple 4.11 4.20 4.24 4.19
papaya 5.77 5.65 5.57 5.67
grape 4.05 4.05 4.07 4.06

sour fruits 1st attempt 2nd attempt 3rd attempt average
lemon 2.6 2.76 2.72 2.69
orange 3.68 3.75 3.77 3.73
green apple 3.29 3.34 3.34 3.32

this is the result of the project
we managed to find out this by using a pH meter
and by looking at the result,
we can conclude that the sour fruits are more acidic.

hehehe. we're done!
like finally, thought we would take very long! LOL.

(:

experiment by edgar and joline

2009-07-08T18:32:00.000-07:00

we are done!

but thing is we got no idea how to upload it here.

2009-07-01T18:51:00.000-07:00

This article is about volumetric titration. For other uses, see Titration (disambiguation).
In medicine, titration is the process of gradually adjusting the dose of a medication until the desired effect is achieved.

Titration setup: the titrant drops from the burette into the analyte solution in the flask. An indicator present then changes color permanently at the endpoint.
Titration is a common laboratory method of quantitative chemical analysis that is used to determine the unknown concentration of a known reactant. Because volume measurements play a key role in titration, it is also known as volumetric analysis. A reagent, called the titrant or titrator[1], of a known concentration (a standard solution) and volume is used to react with a solution of the analyte or titrand[2], whose concentration is not known. Using a calibrated burette to add the titrant, it is possible to determine the exact amount that has been consumed when the endpoint is reached. The endpoint is the point at which the titration is complete, as determined by an indicator (see below). This is ideally the same volume as the equivalence point - the volume of added titrant at which the number of moles of titrant is equal to the number of moles of analyte, or some multiple thereof (as in polyprotic acids). In the classic strong acid-strong base titration, the endpoint of a titration is the point at which the pH of the reactant is just about equal to 7, and often when the solution permanently changes color due to an indicator.

There are however many different types of titrations (see below).
Many methods can be used to indicate the endpoint of a reaction; titrations often use visual indicators (the reactant mixture changes colour). In simple acid-base titrations a pH indicator may be used, such as phenolphthalein, which becomes pink when a certain pH (about 8.2) is reached or exceeded. Another example is methyl orange, which is red in acids and yellow in alkali solutions.

Not every titration requires an indicator. In some cases, either the reactants or the products are strongly coloured and can serve as the "indicator". For example, an oxidation-reduction titration using potassium permanganate (pink/purple) as the titrant does not require an indicator. When the titrant is reduced, it turns colourless. After the equivalence point, there is excess titrant present. The equivalence point is identified from the first faint pink color that persists in the solution being titrated.

Due to the logarithmic nature of the pH curve, the transitions are, in general, extremely sharp; and, thus, a single drop of titrant just before the endpoint can change the pH significantly — leading to an immediate colour change in the indicator. There is a slight difference between the change in indicator color and the actual equivalence point of the titration. This error is referred to as an indicator error, and it is indeterminate.

2009-06-29T00:13:00.000-07:00

HEHEHE first post for the blog.