Solution "Recipes"[1] - Teacher Resource Guide (TRG) ---------------------------------------------------All solids and liquids are diluted with DISTILLED WATER

to the 100 mL mark in a 125 mL Erlenmeyer flask. The following data table lists the mass (or volume) of the solute (various compounds) that should be mixed with the solvent (distilled water). Remember to add the solute first, then add solvent until you reach the 100 mL mark. "Solution Number" refers to the following enhanced data table: http://www.wsanford.com/~wsanford/gr8ps/01_green/10_the_name_is_bond/extras / Chemical-Bonding-vs-Conductivity_dt_ver2.doc <-- enter URL on one line [See also, extras/Chemical-Bonding-vs-Conductivity_dt_ver2_TAK.doc] Solution No. | Name of Compound | Concentration of Solution (Molarity, M) | Mass of Compound (either g or mL) 1. Distilled Water | -- | -2. Tap Water | -- | -3. Sodium Chloride | 0.1 M | 0.6 g 4. Sodium Chloride | 0.05 M | 0.3 g 5. Copper Sulfate | 0.1 M | 2.5 g 6. Sodium Sulfate | 0.1 M | 1.4 g 7. Sugar | 0.1 M | 3.4 g 8. Sugar | 0.2 M | 6.8 g 9. Acetone | 2.0 M | 15 mL (12 g) 10. Magnesium Citrate | 0.1 M | 35 mL of "oral solution containing 1.745 g of Magnesium Citrate per 30 mL"[2] 11. Aspartame (Equal) | 0.1 M | 2.2 g (At 1g/packet, add ~2 packets.) 12. Sodium Bicarbonate | 0.1 M | 0.8 g 13. Starch | ?[3] | 0.5 g [1] "Recipes" courtesy Dr. David Venezky, Research Chemist (retired), U.S. Naval Research Laboratory, Washington, D.C. <dvenez@erols.com> [2] At the same concentration as the other solutions (0.1 M), magnesium citrate shows a conductivity reading of 8,287 MuS, much higher than the value recorded in the "Mr. Perfect" .cmbl files (~1,000 MuS) where the actual solution concentration was uncertain. See: extras/10_Chemical-Bonding.cmbl and extras/10_Chemical-Bonding_TAK.cmbl Note: Magnesium citrate and "milk of magnesia" [Mg(0H)2 suspended in water] are two different formulations containing two different compounds! The FCPS Physical Science TRG suggests that these two substances are interchangeable; they ARE NOT! [3] It's nearly impossible to calculate the concentration of a starch suspension. Starch is a compound composed of non metal elements (C, H, & O) that form strong covalent bonds; if starch is slightly conductive, then that indicates there are trace impurities in its formulation. == A brief explanation of why the compounds and concentrations were chosen: ----------------------------------------------------------------------All solutions should be mixed at the SAME concentration[5] (a "constant" in the experiment design)[4] in order to make a meaningful comparison of their conductivities. A concentration of 0.1 M was chosen because: a) it's easy to calculate; and b) because the solutions will show conductivities within the range of the Vernier(R) conductivity probe (0-20,000 microsiemens/cm). For all solutions mixed at a concentration of 0.1 M, the number of "moles" of compound in each solution is the SAME, that is, 0.1 of the "formula

weight" (in grams).[5] This DOES NOT mean that the number of grams of solute is the same for each solution: "A mole of anything has Avogadro's number [6.022 x 10^23] of objects in it. ... Clearly, if the objects we are talking about have different masses (weight), then a mole of one substance will also have a different mass than the other."[5] Note that the concentration of selected solutions was changed intentionally in order to reinforce two points of focus: 1. More ions in solution = more conductivity Examples: a. NaCl at two concentrations ("full strength" & "half strength") b. Two-ion compounds (NaCl, Cu Sulfate, Mg Citrate, Na Bicarbonate) versus a three-ion compound (Na2 Sulfate) [Note: The two-ion compounds should show comparable conductivities (~10-12K MuS/cm); the three-ion compound should show the highest conductivity (~16K MuS/cm).] 2. No ions in solution (i.e., the covalent compounds) = NO conductivity, regardless of concentration Examples: a. Sugar at two concentrations ("full strength" & "double strength") b. Acetone at a concentration (2.0 M) 10x the concentration of the "double-strength" sugar solution (0.2 M) and 20x the constant concentration (0.1 M)! Note: In the experiment design (ED)[4], the conductivity of distilled water (~38 MuS/cm) is the "control." Pure water should have an extremely low conductivity (~30-40 MuS); when dissolved in distilled water, all compounds that form covalent bonds should show conductivities comparable to distilled water. "Tap water" is slightly conductive (~300-400 MuS/cm) due to trace elements in the water (such as Ca2+, Na+, Fe3+, etc.) as well as additives such as chlorine (used for water purification) and fluoride (used to fight tooth decay). Related Resources: Drinking Water http://en.wikipedia.org/wiki/Drinking_water Tap Water http://en.wikipedia.org/wiki/Tap_water Water Purification http://en.wikipedia.org/wiki/Water_purification == [4]Experiment Design Diagram (EDD): ------------------------------Title: The Effect of the Type of Chemical Bonding [IV] on Conductivity [DV] Hypothesis: IF a compound forms ionic bonds, THEN it is highly conductive in an aqueous solution. [Notes: In this case, there are several other acceptable hypotheses; a hypothesis doesn't have to be correct, but it must be written using the correct format!] IV: type of chemical bonding (i.e., ionic- or covalent bonds) Levels of the IV (including control, if there is one): 13 different aqueous solutions of compounds forming ionic- and covalent bonds (see data table); distilled water is the control

Repeated Trials: 1 (per solution) DV: conductivity Constant(s), including measurements where needed: all *aqueous* solutions; concentration of solutions (0.1 M), measured by molarity (M)[5]; conductivity, measured in microsiemens per centimeter (MuS/cm) [5] Related Resources: Concentration http://en.wikipedia.org/wiki/Concentration The MSDS HyperGlossary: Concentration Units - Molarity http://www.ilpi.com/msds/ref/concentration.html#molarity The MSDS HyperGlossary: Mole - Mole, atomic weight, formula weight, molar mass http://www.ilpi.com/msds/ref/mole.html Google Search: formula weight == 15 DEC 2008 The Mg Citrate solution was made up using citric acid (lots from the endo/exo lab) and magnesium carbonate (lots from the middle storeroom in Rm. 114). For 200mL of 0.1Msolution: 3.84g of citric acid and 1.68g of Magnesium carbonate are used. Weigh the citric acid and place it in a 250mL flask with a small magnetic stirrer. Add 100mL of distilled water to the citric acid and place the flask on the heater/stirrer (third drawer in Dave's Cave) and stir the mixture. When the citric acid is dissolved, add the magnesium carbonate to the stirred solution of citric acid, wash any solid into the stirred mixture with a small amount of distilled water, and set the heat on about medium. There will be a reaction with the liberation of carbon dioxide from the heated solution. Continue heating the solution until the bubbling from the carbon dioxide stops. DO NOT HEAT the solution to boiling, keep the heat to no more than medium. When the release of carbon dioxide stops, shut off the heat and let the solution cool to room temperature. When at room temperature, add distilled water to the 200mL mark on the flask. The conductivity of the solution should be approximately 7,000 microseimens/cm. The reaction is as follows: MgC03 + (C6H5O7)H3 --> Mg(C6H5O4)H + H2O + CO2 Citric acid is a tri-basic acid (3 acid hydrogens) but only two are replaced in the above reaction. Any questions? Dr. Venezky

Starch indicator
From Wikipedia, the free encyclopedia

Starch is often used in chemistry as an indicator for redox titrations where triiodide is present. Starch forms a very dark blue-black complex with triiodide which can be made by mixing iodine with iodide (often from potassium iodide). However, the complex is not formed if only iodine or only iodide (I-) is present. The colour of the starch complex is so deep, that it can be detected visually when the concentration of the iodine is as low as 0.00002 M at 20 C. The colour sensitivity decreases with increasing temperature (ten times less sensitive at 50 C), and upon the addition of organic solvents such as ethanol or propanone. During iodine titrations, concentrated iodine solutions must be reacted with some titrant, often thiosulfate, in

order to remove most of the iodine before the starch is added. This is due to the insolubility of the starchiodine complex which may prevent some of the iodine reacting with the titrant. Close to the end-point, the starch is added, and the titration process is resumed taking into account the amount of thiosulfate added before adding the starch. To prepare starch indicator solution, add 1 gram of starch (either corn or potato) into 10 mL of distilled water, shake well, and pour into 100 mL of boiling, distilled water. Stir thoroughly and boil for a 1 minute. Leave to cool down. If the precipitate forms, decant the supernatant and use as the indicator solution. To make solution long lasting add a pinch of mercury iodide or salicylic acid, otherwise it can spoil after a few days.

[edit]See

also

Iodine test Iodometry

How does starch indicate iodine? What properties of starch (given its chemical structure) allow it to be used as an indicator? When starch is mixed with iodine in water, an intensely colored starch/iodine complex is formed. Many of the details of the reaction are still unknown. But it seems that the iodine (in the form of I5- ions) gets stuck in the coils of beta amylose molecules (beta amylose is a soluble starch). The starch forces the iodine atoms into a linear arrangement in the central groove of the amylose coil. There is some transfer of charge between the starch and the iodine. That changes the way electrons are confined, and so, changes spacing of the energy levels. The iodine/starch complex has energy level spacings that are just so for absorbing visible light- giving the complex its intense blue color. The complex is very useful for indicating redox titrations that involve iodine because the color change is very sharp. It can also be used as a general redox indicator: when there is excess oxidizing agent, the complex is blue; when there is excess reducing agent, the I5- breaks up into iodine and iodide and the color disappears