BIOCHEMISTRY LAB 1 REPORT 2023| PORTAGE LEARNING|WITH PROCEDURES, EXPLANATION A ND FINAL RESULTS.HIGHLY RECOMMEDED Chem 212- Lab Report 1: Solubility Introduction: The amount of solute that may dissolve in a solvent is referred to as solubility. Because the dissolution process between the solute and the solvent varies, a solute's solubilities in different solvents will vary. The temperature of the solution has an impact on solubil ity. Always double - check the temperature that corresponds to a solubility value. Temperature normally enhances solubility, although there are exceptions. Procedure: Part A: Lab Preparation for Determining the Solubility of Borax Assign each of the lab groups a temperature of either 10, 20, 30, 40, or 50 °C. Place a stock bottle of borax, weighing boats, and a spatula at each weigh station. Prepare one dropper bottle containing 1-2 mL of 0.1% bromocresol green indicator for each lab group. Prepare a 0.5 M solution of HCl. For 500 mL, use a volumetric pipette to transfer 20 mL to a 500-mL volumetric flask. Dilute the solution to the 500 -mL mark with deionized water and mix the solution on a stir plate until it appears homogeneous. Transfer the solution to a bottle and store it in an appropriate location until the lab session. Set out the following 1 Ring stand 1 Burette clamp 1 50-mL glass burette 1 Thermometer clamp 1 Digital thermometer 1 Glass thermometer 1 Long -stem funnel 1 5-mL volumetric pipette 1 10-mL capacity pipetter 1 50-mL graduated cylinder 5 250-mL Erlenmeyer flasks 2 400-mL beakers 1 150-mL beaker 1 Stirring hotplate 1 Stir bar glassware for each student group Materials Pre-lab Questions 1. Explain the difference between the solubility behaviors of glycerides and glycerol. -Glycerol is more polar and is soluble, where glycerides are insoluble due to the fatty acid chains making the molecule non polar -glycerol is soluble because of its presence of OH which makes it polar 2. What structural feature distinguishes oils and fats? - Fats - Oils - Remain solid at room temp - less stable - Relatively more saturated - Usually derived from plants - More stable -relatively more unsaturated - Usually derived from animals
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