Chemistry IA

query question Does the concentration (mol DMS) of sulfur dioxide in drink rise or fall when exposed to alarm for different snip periods (O, 75,150,225, 300 minutes)? design Many adults enjoy the consumption of booze but atomic number 18 non aware of the different preservatives and chemicals that are added to the drink. due south Dioxide, which is added to many food products including booze because it acts as a redundant, is Well known as a brutal and allergenic substance (Echo-consult, n. D), making it a somewhat abusive ingredient.The mark of this look into Is to determine how the amount of sulfur dioxide In white booze Is stirred by the exposure to the alarm over different cartridge clip periods and whether this will negatively or positively affect the human body. The turn point of sulfur dioxide is -ICC, thitherfore when it is above this temperature it is expected to evaporate. According to Rutledge Estates, an Australian wine companytriangle Estates, 2011), the c oncentration of sulfur dioxide In wine reduces when subjected to aeration, this loss of sulfur dioxide increases over time.This reduction in sulfur dioxide nookie be beneficial for people with allergies but freighter be harmful for the wine as oxidation causes a loss of the fruity flavor, browning, and the knowledge of allowedly or nutty flavors (Threadlike, 2013). Hypothesis As the wine Is left break through for eternal the sulfur dioxide content falls. Variables Variable Dependent The amount of Sulfur doodle Independent Amount of time Controlled The equipment used The rinsing techniques The measurements of separately Sodium hydroxide (ml) White wine (ml) Sulfuric acid (1 Mol) starch indicator (2 ml) Set Up mall flask Stopwatch PipetteThese results did non conform to the hypothesis this difference could be a result of the percentage error in the equipment, and the systematic error. The results for each trial only wide-ranging slightly therefore the narrow time limit could carry affected the results, there may have been larger difference of SIS if the experiment was conducted over a larger period of time. If this was the problem then it can be seen that over short periods of time the concentration of SIS does not motley very much.This means that wine will take longer to oxides and will have antibacterial properties for a longer time, making it admit its flavor and quality for a longer time. portion errors in instruments Percentage error for Pipette- Percentage error com of pipettes wine) X coke x 100 ?0. 2% Percentage error for Burette titration 1- Percentage error =(Uncertainty com of fair titration) X 100 =(0. 049. 60) XIII Table of percentage errors in instruments agent Titration Uncertainty Percentage error (%) o. Ml 0. % o. Ml 0. 4% 5 Evaluation Weakness Reason Improvement The timing of each interval. The research laboratory was lock at certain times, this was not accounted for in the planning set and made the timing very inaccurate. Plan the experiment at the first gear of the day accounting for all breaks and laboratory trading hours. The number of trials in that respect was not enough time to do enough trials to get troika concordant results for each test Repeat experiment until there are at least three concordant results Seeing the end pointIt was voiceless to tell what color the endpoint should be as the previous titration would change color after a period of time Have a color chart that is permanent which the color of the titer can be compared to Contamination of wine The beakers holding the wine were exposed to the air and there may have been gases in the air which contaminated the wine. Place the wine in a place which is not exposed to things which could contaminate it. rinse off technique The equipment was rinsed multiple times but foreign chemicals could still have been present Repeat all of the rising steps twice to undertake they are not contaminatedMeasuring inaccuracies Seeing how much iodine was still in the burette was difficult because the lines were very close together. Spend more time with maximum concentration on viewing the measurements on the burette. Bibliography Threadlike, M 2013 vino Aeration and Its Adverse Effects, Iowa State University, accessed 25 November 2013, . Shannon, C 2011 Is aerating wine Just keen air? , Rutledge Estates, accessed November 2013, . The use of Sulfur Dioxide in Must and Wine n. D. , Echo-consult, Pdf, accessed Xavier, L n. D. Titration, CICADAS, accessed 25 November 2013, .