FIZZING AND FOAMING скачать в хорошем качестве

FIZZING AND FOAMING

Instruments: Erlenmeyer flasks, graduated cylinders, tray Chemicals: sodium bicarbonate, laundry detergent, water, vinegar, food coloring The procedure: Place an Erlenmeyer flask on the tray. Put 15 cm3 baking soda and 15 cm3 laundry detergent to the Erlenmeyer flask. Add 180 mL of water and a few drops of optional food coloring. Gently stir the mixture to mix the contents of the glass. To display and observe the fizzing and foaming, quickly pour the vinegar into the Erlenmeyer flask. Result: The mixture foams up and over the top of the Erlenmeyer flask, covering the tray with a froth of tiny bubbles. Explanation: In this experiment, the fizz is produced by a chemical reaction between baking soda and vinegar. Baking soda and vinegar react, and one of the products of the reaction is carbon dioxide gas. This gas forms bubbles that are surrounded by the liquid. The laundry detergent makes the bubbles last longer, and a foam is produced. The volume of the gas produced and trapped in the foam is much greater than the Erlenmeyer flask can hold, so some of it spills over the top of the glass. Baking soda is sodium bicarbonate. Vinegar contains acetic acid dissolved in water. Sodium barcarbonate reacts with most acids. The products of the reaction with vinegar are carbon dioxide gas, sodium acetate, and water. The reaction of sodium bicarbonate to form carbon dioxide gas is the basis of its use as a levening agent in baking. Cakes are solid foams. The foam is produced when bubbles of carbon dioxide from the reaction of sodium bicarbonate are trapped in the batter. As the cake bakes, the batter dries, and the trapped bubbles of carbon dioxide form the holes in the cake. Student doing the experiment - Mia Prpić Student who filmed the experiment - Barbara Tomšić Student who wrote the lab report in English - Elza Štefanović Student who put it on YouTube - Katarina Sokač Student who put the link of the video in e-portfolio - Melita Magdić