Page 13 - Demo

“Your Safer Source for Science”
General, Organic and Biological Chemistry
11
General, Organic and Biological Chemistry Kits,
continued
Survey of Oxidation and Reduction Reactions— Laboratory Kit
By: The Flinn Staff
Iron exists in the body in two forms—iron(II), Fe2+, and iron(III), Fe3+, ions and their compounds. Interconversion of the two forms of iron takes place via the loss or gain of an electron. Investigate the role of electron transfer in the reactions of iron(II) and iron(III) compounds with oxidizing and reducing agents, respectively. The results will be analyzed to determine the change in oxidation state for each reactant, the oxidation and reduction half-reactions, and the balanced chemical equations for the redox reactions.
Complete for 24 students working in pairs.
Vitamin C Analysis—Laboratory Kit
By: The Flinn Staff
The importance of eating fresh fruits and vegetables to prevent disease has been known for a long time. British sailors were nicknamed “limeys” because they were given limes and lemons to eat during long voyages to prevent scurvy. The concept of vitamins—trace nutrients required to protect against so-called deficiency diseases—was intro- duced in the early 20th century. The chemical structure of Vitamin C was determined in 1933, and it was called ascorbic acid in recognition of its anti-scurvy properties. How much Vitamin C is present in fresh fruit juices?
In this experiment, students analyze the Vitamin C content in fruits or fruit juices by microscale titration. They then determine the amount of Vitamin C by comparison against titration data obtained for a series of reference solutions containing known amounts of Vitamin C. After preparing a calibration curve, the amount of Vitamin C in the fruit juice sample can be determined.
Complete for 24 students working in pairs.
Titration of Fruit Juices—Laboratory Kit
By: The Flinn Staff
The refreshing taste of fresh fruit juices is due to a complex blend of flavors and fragrances. Fruit juices get a sweet taste from sugars, especially fructose and glucose, and a sour or tart taste from acids, such as citric acid and tartaric acid. The balance of sugar-to-acid content is one of the main factors responsible for the appealing taste of fruit juices— too much sugar, and the juice will taste bland, but too much acid, and the juice will taste sour. The “total acidity” of fruit juices is determined by titration with sodium hydroxide. In this experiment, students compare the citric acid content in a variety of fruit juices. The concentration of citric acid in each juice will be determined by a titra- tion using phenolphthalein to find the equivalence point or endpoint in the titration.
Complete for 24 students working in pairs.
Survey of Oxidation and Reduction Reactions—Laboratory Kit AP8029
Catalog No.
Description
Price/Each
AP8029
Survey of Oxidation and Reduction Reactions—Laboratory Kit
$43.55
Catalog No.
Description
Price/Each
AP8030
Vitamin C Analysis—Laboratory Kit
$44.30
GENERAL, ORGANIC AND BIOLOGICAL CHEMISTRY continued on next page.
Vitamin C Analysis—Laboratory Kit AP8030
Catalog No.
Description
Price/Each
AP8031
Titration of Fruit Juices—Laboratory Kit
$28.25
Titration of Fruit Juices—Laboratory Kit AP8031