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Coulometry
Coulometry determines the amount of matter transformed during an electrolysis reaction by measuring the amount of electricity (in coulombs) consumed or produced. It can be used for precision measurements of charge, and the amperes even used to have a coulometric definition. However, today coulometry is mainly used for analytical applications. Coulometry is a group of techniques in analytical chemistry. It is named after Charles-Augustin de Coulomb. There are two basic categories of coulometric techniques. ''Potentiostatic coulometry'' involves holding the electric potential constant during the reaction using a potentiostat. The other, called ''coulometric titration'' or ''amperostatic coulometry'', keeps the current (measured in amperes) constant using an amperostat. Potentiostatic coulometry Potentiostatic coulometry is a technique most commonly referred to as "bulk electrolysis". The working electrode is kept at a constant potential and the current that flows through the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Electroanalytical Method
Electroanalytical methods are a class of techniques in analytical chemistry which study an analyte by measuring the potential (volts) and/or current (amperes) in an electrochemical cell containing the analyte. These methods can be broken down into several categories depending on which aspects of the cell are controlled and which are measured. The four main categories are potentiometry (the difference in electrode potentials is measured), amperometry (electric current is the analytical signal), coulometry (charge passed during a certain time is recorded), and voltammetry (the cell's current is measured while actively altering the cell's potential). Potentiometry Potentiometry passively measures the potential of a solution between two electrodes, affecting the solution very little in the process. One electrode is called the reference electrode and has a constant potential, while the other one is an indicator electrode whose potential changes with the sample's composition. Theref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulk Electrolysis
Bulk electrolysis is also known as ''potentiostatic coulometry'' or ''controlled potential coulometry''. The experiment is a form of coulometry which generally employs a three electrode system controlled by a potentiostat. In the experiment the working electrode is held at a constant potential (volts) and current (amps) is monitored over time ( seconds). In a properly run experiment an analyte is quantitatively converted from its original oxidation state to a new oxidation state, either reduced or oxidized. As the substrate is consumed, the current also decreases, approaching zero when the conversion nears completion. The results of a ''bulk electrolysis'' are visually displayed as the total coulombs passed (total electric charge) plotted against time in seconds, even though the experiment measures electric current ( amps) over time. This is done to show that the experiment is approaching an expected total number of coulombs. Fundamental relationships and applications T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karl Fischer Titration
Karl Fischer titration is a classic titration method in chemical analysis that uses coulometric or volumetric titration to determine trace amounts of water in a sample. It was invented in 1935 by the German chemist Karl Fischer. Today, the titration is done with an automated Karl Fischer titrator. Chemical principle The elementary reaction responsible for water quantification in the Karl Fischer titration is oxidation of sulfur dioxide with iodine: : 2 H2O + SO2 + I2 → H2SO4 + 2 HI This elementary reaction consumes exactly one molar equivalent of water vs. iodine. Iodine is added to the solution until it is present in excess, marking the end point of the titration, which can be detected by potentiometry. The reaction is run in an alcohol solution containing a base, which consumes the sulfur trioxide and hydroiodic acid produced. Coulometric titration The main compartment of the titration cell contains the anode solution plus the analyte. The anode solution consists of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Electrolysis
In chemistry and manufacturing, electrolysis is a technique that uses direct electric current (DC) to drive an otherwise non-spontaneous chemical reaction. Electrolysis is commercially important as a stage in the separation of elements from naturally occurring sources such as ores using an electrolytic cell. The voltage that is needed for electrolysis to occur is called the decomposition potential. The word "lysis" means to separate or break, so in terms, electrolysis would mean "breakdown via electricity". Etymology The word "electrolysis" was introduced by Michael Faraday in 1834, using the Greek words "amber", which since the 17th century was associated with electrical phenomena, and ' meaning "dissolution". Nevertheless, electrolysis, as a tool to study chemical reactions and obtain pure elements, precedes the coinage of the term and formal description by Faraday. History In the early nineteenth century, William Nicholson and Anthony Carlisle sought to further Volt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arsenous Acid
Arsenous acid (or arsenious acid) is the inorganic compound with the formula H3AsO3. It is known to occur in aqueous solutions, but it has not been isolated as a pure material, although this fact does not detract from the significance of As(OH)3. Properties As(OH)3 is a pyramidal molecule consisting of three hydroxyl groups bonded to arsenic. The 1H NMR spectrum of arsenous acid solutions consists of a single signal consistent with the molecule's high symmetry. In contrast, the nominally related phosphorous acid H3PO3 adopts the structure HPO(OH)2. The structural analogue of arsenous acid (P(OH)3) is a very minor equilibrium component of such solutions. The differing behaviors of the As and P compounds reflect a trend whereby high oxidation states are more stable for lighter members of main group elements than their heavier congeners. One tautomer of arsenous acid is HAsO(OH)2, which is called arsonic acid. It has not been isolated or well-characterized. Synthesis The preparat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molarity
Molar concentration (also called molarity, amount concentration or substance concentration) is a measure of the concentration of a chemical species, in particular of a solute in a solution, in terms of amount of substance per unit volume of solution. In chemistry, the most commonly used unit for molarity is the number of moles per liter, having the unit symbol mol/L or mol/ dm3 in SI unit. A solution with a concentration of 1 mol/L is said to be 1 molar, commonly designated as 1 M. Definition Molar concentration or molarity is most commonly expressed in units of moles of solute per litre of solution. For use in broader applications, it is defined as amount of substance of solute per unit volume of solution, or per unit volume available to the species, represented by lowercase c: :c = \frac = \frac = \frac. Here, n is the amount of the solute in moles, N is the number of constituent particles present in volume V (in litres) of the solution, and N_\text is the Avo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mole (unit)
The mole, symbol mol, is the unit of amount of substance in the International System of Units (SI). The quantity amount of substance is a measure of how many elementary entities of a given substance are in an object or sample. The mole is defined as containing exactly elementary entities. Depending on what the substance is, an elementary entity may be an atom, a molecule, an ion, an ion pair, or a subatomic particle such as an electron. For example, 10 moles of water (a chemical compound) and 10 moles of mercury (a chemical element), contain equal amounts of substance and the mercury contains exactly one atom for each molecule of the water, despite the two having different volumes and different masses. The number of elementary entities in one mole is known as the Avogadro number, which is the approximate number of nucleons (protons or neutrons) in one gram of ordinary matter. The previous definition of a mole was simply the number of elementary entities equal to that of 12 gram ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Second
The second (symbol: s) is the unit of time in the International System of Units (SI), historically defined as of a day – this factor derived from the division of the day first into 24 hours, then to 60 minutes and finally to 60 seconds each (24 × 60 × 60 = 86400). The current and formal definition in the International System of Units ( SI) is more precise:The second ..is defined by taking the fixed numerical value of the caesium frequency, Δ''ν''Cs, the unperturbed ground-state hyperfine transition frequency of the caesium 133 atom, to be when expressed in the unit Hz, which is equal to s−1. This current definition was adopted in 1967 when it became feasible to define the second based on fundamental properties of nature with caesium clocks. Because the speed of Earth's rotation varies and is slowing ever so slightly, a leap second is added at irregular intervals to civil time to keep clocks in sync with Earth's rotation. Uses Analog clocks and watches often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Endpoint (chemistry)
The equivalence point, or stoichiometric point, of a chemical reaction is the point at which chemically equivalent quantities of reactants have been mixed. For an acid-base reaction the equivalence point is where the moles of acid and the moles of base would neutralize each other according to the chemical reaction. This does not necessarily imply a 1:1 molar ratio of acid:base, merely that the ratio is the same as in the chemical reaction. It can be found by means of an indicator, for example phenolphthalein or methyl orange. The endpoint (related to, but not the same as the equivalence point) refers to the point at which the indicator changes color in a colorimetric titration. Methods to determine the equivalence point Different methods to determine the equivalence point include: ;pH indicator: A pH indicator is a substance that changes color in response to a chemical change. An acid-base indicator (e.g., phenolphthalein) changes color depending on the pH. Redox indicators are a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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