Chemistry IA

Research headway Does the concentration (mol DMS) of sulfur dioxide in drink rise or squ ar off when exposed to alarm for different time periods (O, 75,150,225, 300 minutes)? Purpose legion(predicate) adults enjoy the consumption of vino but are non sure of the different preservatives and chemicals that are added to the drink. Sulfur Dioxide, which is added to many food products including wine because it acts as a redundant, is Well known as a poisonous and allergenic substance (Echo-consult, n. D), making it a somewhat harmful ingredient.The purpose of this test Is to determine how the amount of sulfur dioxide In white wine Is abnormal by the exposure to the alarm oer different time periods and whether this leave alone negatively or positively affect the human body. The boiling prove of sulfur dioxide is -ICC, thitherfore when it is above this temperature it is expected to evaporate. According to Rutledge Estates, an Australian wine company&1119triangle Estates, 2011), th e concentration of sulfur dioxide In wine reduces when subjected to aeration, this passing of sulfur dioxide increases over time.This reduction in sulfur dioxide can be beneficial for people with allergies but can be harmful for the wine as oxidation causes a loss of the fruity musical note, browning, and the development of allowedly or nutty flavors (Threadlike, 2013). Hypothesis As the wine Is left out for hourlong the sulfur dioxide content falls. Variables Variable Dependent The amount of Sulfur scratch Independent Amount of time Controlled The equipment used The rinsing proficiencys The measurements of each atomic number 11 hydroxide (ml) White wine (ml) Sulfuric acid (1 Mol) Starch indicator (2 ml) Set Up mall flask Stopwatch PipetteThese results did not set to the hypothesis this difference could be a result of the percentage fallacy in the equipment, and the systematic fault. The results for each trial only varied close to therefore the narrow time limit could have affected the results, there whitethorn 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 spay very much.This means that wine willing take longer to oxides and will have antibacterial properties for a longer time, making it retain its flavor and quality for a longer time. Percentage errors in instruments Percentage error for Pipette- Percentage error com of pipettes wine) X 100 x 100 ?0. 2% Percentage error for Burette titration 1- Percentage error =( incertitude com of average titration) X 100 =(0. 049. 60) XIII Table of percentage errors in instruments Instrument Titration Uncertainty Percentage error (%) &1042o. Ml 0. % &1042o. Ml 0. 4% 5 evaluation Weakness Reason Improvement The timing of each interval. The laboratory was tuck in at certain times, this was not accounted for in the planning stage and make the timing very inaccurate. Plan the experiment at the beginning of the sidereal day accounting for all breaks and laboratory trading hours. The number of trials There was not enough time to do enough trials to get three harmonical results for each test Repeat experiment until there are at least three concordant results Seeing the end pointIt was hard to govern what ruse the endpoint should be as the previous titration would change show after a period of time Have a color chart that is permanent which the color of the titer can be compared to contaminant of wine The beakers holding the wine were exposed to the transfer 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. Rinsing technique The equipment was rinsed multiple times but foreign chemicals could still have been set out Repeat all of the rising steps twice to ensure they are not contaminatedMeasuring inaccuracies Seeing how much io dine was still in the burette was difficult because the lines were very close together. Spend more time with utmost concentration on viewing the measurements on the burette. Bibliography Threadlike, M 2013 Wine Aeration and Its wayward Effects, Iowa State University, accessed 25 November 2013, . Shannon, C 2011 Is aerating wine Just hot 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, .