exp8_template - Experiment 8 Beer-Lambert Law Fall 2009...

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Experiment 8 – Beer-Lambert Law Fall 2009 Name Brooke Hayden Lab Day and Time Thursday, 2:00-5:50 TA Zach Blanchard Section 432 Documentation Lab Manual, Christina Miller Possible Points Points Received Introduction 10 Hypothesis Purpose of report Goals of the experiment Materials and Methods 10 Reference lab manual Only describe deviations Results and Discussion 60 Inserted titles for tables Inserted graphs into template Inserted captions for each graph Showed complete sample calculations Summarized all data in tables Answered questions completely Error analysis Laboratory Technique 20 TOTAL (100) TA Comments/Suggestions:
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C HEMISTRY 101L R EPORT T EMPLATE EXPT. Beer’s Law 8 Introduction It is hypothesized that the current study will show that one of the herbs, parsley or oregano, will contain the greatest amount of iron. This hypothesis is based on the fact that fruits, such as raisins, apples, and bananas, are known to contain large amounts of water and sugar and typically lack minerals. Additionally, herbs, before being dried, come from leafy, green plants. This type of vegetation is known to contain large amounts of vitamins and minerals, specifically iron. Therefore, the herbs are much more likely to contain a higher amount of iron than any of the fruits. The purpose of this report is to use Beer’s Law to determine the iron concentration value of the food sample in the current study and to compare this experimentally determined iron concentration value to the data collected by classmates and to the data presented by the USDA. This is done in order to determine the accuracy of the experiment and to establish which of the food samples contain the greatest amount of iron. The purpose of the experiment was to use calorimetry and pyrolysis to determine the iron concentration of a known food sample. Materials and Methods The procedure for this experiment was taken from CHEM 101 LAB MANUAL, Experiment 8, BEER’S LAW. The given procedure directed that during the current study the iron content of a number of unknown food samples be measured and analyzed in order to determine the samples’ identity. Instead,
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