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Cairns School of Distance Education YEAR 12 CHEMISTRY Semester 2 Term 3 Assessment Task 3 Extended Experimental Investigation C H EM IS TR Y NAME: TEACHER: N. Hermon UNIT: Consumer chemistry...

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Cairns School of Distance Education
YEAR 12 CHEMISTRY
Semester 2 Term 3 Assessment Task 3
Extended Experimental Investigation
C
H
EM
IS
TR
Y

NAME:
TEACHER: N. Hermon
UNIT: Consumer chemistry
ASSESSMENT TECHNIQUE: Extended Experimental Investigation
CRITERIA TO BE ASSESSED:
 Knowledge and Conceptual Understanding
 Investigative Processes
 Evaluating and Concluding
DATE DUE: 13/09/19
TIME ALLOWED: 3 Weeks
ASSESSMENT TASK 3 – Extended Experimental Investigation
CONTEXT: This term you have studied organic chemistry. This assessment examines
your ability to apply this knowledge in order to:
 design and ca
y out a scientific investigation,
 modify preliminary procedures,
 collect and analyse experimental data (primary),
 analyse researched secondary data comparing and contrasting it with your own data
 submit your assignment as a scientific report involving evaluation and justification of
conclusions.
CONDITIONS:

 When using the chemistry kit from CSDE ensure that you read the safety
material and complete a risk assessment which should be handed in with
the report
 Ca
y out individual titration experiments with adult supervision
 Show all formulae, working and final answers in a logbook.
 Present relevant information in a scientific report XXXXXXXXXXwords
in length – discussion, conclusion, evaluation and recommendations).
Additional:
Checkpoint 1 = Research , EEI initial Proposal plus Risk Assessment is due Friday Week 6
teacher to review and give approval to commence experimenting.
Checkpoint 2 = Draft report due Friday Week 7 (self-marking checklist given)
Checkpoint 3 = Final report due Friday Week 9.
Monitoring Checkpoints for your task IS COMPULSORY.
SUBMITTING A DRAFT IS COMPULSORY.
You will need to resubmit your risk assessment forms with your final report. Your draft
will be assessed, IF THE FINAL REPORT IS NOT SUBMITTED ON TIME.

TO BE COMPLETE BY SUPERVISOR
Supervisors are requested to make a copy of this completed test prior to posting and to keep
same in their possession.
Supervisor’s Declaration
I declare that the student named above completed this assessment item in accordance with the conditions and
instructions appearing on the test paper and/or the accompanying notes, and that I was present for the duration of
the test.
Name of supervisor:

Supervisor’s signature:

Date:
YEAR 12 CHEMISTRY, 2019





TASK
EXTENDED EXPERIMENTAL INVESTIGATION
Consumer Chemistry
 Develop a planned course of action.
 Clearly articulate research question and the hypothesis, providing a statement of purpose
for the investigation (aim)
 Provide descriptions of the experiment
 Show evidence of modification or student design
 Provide evidence of primary and secondary data collection and selection
 Execute the experiments
 Analyse data
 Discuss the outcomes of the experiment
 Evaluate and justify conclusions
 Present relevant information in a scientific report XXXXXXXXXXwords in length – discussion,
conclusion, evaluation and recommendations).
TASK DESCRIPTION

Part A: Conduct preliminary, non-experimental research that covers your chosen topic (based
around titration, acids
ases).

Part B: Based on focus questions that your research prompts you to ask, formulate a hypothesis
that would describe one aspect of your chosen topic that is of interest to you. Be able to justify your
hypothesis using your research in Part A and that sufficient secondary data is available for
comparisons in the discussion of your report. Ensure that it can be completed in the time provided
and that your investigation has enough scope and rigor by submitting your focus questions and
procedures to your teacher.

Part C: Design and ca
y out the investigation with adult supervision, after a preliminary discussion
with your teacher.
Part D: Present your assignment as a scientific report and logbook

SUGGESTED TOPICS
Volumetric analysis is a form of chemical analysis in which the concentration or amount of a
substance A is determined by measuring the volume of a solution B needed to completely
neutralise or react with all of substance A. This is achieved through a process known as titration.
Below are some potential quality control investigations to monitor the organic substances, wine
and vinegar.
You are permitted to choose other topics if you are interested in a particular idea or context but
this MUST be discussed with the teacher first.
 A comparison of titration volumetric analysis and electrical conductivity method on measuring
the acid content in commercial vinegar
ands or white wines.
 Compare the titratable acidity of a degassed wine that has been boiled (to remove volatile
acetic acid), and an unboiled sample, (not boiled). High volatile acidity VA is undesirable in
wine. A VA of 0.03% -0.06% is produced during fermentation and is considered normal.
NOTE: You should approach this unit of work assuming that you have a question to answer; that is
you will need to submit a report that presents experimental evidence that supporting a specific
conclusion.

The EEI JOURNAL.
Each student is to create an electronic log book / experimental notebook

You will need to keep a journal with a record of your planning, thinking, decisions, data and
calculations.

DEVELOPING A PLANNED COURSE OF ACTION
1. Read the task criteria sheet completely and thoroughly.
2. Conduct li
ary research. Your notes from this li
ary research will form the basis of the
introduction to your EEI report. It will be used to tell a story that generates interest in the
eader for the field of your research and link to the practical investigation to follow.
3. Decide on the title of your experimental investigation.
4. Plan your approach (flow-chart the procedure)
5. Decide what initial trials you will undertake, how many trials etc.
6. Clarify the chemical principles.
7. Locate your equipment
8. Organise the materials/equipment.
9. Read the Material Safety Data Sheets (MSDSs) and identify safety issues and
precautions that will be necessary when using the materials. This must be submitted
efore starting experimental work.
10. Perform the investigation. You should record all observations, measurements, problems,
and changes in approach and/or modifications to your initial plans and procedure in
your journal.
11. Write your report. This involves collating all you have done into a report of your
investigation.
Report Writing Requirements
Title page
Include details such as your name, subject, teacher’s name and title of your EEI

Contents page
Page showing a list of headings and associated page number

Abstract
A paragraph, that if read by itself, summarises the project in the least possible words. It should
include the aim, procedure/principles/techniques involved and a very
ief statement of your
esults and conclusions.

Introduction
Includes the Background Theory
In your introduction you are to include cu
ent research that is relevant to your EEI.
Provide in text references in your review, these will relate to your bibliography.
Background Theory
 What theory is the experiment based upon? What theory relates to your experiment? What
aspects of chemistry are incorporated in your experiment? What are the relevant types of
analysis or calculations? Define the chemical terms related to your experiment? (e.g.
titratable acidity, acid dissociation constant)
 Include diagrams and pictures where appropriate. Number and title all diagrams and
pictures.
 Where possible, relate and link this background theory to your experiment. You may need
to further describe and explain your experiment and what variables you are considering in
your experiment.
 Use co
ect chemical terminology
 Use a range of resources – texts, books, journals, internet sites.
 Use in-text referencing for any information based on references, only your own original
material need not be referenced e.g. (Ref 1) where “1” refers to the number of the
eference in the bibliography; or use proper APA style referencing (Refer separate
Handout). Direct Quotes need to be in quotation marks or italics, and need to be
specifically referenced immediately after the quote. Do not use many direct quotes. You
should be combining several sources and rewording in your own words.
 Keep a record of your references to add to your bibliography

Consider in your introduction
 Present possible researchable questions which you have devised.
 State which open–ended research question you have selected for the investigation, and
provide justification for your choice -Why do the experiment? What are the real-world or
practical applications of this experiment or this area of chemistry?
 Is there mention of your experiment or similar experiment elsewhere
 You should describe the overall design plan for the experiment
iefly at the end of your
introduction to orientate the reader towards the goal of your experimental design (can
include a sub-heading if you like)
Hypothesis:
This is the statement to be proven or disproved by your investigation. It is not a prediction on what
you are expecting to happen as a result of experimentation, it should be a reason to do the
experiment.
Apparatus:
 What materials, equipment did you use? Make sure you include the size, quantity (e.g..
concentration) or amount of material you are using
 Include a scaled diagram or series of diagrams with labels.
 Include relevant digital photos

Safety:
The completed risk assessment for your EEI is to be included in your appendix. In the report you
must make relevant statements concerning your particular safety issues and measures taken to
avoid risk specific to your experiment.

Procedure:
A description of what you did in the practical tasks. Include sufficient detail so another scientist
could replicate your method, without over-simplifying.
 Use past tense impersonal (non-personal). Avoid excessive repetition.
 Explain ‘step by step’ what was attempted in point or numbered form.
 A fully labelled diagram of the experimental set-up should be included.
 What quantitative and qualitative data was collected, give precise details of collection.
 Give details of any trials you ca
ied out to establish your final procedure and details of
modifications. (e.g. – use sub-headings such as: Part A procedure, Modifications to Part A,
Part B procedure)
 Consider carefully how you have ensured that your experiment is a fair test, this must be
clearly presented in your report.
 Include any other relevant diagrams
Answered Same Day Sep 13, 2021

Solution

Yasodharan answered on Sep 19 2021
148 Votes
The Influence of Temperature in White Wine Quality
Name: Brooke
Subject: Year 12 Chemistry
Teacher: N. Hermon
Content Page
Pg.no
Abstract                                            1
Introduction                                            2
Determination of Theoretical Aspect of Titratable Acidity                    2
Hypothesis                                            5
Materials Used                                        5
Safety Assessment                                        5
Procedure                                            6
Result                                                7
Discussion                                            10
Conclusion                                            11
Bibliography                                            11
Appendix                                            12
    Raw Data                                        12
    Summary of safety Risk Assessment                            15
2
Abstract:
The wine is contributing considerable amount of economic growth across globe, chemical characterization plays a significant role in price of wine based on its quality. The wine is normally two types namely red and white wine, we focussed on white wine to analyse the quality using Acid-Base chemistry based on protonation & deprotonation of ca
oxylic acids in the wine. The titration result gives pH of wine to determine the quality of grapes used for wine produce, if its from pure organic farming will give normal range of tartaric acid (TA) unless gives more TA for chemical based produce [1]. The temperature-based parameter for titration is chosen for this experiment as it is easy to compute while comparing with HPLC/TLC, ionic strength, mixed solvent and thermodynamic study. Validation of titration proves the hypothesis of temperature influence in wine quality & taste.
2
Introduction:
Wine is having major market pie in beverage segment, due to its control on alcohol content (v/v) and quality on taste is attracting both genders of different age to consume on regular basis with natural health benefits intact. The ca
oxylic acid in grape fruit are used for acid-base chemistry analysis and also found in many fruits and vegetables. In addition, they are employed extensively in produce of beverages vegetable and food-based drink as food acidulants, acidifier, antioxidant, and even in pharmaceutical products as drug adsorption. The acid percentile/amount in wine depends on grape types, climatic condition during harvest, degree of ripeness, soil type, vineyard position, agro-technical appliance, ampelotechnical measures and phyto-sanitary state of grapes, processing technique and fermentation method, wine storage & standing [1].
The produce of wine normally comprised of different types of organic acid sometimes more than 40 based on their origin and few contains components of grapes like tannin and must comprised of tartaric, citric and malic acid. Few variants constitute intermediate product/ final product from fermentation (alcohol) namely octane, hexane, decane, 2-ketoglutaric, succinic, 2-dimethylglicerine acids [4]. In grey mould grapes (Botrytis cinerea) acids like glucuronic, galacturonic, hydroxy-glutaric acids and slime are found in high amount. The fermentation process produces vaporised acid which is commonly an acetic acid which determines the preservation rate either increase (or) decrease based on its amount and hence we will be acetic acid as major constituent for titration analysis.
Determination of Theoretical Aspect of Titratable Acidity
The standard method for determining titration acidity is performed to wine quality since acids in wine plays a major role in quality determination. In general wine is majorly comprised of tartaric acid + salts and malic acid + salts along with acetic, citric, lactic, succinic and their salts. The dissociation constant is presented in table 1 (acidity).[6]
    Acid
    
    
    
    Malic
    3.48
    5.10
    
    Tartaric
    3.07
    4.39
    
    Succinic
    4.21
    5.64
    
    Lactic
    3.89
    
    
    Citric
    3.06
    4.74
    5.40
    Glutaric
    2.47
    4.68
    
    Galacturonic
    3.50
    
    
    Gluconic
    3.81
    
    
    Acetic
    4.78
    
    
Table A- Dissociation constant (aqueous) for wine composition
The computation of titratable acids is sum of all acids present in wine excluding ca
onic acids and is determined by the method of wine titration against strong base and its end point is used to determine the proton number as equivalent concentration for selected acid in general pH=8.20 is the chosen end point for acid reference which varies based on country as France uses sulphuric acid as base reference with pH=7.0 [3].
Generally wine resists difference in pH in acid
ase process which is refe
ed as buffer index/capacity which is defined as the number of protons per litre required to shift pH value by one unit which helps to determine its acidic
asic nature. Based on monoprotic acid the equation used for buffer capacity is,
Where,
The commonly used...
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