Sanchez1 Kevin Sanchez (Period 7) February 27, 2013 Mrs.

Jean-Mary IB Chemistry Laboratory Design Laboratory #1 Experiment Question: Investigate two factors that affect the rate of the reaction of 1.00 M HCl and CaCO3. HCl(aq) + CaCO3(s) CaCl2(aq) + H2O(l) + CO2(g) Purpose: In the reaction involving 1.00 M HCl(aq) and CaCO3(s), to what extent will a change in temperature of approximately 25C to the HCl(aq) or an increase in agitation by 4 levels influence the reaction rate. Introduction: In many reactions, there are various factors that can influence its rate. Amongst these factors are the change in temperature and the change in agitation. The collision theory states that in order for a reaction to occur, collision needs to be present, enough energy needs to be present, and the collision must occur with correct orientation. If the temperature increases, particles move faster, increasing the possibility of a collision. This results in a faster reaction. An increase in temperature of about 10C causes a double in the rate of the reaction. Similarly, agitation makes particles move faster, thus increasing the possibility of a collision occurring. My hypothesis is that both an increase in temperature and an increase in agitation will create a faster reaction. The independent variables in this experiment are the change in temperature from room temperature to 55 degrees Celsius and the alteration in agitation from level 3 to level 7. The dependent variables are the changes in the mass of the carbon dioxide gas. Controls in this

Sanchez2 experiment include: the source of the HCl(aq), the source of the CaCO3(s), the digital balance, the 250-mL beaker, the hot plate (with stirring option), the amount of HCl(aq), the amount of CaCO3(s), the stirring bar, the 100-mL graduated cylinder, the weighing boat, the pipette, the funnel, the scoopula, the concentration of the HCl(aq), the stopwatch, the hot hands, the size of the CaCO3(s), the room temperature, and the room pressure. Materials: 750.0 mL 1.00 M HCl(aq) 7.50 g CaCO3(s) Digital balance Hot plate (with stirring option) 250-mL beaker 100-mL graduated cylinder Stirring bar Weighing boat Pipette Funnel Scoopula Stopwatch Thermometer Hot hands

Procedures: 1. Place a weighing boat on the digital balance.

Sanchez3 2. Zero the balance so that the mass reads 0.00 g, despite the fact that the weighing boat is there. 3. Use a scoopula to place 0.50 grams of calcium carbonate onto the weighing boat. 4. Record the mass of the CaCO3(s). 5. Place a funnel over the 100-mL graduated cylinder. 6. Add 50 mL of 1.00 M HCl(aq) to the graduated cylinder. 7. Use a pipette to make the measurement in the graduated cylinder as accurate as possible. 8. Record the volume of the hydrochloric acid. 9. Add this hydrochloric acid to the 250-mL beaker. 10. Place the stirring bar into the solution. 11. Set the hot plate (with stirring option) to level 3. 12. Place the beaker on top of the hot plate (with stirring option). 13. Add the calcium carbonate and immediately start the timer. 14. Record your observations. 15. Every 15 seconds, remove the beaker from the hot plate (with stirring option). 16. Quickly place the beaker on the digital balance. 17. Record the mass. 18. Place the solution back onto the hot plate (with stirring option). 19. Repeat steps 15-18 until the mass remains constant for three consecutive measurements or after 180 seconds, whichever occurs first. 20. Repeat steps 1-19 four more times so that you have a total of five trials. 21. Repeat steps 1-20 using the level 7 option on the hot plate (with stirring option). 22. Place a weighing boat on the digital balance.

Sanchez4 23. Zero the balance so that the mass reads 0.00 g, despite the fact that the weighing boat is there. 24. Use a scoopula to place 0.50 grams of calcium carbonate onto the weighing boat. 25. Record the mass of the CaCO3(s). 26. Place a funnel over the 100-mL graduated cylinder. 27. Add 50 mL of 1.00 M HCl(aq) to the graduated cylinder. 28. Use a pipette to make the measurement in the graduated cylinder as accurate as possible. 29. Record the volume of the hydrochloric acid. 30. Add this hydrochloric acid to the 250-mL beaker. 31. Place the stirring bar into the solution. 32. Set the hot plate (with stirring option) to level 3. 33. Place the beaker on top of the hot plate (with stirring option). 34. Set the temperature on the hot plate (with stirring option) to 55 degrees Celsius. 35. Use a thermometer to determine when the HCl(aq) solution will reach this temperature. 36. Add the CaCO3(s) and immediately start the timer. 37. Record your observations. 38. Every 15 seconds, remove the beaker from the hot plate (with stirring option) while making sure to use hot hands in the process. 39. Quickly place the beaker on the digital balance. 40. Record the mass. 41. Place the solution back onto the hot plate (with stirring option), using hot hands. 42. Repeat steps 38-41 until the mass remains constant for three consecutive measurements or after 180 seconds, whichever occurs first.

Sanchez5 43. Repeat steps 22-42 four more times so that you have a total of five trials. Data: Control Group Room Temperature and Level 3 Stirring Option Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Observation It looks like white, powdery, small fine grains. of CaCO3(s) Observation It has it transparent, but has a pale yellow color to it; odorless. of 1.00 M HCl(aq) Amount of 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 1.00 M mL mL mL mL mL HCl(aq) added to beaker, in mL Mass of 0.50 grams 0.50 grams 0.50 grams 0.50 grams 0.50 grams CaCO3(s), in 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams grams Room 22.2 C 0.1 24.2 C 0.1 24.0 C 0.1 23.8C 0.1 24.0 C 0.1 temperature, C C C C C in C Observation As soon as the calcium carbonate makes contact with the hydrochloric acid, of reaction bubbles begin to form and a sizzling sound is evident. This lasts about 10 involving seconds and then it goes away. With the progression of time, the solution CaCO3(s) and becomes more clear-colored and looks almost as it did in the beginning. The 1.00 M most carbon dioxide is released immediately after contact with the amount of HCl(aq) carbon dioxide released becoming smaller as time passes by. Change in mass after the CaCO3(s) was added to the 1.00 M HCl(aq) solution 0 seconds 161.60 grams 162.33 grams 162.23 grams 162.07 grams 161.66 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 15 seconds 162.02 grams 162.74 grams 162.66 grams 162.45 grams 162.07 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 30 seconds 162.01 grams 162.73 grams 162.60 grams 162.44 grams 162.07 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 45 seconds 161.99 grams 162.72 grams 162.59 grams 162.41 grams 162.06 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 60 seconds 161.97 grams 162.70 grams 162.59 grams 162.43 grams 162.03 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 75 seconds 161.97 grams 162.69 grams 162.58 grams 162.41 grams 162.03 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 90 seconds 161.96 grams 162.68 grams 162.59 grams 162.38 grams 162.02 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 105 seconds 161.96 grams 162.68 grams 162.58 grams 162.39 grams 162.02 grams

Sanchez6 0.01 grams 0.01 grams 0.01 grams 120 seconds 162.56 grams 162.39 grams 162.02 grams 0.01 grams 0.01 grams 0.01 grams 135 seconds 162.56 grams 162.39 grams 0.01 grams 0.01 grams 150 seconds 162.56 grams 0.01 grams 165 seconds 180 seconds Agitation Group Room Temperature and Level 7 Stirring Option Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Observation It looks like white, powdery, small fine grains. of CaCO3(s) Observation It has it transparent, but has a pale yellow color to it; odorless. of 1.00 M HCl(aq) Amount of 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 1.00 M mL mL mL mL mL HCl(aq) added to beaker, in mL Mass of 0.50 grams 0.50 grams 0.50 grams 0.50 grams 0.50 grams CaCO3(s), in 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams grams Room 22.2 C 0.1 24.2 C 0.1 24.0 C 0.1 23.8C 0.1 24.0 C 0.1 temperature, C C C C C in C Observation As soon as the calcium carbonate makes contact with the hydrochloric acid, of reaction bubbles begin to form and a sizzling sound is evident. This lasts about 10 involving seconds and then it goes away. With the progression of time, the solution CaCO3(s) and becomes more clear-colored and looks almost as it did in the beginning. The 1.00 M most carbon dioxide is released immediately after contact with the amount of HCl(aq) carbon dioxide released becoming smaller as time passes by. Change in mass after the CaCO3(s) was added to the 1.00 M HCl(aq) solution 0 seconds 167.63 grams 167.85 grams 167.78 grams 168.03 grams 167.84 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 15 seconds 168.03 grams 168.29 grams 168.20 grams 168.44 grams 168.22 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 30 seconds 168.01 grams 168.27 grams 168.19 grams 168.40 grams 168.20 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 45 seconds 168.01 grams 168.24 grams 168.19 grams 168.40 grams 168.19 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 60 seconds 167.99 grams 168.25 grams 168.15 grams 168.38 grams 168.21 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 75 seconds 167.97 grams 168.24 grams 168.17 grams 168.40 grams 168.17 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 161.96 grams 0.01 grams 0.01 grams 162.68 grams 0.01 grams -

Sanchez7 90 seconds 105 seconds 120 seconds 135 seconds 150 seconds 165 seconds 180 seconds 167.98 grams 168.20 grams 168.15 grams 168.37 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 167.95 grams 168.21 grams 168.15 grams 168.36 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 167.96 grams 168.19 grams 168.12 grams 168.34 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 167.95 grams 168.17 grams 168.12 grams 168.36 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 167.94 grams 168.16 grams 168.13 grams 168.36 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 167.92 grams 168.14 grams 168.12 grams 168.33 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 167.94 grams 168.15 grams 168.12 grams 168.32 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams Temperature Group 55C and Level 3 Stirring Option Trial 1 Trial 2 Trial 3 Trial 4 It looks like white, powdery, small fine grains. 168.19 grams 0.01 grams 168.19 grams 0.01 grams 168.17 grams 0.01 grams 168.14 grams 0.01 grams 168.15 grams 0.01 grams 168.13 grams 0.01 grams 168.14 grams 0.01 grams Trial 5

Observation of CaCO3(s) Observation It has it transparent, but has a pale yellow color to it; odorless. of 1.00 M HCl(aq) Amount of 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 50.0 mL 0.1 1.00 M mL mL mL mL mL HCl(aq) added to beaker, in mL Mass of 0.50 grams 0.50 grams 0.50 grams 0.50 grams 0.50 grams CaCO3(s), in 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams grams Temperature, 55.0 C 0.1 55.7 C 0.1 55.1 C 0.1 55.3 C 0.1 55.0 C 0.1 in C, of the C C C C C acid when the calcium carbonate was added Observation As soon as the calcium carbonate makes contact with the hydrochloric acid, of reaction bubbles begin to form and a sizzling sound is evident. This lasts about 5 seconds involving and then it goes away. With the progression of time, the solution becomes more CaCO3(s) and clear-colored and looks almost as it did in the beginning. The most carbon 1.00 M dioxide is released immediately after contact with the amount of carbon dioxide HCl(aq) released becoming smaller as time passes by. Change in mass after the CaCO3(s) was added to the 1.00 M HCl(aq) solution 0 seconds 167.66 grams 167.78 grams 168.12 grams 162.22 grams 162.08 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 15 seconds 167.95 grams 168.03 grams 168.03 grams 162.38 grams 162.35 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams 0.01 grams

Sanchez8 30 seconds 45 seconds 60 seconds 75 seconds 90 seconds 105 seconds 120 seconds 135 seconds 150 seconds 165 seconds 180 seconds 167.91 grams 0.01 grams 167.88 grams 0.01 grams 167.84 grams 0.01 grams 167.80 grams 0.01 grams 167.74 grams 0.01 grams 167.73 grams 0.01 grams 167.69 grams 0.01 grams 167.67 grams 0.01 grams 167.65 grams 0.01 grams 167.62 grams 0.01 grams 167.59 grams 0.01 grams 168.00 grams 0.01 grams 167.96 grams 0.01 grams 167.92 grams 0.01 grams 167.89 grams 0.01 grams 167.86 grams 0.01 grams 167.83 grams 0.01 grams 167.79 grams 0.01 grams 167.76 grams 0.01 grams 167.73 grams 0.01 grams 167.70 grams 0.01 grams 167.67 grams 0.01 grams 167.98 grams 0.01 grams 167.84 grams 0.01 grams 167.72 grams 0.01 grams 167.49 grams 0.01 grams 167.25 grams 0.01 grams 166.98 grams 0.01 grams 166.63 grams 0.01 grams 166.23 grams 0.01 grams 165.53 grams 0.01 grams 165.00 grams 0.01 grams 164.50 grams 0.01 grams 162.35 grams 0.01 grams 162.23 grams 0.01 grams 162.13 grams 0.01 grams 161.97 grams 0.01 grams 161.83 grams 0.01 grams 161.66 grams 0.01 grams 161.49 grams 0.01 grams 161.37 grams 0.01 grams 161.21 grams 0.01 grams 161.05 grams 0.01 grams 160.95 grams 0.01 grams 162.25 grams 0.01 grams 162.11 grams 0.01 grams 161.94 grams 0.01 grams 161.77 grams 0.01 grams 161.64 grams 0.01 grams 161.47 grams 0.01 grams 161.30 grams 0.01 grams 161.14 grams 0.01 grams 160.99 grams 0.01 grams 160.83 grams 0.01 grams 160.68 grams 0.01 grams

Graphs are attached to the back of this document. Conclusion: In this experiment, my group and I investigated two different factors that can affect the rate of the reaction involving CaCO3(s) and 1.00 M HCl(aq). The two factors that we chose to alter were agitation and temperature. We believe that an increase in either of these two factors will result in a faster reaction. For the agitation group, we compared the results obtained with that of the control group by increasing the level of agitation by 4 levels (from level 3 to level 7). The average rate of the control group was 0.0016 grams/seconds 0.0003 grams/seconds. The average rate of the agitation group was 0.0011 grams/seconds 0.0002 grams/seconds. This demonstrates that the control group was faster in reacting than the agitation group by 0.0005

Sanchez9 grams per second. The hypothesis that we stated was therefore incorrect. However, an increase in temperature yielded results that favored our prediction. The average rate of the temperature group was 0.00998 grams/seconds 0.0002 grams/seconds. This is much faster in comparison with the control group (a difference in 0.00838 grams every second). As in an experiment conducted by humans or even technology, there are errors that need to be accounted for. In this particular investigation, there were many different errors that can be identified. The most prominent one that clearly influenced our experiment was the probable issue in the calibration of the digital balance. In many of the 15 trials that were conducted, there were instances where the mass of the solution would increase, yet that is impossible since no residue is being formed. In fact, carbon dioxide is leaving the solution (as shown with the fizzing and bubbles forming in the reaction). This would cause a decrease in mass, not an increase. In part, it may be due to the fault of my group and I since when one places force on the lab station, the mass goes up. This definitely causes a drastic decrease in the validity and accuracy of the results that were obtained. A second error that was found was that when we were conducting the agitation group, when the beaker with the hydrochloric acid alone was placed on top of the hot plate (with stirring option) and the level was raised to 7, small drops of the acid would go onto the desk as a result of the force exerted on the solution by the stirring rod. This results in a decrease in the mass of the hydrochloric acid, which we had weighed prior to this error. The calculated mass would then be lower than expected and yield inaccurate results, since it diverges from the true value. A third error that was identified was during the temperature group. The first two trials were done by waiting for the temperature of the hydrochloric acid to reach 55 degrees Celsius and then placing on the digital balance and leaving it there for the remaining 180 seconds after the calcium carbonate was added. The third trial was conducted by waiting for the acid to

Sanchez10 reach 55 degrees Celsius, weigh it, and place it back on the hot plate (level 7 setting) for 15 seconds and then repeat this process. The temperature continued to drastically rise and this is why for the third trial, the mass decreases so much. The solution is evaporating quickly and this results in a lower mass than anticipated. The last two trials were conducted using the same method as the third trial, but the setting of the hot plate after reaching 55 degrees Celsius was on level 2, so that the temperature would not increase as much. The inconsistency with the temperature group is an error since more variables are being altered and less are remaining constant. Although the results of these five trials all agree that a higher temperature causes a faster reaction, the validity and accuracy of these are compromised since the reaction rates are not similar to each other. If this experiment were to be conducted again, the errors mentioned should be corrected so that the accuracy and validity increases. The issue involving the calibration of the digital balance could be resolved by changing to a balance that is fully functional and yield the same mass over different periods of time. In addition to this, step away from the balance when weighing the particular substance and do not, under any circumstances, place force onto the desk since the balance will give off a higher reading than expected. The second problem that deals with the droplets of hydrochloric acid being removed from the solution can be fixed by investigated the effects of agitation between three levels instead of four. Look at the changes between level 2 agitation and level 5. In this manner, the mass would stay as constant as possible at the start of the reaction as opposed to it being lower due to a lower volume of the acid. The final error can be corrected by using only one method when testing the effects of temperature on the rate of a reaction. Using only one method will definitely increase the validity of the experiment and in this manner, similar results will yield. By fixing these errors mentioned above,

Sanchez11 the investigation of reaction rates would be more accurate, valid, and more reliable for future research and experimentation.