With all of the information we've gathered throughout this unit, it can be difficult to follow our flow of ideas and research. The methods below describe all of the steps we took and materials we used in each experiment, in addition to a short rational statement explaining our methods' purposes.
Experiment #1: Effect of Windex on Alkaline Water pH
Materials:
Procedure:
Rationale:
In order to stimulate the water environment of Lake Michigan's drinking supply, slightly basic freshwater was needed in the experiment. Since distilled water possesses a pH level of 7.0, baking soda, a basic substance, can be added sparingly to the water until it reaches 8.0. Although baking soda only has a pH level of 9, limited amounts must be added because of its high concentration. In addition, we decided to use a large amount of solvent and a small amount of solute (Windex) because the ratio of ammonia to water in Lake Michigan is approximately 0.0025 near the shore. The values of 10 mL and 400 mL calculate the same ratio (0.025), creating a mixture similar to shore habitats.
Experiment #1: Effect of Windex on Alkaline Water pH
Materials:
- 500 mL beaker
- 400 mL of distilled water
- 1 electronic balance
- 1 weigh boat
- 1 gram of baking soda
- 10 mL graduated cylinder
- 10 mL of Windex
- 3 sheets of litmus paper
- pH scale
- 1 stirring rod
Procedure:
- Measured 400 mL of distilled water into a 500 mL beaker.
- Using a weigh boat and electronic balance, measured 1 gram of baking soda and added it to the 400 mL of distilled water.
- Dipped the tip of the stirring rod into the alkaline water mixture and placed a droplet onto a piece of litmus paper. Used the pH scale to record the pH level of the mixture.
- Measured 10 mL of Windex in a 10 mL graduated cylinder. Dipped the tip of the cleaned stirring rod into the Windex and placed a droplet onto another piece of litmus paper and recorded the pH level.
- Added the 10 mL of Windex to the alkaline water and stirred with stirring rod.
- After 1 minute, dipped the tip of the stirring rod into the liquid mixture and recorded the new pH level on the third piece of litmus paper.
Rationale:
In order to stimulate the water environment of Lake Michigan's drinking supply, slightly basic freshwater was needed in the experiment. Since distilled water possesses a pH level of 7.0, baking soda, a basic substance, can be added sparingly to the water until it reaches 8.0. Although baking soda only has a pH level of 9, limited amounts must be added because of its high concentration. In addition, we decided to use a large amount of solvent and a small amount of solute (Windex) because the ratio of ammonia to water in Lake Michigan is approximately 0.0025 near the shore. The values of 10 mL and 400 mL calculate the same ratio (0.025), creating a mixture similar to shore habitats.
Experiment #2: Effect of Distilled Vinegar on Alkaline Water pH
Materials:
Procedure:
Rationale:
Due to the presence of different chemicals and varying pH levels, household cleaners impact water supplies differently. Using an organic option, such as distilled vinegar solution, reduces the amount of dangerous chemicals introduced into Lake Michigan. When distilled vinegar is used as a cleaning product, it must be diluted with an equal portion of water. Therefore, the vinegar was created into a separate solution before being added to the alkaline water. However, it is unclear if adding this substitute will have a more positive effect on the acidity/basicity of the water. Therefore, testing the same procedure with another product will reveal which substance is safer as a drinking source.
Materials:
- 500 mL beaker
- 400 mL of distilled water
- 1 electronic balance
- 1 weigh boat
- 1 gram of baking soda
- 50 mL graduated cylinder
- 15 mL of distilled vinegar
- 15 mL of distilled water
- 3 sheets of litmus paper
- pH scale
- 1 stirring rod
Procedure:
- Measured 400 mL of distilled water into a 500 mL beaker.
- Using a weigh boat and electronic balance, measured 1 gram of baking soda and added it to the 400 mL of distilled water.
- Dipped the tip of the stirring rod into the alkaline water mixture and placed a droplet onto a piece of litmus paper. Used the pH scale to record the pH level of the mixture.
- Measured 15 mL of white vinegar in a 50 mL graduated cylinder. Added 15 mL of distilled water and stirred until combined. Dipped the tip of the cleaned stirring rod into the distilled vinegar solution and placed a droplet onto another piece of litmus paper and recorded the pH level.
- Added the 30 mL distilled vinegar solution to the alkaline water and stirred with stirring rod.
- After 1 minute, dipped the tip of the stirring rod into the liquid mixture and recorded the new pH level on the third piece of litmus paper.
Rationale:
Due to the presence of different chemicals and varying pH levels, household cleaners impact water supplies differently. Using an organic option, such as distilled vinegar solution, reduces the amount of dangerous chemicals introduced into Lake Michigan. When distilled vinegar is used as a cleaning product, it must be diluted with an equal portion of water. Therefore, the vinegar was created into a separate solution before being added to the alkaline water. However, it is unclear if adding this substitute will have a more positive effect on the acidity/basicity of the water. Therefore, testing the same procedure with another product will reveal which substance is safer as a drinking source.
Experiment #3: Temperature's Influence on Windex's Basicity
Materials:
Procedure:
Rationale: Due to its location, Lake Michigan experiences a large variety of climate changes, which includes sudden increases and decreases in temperature. On average, higher temperatures tend to lower the pH level of a solution, making it less acidic or basic. This experiment will demonstrate how the Midwest's climate affects acidity/basicity levels and how this influences both aquatic and human life. Using a hot plate and ice cubes accurately replicate Lake Michigan's climate, as the water temperature remains within a normal range for annual changes.
Materials:
- 500 mL beaker
- 1200 mL of distilled water
- 1 electronic balance
- 1 weigh boat
- 3 grams of baking soda
- 10 mL graduated cylinder
- 30 mL of Windex
- 3 sheets of litmus paper
- pH scale
- 1 stirring rod
- 1 hot plate
- 1 thermometer
- 10 ice cubes
Procedure:
- Measured 400 mL of distilled water into a 500 mL beaker. Recorded temperature of water.
- Using a weigh boat and electronic balance, measured 1 gram of baking soda and added it to the 400 mL of distilled water.
- Measured 10 mL of Windex in a 10 mL graduated cylinder.
- Added the 10 mL Windex to the alkaline water and stirred with stirring rod.
- After 1 minute, dipped the tip of the stirring rod into the liquid mixture and recorded the new pH level on a piece of litmus paper.
- Repeated step 1. Heated beaker on hot plate at level 7 until boiling. Recorded temperature of water.
- Repeated steps 2-5 with the hot distilled water.
- Repeated steps 6-7 after placing 10 ice cubes into the new beaker of distilled water, instead of boiling.
Rationale: Due to its location, Lake Michigan experiences a large variety of climate changes, which includes sudden increases and decreases in temperature. On average, higher temperatures tend to lower the pH level of a solution, making it less acidic or basic. This experiment will demonstrate how the Midwest's climate affects acidity/basicity levels and how this influences both aquatic and human life. Using a hot plate and ice cubes accurately replicate Lake Michigan's climate, as the water temperature remains within a normal range for annual changes.
Experiment #4: Temperature's Influence on Vinegar's Acidity
Materials:
Procedure:
Rationale: Because Lake Michigan experiences a large variation of temperature and climate changes, this experiment simulates the real situation as best as possible. Most often, an increase in the temperature tends to lower the pH of a solution, which can be seen within this experiment. In general, our experiment conveys the effect of climate change on the ocean and the creatures in it. Using a hot plate and ice cubes accurately replicate Lake Michigan's climate, as the water temperature remains within a normal range for annual changes.
Materials:
- 500 mL beaker
- 1200 mL of distilled water
- 1 electronic balance
- 1 weigh boat
- 3 grams of baking soda
- 50 mL graduated cylinder
- 45 mL of distilled/white vinegar
- 45 mL of distilled water
- Universal indicator
- pH scale
- 1 stirring rod
- 1 hot plate
- 1 thermometer
- 10 ice cubes
Procedure:
- Measured 400 mL of distilled water into a 500 mL beaker.
- Using an electronic balance and a weigh boat, measured one gram of baking soda and added it to the 400 mL of distilled water.
- Measured 15 mL of distilled/white vinegar into a 50 mL graduated cylinder. Added 15 mL of distilled water.
- Added the 30 mL of vinegar solution to the alkaline water and stirred with a glass stirring rod.
- After one minute, added two drops of the universal indicator to the solution and recorded the pH level in a data table.
- Repeated step 1. Heated beaker on a hot plate at level 9 until boiling and recorded the temperature of water.
- Repeated steps 2-5 with the hot distilled water.
- Repeated steps 6-7 after placing 15 ice cubes into the new beaker of distilled water, rather than boiling.
Rationale: Because Lake Michigan experiences a large variation of temperature and climate changes, this experiment simulates the real situation as best as possible. Most often, an increase in the temperature tends to lower the pH of a solution, which can be seen within this experiment. In general, our experiment conveys the effect of climate change on the ocean and the creatures in it. Using a hot plate and ice cubes accurately replicate Lake Michigan's climate, as the water temperature remains within a normal range for annual changes.
Experiment #5: Presence of Acetic Acid in Distilled Vinegar
Materials:
Procedure:
1. Washed both burets with alconox, distilled water, and 0.40 M NaOH solution. Placed burets opposite of one another on stand.
2. Measured 200 mL of 0.40 M NaOH solution into a 250 mL beaker.
3. Filled each buret with 50 mL of NaOH and recorded the initial volume.
4. Measured 60 mL of distilled vinegar into the 100 mL beaker. Using the 10 mL graduated cylinder, poured 10 mL of vinegar into each Erlenmeyer flask.
5. Added 3 drops of Phenolphthalein indicator to each flask. Measured 18 mL of NaOH in the 50 mL graduated cylinder and added to each flask. Swirled the solution.
6. Placed flasks underneath burets and slowly added drops of NaOH to the solution. Continuously swirled solution. Stopped the additions once the solution turned a light pink color.
7. Combined the 18 mL and amount of NaOH solution lost during the drop additions and recorded the value as the "volume added."
8. Added the "volume added" value to the "initial volume" to receive final volume.
9. Repeated steps 4-8 until 5 successful trials were completed.
Rationale: Titration is an important analytical process, for it determines the concentration of a solution. This procedure will reveal how much acetic acid distilled vinegar contains, which in turn reveals the detriment of vinegar in Lake Michigan. Depending on its weight percentage, the amount of acetic acid could be the major source of an acidic pH value, thus causing Lake Michigan's pH to be highly affected.
Materials:
- 2 250 mL Erlenmeyer flask
- 1 250 mL beaker
- 1 100 mL beaker
- 1 50 mL graduated cylinder
- 1 10 mL graduated cylinder
- 60 mL distilled vinegar
- 200 mL 0.40 M sodium hydroxide (NaOH)
- Phenolphthalein indicator
- Distilled water bottle
- 2 burets
- 1 clamp set
- 1 stand
- 1 funnel
Procedure:
1. Washed both burets with alconox, distilled water, and 0.40 M NaOH solution. Placed burets opposite of one another on stand.
2. Measured 200 mL of 0.40 M NaOH solution into a 250 mL beaker.
3. Filled each buret with 50 mL of NaOH and recorded the initial volume.
4. Measured 60 mL of distilled vinegar into the 100 mL beaker. Using the 10 mL graduated cylinder, poured 10 mL of vinegar into each Erlenmeyer flask.
5. Added 3 drops of Phenolphthalein indicator to each flask. Measured 18 mL of NaOH in the 50 mL graduated cylinder and added to each flask. Swirled the solution.
6. Placed flasks underneath burets and slowly added drops of NaOH to the solution. Continuously swirled solution. Stopped the additions once the solution turned a light pink color.
7. Combined the 18 mL and amount of NaOH solution lost during the drop additions and recorded the value as the "volume added."
8. Added the "volume added" value to the "initial volume" to receive final volume.
9. Repeated steps 4-8 until 5 successful trials were completed.
Rationale: Titration is an important analytical process, for it determines the concentration of a solution. This procedure will reveal how much acetic acid distilled vinegar contains, which in turn reveals the detriment of vinegar in Lake Michigan. Depending on its weight percentage, the amount of acetic acid could be the major source of an acidic pH value, thus causing Lake Michigan's pH to be highly affected.