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  • Lampiran A Data Percobaan

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    Sundari Pratiwi
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    This document contains experimental data on the calibration of a solvent and determination of boiling point using the Landsberger method. Tables of results are presented for solutions of maltosa, sukrosa, and sodium chloride showing the mass of solute, initial and final solution volumes, boiling point, and increase in boiling point for each run. The solvent used was distilled water and its boiling point calibration was 90°C. Higher masses of solute resulted in higher boiling points and greater increases in boiling point compared to the solvent alone.

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    This document contains experimental data on the calibration of a solvent and determination of boiling point using the Landsberger method. Tables of results are presented for solutions of maltosa, sukrosa, and sodium chloride showing the mass of solute, initial and final solution volumes, boiling point, and increase in boiling point for each run. The solvent used was distilled water and its boiling point calibration was 90°C. Higher masses of solute resulted in higher boiling points and greater increases in boiling point compared to the solvent alone.

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    © All Rights Reserved
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    5 views2 pages

    Lampiran A Data Percobaan

    Uploaded by

    Sundari Pratiwi
    This document contains experimental data on the calibration of a solvent and determination of boiling point using the Landsberger method. Tables of results are presented for solutions of maltosa, sukrosa, and sodium chloride showing the mass of solute, initial and final solution volumes, boiling point, and increase in boiling point for each run. The solvent used was distilled water and its boiling point calibration was 90°C. Higher masses of solute resulted in higher boiling points and greater increases in boiling point compared to the solvent alone.

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    of 2

    LAMPIRAN A

    DATA PERCOBAAN
    A.1

    Kalibrasi Pelarut
    Pelarut yang digunakan

    : Aquadest (H2O)

    Volume pelarut awal (Vo) : 11 mL


    : 90oC

    Titik didih kalibrasi


    A.2

    Penentuan Titik Didih dengan Metode Landsberger


    1. Sampel : Maltosa (C12H24O12)
    Tabel A.1 Hasil Percobaan untuk Larutan Maltosa (C12H24O12)
    Run
    I
    II
    III
    IV

    W (g)
    0,10
    0,30
    0,70
    0,80

    V1 (mL) V2 (mL) Td (oC)


    11
    13
    91
    11,5
    14
    94
    12
    15
    96
    12
    16
    98

    Td (oC)
    1
    4
    6
    8

    2. Sampel : Sukrosa(C12H22O11)
    Tabel A.2 Hasil Percobaan untuk Larutan Sukrosa (C12H22O11)
    Run
    I
    II
    III
    IV

    W (g) V1 (mL) V2 (mL) Td (oC)


    0,10
    11
    15
    93
    0,30
    11,5
    16
    95
    0,70
    12
    16,5
    97
    0,80
    12
    16,9
    97,5

    Td (oC)
    3
    5
    7
    7,5

    3. Sampel : Natrium Klorida (NaCl)


    Tabel A.3 Hasil Percobaan untuk Larutan Natrium Klorida (NaCl)

    LA-1

    LA-2

    Run
    I
    II
    III
    IV

    W (g) V1 (mL) V2 (mL) Td (oC) Td (oC)


    0,12
    11
    17
    94
    4
    0,15
    11
    18
    95
    5
    0,17
    11
    18,6
    98
    8
    0,20
    11
    19
    99
    9

    Keterangan :
    W

    = massa zat terlarut (g)

    V1

    = volume larutan awal (mL)

    V2

    = volume larutan akhir (mL)

    Td

    = titik didih (oC)

    Td = kenaikan titik didih (oC)

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