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The reported TDS of this sample will be too low. When the portion of the sample splattered and was not
returned and the weight of the dried sample will than be effected.
4. The sample in the evaporating dish isn't heated to total dryness. How will this error in technique
affect the reported value for TDS -- too high, too low, or unaffected? Explain.
Exported value for TDS: Too high b/c the sample isn't dry, so the reported g solids is the actual g solids +
whatever mass of water is still left in the dish. Since g solid increases, TDS increases.
5. As the sample cools, moisture from the atmosphere condenses on the outside of the
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The presence of condensed moisture will increase the TDS b/c of the extra mass of condensed water in
the evaporating dish when it's massed for g solids. Since g solids increased due to the extra water in the
dish, then TDS must increase. 6. The sample in the evaporating dish isn't heated to total dryness. As a
result of this technique error, will the reported value for total solids (TS) be too high, too low, or
unaffected? Explain. The reported value for TS will be too high. TDS and TSS will both increase due to the
extra water in the beakers, so TS will increase because it's the sum of TDS and TSS.
7. Suppose the water sample has a relatively high percent of volatile solid material. How would
this have affected the reported mass of:
a. dissolved solids -- too high, too low, or unaffected? Explain.
TDS will be unaffected
b. total solids -- too high, too low, or unaffected? Explain.
TS will be too high because of the presence of the volatile solid
c. suspended solids -- too high, too low, or unaffected? Explain.
TSS will be unaffected
8) When several drops of 0.010 M AgNO3 are added to a test sample, a white precipitate form.
What can you conclude from this observation? Explain
One can conclude from this observation that halides are present in the test
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sample. A qualitative test for halides is adding the silver ion, AgNO3, which will result in a white
precipitate, a silver halide precipitate
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