Dijamco, Krizel Angela G.

Science 10- Mariner Quarter 4

Activity 1: Boyle’s Law Car Hydr Oxy Nitr Phosp

bon ogen gen ogen horus
Problem: If a sample of gas has a volume of Carboh / / / X X
100.0ml when the pressure is 50.0 Pa, what is the ydrates
volume when the pressure is increased to 400.0 Proteins / / / / X
Pa, assuming temperature is constant? Lipids / / / X X
Nucleic / / / / /
Given: Acids
Initial Conditions Final Conditions
P1 = 50 Pa P2 = 400 Pa Activity 4
V1 = 100 ml V2 = ?
1. Nucleic acid
2. Carbohydrates, proteins, and lipids
Required: Final volume of the gas sample 3. Carbohydrates
4. The most essential biomolecule for the
Equation: V2 = P1 V1 / P2 continuation of life are nucleic acids.
They contain a cell’s genetic blueprint
Solution:
as well as instructions for the cell’s
( 50 Pa ) (100 ml) operation
V2=
400 Pa Activity 5
5000 1. 2Al(s) + 3BaO(s) Al203(s) + 3Ba(l)
V2=
400
Reactants Products
V2 = 12.5 2Al(s) Al2O3(s)
3BaO(s) 3Ba(l)

Activity 2: Charle’s Law

1. Al2(SO4)3 + CaCl3  CaSO4+ AlCl3
Problem: A sample of gas occupies 400 mL at
Reactants Products
30°C and 600 mm Hg. What will be the volume
of that gas at 135°C at constant pressure? Al2(SO4)3 CaSO4
CaCl3 AlCl3
Given:

Initial Conditions Final Conditions Activity 6

V1= 400 ml V2 = ?
1. N2+O2+H2O HNO3
T1 = 30oC T2 = 135oC
 N2+3O2+H2O 2HNO3
Required: Final volume of the gas sample 2. Fe+ NaBr  FeBr3+ Na
Equation: V2 = V1 T2 / T2  Fe + 3NaBr  FeBr3 + 3Na
Solution:

( 400 ml )( 135 oC)

V2=
30 oC
Activity 7
54000
VActivity
2= 3
30
V2 = 1800

Answer: The Final Volume of the gas is 1,800 ml

Dijamco, Krizel Angela G. Science 10- Mariner Quarter 4

Answers: 20. D
21. B
1. Set up C, because of the abundance of salt 22. C
23. B
2. Salt is used to keep meat dry and to keep from 24. B
rotting by pulling water out and leaving only the 25. D
fat. Microbes are killed by salt. Because of the 26. C
effect of osmolarity, or water pressure, high salt 27. A
is toxic to most (but not all) microbes. 28. B
3. The higher the concentration of reactant (salt), 29. B
the faster the rate of reaction (shelf life of the 30. A
meat). When the concentration of a reactant is 31. C
increased, more of the chemical is present. As 32. D
more reactant particles move together, more 33. A
collisions occur, increasing the reaction rate. 34. D
35. A
4. 36. B
37. C
Food Preservatives 38. A
processed meat Sugar 39. C
(tocino) 40. C
dried fish Salt 41. B
(daing/tuyo) 42. A
pickled fruit Vinegar, salt, sugar 43. B
(atcharang papaya) 44. A
wine (tapuy) Sugar 45. B
46. A
47. C
48. B
49. D
Summative Test on Boyle’s and Charles’Law 50. A
1. A
2. A
3. B
4. A
5. B
6. D
7. C
8. C
9. B
10. A
11. A
12. C
13. A
14. D
15. C
16. B
17. A
18. A
19. C