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Course/Year/Block: BS Biology 1A
ORGANIC CHEMISTRY
I. OBJECTIVES
- To differentiate the general properties of organic and inorganic compounds.
II. MATERIALS
III. PROCEDURE
A. Solubility in water
1. Pulverize a pinch of salt and put in a glass container.
2. Do the same procedure using moth balls.
3. Pour equal amounts of water in the glasses or test tubes containing the substances.
4. Stir the mixture and record the dissolving time.
B. Solubility in oil
1. Follow the procedures given in A, but instead of using water as the solvent, use vegetable oil.
C. Melting point
1. Put equal amounts of pulverized salt and moth balls in separate bottle caps.
2. Heat both of the substances simultaneously.
3. Observe which substance melts faster, record the time when the substance starts to melt.
D. Boiling point
1. Pour equal amounts of oil and water in separate tin cans.
2. Heat the substances and record the time.
E. Flammability
1. Using a cotton bud, dip one side of the bud in the ethyl alcohol. Ignite using the safety matches.
2. Do the same with water, instead of using ethyl alcohol. Observe and record your observation.
A. SOLUBILITY IN WATER
SALT 41 seconds
B. SOLUBILITY IN OIL
C. MELTING POINT
SUGAR 5 minutes
D. BOILING POINT
OIL 4 minutes
E. FLAMMABILITY
OBSERVATION
WATER The cotton buds only went black; it did not flame.
V. CONCLUSION OR SUMMARY
Solubility refers to a substance's ability to dissolve, usually in water. In the case of solubility in water, when a
solute, like table salt, is mixed with a solvent, like water, the salt's bonds break and it dissolves. For full
solubility, water concentration should surpass salt. Sugar dissolves faster than salt due to its smaller, more
water-friendly molecules. Mixing sugar-salt with water shows quick sugar dissolution, forming a sweet solution.
Sugar dissolves in water because polar sucrose bonds with water, releasing energy. Weak solute-solvent
bonds counterbalance energy needed to disrupt their structures. Salt dissolves more slowly due to its larger
molecules. Thus, the solution becomes saturated when no more solute dissolves and heat/pressure can boost
solubility based on the solute's state.
When dealing with solubility in oil, salt, a polar substance, encounters nonpolar oil, resulting in the polar water
molecules on salt's surface interacting among themselves rather than with the nonpolar oil molecules. This
interaction prevents complete salt dissolution in oil, although some salt might break down at the surface due to
agitation or other factors, causing partial dissolution. Sugar, a polar molecule, interacts with its water-attracting
part when added to oil, but the lack of compatibility with nonpolar oil leads to incomplete dissolution. Some
sugar molecules break down at the surface and interact with the oil, but due to the inherent polarity mismatch,
sugar doesn't fully dissolve in oil.
Regarding melting point, when sugar and salt are heated together equally, sugar will melt first due to its lower
melting point than salt. As the mixture is heated, it's noticeable that sugar crystals liquefy into a clear liquid
before the melting of salt commences. Concerning the speed of dissolution, sugar also dissolves more rapidly
in water than salt due to its molecular arrangement. Instead of solidifying, salt undergoes a phase shift when
heated. This causes the solid salt structure to break, enabling ions to gain energy and move more freely,
resulting in a transition to a liquid state.
Furthermore, in the matter of boiling point, water and oil exhibit different boiling points due to their distinct
chemical characteristics. When heated together equally and under identical conditions, water will boil more
quickly than oil. This is attributed to water's significantly lower boiling point in comparison to that of cooking oil.
As the temperature increases, it becomes evident that water rapidly transforms into steam and vigorously
generates bubbles, resulting in an active boiling process. Conversely, oil will require more time to reach its
higher boiling point, leading to a less vigorous boiling procedure in comparison to water. The oil may generate
smaller, less energetic bubbles and could also release some steam upon reaching its boiling point.
In summary, the contrasting reactions witnessed between cotton buds soaked in water and those immersed in
alcohol when introduced to an open flame are quite pronounced. Water acts as an effective fire inhibitor,
erecting a barrier that obstructs the inception and advancement of flames on damp surfaces. This explains why
cotton buds saturated with water fail to catch fire or uphold a flame when subjected to elevated temperatures.
Conversely, cotton buds steeped in alcohol display a marked propensity for ignition due to alcohol's
inflammable attributes. Upon exposure to a flame, the alcohol within these swabs promptly ignites, serving as a
potent source of combustion that accelerates the cotton's combustion. The disparate outcomes underscore the
pivotal role played by the substance coating the cotton buds in dictating their combustibility and ensuing
behavior when confronted with a flame.
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