The second trial displayed similar results of a weak presence of carbon dioxide. The solution bubbled up, the cork stayed stationary in the top of the bottle, but the solid did not dissolve completely. A third trial was performed in which we decided to increase the amount of vinegar used. The indicator which triggered this decision was the resulting solid at the bottom of vessel. In the third trial we kept the baking soda our constant at % TTS. ND deed 2 ounces of vinegar. The results remained similar to trial two. The solution bubbled, the cork remained stationary In the top of the bottle, and there remained solid In the bottom of the vessel. A fourth trial was performed In which we again Increased the amount of vinegar added to dissolve the solid. In the fourth trial we kept the baking soda our constant at % TTS. And added 3 ounces of vinegar. The results Improved slightly as we saw that, although the cork remained stationary, the solution bubbled substantially higher In the bottle displaying a stronger presence of arbor dioxide.
It was also noted that the solid that remained was much less than In past trials. A fifth trial was performed in which we again increased the amount of vinegar added to dissolve the solid. In the fifth trial we kept the baking soda our constant at TTS. And added 4 ounces of vinegar. The results dramatically changed. The solution bubbled almost immediately and so quickly that the solution overflowed that there was more than enough baking soda, there may have been too much vinegar added and that the technique of the pour may have been too slow or the exults may have been different.
A sixth and final trial was done in which we kept the baking soda our constant at % TTS. And reduced the amount of vinegar poured to approximately 3 h ounces. The pour was done more quickly and the bubbling reaction took place almost immediately. The cork was placed in the bottle after the overflowing had started to occur so the reaction of the cork popping still was not quite achieved, however the last trial did show a large amount of carbon dioxide present. The data from each trial is recorded in the table below on the following page.
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In order to study he reaction we created trials which would allow the chemicals to combine within a vessel. The movement or lack of movement from the cork allowed us to measure the amount of carbon dioxide present in each experiment. My results showed the trial with the greatest reaction was the final trial because the solution bubbled almost more than the other trials. If the cork had been placed inside of the bottle quicker or if the pour had been slightly slower the cork would have popped with stronger force.
The trial with the least reaction was trial one because the solution bubbled the least wowing a weak presence of carbon dioxide, the solid dissolved completely and the cork remained completely stationary showing there was very little pressure within the vessel. While observing the experiment, I noticed that the more vinegar added and the quicker the pour the greater the reaction and the more the solution bubbled. In order to further investigate the experiment, next time I would try the experiment utilizing only one student performing the pour to keep consistency of the control of the pour and the pressure being applied to the cork.
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