REVIEWER CHEM LAB

BY : Rosanna Abadilla |CAFÉ|

 Accuracy - the degree to which the
Experiment 1
result of a measurement, calculation, or
PRE LAB specification conforms to the correct
value or a standard.
Limitation of accuracy in the following
 Precision - refinement in a
instruments
measurement, calculation, or
a. Analytical balance: +/- 0.0001g specification, especially as represented
b. Top-loading balance: +/-0.01g by the number of digits given.
c. Serological pipette: +/-0.01ml
POST LAB
d. Graduated cylinder: +/- 0.5ml
e. Burette: +/- 0.05ml 1. Can a set of data be accurate but not
f. Volumetric flask: +/- 0.08ml precise?
g. Erlenmeyer flask: +/- 12.5ml
It is possible that a set of data can be
h. Beaker: +/- 12.5ml
accurate but not precise. Accuracy is the
closeness of data to the other replicate
values. For instance, one trial may be
 Measurement uncertainty – doubt about accurate since the result yielded the
the vailidity of the result of a measurement theoretical value but it is not precise with
 Highest uncertainty – beaker and the other trials since its values are different
Erlenmeyer flask from each other.
 Lowest uncertainty / lowest percent error–
analytical balance 2. Possible sources of error:
 Error in factory default (volume labelled
DATA SHEET on the tetra pack)
Formulas used in the Experiment:  Inaccurate measurement or defective
measuring instrument
Standard deviation:  Overuse of the tetra pack causing it to
stretch
 Personal error

Steps to minimize these sources of error:

 Check quality of materials

Percentage Error:  Practice proper taking or measurements
 Use appropriate apparatus with
accurate measurements

3. A reaction takes place and you expect to

Mean: yield 250.5g of product. However, after the
experiment, you have weighed out 253.2g
of product. What is the percent error or this
 experiment? What are the possible reasons the number of ions the lower the
for this? freezing point will be but all of them will
have a lower freezing point than pure
%error = |TV-EV| / TV x 100
water which is 0 degrees Celsius
=|250.5-253.3|/250.5 x100
Boiling Point:
%error = 1.1%
a. Sucrose – increases the boiling point
Possible reasons are b. Salt – raises its boiling point
c. Correlation of boiling point and number
- Personal errors of ions – the greater the ionic solute the
- Improper calibrations higher the boiling point will be. Since
- Improper measurement estimation boiling point is a colligative property it
- Limitations of measurement equipment depends only on the number of
in the laboratory particles in the solution
Experiment 2 Formulas used:
PRE LAB Molality:
o Boiling point – temperature at which
vapor pressure of the liquid is equal to
the atmospheric pressure of the liquid
and the liquid is converted to vapor
o Freezing point – is the temperature at
which the liquid is converted to solid Boiling Point:
o Electrolyte solution – number of
dissolved particles is larger because the
solute breaks apart into ions, the
greater the number of ions the larger
impact on colligative properties
o Nonelectrolyte solution – solute does Freezing Point:
not dissociate into ions when dissolved.

DATA SHEET

Freezing Point:

a. Sucrose – decreases the freezing point

because the sugar molecules present
stops the water from making hydrogen
bonds which are required for solidity
b. Salt – lowers the freezing point because
the salt particles block water from
entering the solid phase
c. Correlation of freezing point with the
number of ions formed – the greater
POST-LAB
Colligative Properties in the following:
a. Antifreeze: Antifreeze works because
the freezing and boiling points of liquids
are “colligative” properties, adding a
different kind of molecule specifically
the glycol compound, blocks those
 attractive forces and prevents the
crystal structures from forming. The
more solutes are added, the lower the
temperature needs to drop before the
solution can properly freeze.
b. Ice cream making in an ice water salt
mixture: Ice-water mix to which we
have added salt, the salt added lowers
the melting and freezing points of water
because it lowers the vapor pressure of
water. This ice cube will absorb energy
from the environment to help break
bonds between water molecules.
c. Pasta boiled in water containing salt:
adding salt to the water, the boiling
point of water increases. Compared to
boiling water without salt, the one with
salt generates more heat making it
easier to soften the pasta since it is
hotter