Limiting reagent lab vinegar and baking soda

Data & Analysis Sheet

Name: Matthew Woods

Part 1: Vinegar reacting with calcium carbonate in eggshells

1. Describe what you saw each time you stirred the mixtures, including final observations of each.

In Cup 1, I didn’t see much just a couple bubble here and there. In Cup 2, over time I saw the egg get bigger and feels rubbery and flexible with a lot more bubbles forming than Cup 1.

2. In words only, write the chemical reaction occurring when vinegar and the eggshell react. It’s similar to Equation #7 in the instructions (but just use words, not formulas). Here’s the beginning: “Calcium carbonate plus acetic acid react to yield….”

Calcium Carbonate (CaCO3) and acetic acid (CH3COO) reacts in a double replacement reaction, giving you calcium acetate, water, and carbon dioxide. Since calcium acetate is soluble it'll dissolve. This leaves behind the egg's inner membrane, making it flexible and rubbery.

3. What gas is in the bubbles produced? carbon dioxide gas

4. In Cup 1, what is the limiting reactant and what evidence do you have to support your claim?

5. In Cup 2, what is the limiting reactant and what evidence do you have to support your claim?

Part 2: Experimental Data for Baking Soda and vinegar reacting

Data

Mass baking soda (alone)

5.0 g

Mass of beaker (alone)

15.9 g

Vinegar %

5%

Mass vinegar + beaker

59.6 g

Mass vinegar (alone)

43.7 g

Mass mixture + beaker after reaction

63.0 g

Mass mixture (only) after reaction

47.1 g

Part 2: Table for Calculation Results (Show work below this table and enter final results here)

Results

6. Molar mass of sodium bicarbonate

84.0 g/mol

7. Moles of sodium bicarbonate

8. Mass of acetic acid in vinegar

9. Molar mass of acetic acid

10. Moles of acetic acid

11. Total initial mass of reactants

12. Final mass of mixture

13. Difference in mass = initial mass – final mass = carbon dioxide produced (actual yield)

14. Limiting Reactant

15. Theoretical yield carbon

dioxide

16. % yield carbon dioxide

Be careful of sig fig in your measurements and calculations.

Calculations (Show all work by each question below and then enter the final results of each calculation into the table above.) Please make your answers stand out by bolding or coloring them.

6. Determine the molar mass of sodium bicarbonate.

Molar mass of NaHCO3 = 84.00661 g/mol

22.989770+1.00794+12.0107+15.9994*3

Sig figs = 84.0 g/mol

7. Calculate the number of moles of sodium bicarbonate using the mass of baking soda.

8. Determine the mass of acetic acid used in the experiment. You need to look on your bottle of vinegar to do this. If your vinegar is 4 %, this means that every 100 g of vinegar contains 4 g of acetic acid. (If it is 5 %, then 100 g contains 5 g of acetic acid). To calculate the mass of acetic acid, use the following equation. For 5 %, replace 0.04 with 0.050. Record results in table. You can assume the percent has 2 sig figs.

mass of acetic acid = mass of vinegar x 0.040

9. Determine the molar mass of acetic acid, HC2H3O2.

10. Determine the number of moles of acetic acid in each sample of vinegar. Hint: you need to use the mass of acetic acid, not the mass of vinegar.

11. Add the mass of baking soda and vinegar initially. This is the total initial mass of reactants.

12. Record the final mass of mixture.


13. Determine the total mass gain or loss for the reaction by comparing your initial mass to the final mass of mixture. This is the mass of carbon dioxide lost which is your actual loss.

14. Compare the moles of sodium bicarbonate to moles of acetic acid. Which one is the limiting reactant and why? Show calculations to support this but also describe what you saw that supports your statement.

15. Determine the number of grams of carbon dioxide that the reaction should theoretically produce. This is where the pen and paper stoichiometry comes in. In the calculation, use the limiting reactant as your "known" and the carbon dioxide as your unknown. You have already calculated the moles of sodium bicarbonate and acetic acid used so Step I in the “three steps process” used to go from grams known to grams unknown is already done. See the Ch. 8 Lecture about Steps II and III, remembering that one mole of acetic acid or sodium bicarbonate should produce one mole of carbon dioxide (from Eq #7).

16. Calculate the “percent yield” for the carbon dioxide produced. If the actual yield is a negative number, then the % yield would be 0.

Be careful of sig figs in your calculations. Make sure you showed work.

Questions

17. Look at the percent yield of carbon dioxide produced. Give a possible cause (experimental error, not calculation or measurement or instrumental error) for differences between what you calculated should be produced (theoretical yield) and what was actually produced. This should be something that you probably couldn’t avoid very well. (So don’t say, “I measured wrong” or “I calculated wrong” because this is easily avoidable by redoing the lab or re-measuring).

18. In the calculation for #15, why couldn’t the moles of the other reactant be used in the calculation?

19. True or False: After you figure out the moles of the reactants in a reaction, the lower amount of moles is always the limiting reactant. Please explain your answer thoroughly. Providing an example would be very helpful.

Keep going on the next page