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МАТЕРИАЛОВ.

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Set up the Equipment:

Prepare and set up all the apparatus needed for the practical:

1. The tripod was set up with a clay triangle, so the copper cup with 200 ml of water would safely stand during the experiments.

2. The ring stand was connected to the tripod underneath the copper cup.

3. The crucible was placed in the ring stand.

4. The length was measured with a ruler ( 0.1 mm) between the copper cup and the crucible in the ring stand.

5. Two measuring cylinders were prepared: 250 ml ( 1.5 ml) and 25 ml ( 0.38 ml) with 3 pipettes.

6. The Vennier Data Logger connected to Texas TI-84 Plus Calculator and Digital Temperature Probe was prepared. The Easy Data application was switched on.

Фоточки запили чтоле

Method:

1. Two hundred ml of water was measured with a 250 ml measuring cylinder ( 1.5 ml) and poured into the copper cup.

2. The copper cup with water inside was placed on a clay triangle, on the clamp stand. The temperature of the water was taken with a Digital Temperature Probe ( 0.1 C).

3. Thirteen ml of the first alcohol beverage was measured with a 25 ml measuring cylinder ( 0.38 ml) and pipettes. Then it was poured into the crucible.

4. The crucible was placed in the ring stand.

5. The Bunsen burner was lit up with matches.

6. The crucible with alcohol beverage was heated for approximately 15-20 seconds, until the alcohol was lighted up. Фоточку чтоле

7. After the alcohol started to burn, the clamp stand with a clay triangle and a copper cup with water inside was moved to the crucible.

8. The final temperature of the water was measured with the help of a Digital Temperature Probe ( 0.1 C) after the acohol was burnt completely. The Probe was placed in the middle of the copper cup for about 1 minute and was not touched by the bottom of the copper cup.

9. The gotten results were written in the table.

10. The experiment was repeated 4 more times with the same type of alcohol beverage in order to collect the relevant and sufficient data.

11. The steps 1-9 were repeated with the other types of alcohols.

12. The data taken was put in the results tables.

13. It was assumed, that 1 ml of alcohol = 1 g of alcohol, and 1 ml of water = 1 g of water.

14. The enthalpy change was calculated using the formula:

Heat energy (∆H) = mass (m) × specific heat capacity of water (c) × temperature change (∆T)

∆H = m × c × ∆T

14. The received and calculated data was analysed.

Calculations:

Specific Heat Capacity of Water = 4.184 J/g C

Mass of Water = 200 g

Heat energy (∆H) = mass (m) × specific heat capacity of water (c) × temperature change (∆T)

∆H = m × c × ∆T

Enthalpy change for Molinari Sambuca extra:

Trial 1:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 24.2 C = 20250.6 J/mol = 20.3 kJ/mol

Trial 2:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 26.4 C = 22091.5 J/mol = 22.1 kJ/mol

Trial 3:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 32.8 C = 27447.0 J/mol = 27.4 kJ/mol

Trial 4:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 27.0 C = 22593.6 J/mol = 22.6 kJ/mol

Trial 5:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 33.1 C = 27698.1 J/mol = 27.7 kJ/mol

Enthalpy change for Tequila Sierra Reposado:

Trial 1:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 19.5 C = 16317.6 J/mol = 16.3 kJ/mol

Trial 2:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 20.8 C = 17405.4 J/mol = 17.4 kJ/mol

Trial 3:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 18.7 C = 15648.2 J/mol = 15.6 kJ/mol

Trial 4:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 20.7 C = 17321.8 J/mol = 17.3 kJ/mol

Trial 5:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 23.7 C = 19832.2 J/mol = 19.8 kJ/mol

Enthalpy change for Cointreau liqueur:

Trial 1:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 29.5 C = 24685.6 J/mol = 24.7 kJ/mol

Trial 2:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 32.6 C = 27279.7 J/mol = 27.3 kJ/mol

Trial 3:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 28.6 C = 23932.5 J/mol = 23.9 kJ/mol

Trial 4:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 25.1 C = 21003.7 J/mol = 21.0 kJ/mol

Trial 5:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 30.0 C = 25104.0 J/mol = 25.1 kJ/mol

Enthalpy change for Richelieu Cognac:

Trial 1:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 20.7 C = 17321.8 J/mol = 17.3 kJ/mol

Trial 2:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 21.8 C = 18242.2 J/mol = 18.2 kJ/mol

Trial 3:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 23.9 C = 19999.5 J/mol = 20.0 kJ/mol

Trial 4:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 24.3 C = 20334.2 J/mol = 20.3 kJ/mol

Trial 5:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 22.7 C = 18995.4 J/mol = 19.0 kJ/mol

Enthalpy change for Red Label Johnnie Walker Whiskey:

Trial 1:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 18.2 C = 15229.8 J/mol = 15.2 kJ/mol

Trial 2:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 16.9 C = 14141.9 J/mol = 14.1 kJ/mol

Trial 3:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 19.3 C = 16150.2 J/mol = 16.2 kJ/mol

Trial 4:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 20.4 C = 17070.7 J/mol = 17.1 kJ/mol

Trial 5:

∆H = m × c × ∆T = 200 g × 4.184 J/g C × 18.3 C = 15313.4 J/mol = 15.3 kJ/mol

Error Calculations:

Ruler error

Minimum error = × 100 % = 0.3 %

Maximum error = × 100 % = 0.3 %

250 ml Measuring Cylinder error

Minimum error = × 100 % = 0.74 %

Maximum error = × 100 % = 0.76 %

Digital Temperature Probe error

Minimum error = × 100 % = 0.2 %

Maximum error = × 100 % = 0.3 %

Propagated error

Minimum error = 0.3% + 0.74% + 0.2% = 1.2%

Maximum error = 0.3% + 0.76% + 0.3% = 1.4%

Щас блять обсервейшнс. Потом конклушн и эвалюейшн, фотки

Table 1: showing all the collected and calculated data from the 5 trials, including averages and uncertainties for the Molinari Sambuca extra.

Number of Trial	Initial Temperature ( 0.1 C)	Final Temperature ( 0.1 C)	Temperature change ( 0.1 C)	Enthalpy change ( 0.01 kJ/mol)
1	21.3	45.5	24.2	20.3
2	18.5	44.9	26.4	22.1
3	15.0	47.8	32.8	27.4
4	16.1	43.1	27.0	22.6
5	16.8	49.9	33.1	27.7
Average	17.5	46.2	28.7	24.0

Table 2: showing all the collected and calculated data from the 5 trials, including averages and uncertainties for the Tequila Sierra Reposado.

Number of Trial	Initial Temperature ( 0.1 C)	Final Temperature ( 0.1 C)	Temperature change ( 0.1 C)	Enthalpy change ( 0.01 kJ/mol)
1	16.6	36.1	19.5	16.3
2	16.0	36.8	20.8	17.4
3	16.2	34.9	18.7	15.6
4	15.8	36.5	20.7	17.3
5	14.8	38.5	23.7	19.8
Average	15.9	36.6	20.7	17.3

Table 3: showing all the collected and calculated data from the 5 trials, including averages and uncertainties for the Cointreau liqueur.

Number of Trial	Initial Temperature ( 0.1 C )	Final Temperature ( 0.1 C )	Temperature change ( 0.1 C )	Enthalpy change ( 0.01 kJ)
1	16.9	46.4	29.5	24.7
2	16.5	49.1	32.6	27.3
3	16.6	45.2	28.6	23.9
4	16.5	41.6	25.1	21.0
5	16.8	46.8	30.0	25.1
Average	16.7	45.8	29.2	24.4

Table 4: showing all the collected and calculated data from the 5 trials, including averages and uncertainties for the Richelieu Cognac.

Number of Trial	Initial Temperature ( 0.1 C)	Final Temperature ( 0.1 C)	Temperature change ( 0.1 C)	Enthalpy change ( 0.01 kJ)
1	16.5	37.2	20.7	17.3
2	13.7	35.5	21.8	18.2
3	14.8	38.7	23.9	20.0
4	15.8	40.1	24.3	20.3
5	16.7	39.4	22.7	19.0
Average	15.5	36.5	22.7	19.0

Table 5: showing all the collected and calculated data from the 5 trials, including averages and uncertainties for the Red Label Johnnie Walker Whiskey.

Number of Trial	Initial Temperature ( 0.1 C)	Final Temperature ( 0.1 C)	Temperature change ( 0.1 C)	Enthalpy change ( 0.01 kJ)
1	15.2	33.4	18.2	15.2
2	20.2	37.1	16.9	14.1
3	20.9	40.2	19.3	16.2
4	20.5	40.9	20.4	17.1
5	19.2	37.5	18.3	15.3
Average	19.2	37.8	18.6	15.6

Observations/Qualitative data: напиши шо все по менискусу читала, всё по хардкору

Graph 1: showing the enthalpy changes for 5 trials and the average enthalpy change for Molinari Sambuca extra.

Graph 2: showing the enthalpy changes for 5 trials and the average enthalpy change for Tequila Sierra Reposado.

Graph 3: showing the enthalpy changes for 5 trials and the average enthalpy change for Cointreau liqueur.

Graph 4: showing the enthalpy changes for 5 trials and the average enthalpy change for Richelieu Cognac.

Graph 5: showing the enthalpy changes for 5 trials and the average enthalpy change for Red Label Johnnie Walker Whiskey.

Graph 6: showing the average enthalpy changes for 5 different types of alcohol beverages (Molinari Sambuca extra , Tequila Sierra Reposado, Cointreau liqueur, Richelieu Cognac, and Red Label Johnnie Walker Whiskey) collected and calculated from 5 trials of each.

Conclusion and Evaluation:

Weaknesses and limitations:

• There was some lost of the heat, energy to the surroundings, because the system was open. If the system were closed, the results would be more precise because all of the energy would have gone directly to the copper cup, and then to the water.

• The 250 ml measuring cylinder had an uncertainty of ( 1.5 ml), and that affected the volume of water used, and made some influence upon the gotten resuls. Because the temperature depended on the amount of water used, and therefore it affected the calculated enthalpy change.

• The 25 ml measuring cylinder had an uncertainty of ( 0.38 ml), and that affected the volume of a alcohol beverage used to burn, which leads to an effect upon the calculated enthalpy change.

• The Temperature Probe was pretty inaccurate with an uncertainty of ( 0.1 C ). Also, it took some time for it to record the temperature, therefore the maximum temperature is very unprecised. This affected the calculated enthalpy change.

• Some alcohol beverages (Red Label Johnnie Walker Whiskey, Richelieu Cognac, and Tequila Sierra Reposado) needed to be heated before burning. And they always lighted up very suddenly. It caused some loss of the heat to the surroundings, when the copper cup with water inside, on a clamp stand was on its way to the crucible. Also, sometimes the alcohol stopped to burn, but the combustion was not complete. So, some experiments had to be repeated more than 5 times.

• Some heat was absorbed by the ring clay triangle and the clamp stand.

• Sometimes, the alcohol was heated too much and it boiled, creating some discomfort and a need to repeat the trial from the beginning.