TO STUDY THE EFFECT OF

CONCERTRATION ON THE RATE OF

REACTION BETWEEN SODIUM
THIOSULPHATE AND HCL

Aim:
To investigate how the rate of reaction between Sodium
Thiosulphate and Hydrochloric acid is affected by changing the
concentration.

Background:
THE REACTION: when Sodium Thiosulphate reacts with
hydrochloric acid sulphur is produced. The sulphur forms in
very small particles and causes the solution to cloud over and
turn a yellow colour. This causes the cross to fade and
eventually disappear.
Sodium Thiosulphate + Hydrochloric acid Sulphur + Sodium
Chloride +
Sulphur Dioxide + Water
NA2S2O3 + 2HCL S + 2NaCl + SO2 + H2O
(aq) + (aq) (s) + (aq) + (g) + (l)
PREDICTION: As the concentration of Sodium Thiosulphate
increases the length of time for cross to disappear decreases

(inverse). This is because the increase of concentration of

Sodium Thiosulphate will
increase the rate of reaction between Hydrochloric acid and
sodium Thiosulphate particles.
SCIENTIFIC REASONS FOR PREDICTION: the results from
preliminary experiments support the prediction made.
From the results you can see that there is a directly
proportional relationship between the concentration and the
rate of reaction. If you increase the concentration then the rate
of reaction will also increase.
METHOD:
1. Set up apparatus as in preliminary experiment.
2. Record the temperature of the room.
3. Add the first of the concentrations of sodium Thiosulphate to
the flask. As you add 10cm3 of HCL and start the stopwatch
4. Watch the solution as it clouds over. Once the cross has
disappeared stop the clock.
5. Record the time in a results table
6. Repeat the above steps for the other concentration of
sodium Thiosulphate. Repeat the experiment 3 times for each
of the concentrations.
7. Record all results in a table and work out the rate by dividing
1 by the average time for each.
This extract was taken from the link below:

"The Rate of Reaction Between Sodium Thiosulphate and

Hydrochloric Acid."
This experiment is testing how the rate of reaction is affected
when concentration is changed. The theory is said that
increasing the concentration can increase the rate of reaction
by

increasing

the

rate

of

molecular

collisions.

The

phenomenon behind all of this is the collision theory and how it

plays a big role in this investigation. The higher the
concentration the less time/faster it will take for the system to
turn into equilibrium, and if concentration id decreased, time
taken for the solution to go cloudy increases.
Hypothesis: The higher the concentration the faster the rate of
reaction will be and the time taken to reach equilibrium will
decrease. A more diluted concentration will have a longer rate
of reaction and a longer time to reach equilibrium.
Method:
Gathered all the apparatus needed for the experiment.
Using a weight balance we measure out 8g of Sodium
thiosulphate, that we added too 200cm of water. We mixed the
solution until all the crystals were dissolved.
Then you pour 50 cm, 40 cm, 30 cm, 20 cm, and 10 cm of
the solution into five identical conical flasks. Then you add
water to the other conical flasks so that the total volume in
each flask in 50 cm. Make sure to label the flasks so you know
which one has so much concentration.

Once that's done, you must now take a beaker and add 35 cm
of concentrated Hydrochloric acid to 65 cm of water to make a
diluted solution.
Now take a piece of paper and draw a black cross on it, and
then place one of the flasks on the paper (do one flask at a
time). Using a measuring cylinder measure out 5 cm of the
hydrochloric solution, and add this to the flask. Immediately stir
the flask and start the stop watch. One person should do this
part.
As soon as you can't see the cross anymore stop the
stopwatch, and record the results in a table. Repeat this with
all the flasks.
Results:
Concentration (cm)

Time (s)

Rate of reaction
(s)

50

24.9

0.04

40 + water

32

0.0313

30 + water

42.2

0.0237

20 + water

74.07

0.0135

10 + water

202.8

0.0049

The rate of reaction is measured by dividing 1 by the time

taken for the reaction to take place.
Number of moles of sulphur used: n= m/M
n= 8/32 = 0.25 mols

Discussion:
You can see from the graph that as concentration increases,
the time taken for the solution to go cloudy decreases. So the
stronger the concentration the faster the rate of reaction is. As
the concentration of sodium Thiosulphate decrease the time
taken
for the cross to disappear increases, this is an inverse
relationship.When equilibrium was reached the solutions
turned a yellow color, the stronger the concentration was the
higher the turbidity was. When equilibrium was reached SO2
gas and water were released. The more concentrated solution
has more molecules, which more collision will occur. So
therefore the rate of reaction should depend on how frequently
the molecules collide, so more molecules have greater
collisions and the reaction happens faster as more products
are made in a shorter time. All related to the collision theory.
What we saw what happened was exactly what we expected
from the experiment. Our predictions were accurate.
Evaluation:
The method we used was fairly accurate, our results weren't
perfect but they were good enough for us to see what happens
during the experiment. So overall the results proved the
hypothesis and I was able to draw graphs with a line of best fit.
In our experiment we keep the HCL a constant, and also

keeping the volume of the solution was important to get more

accurate results. The results were fairly reliable under our
conditions. They could be a bit off from bad measuring,
unclean equipment and the timing.
Conclusion:
When the concentration of Sodium thiosulphate was increased
the rate of reaction increased and the time taken to reach
equilibrium decreased, so therefore the rate of reaction is
directly proportional to the concentration.
Bibliography:

"The Rate of Reaction Between Sodium Thiosulphate and

Hydrochloric Acid."

TO DETERMINE ENTHAPLY OF DISSOLUTION OF GIVEN

SALT IN WATER BY CALORIEMETER

Abstract
The purpose of this lab is to identify the unknown salts using
the change in temperature to calculate heat realeased. With
the given q values for all three identiies of the unknowns, one
can compare the calculated heat of the reaction to the given
value to identify the salt. The unknowns chosen were unknown
C for trials 1 and 2, and unknwon A for trials 3 and 4. The
initial temperature was taken before the salt was added, and
after the salt had dissolved for 10 minutes in 30 second
intervals.

Procedure
Bluedoor. Endothermic Enthalpy Calorimetry. Bluedoor Labs.
29 Oct. 2013.
Data Unknown C
Trial 1 mass = 5.061g Trial 2Mass 5.033g

Trial 1 Temp Change = -0.4 Degrees C Trial 2 Temp Change =

-0.6 Degrees C Unknown A
Trial 3mass = 5.023g Trial 4mass = 5.016

Trial 3 temp Change = 7.9 Degrees C Trial 4 Temp Change =

7.9 Degrees C

Calculations
To calculate the heat released by reaction: Unknown A
q = m*C*(Change in temp) where:
m = average mass of salt in g + mass of water
C = specific heat of water (4.186J/g* C) *(Av. Change in temp
q = 85.047g* 4.186*(-.5) q = -178 J
Unknown C
q = 85.020g* (4.186J/g*c)*(7.9) q = 364J
To calculate Heat of SOlution
Based on the calculated q values and the chart of Heat of
Solution, it can be determined that Unknown A LiCl
Based on the appearance, and left over values in the chart of
the head of solution, it can be determined that unknown C is
NaCl

Conclusion

In conclusion, this experiment was a success in showing the

different amounts of heat released based on the type of salt
added to the water. As the salt crystals dissolved in the water, it
released energy from the bonds breaking, which contributed to
the temperature raising based on what type of salt was added.
Table salt only changed the temperature of the water slightly,
while the LiCl caused the temperature of the water to jump,
then slowly decrease. The overal temperature change was 7.9
degrees, versus a cooldown of .4 degrees for the NaCl. As far
as errors are concerned, the measurements may have been
taken before the salt was completely disolved, casuing the
temperature to change. To combat this error, one might need to
employ a different method of stirring to make sure everything is
disolved.

Preparation of soya bean milk

Aim: Preparation of soya bean milk and its comparison with the
natural milk with respect to curd formation, effect of
temperature and taste.

Theory:
Natural milk is an opaque white fluid secreted by the mammary
glands of female mammal
. The main constituents of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water and are a
complete balanced diet.
Fresh milk is sweetish in taste.
However, when it is kept for a long time at a temperature of 35
50C it becomes sour because of bacteria present in air.
These bacteria convert lactose of milk starts separating out as
a precipitate.
When the acidity in milk is sufficient and temperature is around
360C, it forms semi-solid mass, called curd.
Soya bean milk is made from soya beans.
It resembles natural milk.
The main constituents of soya bean milk are proteins,
carbohydrates, fats, minerals and vitamins.
It is prepared by keeping soya beans dipped in water for
sometime.

The swollen soya beans are then crushed to a paste which is

then mixed with water.
The solution is filtered and filtrate is soya bean milk
. Materials required:
Beakers, pestle and mortar, measuring cylinder, glass-rod,
tripod-stand, thermometer, muslin cloth, burner
. Soya beans, buffalo milk, fresh curd, distilled water
. Procedure:
Soak about 100 g of soya beans in sufficient amount of water
for 24 hours.
Take out swollen soya beans and grind them to a very fine
paste with a pestle-mortar.
Add about 250 ml of water to this paste and filter it through a
muslin cloth.
Clear white filtrate is soya bean milk.
Compare its taste with buffalo milk.
Take 50 ml of buffalo milk in three beakers and heat the
beakers to 300, 400 and 500 C respectively
. Add spoonful curd to each of the beakers and leave the
beakers undisturbed for 8 hours and curd is ready.
Similarly, take 50 ml of soya bean milk in three other beakers

and heat the beakers to 300,400 and 500 C respectively.

Add 1 spoonful curd to each of these beakers
4 undisturbed for 8 hours and curd is formed.