1) uuUpon heating of the copper (II) sulfate sample what did you observe?

Was there a
change in color? What does this indicate? *photo

When copper(II) sulfate is heated, the original blue color of the compound turns to
white as the water of crystallization evaporates. The water molecules are released from
the solid crystal and form water vapor. This indicates that the copper (II) sulfate is now
anhydrous meaning it does not contain water and is in its dehydrated form. Therefore,
heating this chemical compound makes it dehydrated and turns the color into white
while adding back water to this turns it back to blue making it hydrated. Thus just like
this, a reversible chemical reaction is observed.

2) What is the chemical formula of copper (II) sulfate pentahydrate? What does the
'pentahydate' suggests about the properties of the said compound? *

The chemical formula of copper (II) sulfate pentahydrate is CuSO4.5H2O. The

pentahydrate simply suggest that this compound contains water and is in its hydrated
form. "Penta" means five and "hydrate" means it contains water. Thus, the pentahydrate
indicates that there are five water molecules attached to copper (II) sulfate/CuSO4.

3) What happened to the copper (II) sulfate sample that was in the watchglass? Was there a
change in color? What does this indicate? *photo

After some time, the anhydrous copper (ii) sulfate in the watch glass that was coloured
white gradually turned into light blue. After the activity, ours turned slightly light blue
due to the fact that the solid crystal was exposed to air. So, this basically means that the
compound absorbed water vapor and eventually becomes hydrated too.

4) What happened to the previously heated copper (II) sulfate sample when it was added to
cooking oil? To ethanol? Was there a color change? What does this indicate? *photo

The anhydrous copper (II) sulfate when each added with cooking oil and ethanol
separately had no color change and remained coloured white. This is because ethanol and
oil, in particular, have no water molecule within them so the copper (II) sulfate
pentahydrate naturally doesn’t react with it as it only changes color when water
molecules are attracted to it.
5) What is the color of the starch solution before adding tincture of iodine? What is the
color of the starch-iodine mixture? (Please attach photos for reference) *photo

The original color of the starch solution (in the left) is colorless. After adding iodine,
the now starch iodine mixture (in the right) turned to dark blue.

6) Briefly explain why there is a color change when iodine is added to starch solution

When the starch solution is mixed with iodine, a dark blue starch-iodine complex is
formed. We should know that starch has a type of molecule called amylose. In the
structure of the coils of the amylose, iodine gets stuck and iodine atoms form a linear
arrangement here. There is also some transfer of charge between the starch and iodine
going on here. Furthermore, these create a starch-iodine complex that absorbs most
visible light giving the said complex a dark blue color.

7) Upon heating the starch-iodine solution what did we observe? How do we explain this
observation? *photo

Upon heating the starch-iodine solution, we have noticed that the supposedly dark blue
solution turned to yellowish colored solution almost as if it turned back to its original
color, colorless, before the addition of iodine. The equilibrium shifts to the left with the
heat as the stressor. The system here underwent an endothermic reaction to remove the
starch-iodine complex. This may be because as starch is heated to its boiling point, it
results in the breaking down of the amylose chains. Thus the complex that causes the
dark blue color loses and it results back to its almost white and colorless color.

8) Upon cooling the solution, what did we observe? How do we explain this observation?
*photo

Upon cooling the said solution, we have observed that the solution turns even darker. This
indicates that the reaction shifted to the right due to the stress that is the cooling. The
system here undergoes an exothermic reaction to form more starch-iodine complex.
Because at low temperatures or when heat is removed more starch iodine complex are
created which then creates a darker blue color.
9) When its chilled more starch iodine complex is formed which creates the darker color.
When heat is added as a stressor the starch iodine complex is colorless. Which direction
is exothermic and which is endothermic?

The complex increases, creating a darker color, when the heat is removed or it is chilled
while the complex decreases, turning it colorless, when the heat is added to the system.
Basing from the Le Chatelier's Principle, we can indicate that heat is a product in the
forward direction and when it is increased, it will shift to the left to create more
reactants and thus, lesser complex and when it is decreased, the system will shift to the
right to create more products/complex. Thus, we can say that this reaction is exothermic
in the forward direction and endothermic in the backward direction.

10) Why should the starch solution be freshly prepared? Hmm.

Starch must be freshly prepared because it has a poor shelf life and will biodegrade quickly.
Starch also undergoes photochemical changes over time which might also produce another
product other than starch. Therefore, a freshly prepared starch must be used to reduce error.