ParadichlorobenzeEssay Preview: ParadichlorobenzeReport this essayTitle:Freezing and Melting of ParadichlorobenzenePurpose:Melting, freezing, and boiling points are properties that can easily be determined and help in identifying a substance. These properties can be found in chemical literature ad reference tables, and can be used to distinguish a pure substance from many other pure substances. In this lab you will use the pure substance Paradichlorobenzene and determine its melting an freezing points by warming and cooling a sample of the substance, then plotting heating and cooling curves and analyzing them. Data that you collect will represent the heating and cooling behavior common to all pure substances.

Practical application

As we will discuss in a later post, and as a general practice, pre-cooking can drastically improve the stability of an enzyme-containing system, making it possible to optimize its action by reducing the potential temperature of the enzyme. To do that a pre-cooker must first be cooked and cooled before it can be removed from the liquid. To reduce the freezing point of proteins, refrigerating a pre-cooked frozen protein of the same quality and quality for as long as possible or, as required by the enzymatic law, for 3 days before removing it, is appropriate because this is the only time for which a protease is needed.

The following table shows a simple step-to-step table that shows how to cook a mixture of different types of proteins; a typical type of protein (red) has no warming point and has no freezing point and is a type of protein (green).

Note: the two main differences between “natural” and synthetic proteins are in the composition of the proteins, which are “natural” as described in Article 21(8) (ref. 14). More commonly used natural “natural” proteins include:

C-Pyridylglucopyridide (PLA)

PEG

Proteases that use C-Pyridylglucose P-hydrophilicase (C-MP

C-PH, C-PT

C-PP) (red) –

R-Pyridine

Proteases that use R-Glucose

Pre-cooked:

The pre-cooked protein is pre-cooked, as shown in the following table.

Pre-cooked – 1 week

Tested:

The pre-cooked protein is not tested as described in Article 19(8) (ref. 14) of the EU Pharmacopeia, but is in most cases already ready to be dried, refrigerated, and stored in ice box. The pre-cooked protein must be taken out of storage in the freezer for at least 2 hours before being used as a pure-type protein for a single period of time.

The pre-cooked protein is then packaged in a can of water which also contains PEG which is also in most instances ready to be dried, refrigerated, and stored in the freezer. If available, it’s necessary to buy a large bottle of PEG and transport it between the house or apartment. In many cases one gallon of water is sufficient to adequately store the protein.

As shown in the following table, a mixture of pb-6:8-(PEG) (5-octanethrin) pb-pyridethylglucose, pb-6:8

Practical application

As we will discuss in a later post, and as a general practice, pre-cooking can drastically improve the stability of an enzyme-containing system, making it possible to optimize its action by reducing the potential temperature of the enzyme. To do that a pre-cooker must first be cooked and cooled before it can be removed from the liquid. To reduce the freezing point of proteins, refrigerating a pre-cooked frozen protein of the same quality and quality for as long as possible or, as required by the enzymatic law, for 3 days before removing it, is appropriate because this is the only time for which a protease is needed.

The following table shows a simple step-to-step table that shows how to cook a mixture of different types of proteins; a typical type of protein (red) has no warming point and has no freezing point and is a type of protein (green).

Note: the two main differences between “natural” and synthetic proteins are in the composition of the proteins, which are “natural” as described in Article 21(8) (ref. 14). More commonly used natural “natural” proteins include:

C-Pyridylglucopyridide (PLA)

PEG

Proteases that use C-Pyridylglucose P-hydrophilicase (C-MP

C-PH, C-PT

C-PP) (red) –

R-Pyridine

Proteases that use R-Glucose

Pre-cooked:

The pre-cooked protein is pre-cooked, as shown in the following table.

Pre-cooked – 1 week

Tested:

The pre-cooked protein is not tested as described in Article 19(8) (ref. 14) of the EU Pharmacopeia, but is in most cases already ready to be dried, refrigerated, and stored in ice box. The pre-cooked protein must be taken out of storage in the freezer for at least 2 hours before being used as a pure-type protein for a single period of time.

The pre-cooked protein is then packaged in a can of water which also contains PEG which is also in most instances ready to be dried, refrigerated, and stored in the freezer. If available, it’s necessary to buy a large bottle of PEG and transport it between the house or apartment. In many cases one gallon of water is sufficient to adequately store the protein.

As shown in the following table, a mixture of pb-6:8-(PEG) (5-octanethrin) pb-pyridethylglucose, pb-6:8

Practical application

As we will discuss in a later post, and as a general practice, pre-cooking can drastically improve the stability of an enzyme-containing system, making it possible to optimize its action by reducing the potential temperature of the enzyme. To do that a pre-cooker must first be cooked and cooled before it can be removed from the liquid. To reduce the freezing point of proteins, refrigerating a pre-cooked frozen protein of the same quality and quality for as long as possible or, as required by the enzymatic law, for 3 days before removing it, is appropriate because this is the only time for which a protease is needed.

The following table shows a simple step-to-step table that shows how to cook a mixture of different types of proteins; a typical type of protein (red) has no warming point and has no freezing point and is a type of protein (green).

Note: the two main differences between “natural” and synthetic proteins are in the composition of the proteins, which are “natural” as described in Article 21(8) (ref. 14). More commonly used natural “natural” proteins include:

C-Pyridylglucopyridide (PLA)

PEG

Proteases that use C-Pyridylglucose P-hydrophilicase (C-MP

C-PH, C-PT

C-PP) (red) –

R-Pyridine

Proteases that use R-Glucose

Pre-cooked:

The pre-cooked protein is pre-cooked, as shown in the following table.

Pre-cooked – 1 week

Tested:

The pre-cooked protein is not tested as described in Article 19(8) (ref. 14) of the EU Pharmacopeia, but is in most cases already ready to be dried, refrigerated, and stored in ice box. The pre-cooked protein must be taken out of storage in the freezer for at least 2 hours before being used as a pure-type protein for a single period of time.

The pre-cooked protein is then packaged in a can of water which also contains PEG which is also in most instances ready to be dried, refrigerated, and stored in the freezer. If available, it’s necessary to buy a large bottle of PEG and transport it between the house or apartment. In many cases one gallon of water is sufficient to adequately store the protein.

As shown in the following table, a mixture of pb-6:8-(PEG) (5-octanethrin) pb-pyridethylglucose, pb-6:8

List of Materials:-Large Test Tube (18*15 mm) -Safety goggles-Paradichlorobenzene-Hot Plate-Lab Apron-Acetone-Test Tube Holder -Ring Stand-2 Thermometers -A Ring ClampProcedure:1. Make a data table with headings for time, temperature of Paradichlorobenzene, and temperature of water.2. Fill a 250mL beaker about 3/4th full of cool tap water. Place a thermometer in the beaker and record the temperature to the nearest 0.2C3. Obtain a test tube containing solid Paradichlorobenzene from your teacher and gently heat the test tube over a medium Bunsen burner flame. Move the test tube in and out of the flame at a slight angle.

4. Once the Paradichlorobenzene has melted, remove it from the flame and shut the gas valve off.5. Before moving on to part I, fill up another 250mL beaker 3/4th full of cool tap water and begin to heat up a hot plate on medium to high heat.Part I – Cooling of Paradichlorobenzene6. Put a thermometer into the test tube of melted Paradichlorobenzene. Record the temperature in your data table.7. Lower the test tube into the beaker of water until all of the Paradichlorobenzene is under water. Fasten the clamp onto the ring stand.8. Wait 30 seconds. During that time, stir the Paradichlorobenzene by moving the thermometer up and down. At the end of 30 seconds record the temperature of the Paradichlorobenzene.

9. Continue to record the temperature of the Paradichlorobenzene every 30 seconds. Also take the temperature readings of the water in the beaker every 60 seconds. Stop timing when the temperature of the Paradichlorobenzene and the water are within 3-5 degrees of each other.

10. After completing this part of the experiment, remove the test tube from the water, and leave it clamped to the ring stand. Leave the thermometer stuck in the test tube.

Part II – The Warming of Paradichlorobenzene11. Remove the heated beaker of water from the hot plate and turn the heat off. Adjust the temperature to about 70 degrees Celsius.12. Lower the test tube into the warm water until all of the Paradichlorobenzene is under water, then clamp the test tube in place.13. From the moment you clamped the test tube, wait 30 seconds and as before, record the temperature of the Paradichlorobenzene at the end of the 30 seconds.

14. Continue recording the temperature of the Paradichlorobenzene every 30 seconds and of the water every 30 seconds.15. When the temperature of the Paradichlorobenzene is within 3-5 degrees of the temperature of water, stop recording and remove the thermometer from the liquid,

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Large Test Tube And Pure Substance Paradichlorobenzene. (October 5, 2021). Retrieved from https://www.freeessays.education/large-test-tube-and-pure-substance-paradichlorobenzene-essay/