Dilutions
Understanding how to make a dilution is very important. When making a dilution one should know the main concepts which are, how to do the calculations of a dilution, how to make a dilution optimally, and how to calculate the final dilution. Volume to volume dilutions uses ratios of the solute to the final volume of the diluted solution. When making a dilution it is sometimes important to use one solution to make a specific amount of a more dilute solution. This process of dilution you use a formula which is V1C1 = V2C2, in this formula V1 means volume of starting solution, C1 is concentration of starting solution, V2 is final volume of the solution, and C2 is final concentration of new solution. Their is also moments when their needs to be dilution but in a large factor and this is called Serial dilutions. When doing dilutions it is also important to know two factors, the exact concentration of a solution and the pH.
Understanding how to make a dilution is very important. When making a dilution one should know the main concepts which are, how to do the calculations of a dilution, how to make a dilution optimally, and how to calculate the final dilution. Volume to volume dilutions uses ratios of the solute to the final volume of the diluted solution. When making a dilution it is sometimes important to use one solution to make a specific amount of a more dilute solution. This process of dilution you use a formula which is V1C1 = V2C2, in this formula V1 means volume of starting solution, C1 is concentration of starting solution, V2 is final volume of the solution, and C2 is final concentration of new solution. Their is also moments when their needs to be dilution but in a large factor and this is called Serial dilutions. When doing dilutions it is also important to know two factors, the exact concentration of a solution and the pH.
Materials:
-4 graduated cylinders (25 ml)
- 12.8 grams of kool-aid
-100 ml of water
-1 spoon
-pipets
-electronic scale
Protocol :
1. Contained materials; weighed the koolaid on the electronic scale
2. Mixed the koolaid with 25ml of water.
3. Labeled the 4 cylinders as A, B, C, and D
4. Poured the koolaid into the graduated cylinder labeled A
5. Contained the pipet and took out 5ml of koolaid from the cylinder labeled A and poured it into the cylinder labeled B because it was a ratio of 1:5
6.Poured 20ml of water into the cylinder labeled B
7. Used the second pipet and took out 5ml of koolaid from the cylinder labeled B and poured it into the cylinder labeled C because it was a ratio of 1:5
8. Poured 20ml of water into the cylinder labeled C
9.From the cylinder labeled C to the cylinder labeled D it was a 1:2 ratio which this time from the Cylinder labeled C we had to contain 10ml of koolaid and poured it into the cylinder labeled D
10. After the dilution had been made we took pictures
Analysis:
-From the data collected we saw that compared to Solution A, Solution D is 1/5o.To find this calculation we had to multiply 1/5x 1/5x1/2 and that equaled to 1/50 which means that solution D was 1/50 diluted from Solution A. From the Koolaid taste test we figured out that B was the concentration with the best taste. B had the best taste because it did not have so much sucrose, but also it did not have so much water that the concentration of the Koolaid was low. This experiment relates to the factor of understating dilutions because it provided the important factors of dilution. In the beginning we had to be very precise with the koolaid amount and how much we added in the cylinder, we also had be very precise with how much koolaid we had to take out from each cylinder, and lastly we had to know how to find the final volume of the final dilution. In this lab it was also important to know the exact concentration of the solution and that is when the taste test came in handy.
-4 graduated cylinders (25 ml)
- 12.8 grams of kool-aid
-100 ml of water
-1 spoon
-pipets
-electronic scale
Protocol :
1. Contained materials; weighed the koolaid on the electronic scale
2. Mixed the koolaid with 25ml of water.
3. Labeled the 4 cylinders as A, B, C, and D
4. Poured the koolaid into the graduated cylinder labeled A
5. Contained the pipet and took out 5ml of koolaid from the cylinder labeled A and poured it into the cylinder labeled B because it was a ratio of 1:5
6.Poured 20ml of water into the cylinder labeled B
7. Used the second pipet and took out 5ml of koolaid from the cylinder labeled B and poured it into the cylinder labeled C because it was a ratio of 1:5
8. Poured 20ml of water into the cylinder labeled C
9.From the cylinder labeled C to the cylinder labeled D it was a 1:2 ratio which this time from the Cylinder labeled C we had to contain 10ml of koolaid and poured it into the cylinder labeled D
10. After the dilution had been made we took pictures
Analysis:
-From the data collected we saw that compared to Solution A, Solution D is 1/5o.To find this calculation we had to multiply 1/5x 1/5x1/2 and that equaled to 1/50 which means that solution D was 1/50 diluted from Solution A. From the Koolaid taste test we figured out that B was the concentration with the best taste. B had the best taste because it did not have so much sucrose, but also it did not have so much water that the concentration of the Koolaid was low. This experiment relates to the factor of understating dilutions because it provided the important factors of dilution. In the beginning we had to be very precise with the koolaid amount and how much we added in the cylinder, we also had be very precise with how much koolaid we had to take out from each cylinder, and lastly we had to know how to find the final volume of the final dilution. In this lab it was also important to know the exact concentration of the solution and that is when the taste test came in handy.