Appendix 7.

Lab Report Example 257

Student’s name: John Doe

Student’s ID number: 20201001
Class ID number: 11223344
Group: 11
Partners: Jane Doe and Peter Phan
Lab Instructor: Prof. Ethan Gallogly
Date of submission: October 12th, 2020

CH0101 General Chemistry Laboratory

Experiment 1
Identification of a Compound Using Melting and Boiling Points

1. Introduction
One of the primary methods used to identify a new compound is via determination of its normal
melting and boiling points. The “normal” melting and boiling point is the temperature at which
a substance melts or boils when the barometric pressure is 760 mmHg or 1 atm. This experiment
aimed to identify an unknown compound via its melting and boiling points. For a reliable
measurement, we first calibrated our thermometers using ice and water, whose normal melting
and boiling points are well characterized as 0.0°C and 100.0°C, respectively [1]. Following this,
the normal melting and boiling points of the unknown compound were measured. The obtained
data were used to determine the identity of the unknown by matching with the data available in
the Chemical Handbook [2].
2. Methodology
As described in the lab manual,[3] ice was placed in a beaker and warmed until approximately
50% had melted. The temperature of the ice/water mixture was then measured with a
thermometer. A similar measurement was applied for the unknown compound in its solid form.
In part II, water was heated until boiling, and the temperature of the liquid/gas mixture was
measured with a thermometer. A similar measurement was applied for the unknown compound
in its liquid form. To get the best results possible, the procedure in the manual was modified by
repeating each trial three times.
Atmospheric pressure was measure using a barometer. The difference between the measured
melting point and the theoretical melting point of water at the atmospheric pressure was used
to correct the melting point of the unknown sample. A similar procedure was applied for the
boiling point of the unknown. The obtained melting point and boiling point were compared
with those of substances found in the Chemical Handbook [2] to identify the unknown.
3. Observations & Results
The unknown was yellowish-orange in color and had a fruity smell.
The barometric pressure in the lab was measured to be 761.2 mmHg.
Table 1 shows all experiment data. The experimental values for the melting and boiling points
of water differed from the theoretical values by +0.15°C and +1.1°C, respectively. These
differences were used to calibrate the average data for the unknown as given in Table 2. Table

57 Adapted from http://env.boblupo.com/docs/sample_lab_reports.htm. Accessed: August 15, 2020

3 lists possible unknowns and the melting and boiling points for these compounds found in the
Chemical Handbook [2].

Table 1. Experimental Data.

Water Water Unknown 7 Unknown 7
Trial
Melting Pt. Boiling Pt. Melting Pt. Boiling Pt.
1 0.7°C * 101.2°C 80.2°C 272.7°C
2 0.1°C 101.1°C 80.7°C 272.8°C
3 0.0°C 100.9°C 80.4°C 273.0°C
4 0.1°C n/a n/a n/a
Averages: 0.15°C 101.°C 80.4°C 272.8°C
Standard deviation (δ): ± 0.06 ± 0.15 ± 0.15 ± 0.06
95% confidence limits: ± 0.14 ± 0.4 ± 0.4 ± 0.14
* This trial was eliminated because the thermometer was broken (there was a bubble of air in
the mercury). A new thermometer was obtained from the stockroom and used for all other data.

Table 2. Corrected Temperatures.

Unknown 7 Unknown 7
Melting Pt. Boiling Pt.
Measured value 80.4°C ± 0.4 (95%) 272.80 ± 0.14°C (95%)
Correction +0.15°C + 1.1 °C
Corrected value 80.5°C ± 0.4 (95%) 273.90 ± 0.14°C (95%)

Table 3. Reference Data from the Chemical Handbook.

Compound Melting Point Boiling Point
Blabber Gas -15.8°C 17.2°C
Freezer Gel 82.7°C 456.1°C
Silly Putty 57.2°C 121°C
Billgatesium 1000°C unknown
Farsel Juice 80.8°C 274.0°C
Shampoo -1.2°C 108.7°C

4. Discussion
Based on these data, we conclude that our sample was probably “Farsel Juice” since both the
melting and boiling points fall within the confidence limits of our average melting and boiling
points. Additional evidence to support we conclude that Farsel Juice is described in the
Chemical Handbook as having a yellowish-orange in color and has a “peach-like” smell. Our
unknown was this color, and one of our group members observed a “fruity” scent when she
opened the bottle.
Although our measured melting and boiling points differed from the theoretical data by a few
percent, this difference was very small, leading us to believe that our results were quite good.
While there is still room for error in our results due to the change in boiling and melting points
as a function of atmospheric pressure, this difference should be very small. Other factors such
as contaminants in the water used may have affected the results, but again every effort to
minimalize such effects was made by using only deionized water. We encountered some
problems with the thermometer in the first trial, but the replacement with one from the
stockroom fixed this issue. Thus, our careful work, our additional color and smell observations,
and the fact that the corrected average of data exactly matched only one of the choices with
95% confidence suggest that our unknown was, in fact, Farsel Juice.

5. Conclusions
In this lab, we determined the identity of our unknown to be Farsel Juice using normal melting
and boiling points. A future experiment might include an additional calibration using the
barometric pressure and/or inclusion of other chemical properties such as reactions of the
compounds with acids and stuff to further test the nature of the chemicals and more positively
identify the chemicals.

References
[1] Agenius, I.M., General Chemistry for College, 2nd Ed., Overcharge Publishing House,
Beverly Hills California, 1999, page 12.
[2] Dr. Joe Scientist, Ed., Chemical Handbook, 578th Ed., Big Chemical Press Inc., Bigtown,
USA, 1999.
[3] Wizard, Mr., “Don’t try this at home” – Experiments for General Chemistry, 1st Ed.,
Explosive Info Co., Ground Zero, 1978, Experiment 2, pp. 10-15.

Nouns
barometer /bəˈrɒm.ɪ.tə r / áp kế identification /aɪˌden.tɪ.fɪˈkeɪ.ʃən/ sự xác định
calibration /ˌkæl.ɪˈbreɪ.ʃən/ sự hiệu chỉnh limit /ˈlɪm.ɪt/ giới hạn
confidence /ˈkɒn.fɪ.dəns/ sự tư tin manual /ˈmæn.ju.əl/ tài liệu hướng
dẫn
contaminant /kənˈtæm.ɪ.nənt/ tạp chất measurement /ˈmeʒ.ə.mənt/ sự đo đạc
correction /kəˈrek.ʃən/ sự điều chỉnh point /pɔɪnt/ điểm
determination /dɪˌtɜː.mɪˈneɪ.ʃən/ sự xác định procedure /prəˈsiː.dʒə r / quy trình
difference /ˈdɪf. ə r. ə n t s/ sự khác nhau reaction /riˈæk.ʃ ə n/ phản ứng
effort /ˈef.ət/ sự cố gắng smell /smel/ mùi
evidence /ˈev.ɪ.dənts/ minh chứng solid /ˈsɒl.ɪd/ chất rắn
form /fɔːm/ dạng substance /ˈsʌb.st ə n t s/ chất
function /ˈfʌŋk.ʃ ə n/ hàm thermometer /θəˈmɒm.ɪ.tə r / nhiệt kế
stockroom /ˈstɒk.rʊm/ kho chứa trial /traɪəl/ thử nghiệm

Adjectives
average /ˈæv. ə r.ɪdʒ/ trung bình reliable /rɪˈlaɪə.bl /̩ đáng tin cậy
barometric /barəˈmɛtrɪk/ khí áp học theoretical /θɪəˈret.ɪ.k ə l/ lý thuyết
fruity /ˈfruː.ti/ trái cây unknown /ʌnˈnəʊn/ không biết
primary /ˈpraɪ.mə.ri/ đầu tiên yellowish-orange /ˈjel.əʊ.ɪʃ ˈɒr.ɪndʒ/ màu cam vàng

Verbs
affect /əˈfekt/ ảnh hưởng heat /hiːt/ đun nóng
apply /əˈplaɪ/ áp dụng identify /aɪˈden.tɪ.faɪ/ xác định
boil /bɔɪl/ đung sôi match /mætʃ/ phù hợp
calibrate /ˈkæl.ɪ.breɪt/ hiệu chỉnh melt /melt/ tan chảy
characterize /ˈker.ɪk.tɚ.aɪz/ đặc trưng modify /ˈmɒd.ɪ.faɪ/ thay đổi
conclude /kənˈkluːd/ kết luận place /pleɪs/ đặt
correct /kəˈrekt/ sửa repeat /rɪˈpiːt/ lặp lại
deionize /diːˈʌɪənʌɪz/ khử ion suggest /səˈdʒest/ đề xuất
describe /dɪˈskraɪb/ mô tả warm /wɔːm/ làm ấm
differ /ˈdɪf.ə r / khác