Ph Levels Lab Report Essay - 871 Words

The relatively close pH levels of Tap Water, Spring Water, Flavored Water, and Seltzer Water. Introduction This experiment was performed to investigate the following hypothesis: The following four different types of drinking water (spring water, seltzer water, tap water, and flavored water) we test will relatively have the same pH level. Our group decided to test different types of drinking water to see if a pH level of tap water is comparable to other types of water. Many people believe that city water has many chemicals, causing us to form the expirement to see how close the different types of drinking water’s pH levels are. Materials and Methods For the first part of our exiperiment we used the Red Cabbage Indicator. Red†¦show more content†¦We then moved the electrode in one of the beakers of water we wanted to test. We measured the pH level, recorded it, then placed it back into the clean water it was orignally in. We repeated these steps for each of the different type of drinking water. The control treatment in our expirement was thr red cabbage indicator. The dependent variable is the pH of the water. The independent variable is the different types of drinking water ( tap water, spring water, seltzer water, and flavored water). The standard variables in the expirement are the clean test tubes, the clean pipettes, the Paraflim, the pH tester, and the pH levels pH 2, pH 4, pH 6, pH 7, pH 8, pH 10, and pH 12. Results Table 1 shows the standard of the standard of the expirement. It is used to compare the color of the red cabbage expirement to form an educated guess on the pH level of the different types of water. Table 2 shows the pH numbers we got from the red cabbage expirement and from the pH tester. This informations enables to compare the red cabbage and the pH tester numbers in order to prove the red cabbages accuaracy, and to prove our hypothesis that all of the pH numbers of the different types of drinking water are relatively close. Table 1: Red Cabbage Indicator standards pH LEVEL | COLOR | 2 | Red | 4 | Pink | 6 | Purple | 7 | Dark Purple | 8 | Blue | 10 | Dark Green | 12 | Green | Table 2: Table of redShow MoreRelatedEnzyme Kinetics Lab Report: The reaction rate of enzyme, -amylase in Starch-Iodine solution at different temperatures and pH levels1980 Words   |  8 Pagesthe relationship between enzymatic reaction affected by temperature and pH. Through the testing the enzyme at different temperatures, and different pH levels; it would determine at which temperature and pH level the enzyme worked the most efficiently. Analyzing absorbance of the solutions with spectrophotometery will determine the reaction rate. 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