Jenn+S+sf



1. The most effective antacid

2. What antacid is the most effective at neutralizing acid?

3. If an antacid contains sodium bicarbonate, then it will bring the most relief.

4. Procedure: To make hydrochloric acid to mimick stomach acid, which has a pH of 2.0 1.) Add sodium hydroxide to hydrochloric acid to raise the pH 2.) When the pH spikes too high, add concentrated hudrochloric acid to the solution drop by drop to lower it to the desired pH

5. Procedure: 1.) Fill 4 beakers with 200 ml of distilled water and assign and label each with the names of the antacids being tested. 2.) Add the recommended dosage of each antacid into its respective beaker or water. Crush up the tablet form with bowl and pistle, measure out liquid form with a measuring spoon. 3.) Pour 40 ml of hydrochloric acid into the burette 4.) Place burette over a beaker of water/antacid solution. Put acid into solution drop by drop, after each drop stir and take a pH reading. Continue drop by drop until the pH reaches 7.0, and record how much of the 40 mL of acid you used for that is how much acid the antacid can neutralize. 5.) Refill the burette to 40 mL and repeat step 4 for all four brands of antacid. 6.) Clean all beakers and repeat steps 1-5 for all seven trials

5. Materials list 6.Data table, labels, ready to be filled in of acid || Maalox || Alka-seltzer || Tums || Pepto-bismol || November 7: Research the pH of stomach acid so I can alter the hydrochloric acid to simulate stomach acid for correct results. Stomach acid: 2.0 pH JS http://www.naturalnews.com/023526_esophagus_heartburn_pH_levels.html
 * 800 mL water
 * Maalox
 * Alka-seltzer
 * Tums
 * Pepto- bismol
 * 160 mL hydrochloric acid
 * 4 beakers
 * Burette
 * pH meter
 * stirrer
 * measuring spoon
 * tape & marker
 * bowl and pistle
 * Trial & amount
 * Trial 1 ||  ||   || 6mL ||   ||
 * Trial 2 ||  ||   || 1 mL ||   ||
 * Trial 3 ||  ||   || 26mL ||   ||
 * Trial 4 ||  ||   || 30mL ||   ||
 * Trial 5 ||  ||   || 24mL ||   ||
 * Trial 6 ||  ||   || 34mL ||   ||
 * Trial 7 ||  ||   || 22mL ||   ||

November 15: Talked with Mrs.Wilson about making the hydrochloric acid, and if she had the other supplies I need. Added sodium hydroxide to try to make a solution with a pH of 2.0 but it made it go up to 10.5 JS

November 18: I added concentrated hydrochloric acid to my solution to bring the pH to 2.17. JS

November 20: Bought the antacids needed for my project from walmart and giant. JS

November 29: Gathered equipment I needed, but ran out of time to do my first trial. I'm going o start with Tums which have a recommended dosage of 2 tablets. JS

December 7: Trial 1 with the tums worked with no problems. But when I tried trial 2 it did not work, the pH was already well above 7.0 but in the first trial the pH was around five before i added any HCl acid. I washed all my lab equipment and tried it again but it still would not work. JS

December 14: I completed my final trial for the Tums brand antacid. The first to trials did not work because the tap water had things in it other than plain water, so I changed to distilled water which is pure water. I will use distilled water for the rest of my experiment. JS

December 15: I started trials on my liquid pepto- bismol, but when i added the acid to the antacid/ distilled water solution the pH fell to a ph of 4 and kept falling. I decided to try the experment without adding the antacid to water, thinking maybe the water was distoring my data, but the pH still fell. I am wondering if this means I can assume that pepto- bismol does not neutralize any acid. JS

= **Water in Citrus Fruits** =


 * __Abstract__**: In this experiment, four kinds of citrus fruits were weighed, cut up, set out in a warm temperature, and reweighed to see which one contains the most citrus water after five and a half hours. Citrus water is the juice that comes out when you squeeze the segments of the fruit. The oranges originally weighed between 200g and 240g and didn't lose too much water, whereas the tangerines weights, after the elapsed time, were much lower than their original weight. The experiment concluded that the grapefruit lost the most water. There is a potential for further tests on this experiment seeing as this one only dried the fruit for a certain amount of time. Another experiment could give the fruit enough to completely dry out.

__**Problem:**__ Which citrus fruit loses more water after an elapsed amount of time?

__**Hypothesis:**__ If four different citrus fruits are set out for 5.5 hours, then oranges will contain the least water.

__**Experimentation:**__ You can't really extract plain H2O from citrus fruits, citrus water is the juice that comes out when you squeeze the segments of the fruit. This experiment is searching which fruit, out of four citrus fruits, contains more citrus water and is trying to prove that California navel oranges contain the most water. After being weighed, each fruit is cut into pieces that expose the segments, where the citrus water is found, and placed in a warm climate for an elapsed time of five and a half hours. Then the fruits are reweighed, and by subtracting the new weight from the original weight and dividing that quantity by the original weight the percentage of citrus water left in that fruit is found.

__**Experimental Results:**__ Materials: 7 Navel oranges 7 Cuties clementines 7 Ocean spray tangerines 7 Halves of ocean spray grapefruit 28 Paper plates Aluminum foil, as much as needed Weighing Scale, grams measurement

Procedure: 1.) Assign each fruit it's own paper plate and aluminum foil. 2.) Weigh each fruit as a whole, record weight. 3.) Weigh each paper plate, record weight. 4.) Slice each fruit into the same size slices 5.) Allow the fruit to sit in the same environment for 5.5 hours. 6.) Weigh the sliced fruit and paper plate. Subtract the weight of the paper plate from the new weight. 7.) Subtract the new weight from the original weight, and divide that quantity by the original weight to find the percentage of water.

Logbook: December 16: Changed my science fair because the original one was not producing the needed results. JS

December 18: Bought the oranges, clementines, tangerines, and grapefruit I need for my new project. JS

December 20: Got the scale I needed from Mrs.Wilson. Completed Trial 1 of my project. JS

December 21: Completed trial 2 of my project.JS

December 22: Completed trials 3 & 4 of my project. JS

December 23: Completed trial 5 of my project. JS

January 4: Completed trials 6 & 7 of my project. Recorded all my data and experimentation on wikispace. JS

January 5: Made graphs for data.Completed the rest of the information needed for my finished project. JS

Resources: http://www.freesciencefairproject.com/projects/water_in_orange.html http://www.discountjuicers.com/citrusjuice.html http://en.wikipedia.org/wiki/Orange_%28fruit%29 http://www.thefruitpages.com/oranges.shtml http://www.thefruitpages.com/grapefruits.shtml http://www.fao.org/docrep/x2650T/x2650t03.htm http://www.producepete.com/shows/californianaveloranges.html http://www.bijlmakers.com/fruits/tangerine.htm http://www.whfoods.com/genpage.php?tname=foodspice&dbid=25 http://www.producepete.com/shows/clementines.html

Oranges Average: 10.4 g water remaining
 * Trial # || Fruit weight (g) || Paper plate weight (g) || New weight (g) || Percentage of water || Water remaining in fruit ||
 * 1 || 209 || 12 || 186 || 11.0% || 20 g ||
 * 2 || 211 || 12 || 201 || 4.8% || 10 g ||
 * 3 || 188 || 13 || 173 || 0.8% || 1 g ||
 * 4 || 216 || 12 || 203 || 6% || 12 g ||
 * 5 || 208 || 12 || 200 || 3.8% || 8 g ||
 * 6 || 240 || 12 || 227 || 5.4% || 12 g ||
 * 7 || 221 || 12 || 210 || 4.9% || 10 g ||

Tangerines Average: 13.6 g water remaining
 * Trial # || Fruit weight (g) || Paper plate weight (g) || New weight (g) || Percentage of water || Water remaining in fruit ||
 * 1 || 174 || 12 || 154 || 11.5% || 18 g ||
 * 2 || 178 || 13 || 166 || 6.8% || 11 g ||
 * 3 || 186 || 12 || 159 || 14.6% || 23 g ||
 * 4 || 180 || 12 || 169 || 6.1% || 10 g ||
 * 5 || 204 || 12 || 177 || 1.5% || 3 g ||
 * 6 || 182 || 13 || 166 || 8.8% || 15 g ||
 * 7 || 193 || 12 || 177 || 8.3% || 15 g ||

Clementines Average: 6.7 g water reamining
 * Trial # || Fruit weight (g) || Paper plate weight (g) || New weight (g) || Percentage of water || Water remaining in fruit ||
 * 1 || 118 || 12 || 110 || 6.8% || 7 g ||
 * 2 || 138 || 12 || 129 || 6.6% || 9 g ||
 * 3 || 135 || 12 || 129 || 4.5% || 6 g ||
 * 4 || 135 || 13 || 128 || 5.2% || 7 g ||
 * 5 || 125 || 12 || 112 || 8.7% || 10 g ||
 * 6 || 117 || 12 || 97 || 1.7% || 2 g ||
 * 7 || 115 || 12 || 109 || 5.2% || 6 g ||

Half of grapefruit Average: 9.9 g water remaining
 * Trial # || Fruit weight (g) || Paper plate weight (g) || New weight (g) || Percentage of water || Water remaining in fruit ||
 * 1 || 272 || 13 || 258 || 5.1% || 13 g ||
 * 2 || 247 || 12 || 239 || 3.3% || 8 g ||
 * 3 || 268 || 12 || 252 || 0.6% || 2 g ||
 * 4 || 254 || 12 || 223 || 1.2% || 3 g ||
 * 5 || 246 || 13 || 233 || 5.3% || 12 g ||
 * 6 || 258 || 12 || 243 || 5.8% || 14 g ||
 * 7 || 223 || 12 || 205 || 8.1% || 17 g ||



Figure 1. Graph of averages for the seven trials of each fruit.

Figure 2. A trial of the fruits being exposed to the warm temperature.

Figure 3. Orange being weighed after five and a half hours.


 * __Discussion:__** When analyzing the data, I found that sometimes the fruits didn't always weigh around the same weight. For example, the oranges original weights were all around 220g and under, except for the one that weighed 240g. Figure 1 shows the conclusion very well, you can see that the clementine lost the most water. This experiment could be modified to let the fruits dry out completely for as long as they need,as figure 3 shows that the fruit is not completely dried out. This would give the result of how much citrus water is really in all of the fruits. Errors could have occurred when reweighing fruits because I weighed them on the paper plate and only subtracted the weight of the dry paper plate. While the fruit were sitting on the plate, it absorbed the juices altering the plate's weight. Another error could have been when I first weighed the fruits, they were whole and when i weighed them again, they were sliced. To improve this experiment, I could slice the fruit before i weigh them the first time, and when I weigh them the second time they should not be on the paper plate.


 * __Conclusion:__** Halves of grapefruits lose more water after an elapsed amount of time. After five and half hours, half of a grapefruit contained an average of 4.2% water, whereas oranges and clementines were around 5% water and tangerines were 8% water. My hypothesis that the oranges will contain the most water was wrong and is proven with the average of oranges' water content at 5.2%, the tangerines contained the most water after the elapsed time with 8.2% water remaining.


 * __Applications:__** This project can be used in real life, when you are sick. With the common cold, it is often recommended to get a lot of fluids and oranges are also a common choice of the ill. With the information and conclusion in this experiment, it could convince you to put the orange down and reach for a tangerine instead to help get hydrated and obtain nutrients.