From information in Table 15-3, explain how you would use KMnO 4 to find the content of
Question:
From information in Table 15-3, explain how you would use KMnO4 to find the content of (NH4)2S2O8 in a solid mixture with (NH4)2SO4. What is the purpose of phosphoric acid in the procedure?
Table 15-3
TABLE 15-3 Analytical applications of permanganate titrations Species analyzed Oxidation reaction Notes Fe+ Fe* = Fe* + e Fe* is reduced to Fe* with Sn* or a Jones reductor. Titration is carried out in 1 M H,SO, or 1 M HCI containing Mn2*, H,PO4, and H,SO,. Mn2+ inhibits oxidation of CI by MnO4. H,PO, complexes Fe* to prevent formation of yellow Fe+-chloride 2+ complexes. H;CO4 = 2CO, + 2H* + 2e Add 95% of titrant at 25°C, then complete titration at 55°-60°C. Titrate in boiling 2 M H,SO, to remove Br,(g). Br Br:(g) + e = 0,(g) + 2H + 2e Br H,O, H,O, Titrate in 1 M H,SO,. HNO, HNO, + H,0 = NO, + 3H* + 2e Add excess standard KMNO, and back-titrate after 15 min at 40°C with Fe2+. As 34 Sb* HASO; + H20 : H3ASO, + 2H* + 2e H;SbO, + H,0 = H,SbO, + 2H* + 2e MoO* + 4H* + 3e Titrate in 1 M HCI with KI or ICl catalyst. Titrate in 2 M HCI. Mo+ Mo + 2H,0 Reduce Mo in a Jones reductor, and run the Mot into excess Fe* in 1 M H,SO,. Titrate the Fe2+ formed. w+ + 2H20 woż* + 4H* + 3e UO* + 4H+ + 2e Reduce W with Pb(Hg) at 50°C and titrate in 1 M HCI. U4+ Ut+ + 2H20 Reduce U to U*+ with a Jones reductor. Expose to air to produce U**, which is titrated in 1 M H;SO. Reduce Ti to Ti* with a Jones reductor, and run the Ti*into excess Fe+ in 1 M H,SO,. Titrate the Fe2+ +1 T Ti* + H,0 = Tio?+ + 2H* + e that is formed. Mg", Ca, Sr*. H2C204 = 2CO, + 2H* + 2e Precipitate the metal oxalate. Dissolve in acid and titrate the H2C2O4. Ba+ La", Th, Ph²+ Ce", Bio", Ag Zn Co s,0 + 2Fe?+ + 2H* = 2Fe** + 2HSO, Peroxydisulfate is added to excess standard Fe2+ containing H,PO,. Unreacted Fe2" is titrated with MnO.. PO Mo+ + 2H20 = MoO* + 4H* + 3e (NH,);PO4 - 12M0O3 is precipitated and dissolved in H,SO4. The Mo(VI) is reduced (as above) and titrated.
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Lemon juice preserves apples by slowing down the oxidation process. Oxidation is a chemical reaction that occurs when oxygen reacts with certain substances, such as apples. When an apple is cut or bitten, oxygen is exposed to the inside of the apple and causes enzymes in the apple to turn brown, which is an indication of oxidation. The browning process is caused by the production of polyphenol oxidase (PPO) enzymes that convert phenolic compounds into quinones, which then polymerize to form the brown pigments. One of the compounds present in lemon juice is ascorbic acid (vitamin C), which is a natural antioxidant. Antioxidants work by neutralizing the free radicals that cause oxidation. When lemon juice is applied to apples, the ascorbic acid in the lemon juice reacts with the PPO enzymes and slows down the browning process. You can do an experiment by cutting apples into small pieces, leaving one apple piece in contact with air and the others covered with lemon juice and compare the browning process. This will help to understand the antioxidation process in fruits.
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