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Monday, January 31, 2022

How does starch work as an indicator?

A starch solution is widely used as an indicator, particularly in an iodometric titration, because it can absorb the I2 that is emitted. While titrated with a solution of standardized Na2S2O3, this absorption causes the color of the solution to change from dark blue to pale yellow. It represents the endpoint of the titration.

Compounds that change color when exposed to acidic/basic medium are known as indicators. The indicator is a weak acid or weak base that forms ions when dissociated in a solution. Color indicators are widely used to detect pH and can be added to the reaction mixture to determine the titration endpoint/equivalence point.


In titrations such as acid-base, redox, complexometric, and precipitation there are three types of indicators: natural, artificial, and olfactory indicators are used to identify whether a substance is acidic or basic.

Phenolphthalein, bromothymol blue, methyl red/orange are often used in the laboratory or for practical purposes. A pH paper, universal indicator, litmus paper (blue or red), and pH meter are commonly used to determine the pH of a substance.

Starch as an indicator:

In titrations of titrations involving Iodine solutions, starch solutions are used as indicators to detect the endpoint or equivalence point of the reaction. In the presence of iodide ion, starch combines with iodine to form a strongly blue-colored complex that is visible at very low iodine concentrations, making it an excellent indicator in both direct and indirect iodometric titrations. 

It forms a very dark blue-black complex with triiodide. However, If only iodine or iodide (I) is present, the complex does not form.

Iodine test:

It is often used to use iodine to test for the presence of starch. A solution of I2 and KI in water has a light orange-brown color. When it's mixed with a sample that contains starch, it turns a dark blue color. However exactly, how does this color change work? Let’s check it.

How does starch work as an indicator:

Starch is a carbohydrate found in plants, consists of 2 types of polysaccharides, each of which is composed of glucose units connected in one of two ways. The linear amylose and the branched amylopectin are the two types of amylose. The blue color is caused by a chemical called amylose. Its chain is formed like a helix, and iodine can be bound inside it.

Charge-transfer complexes:

Charge transfer complexes are responsible for the color. Potassium iodide (KI) is used because molecular iodine (I2) is not easily soluble in water, combined, they form polyiodide ions. In these compounds, the negatively charged iodide works as a charge donor, while the neutral iodine acts as a charge acceptor.

Light can easily excite electrons in such charge-transfer complexes to a higher energy level. The light is absorbed in the process, and we can see its complementary color. The absorptions of the various species result in the Charge transfer a brownish color in the aqueous solution of polyiodides. 

When amylose is added, a new charge transfer complex is formed, in which the amylose serves as a charge donor and the polyiodide acts as an acceptor. The color changes to dark blue when this compound absorbs light of a different wavelength than that of the polyiodide.

Why does iodine turn starch blue?

Because starch contains amylose, a soluble carbohydrate found in starch and other carbohydrates, that turns a deep shade of blue when combined with iodine. Iodine clings to the beta amylose molecules when introduced to a starch, because of their solubility. 

The iodine is pushed into a line in the middle of the amylose coils by the starch, which results in a charge transfer among the iodine and the starch. The arrangement of electrons and energy level spacings changes as a result of this. The new spacing absorbs visible light differently and produces a deep blue color.


References:
  1. Wikipedia contributors. (2021, December 5). Iodine–starch test. In Wikipedia, The Free Encyclopedia. Available Here 
  2. Libretexts. (2020, August 11). Starch and iodine. Chemistry LibreTexts. Available Here
  3. IAC Publishing. (n.d.). Why does iodine turn starch blue. Available Here
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Sunday, January 30, 2022

Starch indicator in iodometric titration

For titrations involving iodine, starch is commonly used as an indicator. Iodine with starch generates a dark blue complex. In iodimetry, the endpoint corresponds to a rapid color change from red to blue. In iodometry, the appearance or disappearance of elementary iodine indicates the equivalence point.

The titration is based on the reaction between a known-concentration titrant and an unknown-concentration sample analyte, in which an indicator is applied to detect the endpoint. Acid-base, redox, precipitation, and complexometric titrations are the four major forms of titration.

When a solute (oxidizing agent) is added to excess iodide to acquire iodine, the amount of iodine produced is determined by titration with a sodium thiosulfate solution, which is known as iodometry.


It is a method of volumetric chemical analysis based on indirect titration. The iodometric titration experiment or practical is performed to determine the concentration of solute is used to produce iodine. This testing is more common when the amount of oxidizing agents in a water body needs to be determined.

Frequently Asked Questions (FAQ):

Why starch is used as an indicator in iodometric titration?

In chemistry a starch solution is used as an indicator in an iodometric titration because it can absorb the I2 that is released. When titrated with standardized thiosulfate solution, this absorption causes the solution's color to change from deep blue to pale yellow, which represents the titration's endpoint point.

What is the function of the starch indicator?

To detect the presence of iodine, a starch solution is usually used as an indicator. A dark blue starch-iodine complex is formed when starch and iodine are present together.

Why starch is used as the best indicator in iodometric titration?

Because it forms a compound with iodine rapidly, is commonly available, and is non-toxic, hence starch is suitable for iodometric titration.

Why is a starch added at the end of the reaction of iodometric titration?

Because the starch-iodide complex is not very soluble in water, therefore when the iodine concentration is low the starch is added towards the end of an iodine titration. This prevents errors caused by I2 from remaining adsorbed on the complex and going undetected.

Why do we not use starch at the beginning of iodometric titration?

If the starch was added earlier in the titration, an iodine-starch complex would form, resulting in a reddish-brown endpoint. By alkali and heat the blue color produced is also eliminated, starch indicator titrations should be performed at a pH below 08.00 and ambient temperature.

Why starch indicators should be prepared freshly?

Since starch is readily biodegradable, it must be prepared freshly. A reducing agent, glucose, is the hydrolysis product of starch. Consequently, using partially hydrolyzed starch solutions in redox titrations can be problematic.

How do you make a starch indicator solution?

To prepare starch indicator solution, take 01.00 gm of starch in 40 ml of distilled water, mix well, and make up the volume up to 100 ml distilled water. Boil it for one minute, stirring thoroughly. Allow time for the temperature to drop. Decant the supernatant and use it as an indicator solution if a precipitate forms.

What is the role of KI in iodometric titration?

Because iodide will be oxidized into iodine in the presence of an oxidation agent, hence potassium iodide is employed in iodometric titration.

What are the advantages of using starch as an indicator in iodometric titration?

As an indicator, starch can help produce a sharper color change at the endpoint. In the presence of iodide ions, starch reacts with I2 to form an intensely colored blue complex that is visible at very low iodine concentrations, making it an excellent indicator in both direct and indirect iodometric titrations.

What observations indicate a positive test for starch?

The presence of starch is indicated by a blue-black color shift (Positive result). A negative result, or yellow color, indicates a lack of starch in the solution and, thus, the reaction's completion.


References:
  1. Wikipedia contributors. (2022, January 2). Iodometry. In Wikipedia, The Free Encyclopedia. Available Here
  2. Starch indicator - definition - Encyclo. (2022). Available Here 
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Friday, January 28, 2022

What is the role of an indicator in the titration process?

A common role of indicator is to detect the titration's endpoint. The color of an indicator changes when the acidity or oxidizing strength of a solution, or the concentration of a specific chemical species, exceeds the critical range of values.

Titration is the most popular quantitative and volumetric laboratory technique for determining an unknown concentration of an analyte in the presence of an indicator by comparing it to a known concentration of a solution.

A titrant is placed in a burette, and a pipette is used to introduce the titrant into the conical flask where the reaction takes place. A known concentration of titrant is added until the reaction is complete, i.e. the chemical equivalence point is reached.


Based on the chemical reaction that occurs between the titrant and the sample. Acid-base, redox, precipitation, and complexometric titration are four different types of titration.

What is an indicator in chemistry?

Compound that changes color when exposed to acidic or alkaline solutions is known as an indicator. Colored indicators are widely used to detect pH and can be added to the reaction mixture to determine the titration's endpoint or equivalence point.

An indicator has a specific pH range within which it transitions from acid to base. For example, litmus paper turns blue in a basic solution and turns red in an acidic solution. The range is 0 to 14, with 07 serving as the neutral point. A pH less than 07 indicates acidity, while a pH greater than 7 indicates alkalinity.

Types of the indicator:

Indicators are weak acids or bases (typically derived from plant pigments) that have distinct colors in both ionized and non-ionized states and are connected to the pH of the sample solution being analyzed. The two theories that explain the acid-base indicator are Ostwald's theory and the quinonoid theory.

In chemistry, there are three types of indicators: natural indicators, artificial indicators, and olfactory indicators, while artificial and natural indicators are the two most usually employed forms. Each has its own pKa, pH range, and produces a different color at different pH levels.

Role of the indicator:

role of an indicator in the titrationWe use an indicator in titration for the purpose to know whether the reaction (endpoint) is completed. When the color changes in the sample, you know the reaction is over. For example, the color of phenolphthalein changes from purple to pink, while the color of methyl orange changes from yellow to orange.
“The basic function of an indicator is to signal a stoichiometric endpoint of the titration”
Examples of the indicator are a universal indicator, litmus paper, phenolphthalein, methyl orange, bromothymol blue, phenol red, methyl red, turmeric, onion, etc.

How do indicators work in titrations?

Indicators are both weak acids and bases, by reacting with H+ and OH-, pH indicators detect the presence of H+ and OH-. When an indicator is a weak acid that is colored and its corresponding base is a different color, deprotonation causes a color change.

On what basis is an indicator selected for a particular titration experiment?

The indicator is selected for particular titration based on the pH range of the reaction, whose falls within the pH change of the reaction.

For example, A phenolphthalein indicator is used to perform a strong acid–strong base titration. Because it changes color in the pH range of 8.3 to 10, in basic solutions, it will appear pink; In acidic solution, it would seem clear.



References:
  1. Wikipedia contributors. (2022, January 23). PH indicator. In Wikipedia, The Free Encyclopedia. Available Here
  2. Chemical Sensing Using Indicator Dyes: Wolfbeis, Otto F. Optical Fiber Sensing 1997, 4, 53-107.
  3. Modern reaction-based indicator systems. Dong-Gyu Cho and Jonathan L. Sessler Chem. Soc. Rev. 2009, 38, 1647-1662.
  4. ‘What Is the Function of an Indicator in a Titration?’ Reference.Com, 4 Aug. 2015, Available Here
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Thursday, January 27, 2022

What are precautions taken during titration?

Titration is a classic method of quantifying the amount of an unknown solution; however, it is a sensitive technique, just like any other technique, and it comes with certain precautions that must be followed to obtain accurate titration results.

Titration is the most common quantitative and volumetric laboratory technique for determining the unknown concentration of an analyte by comparing it to the known concentration of a solution in the presence of an indicator. There are 4 types of titration, such as acid-base titration, redox titration, precipitation titration, and complexometric titration. Each reaction has its some own precautions, but we'll try to cover some of the most common ones here.

Common precautions are taken during titration:

Here are some general precautions that do we have to take in different types of titration are mentioned below.

  • Wear protective clothing such as goggles, gloves, and a lab coat (Apron), as well as follow laboratory safety guidelines.
  • Always wash the glasswares such as conical flask, burette, pipette, volumetric flask with distilled water and completely dry it before use.
  • Always rinse the burette thoroughly with the solution (titrant) that will be used in it.
  • To secure your burette to the stand, always use a sliding double burette clamp (vertically). For an accurate reading, it is simple to go under the burette and raise or lower it to eye level.
  • Make sure the stopcock is closed. Always place a container beneath the burette when filling it, such as a small beaker.
  • Do always use a small funnel to fill the solution in the burette.
  • Before titrating the solution, remove any air gaps from the burette. Make sure the burette's nozzle is also filled.
  • Ensure there is no leakage from the burette during the titration.
  • Remove the air bubbles by tapping the side of the burette when the stopcock is open. It's best to do this over a sink.
  • Before adjusting the reading to zero, remember to remove the funnel from the burette and check that no drop is hanging from the nozzle.
  • For all transparent solutions, read lower meniscus and for colored solutions, read upper meniscus.
  • Always place a piece of white paper or white tile at the bottom of the conical flask to make it easier to see the color change at the endpoint.
  • Don't forget to add the indicator, adding less or more indicators can cause the readings to change.
  • The solution's concentration (strength) must be calculated to the fourth decimal place.
  • Dropwise addition of the titrant is recommended, if the endpoint/equivalence is unknown, which is ensures the reaction occurs properly.
  • During the addition of the solution from the burette, the titration flask should be continuously shaken.
  • To get accurate results, repeat the titration three times take their mean, and calculate the results.
  • Make that the titrant level in the burette does not drop below 0 ml. Following each trial, make a refill.
  • Before each titration, do not waste time bringing the burette reading to zero.
  • Don't discard the hazardous chemical waste in the sink, always use a glass container for safe disposal.
  • Many titration solutions and reactions (E.g. Adsorption method) must be protected from light, and you should be aware of this before proceeding.
  • Make sure that use an amber-colored volumetric flask for preparation and storage of solution.
  • Use a balance to accurately weigh the sample or any solid, and then stir or grind them into pieces with a mortar and pestle to dissolve them properly.
  • The amounts of solid and liquid should be precisely weighed and pipetted. This is because all the calculations and results are depending on this.
  • Always use distilled water for the preparation of solutions, which is a must for sodium hydroxide and silver nitrate (AgNO3) solution.
  • Pipette out the sample or solution using a pipette and bulb.
  • While pipetting the solution, use your index finger.
  • Don’t suck solutions or strong acid or base (E.g. HCL, H2SO4, NaOH, etc.) with a pipette.
  • Do use your index finger while pipetting the solution.
  • Always add acid to water, not water to acid, the same applies for the basic reagents.
  • If acid/ chemical splashes on your skin or in your eyes wash it off with water for 15 to 20 minutes.
These are general titration precautions, although there are some special precautions for each type of titration.


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Tuesday, January 25, 2022

Difference between healthy food and junk food

The major difference between junk food and healthy food depends on the amount of calories, fat content, and manufacturing techniques.

Any material that is commonly eaten or drunk by living things is considered food. Food is a human being's primary source of energy and nutrients, and it is mainly derived from natural sources such as plants. Fats, proteins, carbs, and alcohol are the four primary food energy sources.

According to nutritionists diet is almost everything and today, everyone wants to stay fit, healthy, and strong although diet selection can be difficult, and it's hard to reconcile all the conflicting advice on what to eat for a balanced, healthy diet. So, let's study more about the differences between healthy and junk foods, along with some examples.

What is healthy food?

Foods that have high nutrition and have a positive effect on our general health are called healthy food. It includes many organic food options, such as natural food, whole foods, etc. It might be defined as any food that is high in fiber, vitamins, proteins, minerals, water, and other nutrients.

This type of food, especially natural food, is known to be beneficial for your health. As a result, nutritious food is the food that is high in nutritional content and helps you stay fit and healthy.

Some of the examples of healthy foods are as follows.

Almonds, avocados, beans, nuts, cashews, dry fruits, edible seeds, flax seeds, fresh fruits juice, fruits, fresh vegetable soup, grains, legumes, leafy vegetables, milk or dairy products, millets and quinoa, peanuts, pecans, probiotic-rich foods, pumpkin seeds, salads, sesame, sunflower seeds, vegetables, and walnut, etc.

What is junk food?

Junk food is processed food known as unhealthy food that is high in calories, sugar, salt, oil, and fat content however low in nutritional value. Junk/fast foods are more popular than nutritious foods since they are inexpensive, frequently available in markets, visually appealing to customers, particularly children’s, and convenient to carry anywhere.

Regular consumption can lead to an increase in excess fat, processed sugar, and simple carbohydrates, which can increase the risk of heart disease, obesity, and other chronic health problems.

Some of the examples of fast foods are as follows.

Burgers, candy, cakes, cheeseburger, cookies, fried chips, fried foods, full cream cheese, high sugar foods, high-calorie coffee, ice cream, mozzarella, oily snack foods, pastries, pizza, potato fries, processed food, processed meat, soft drinks, sweetened carbonated beverages, and white bread, etc.

Difference between healthy food and junk food:

Nutrient value:
Healthy foods are rich in nutrients such as fruits, vegetables, and beans are rich sources of antioxidants that are essential for your body, while junk foods are high in calories but lack important nutrients.

Fast food is high in fat, added sugars, and, refined grains all of which raise the energy calories per gram, whereas healthy foods such as whole grains, lean protein, fruits, vegetables, and low-fat dairy products have a lower energy density.

Effect on health:
Junk food is unhealthy food that increases the risk of obesity, heart disease, diabetes, certain types of cancer, high blood pressure, depression, kidney and liver disease, and other health problems, whereas healthy food provides the body with all of the essential nutrients it requires to stay healthy.

Addictive qualities:
Junk food is thought to have addictive tendencies because it is based on sugar and fat, whereas healthy food does not have any addictive tendencies because it contains containing vital nutrients.

Taste:
Junk foods are tastier and come in a wider range of flavors; manufacturers make them appealing, flavorful, and spicy, whereas many people refuse to eat healthy food because it does not appeal to them.

Time to prepare:
Junk food is prepared and served quickly, whereas healthy food takes longer to prepare and cook.

Availability of food:
Healthy homemade food often necessitates freshly prepared that does not last long, whereas fast food is readily available at the market or in stores 24/7, formulated to last long.

Comparison of cost and quality:
Fast food can be less expensive to produce as it uses cheap and unhealthy ingredients like unhealthy oils, artificial flavors, sugar, and preservatives, whereas healthy foods are more expensive as they are prepared with good quality whole, unprocessed ingredients which are nutrient-rich and sustainably sourced.

Consumption and usage:
According to studies, at least one out of every four people eats junk food daily because it is more tasty, attractive, inexpensive, readily available in markets, visually appealing to customers, particularly children's, convenient to carry anywhere (Office, school, picnic spots, etc.) and people don't have enough time to cook. This makes it a popular choice in comparison to healthy food.

Social and economic factors:
As compared to the healthy foods are junk food emotionally connected to people which provides more employment, this industry goes higher and higher in grows every year in the form of fast-food chains, industries, restaurants, canteen’s, online delivery options.

Similarity between healthy and junk food:

The major similarity between healthy and junk food is that they both are consumed for the same reasons i.e. to satisfy cravings, and both contain calories.



References:
  1. Wikipedia contributors. (2022, January 20). Junk food. In Wikipedia, The Free Encyclopedia, Available Here
  2. Sowmya Binu, (October 13, 2020) Junk food vs healthy food: Advantages, disadvantages and Healthier Food Choices, Available Here
  3. Naveen. (6 Aug. 2011) “Difference between Healthy Food and Junk Food.” Compare the Difference between Similar Terms. Available Here
  4. Book: Bhaskar, R., Ola, M., & Patil, P. H. (2012). Junk food: Impact on health. LAMBERT Academic Pub.

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Saturday, January 22, 2022

Why junk food should not be banned?

Junk food should not be banned either in the office, market, schools or in colleges because the problem of junk food is created only when people consume it in excess.

What is junk food?

Junk foods are processed foods consisting of high calories it makes you feel full and fulfilled. Junk or fast foods are more popular than nutritious foods because they are inexpensive, often available in markets, attractive to customers, especially children, and convenient to carry and eat anywhere.

They lack all the fundamental nutrients such as carbohydrates, vitamins, minerals, proteins, and fibre which stays our body healthy and energized. Nowadays people are very busy with their work and do not have adequate time to cook and eat food. Junk food shops give ready-to-eat foods and help busy people buy and eat just what they want.

It is only bad for our health if we get a habit of it and people forget to eat healthy food and do some work-out. Although not all fast food is junk food, there are a large number of them. For example, the salad may be fast food, but it is not junk food. Pizza, burgers cakes, chocolates, snacks (such as chips), sweets, donuts, noodles, biscuits, sugary drinks, etc. are some of the types of junk foods.

Why junk food should not be banned?

Many people debate whether junk food should be banned or not; or many schools are taking essay competition and debate, for this purpose we mentioned some point-wise reasons why junk food should not be banned.
  • Certain types of foods are emotionally connected to people, so they resist being banned.
  • The banning of fast food and junk food may lead to complex social and economic factors.
  • Each person has the freedom to eat what he wants, whether its effect is harmful or positive.
  • The problem is not the supplier of fast food the problem is what the buyer has to eat in their choice.
  • Everyone knows that junk food has high calories and low nutrients but in busy lifestyles, we eat them and invite obesity, digestive problems, and other health problems.
  • Since it is much tastier than homemade food, people start adopting junk food, but there are many advantages and disadvantages to junk food.
  • Junk food is easily available anywhere and it becomes available immediately in a much shorter time at a low cost than the food available in hotels, so there is a high demand for fast food among the people.
  • There is a misconception that all junk foods are harmful to health. Though, a large amount of healthy and nutritional food products are available.
  • Nowadays many people depend on junk food because they live alone from family for work.
  • A small intake of junk food for a change can be beneficial for your digestion.
  • Health risks can be significantly reduced by buying high-quality foods.
  • If you eat junk food, maintain a healthy lifestyle by getting adequate sleep, avoiding stress, and exercising more frequently.

Why junk food is bad for health?

We should avoid junk food as its consumption can lead to an increase in excess fat, processed sugar, and simple carbs, raising the risk of obesity, heart disease, and other chronic health problems. Junk food addiction can lead to rejection of healthy foods such as vegetables, fruits, salads, legumes or beans, milk, cheese, yogurt, and other dairy products, resulting in greater malnutrition.

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Friday, January 21, 2022

Why we should not eat junk food

We should eat healthy food and not junk food because it is harmful to health and can lead to many diseases if we eat it every day.

Junk food is defined as processed foods with few nutrients and high sugar, salt, oil, and fat content. By junk food, it means all those foods and foodstuff that are excessively high, contain harmful substances and can interfere with one's healthy lifestyle.

Junk or fast foods are more popular than healthy foods because they are less expensive, are readily available at markets, appeal to consumers, particularly children’s, with their visual appearance, and are convenient to take you anywhere and eat, this is the reason they are more preferred by people.

What is junk food?

Junk foods are processed foods with high-calorie content. These foods are prepared to be appealing and enjoyable to look at and are chemically programmed to make you crave more.

"Junk foods" are commercial products that have little or no nutritional value but are high in calories, salt, and fats. Examples include salted fried fast food, oily snack foods, sugary desserts, candy, gum, and sweetened carbonated beverages.

Although not all fast foods are junk foods, a large number of them are. For example, a salad may be fast food, but it is not junk food. For example, burgers, pizzas, and tacos might alternate between junk and healthy categories depending on the ingredients, calories, and manufacturing process.

Chocolate and sweets, pizza, chocolates, donuts, noodles, cakes and biscuits, snacks (such as chips), sugary drinks, etc. are some of the types of junk foods.

Why are junk foods bad for you?

Junk food consumption frequently can lead to increased intake of excess fat, processed sugar, and simple carbohydrates, potentially increasing the risk of obesity, heart disease, and other chronic health problems. Obesity can develop as a result of clogging the arteries and become the basis for an impending heart attack.

It's also been hypothesized that eating junk food has the same effect on the brain as taking addictive drugs. Junk food addiction can lead to the refusal of healthier dietary choices such as vegetables, fruits, grains, and salads, resulting in greater malnutrition. 

An addiction to junk food may even result in rejection of healthier food options like fruits, vegetables, legumes or beans, salads, milk, yogurt, cheese, etc. leading to further lack of nourishment.

How can we avoid junk food?

So, what people around you eat inspires you, such as your friends and family, as well as where you live, such as if you live in a hostel, your chances of eating junk food rise. Even if you go to the market, your chances of eating junk food increase due to the craving, and you cannot control yourself from eating junk food. So the question is how to control yourself from eating junk food? 

10 reasons why you need to stop eating junk food:


Here are some of the harmful effects of junk food, as well as reasons why we should eat healthy food and not junk food, let’s check them.
  1. Fast food is the leading cause of obesity which contributes to the obesity pandemic. It provides extra calories to the body, which leads to an increase in body weight.
  2. Your insulin levels raise when you consume processed sugars and other foods that lack fibre and nutrients needed to adequately digest carbohydrates, which can lead to diabetes.
  3. High sodium levels are a defining characteristic of many junk/fast foods and are one of the factors contributing to excessive salt consumption, which may lead to heart disease, high blood pressure, kidney and liver disease.
  4. It can cause digestive issues such as irritable bowel syndrome, diarrhea, bloating, and excess gas.
  5. According to studies, the more junk food we eat, the more likely, we are to get depressed. This is especially in the case of teenagers, who are more susceptible to hormonal changes that can be influenced significantly by their diet.
  6. Junk foods become sources of empty calories, processing that removes vitamins, minerals, proteins, and fibre. Nutritional deficiencies in children who eat a lot of junk/fast food can contribute to low energy, sleep disturbances, mood swings, and poor academic performance.
  7. Consuming junk food increases blood pressure, blood sugar, and bad cholesterol levels, as well as frequent consumption of junk food, has a negative effect on the enamel of your teeth.
  8. It is high in harmful fats, which raise levels of bad cholesterol which can cause heart diseases.
  9. It can stimulate the reward system in the brain, by which we can be addictive for them.
  10. Low in quality ingredients, artificial trans-fats fats, stale food and different types of foodstuff can very harmful to our health. The junk food that you eat dreadfully affects the enamel of your teeth in the long run.

Tips to stay away from junk food:

  • Maintain a healthy lifestyle by getting enough sleep, exercising, and avoiding stress.
  • Early in the day, the more healthy foods you eat, the less inclined you are to eat junk food later in the day, so start your day with a healthy morning breakfast.
  • Buy only healthy items, such as fruits, vegetables, eggs, lean meats, milk, and whole grains, and keep unhealthy food out of your house.
  • Plan your breakfast, lunch, and dinner to include protein-rich foods and healthy fats.
  • If your routine is according to the office or workplace, then you can take your breakfast and meal from home.
  • Fruit juice can be substituted for soft drinks or ice cream. Likewise, you have to find a substitute for other foods in case you attain any party or take a meal at the restaurant.
  • You must always know the harmful effects of fast food on health and don't become accustomed to it.
  • Enjoy your home-cooked healthy diet, which includes all of the essential nutrients such as carbs, proteins, fats, vitamins, and minerals that the body requires to stay healthy.

What happens if you eat junk food every day?

If we eat every day, we can become addicted to it, which can lead to a variety of diseases. So, if you want to avoid health concerns, you can eat it once a week or once a month, but you should avoid eating junk food daily.


References:

  1. Wikipedia contributors. (2022, January 20). Junk food. In Wikipedia, The Free Encyclopedia, Available Here
  2. What are the Harmful Effects of Eating Junk Food? – ICICI Lombard (March 01 2018) Available Here
  3. Narayanan, S. (2015, September 8). Why we should not eat junk food. Speakingtree.in. Avalable Here
  4. The bad effects of eating junk food: How to change your diet. Southbank Medical Centre. (2021, October 19). Available Here


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Tuesday, January 18, 2022

Advantages and Disadvantages of Junk Food

Nowadays people have no time to cook and eat healthy food with a busy lifestyle. Because of this, they have started adopting junk food, but it has many advantages and disadvantages to junk food. Let’s check it.

Junk food is a term used to describe a food that has few of the nutrients our body needs and a lot of sugar, fat, and salt, all of which our body may quickly accumulate. Junk food includes things like potato chips, candy, and soft drinks.

It is generally unhealthy food that is high in sugar or fat calories and low in dietary fiber, vitamins, minerals, protein, and other significant forms of nutrition value.

Why do we love junk food?

We enjoy junk food because manufacturers make it appealing, flavorful, and spicy. They prepare the ideal balance of salt, sugar, and spices to excite our taste senses. In addition, when we compare these items, the quantity of healthy options looks more. Now after this when we eat regular food it seems less appealing, while it is healthy food.

Advantages of Junk Food:

  • Another name of junk food is fast food; they are generally cheaper compared to other food products that are available in the market.
  • Fast food is easy and quick to prepare.
  • Junk food is served fast and saves time.
  • Junk food often tastes good.
  • It can satisfy your taste as it contains almost every kind of additives ingredient that provides a pleasant and delicious taste.
  • A large variety of junk food is available.
  • Junk food can easily fulfill your cravings.
  • Junk food is simple to carry and can be eaten at your preferred location.
  • It's available easily 24/7; fast food restaurants can be found anywhere, around every corner, and at any time of the day.
  • It is a very good source of income for anyone who wishes to work in the food market.

Disadvantages of Junk Food:

  • Eating junk food can increase weight, and it can cause obesity.
  • Some junk food contains bad fats, preservatives, and additives that are harmful.
  • It is not recommended every day and at all times because it can cause a variety of diseases.
  • The amount of sodium in junk food is high, which can cause kidney and cardiovascular disease.
  • Fast food contains large amounts of sugar, like cakes, ice cream, dairy products, etc. This can be the cause of diabetes.
  • Junk food causes undesirable health problems because it contains high- fat content.
  • Because fiber and water are present in healthy food, they contribute to the volume, thus, filling our stomach. However, junk food does not fill us up since it lacks water and fiber.

Advantages of junk food in schools:

  • This facilitates schools to make meals for a large number of students in a short period.
  • Because not everyone can afford healthy food or even fruits and vegetables daily, for those junk food is just a less expensive option.
  • Because kids need to eat something, most kids quickly get bored with things that don't offer variety, and that includes food.
  • Sometimes parents are too busy, they prefer fast food such as burgers or sandwiches in the students' lunch bags.
  • Installing food vending machines in schools is a practical and profitable option for them.


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Monday, January 17, 2022

Preparation of nitric acid solution

Learn how to make different concentrations of molar and normal nitric acid solutions, which are needed for many applications such as research, practical, pharmaceutical, chemical laboratory, and industries, etc.

Generally, a liquid form of nitric acid (HNO3) in different concentrations is supplied in the market by vendors.
Nitrate acid is also prepared in the lab by heating the nitrate salt with sulfuric acid (concentrated).
NaNO3 + H2SO4 -> NaHSO4 + HNO3

The molecular weight of HNO3 is 63.01 g/mol
The boiling point of HNO3 is 83 °C
The density of HNO3 is 1.51 g/cm³
The specific gravity of HNO3 is 1.42


Requirements of glassware and apparatus:

Digital balance, beaker, pipette, pipette bulb, volumetric flask, measuring cylinder, glass rod, distilled water, AR/LR grade nitric acid (HNO3), etc.

Calculation method:

Conversion factors: 1000mL = 1L
Nitric Acid (67-70% w/w) has a molarity of approximately 15.6 moles/L
1L contains 15.6 moles, so 1 mole is contained within = 1L / 15.6 moles.
1 mole = 0.0641 liters = 64.1 ml
Mass of 64.1 mL of HNO3:
= 64.1 ml x 1.41 g/ml
= 90.4 gm
Where 1.41g/ml is the approximate density of 67-70% w/w HNO3

To make a 1 molar solution of nitric acid, dilute 90.4 gm or 64.1 ml of nitric acid in 1000 ml of distilled water.

Nitric acid is a monoprotic acid therefore normality is the same as molarity. 

How to prepare 0.05M nitric acid solution?

Take 03.20 ml of nitric acid using a pipette, slowly and carefully dilute to 1000 ml of distilled water in a volumetric flask, and properly mix it.

How to prepare 0.1M nitric acid solution?

To make a 1 M solution, slowly and carefully add 64.1 ml of nitric acid to 250 ml deionized water. Adjust the final volume of solution to 1000 ml with deionized water and properly mix it.

How to prepare 0.2M nitric acid solution?

To make a 0.2 M solution, use a pipette to dilute 12.82 ml of HNO3 to 1000 ml of distilled water in a volumetric flask and thoroughly mix it.

How to prepare 0.25M nitric acid solution?

To make a 0.2 M solution, slowly and carefully add 16.03 ml of nitric acid to 500 ml deionized water. Adjust the final volume of solution to 1000 ml with deionized water and properly mix it.

How to prepare 0.5M nitric acid solution?

To make a 0.5 M solution, slowly and carefully add 32.05 ml of nitric acid to 500 ml deionized water. Adjust the final volume of solution to 1000 ml with deionized water and properly mix it.

How to prepare 1M nitric acid solution?

To make a 1 M solution, slowly and carefully add 64.1 ml of nitric acid to 250 ml deionized water. Adjust the final volume of solution to 1000 ml with deionized water and properly mix it.

2 molar nitric acid solution preparation:

Take 64.1 ml of 67-70% w/w nitric acid slowly and carefully dilute to 500 ml of distilled water in a volumetric flask. Allow the solution to cool to ambient temperature and properly mix it.

3M nitric acid solution preparation

Take 19.23 ml of 67-70% w/w nitric acid slowly and carefully dilute to 100 ml of distilled water in a volumetric flask. Allow the solution to cool to ambient temperature and properly mix it.

How do you make 4M nitric acid?

Based on a density of 1.413 g/ml, a formula weight of 63.01 g/mol, and a concentration of 70% w/w, our stock solution of HNO3 is calculated to be 15.698 M.

To prepare a 4 M solution, slowly and carefully add 254.82 ml of nitric acid to 700 ml of deionized water. Allow the solution to cool to ambient temperature, make up the volume of solution to 1000 ml with deionized water and properly mix it.

How do you make a 5M HNO3 solution?

Based on a density of 1.413 g/ml, a formula weight of 63.01 g/mol, and a concentration of 70% w/w, our stock solution of HNO3 is calculated to be 15.698 M.

To prepare a 5 M solution, slowly and carefully add 31.85 ml of nitric acid to 70 ml of deionized water. Allow the solution to cool to ambient temperature, make up the volume of solution to 100 ml with deionized water and properly mix it.

How do you make a 6M HNO3 solution?

Based on a density of 1.413 g/ml, a formula weight of 63.01 g/mol, and a concentration of 70% w/w, our stock solution of HNO3 is calculated to be 15.698 M.

To prepare a 6 M solution, slowly and carefully add 38.22 ml of nitric acid to 70 ml of deionized water. Allow the solution to cool to ambient temperature, make up the volume of solution to 100 ml with deionized water and properly mix it.

How to prepare 5% nitric acid solution?

The volume density of 7.14 g of concentrated HNO3 (70%) can be obtained from V = 7.14 g / 1.42 = 5.03 ml.

We can obtain the required 5 percent solution by measuring 5.03 ml of 70% HNO3 and diluting it to 100 ml with water.

How to prepare 10% nitric acid solution?

Take 10.06 ml of 70 percent HNO3 using a pipette, slowly and carefully dilute to 100 ml of distilled water in a volumetric flask, and properly mix it.

Prepare nitric acid solution


Note:
  • Nitric acid is an extremely dangerous acid upon contact. Therefore follow laboratory safety measures (SOP) and please use extreme caution when preparing the solution concentrations.
  • When making acid solutions, it is recommended that always add (gradually) acid to water.
  • Stir a little amount of HNO3 into a large volume of water at a time, and then dilute the solution.
  • When handling HNO3, always wear a chemical-resistant apron, gloves, and goggles to protect your eyes and skin.
  • Since concentrated nitric acid is toxic when inhaled, it should always be handled in a fume hood.
  • Acid should be kept in a special cabinet made of wood. Since metal corrode rapidly when exposed to hydrochloric acid vapors, wooden cabinets are better than metal cabinets for acid storage.
  • It has a corrosive effect on the skin, causing painful sores.
  • If acid splashes on your skin or in your eyes, wash it off with water for 15 to 20 minutes.

References:
  1. USP Pharmacopoeia, Nov. 13, 2014
  2. Wikipedia contributors. (2022, January 14). Nitric acid. In Wikipedia, The Free Encyclopedia, Available Here
  3. ‘Making Solutions’. SEASTAR CHEMICALS, Available Here
  4. Acid & Base Normality and Molarity Calculator. Available Here
  5. SolCalc Help: Preparing 10 % HNO3. Available Here
  6. Blog Post Westlab. difference between molarity and normality, Available Here
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