observingthereactionkineticsofsucrosewithpolarime.docVIP

Observing the Reaction Kinetics of Sucrose with Polarimetry Required Vernier skills In order for student success in this experiment, it is expected that students know how to perform data collection and analysis using the Polarimeter. This is addressed in the Polarimeter user guide. Instructor notes 1. If using computers, the Polarimeter requires Logger Pro version or newer. LabQuest users require LabQuest App version 1.6 or newer. An update can be downloaded from the Vernier web site. 2. If you are using a LabPro interface, turn off Live Readouts under the Experiment menu prior to starting data collection. This must be done each time a new session is started. Note: This requirement should go away in Logger Pro 3.8.5, available in April 2012. 3. The Vernier Polarimeter has two cables. One is a BTA connector that should be plugged into CH1 of your interface and one is a BTD connector that should be plugged into DIG1 of your interface. Both connections are required for data collection. 4. After connecting the Polarimeter to a Vernier interface, open the data-collection software. If using Logger Pro, an experiment file will appear after a few seconds that has a graph of Illumination on the y-axis and Angle on the x-axis. If this does not occur, choose New from the File menu. 5. Sucrose is often used as a calibration standard for polarimeters, which is why it is suggested in this experiment. You may also use other sugars and should obtain similar results for Part I. 6. Literature values for specific rotation were obtained from the CRC Handbook, determined in water at concentrations of 1–5 g per 100 mL of solution, at 20–25°C, and at 589 nm. 7. Invertase can be purchased from most chemical supply companies. However, you can also isolate invertase from baker’s yeast by doing the following: mix half a package of baker’s yeast with 40 mL of distilled water and centrifuge the mixture for 5 minutes. Decant the top layer; the remaining bottom layer is crude invertase enz