BBlockBonds

On Monday August 26th, Our B block bio class did some handouts!

There were two handouts, one on ionic and covalent bonds, and the other on making molecular models.
I picked the better one: making molecular models.

So, for this handout, we were given a Molecular model kit, some colored pencils, and a periodic table.
We were asked to record the # of atoms, make a model, color the model, and draw a dot structure for each formula. We also needed to know if the compound was polar or non-polar.

Here is some of our work:

Our Hydrogen Model (H2) 

Above, is a picture of our H2 Model. In a hydrogen molecule, there are 2 atoms, both hydrogen, who form a covalent bond by sharing their only atoms together. Because both atoms are the same, and that there is no difference in electronegativity, they form a non polar relationship. 

Our Water Molecule (H2O)

Secondly, this is a picture of our H2O molecule, otherwise known as water. Because oxygen only has 6 valence electrons, it needs two more. So along with the 2 Hydrogen molecules, each sharing one of their electrons, H2O becomes an octet. Water is one oxygen forming 2 covalent bonds with 2 hydrogen atoms. 

Unlike the hydrogen bond above, Water is polar due to the two hydrogen atoms. 

Lastly, we have our C6H12O6, otherwise known as Glucose.
Glucose is 6 oxygen atoms each attached to a carbon molecule, with a hydrogen attached to each carbon and to each oxygen. Glucose is a polar molecule, and has a total of 24 atoms.

Through this handout, we were able to visualize atomic bonding, represent atomic bonding using dot diagrams, and predict and classify bonds as either polar or non polar.

Dancing Milk

Hi!

Welcome to my blog!

Today my lab partner and I formed an experiment to test the out hypothesis on the Dancing Milk lab video.
In this video, a drop of dish soap is dropped onto a thin plate of milk, with a couple of food coloring drops on top.

Once the dish soap was dropped, the food coloring began to spread out throughout the milk in a fast reaction.

As a group, Elisa and I formed a hypothesis as to why the food coloring reacted the way it did. We formed a hypothesis that the chemicals in the dish soap broke down the lipids and fat bonds in the milk causing them to move around, which was visible to us due to the food coloring.

We recreated the lab, using the same materials; however, we switched the milk with different types of milk to see if the reaction would happen the same.

In the end,
we noticed that the dish soap for all liquids we tested, 2% milk, whole milk, and skim milk did react the same. Proving our hypothesis that the dish soap broke down all the fat in all of these and caused the food coloring to react the way it did.