Understanding Reaction Orders and Experiment Modifications

The video tutorial explains the oxidation of blue food coloring by bleach, using a spectrophotometer to study absorbance changes over time. It discusses determining the reaction order, focusing on first-order reactions, and suggests modifications to slow down the reaction. The tutorial also covers adapting the experiment for red food coloring by adjusting the wavelength of light used.

What is the role of sodium hypochlorite in the oxidation of blue food coloring?

• It acts as a catalyst.

• It is the oxidizing agent.

• It is the reducing agent.

• It is a byproduct of the reaction.

Why is a spectrophotometer set at 635 nm used in the experiment?

• To measure the temperature of the reaction.

• To measure the concentration of bleach.

• To measure the absorbance of blue food coloring.

• To measure the concentration of sodium hypochlorite.

What does a plot of natural log of absorbance vs. time indicate about the reaction order?

• The reaction is zero order.

• The reaction is first order.

• The reaction is second order.

• The reaction is third order.

Which plot would indicate a second order reaction?

• Concentration vs. time

• 1/absorbance vs. time

• Natural log of absorbance vs. time

• Absorbance vs. time

What modification can slow down the reaction to prevent it from becoming colorless too quickly?

• Increase the temperature.

• Increase the concentration of bleach.

• Decrease the concentration of blue food coloring.

• Increase the concentration of blue food coloring.

Why would increasing the concentration of bleach not help in slowing down the reaction?

• It would increase the reaction rate.

• It would have no effect on the reaction rate.

• It would decrease the reaction rate.

• It would stop the reaction completely.

What is the effect of increasing the temperature on the reaction rate?

• It decreases the reaction rate.

• It has no effect on the reaction rate.

• It increases the reaction rate.

• It stops the reaction.

How should the wavelength of light be adjusted to study red food coloring?

• Use a wavelength absorbed by yellow.

• Use a wavelength absorbed by red.

• Use a wavelength absorbed by green.

• Use a wavelength absorbed by blue.

What is the main reason for changing the wavelength of light when studying red food coloring?

• To match the absorbance properties of red food coloring.

• To increase the reaction rate.

• To decrease the reaction rate.

• To match the absorbance properties of blue food coloring.

What is the expected outcome if the wavelength is not adjusted for red food coloring?

• The reaction will occur slower.

• The reaction will occur faster.

• The absorbance will not be accurately measured.

• The reaction will not occur.