hermanntrude Posted October 4, 2008 Share Posted October 4, 2008 It's that time of year again, folks. Between 6:02am and 6:02pm in the 10th month on the 23rd day, we celebrate the mole. Question is, how? I'm thinking of perhaps blowing up a mole of something in a spectacular fashion... Link to comment Share on other sites More sharing options...
ecoli Posted October 5, 2008 Share Posted October 5, 2008 how about blowing up a mole of moles. Link to comment Share on other sites More sharing options...
TrickyPeach Posted October 5, 2008 Share Posted October 5, 2008 What mole the animal or the pigmented patch of skin? Link to comment Share on other sites More sharing options...
John Cuthber Posted October 5, 2008 Share Posted October 5, 2008 (edited) What's the molar mass for a mole (either type)? Is it fair to say that it would be mainly water so you would need to blow up about 18g of "mole" to achieve the target? 2g of H2 would be more fun, or a mole of thermite, perhaps molded into a mole shape with a bit of gum? With a high molecular mass fuel you would do a lot of damage. Starch can have a mass of a million or so which would give you a tonne of dust exploding. That would make a big hole. How widely publicised is "Mole day?" Edited October 5, 2008 by John Cuthber Link to comment Share on other sites More sharing options...
big314mp Posted October 5, 2008 Share Posted October 5, 2008 (edited) We always celebrated june 22, as well as october 27. Didn't know about the 6:02AM - 6:02PM bit though. My chem teacher always gave us an extra credit activity about moles, but that was the extent of celebration. Personally, I like the producing of a mole of water from H2 and O2. Edited October 5, 2008 by big314mp multiple post merged Link to comment Share on other sites More sharing options...
jdurg Posted October 5, 2008 Share Posted October 5, 2008 React a mole of sodium metal with a mole of chlorine. E.G. 1/2 a mole of Cl2. Link to comment Share on other sites More sharing options...
hermanntrude Posted October 6, 2008 Author Share Posted October 6, 2008 React a mole of sodium metal with a mole of chlorine. E.G. 1/2 a mole of Cl2. are you mad? 23 g of sodium? that'd be an enormous reaction. I did it with a gram or two and felt a little scared. Link to comment Share on other sites More sharing options...
big314mp Posted October 6, 2008 Share Posted October 6, 2008 are you mad? 23 g of sodium? that'd be an enormous reaction. I did it with a gram or two and felt a little scared. Do it once per student . My roommate suggested doing some cooking with all ingredient amounts in moles. Link to comment Share on other sites More sharing options...
Sisyphus Posted October 6, 2008 Share Posted October 6, 2008 My roommate suggested doing some cooking with all ingredient amounts in moles. Your ingredients would be limited to homogeneous substances for which you know the molecular weight. Basically, you've got water, sugar, and salt to work with. Yum! Link to comment Share on other sites More sharing options...
big314mp Posted October 6, 2008 Share Posted October 6, 2008 I'd imagine that the molecular weight of flour would be fairly constant (mostly starch). Same for butter (mostly fat). It would be a range of fats, and a range of starches, but it would probably average out to something relatively constant. That's most of what you need for cookies. As to what those molecular weights are, that's a different story. I have no idea. Link to comment Share on other sites More sharing options...
insane_alien Posted October 6, 2008 Share Posted October 6, 2008 maybe looking at 300-400g/mol for fats. starches can be massive, like multi kilograms per mol Link to comment Share on other sites More sharing options...
Sisyphus Posted October 6, 2008 Share Posted October 6, 2008 Averaging a range feels like cheating. You'd have a mole of molecules, maybe, but you wouldn't have a mole of any particular chemical. Figure out how to separate them, and I'll be on board. Link to comment Share on other sites More sharing options...
big314mp Posted October 7, 2008 Share Posted October 7, 2008 (edited) This solution isn't great, but here goes: Dissolve a sample of the starch/flour in water, break it down with an enzyme such as amylase, and titrate with benedict's reagent. Perhaps you could also dissolve some starch in water, and then measure it's freezing point, to determine the molarity. I looked up (on wikipedia) that all purpose flour is about 11% gluten (I'm assuming by weight). I think that would be needed to do maths, as gluten wouldn't be caught by the first test, and its not particularly soluble in water either. Both methods would be horribly inaccurate, but they may work. My roommate now suggests that your students bring in guacaMOLE Edited October 7, 2008 by big314mp multiple post merged Link to comment Share on other sites More sharing options...
mrsemmapeel Posted October 7, 2008 Share Posted October 7, 2008 Oh 6.02/10/23 I get it now, i've been ill so I'm a bit slow:) But if someones making a cake I'll have a bit, with a mole of chocolate flakes please! Link to comment Share on other sites More sharing options...
hermanntrude Posted October 7, 2008 Author Share Posted October 7, 2008 My roommate now suggests that your students bring in guacaMOLE tell your room mate i'm trying to teach my students chemistry, not puns Link to comment Share on other sites More sharing options...
big314mp Posted October 7, 2008 Share Posted October 7, 2008 tell your room mate i'm trying to teach my students chemistry, not puns I extend my humblest apologies for him . A NaOH + HCl titration, for the 1:1 mole ratio? Calculate the moles of zinc (or copper) in a penny, via dissolving the inside out with HCl, and then reweighing? Do baking soda + acid, and then use the volume of the resulting gas to calculate the starting number of moles of reactants? Link to comment Share on other sites More sharing options...
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