RESULTS AND DISCUSSION

After collecting the sample from the designated sampling site, the
sample was subjected to different chemicals in preparation for titrimetric
analysis.
Figure 1: Manganous sulfate and Alkali-iodide-azide solution
addition.

The figure above shows the sample after the addition of Manganous sulfate
and Alkali-iodide-azide solution. Flocs in the sample were formed. In terms of
chemical equations, the reactions may be expressed as:
2Mn2+ (aq) + O2(aq) +4OH- 2MnO(OH)2 (s)
MnO(OH)2(s) +2I-(aq) + 4H+ Mn2+
I-(aq) + I2

(aq)

I3-

+I2(aq)

(aq)

(aq)

In the first equation the resulting compound Manganese hydroxide is

the brown flocculate visible in the sample. Furthermore, azide is added to the
sample to effectively remove interference caused by nitrate.
2S2O32-

(aq)

S4O62- +3I-

Concentrated sulfuric acid was also added to the sample. Upon

addition of sulfuric acid, the flocs present in the sample were dissolved.

Figure 2: Starch addition

Upon performing Azide Modified Winkler Titration, a few drops of starch

indicator was added to the sample until its color changed to pale yellow.
Starch was added near the endpoint of titration because adding it at the
start of titration can cause a less distinct titration endpoint. The chemical
equation involved in this reaction is: I-+ starch Iodine Starch Complex.
Figure 3: Endpoint of Titration

The figure above shows the sample after it changes into blue color
(end of titration).
After titration the following data were obtained:
Trial No.

Temperature
(C)

29.5

Initial
Burette
Volume(ml)

50

Final
Burette
Volume

47.9

Volume of
Titrant
Used (ml)

Disssolved
Oxygen
Level
(mg/L or
ppm)

2.1

4.2

Table 1: Sample Analysis

Instead of using a 200 ml sample in titration, 100 ml sample was used.
The original value for vt was doubled. This is a contribution to the source of
error in this experiment. Nonetheless, the dissolved oxygen level of the
water sample collected is 4.2 mg/L. This DO level does not reach the
minimum DO Level required (5mg/L) to support aquatic life.
The possible reasons for low DO level in the sampling site were the
presence of too much waste in that selected body of water and it is far from
the artificial aeration in the lake. Since the water wastes form the food
square was distributed into the lake, this contributes to the amount of waste
present in the water. This leads into a lower DO level as the bacteria uses
oxygen to decompose wastes.
Furthermore, natural and man-made factors affect the DO level in a
body of water. Natural factors include temperature, organic pollution,

flowrate, etc. While manmade factors include thermal pollution, addition of

wastes to the body of water, etc.