Separations. Objective. Background. Date Lab Time Name
|
|
- Drusilla Austin
- 5 years ago
- Views:
Transcription
1 Objective Separations Techniques of separating mixtures will be illustrated using chromatographic methods. The natural pigments found in spinach leaves, β-carotene and chlorophyll, will be separated using column chromatography. The artificial colors used to make M & M candies will be analyzed utilizing paper chromatography. Background The purpose of all chromatography is to separate mixtures into individual components. The word chromatography, formed from the Greek words khroma, meaning color, and graphein, meaning to draw a graph or to write, was coined by the Russian botanist M.S. Tswett around 1906 to describe his process of separating mixtures of plant pigments. All forms of chromatography employ the same general principle: a mixture of substances in a moving phase passes over a selectively adsorbing surface, the stationary phase. Two different techniques, column chromatography and paper chromatography, are utilized in this experiment to separate components of spinach and M & M candies, respectively. Column chromatography operates on the principle that different substances are adsorbed on the surface of a solid adsorbent (such as silica) to an extent that depends on their polarity and other structural features. Because some compounds are more strongly adsorbed than others, they will be washed down a column of adsorbent at a slower rate and thus become separated from those less strongly adsorbed. The naturally colored components of spinach and other leaves can be separated using this technique. The dark green color of spinach is actually a combination of β-carotene and chlorophylls. β-carotene, a naturally occurring dye, is red in crystal form but yellow when dissolved in petroleum ether solvent. β-carotene is considered a vitamin A precursor in the body and is also used as a natural color additive in foods. Chlorophylls are organic molecules that play an important role in the photosynthetic cycle of green plants. Common uses for extracted chlorophylls include deodorants and leather dyes. In paper chromatography, the paper itself is the stationary phase. The cellulose structure of the paper allows for formation of hydrogen bonds to water molecules, so the stationary phase can be regarded as a layer of water, hydrogen-bonded to cellulose. The mobile phase containing the solute dissolved in the aqueous solvent passes through the paper fibers by capillary attraction. After the chromatogram has been developed and the solutes on the paper have been located, the movement of the solute on the paper is mathematically expressed by the R f value (called the retention factor), where R f distance traveled by the solute ( center of spot) = distance traveled by the solvent front Separations 1
2 The distances used in calculating R f values are measured as shown in the figure. Solvent front A B 5 A: R f = = B: R f = = M & M candies will be analyzed using paper chromatography to detect the presence of FD&C approved yellow #5. This dye causes allergic reactions in some people and must therefore be named as an ingredient in products that contain it. The M & M package states that yellow #5 is one of the dyes added. However, is the dye present in all of the candies or only those of certain colors? The answer to this question is important to a person who is allergic to yellow #5 and wants to know which of the candies, if any, are safe to eat. Materials needed mortar and pestle fresh spinach leaves (unfrozen) Whatman #1 chromatography or filter paper M & M candies (1 small package) 0.1% sodium chloride (NaCl) 80:20 petroleum ether/acetone wire and spatula petroleum ether plastic funnel acetone 100 ml beaker (1) sand 250 ml beaker (2) silica 50 ml beaker (4) scissors chromatography column (1) distilled water tape yellow food coloring (dropper bottle) buret clamp and ring stand toothpicks Cotton ruler Separations 2
3 Procedure Part I: Paper Chromatography of M&M candies 1. On a strip of Whatman #1 chromatography or filter paper, use a ruler to make seven marks (in pencil) in 1 cm intervals near the bottom of the longer side. Label six of the marks with the colors of the candies in your package of M & M s. Label the seventh mark the standard or control color, yellow #5. 2. Draw a finish line 2 cm from the top of the strip across of paper in pencil. 3. Dip a toothpick in a beaker of water and rub along the shell of one of the candies to extract the dye onto the tip of the toothpick. Be careful to not dissolve away so much of the shell that the chocolate becomes exposed. Lightly blot the toothpick above its mark on the chromatographic strip to create a small, single dot (about the size of a pinhead). Keep adding dye until half of the shell has been used and the color is concentrated on the single dot. Repeat this procedure for each of the other colored candies. 4. Using a toothpick, carefully add a very small drop of the commercial food coloring, yellow #5, to its mark on the strip. Because this solution s concentration is relatively high, one tiny drop or spot is sufficient. Allow all seven spots to air-dry before proceeding. 5. Roll your chromatographic strip into a half cylinder with the spots at the bottom and a place a piece of tape at the top to hold it in that shape. 6. In a dry 250-mL beaker, add 15 ml of 0.1% sodium chloride. Place your rolled strip into the beaker with spots at the bottom. Do not allow the strip to contact the sides of the beaker. 7. When the solvent front (wet line moving up the paper) reaches the finish line, remove the strip and quickly outline the different colors for each spot with a pencil. 8. Determine the various color dyes that compose of each candy shell and calculate R f values. 9. Record the color dye components that make up each candy shell. Disposal Procedure ** Discard the paper, M & M s, and toothpick(s) in the trash can. ** Discard the sodium chloride and water in an available sink. ** Take all glassware to an available sink and wash thoroughly. Place them back at your station upside down on a paper towel to drip dry. Separations 3
4 Part II: Column Chromatography of Spinach Leaves 1. In a mortar containing freshly thawed spinach leaves, add 40 ml of 80:20 mixture of petroleum ether/acetone in and a pinch of sand. Grind the spinach with a pestle until the added liquid is dark green. Decant the liquid (leave the solid behind) into a 100-mL beaker. 2. In 2 separate 50-mL beakers, add 30 ml of petroleum ether and 20 ml of acetone from the stock containers. 3. Secure the glass chromatography column to a ring stand using a buret clamp. Place a small wisp of cotton at the bottom of the column using a long piece of wire. On top of the cotton, carefully add 0.25 cm of sand. Tap the column several times afterward to help level and settle the sand. 4. On top of the thin layer of sand, use a ruler and slowly and carefully add about 5 cm of silica in small increments, tapping the column as you go to help settle and level the silica. CAUTION: DO NOT BREATHE THIS SOLID. After adding the silica, add another 0.25 cm of sand, tapping the column when finished. 5. Place a 250 ml beaker underneath the column and slowly add some of the petroleum ether to the top of the column. After the liquid reaches the bottom, the column should drip at about 1 drop per second. [If the dripping rate is unsatisfactory (3 drops per second is too fast and 1 drop every 5 seconds is too slow), stop and empty the solid material into the appropriate collection container and construct another column beginning at Step 3.] 6. Allow the chromatographic column to drip petroleum ether until the solvent level drops to just above the upper sand layer but no farther. Quickly and carefully add your dark green spinach to the column. 7. Allow the column to drip until the spinach extract level drops to just above the upper layer of sand. Slowly and continually add additional petroleum ether to keep the level of solvent above the upper sand level at all times. 8. After adding the additional petroleum either from Step 7, two colored bands will begin to separate from the original green spinach mixture. When the lower, yellow band reaches the bottom of the column, collect this fraction in a small 50 ml beaker. 9. After the yellow band has been collected and when the petroleum ether level drops down to the upper sand layer, begin adding acetone instead of additional petroleum ether, being care to make sure the solvent level stays above the upper sand layer. Once the acetone is added, the other color band (green) will begin to move down the column. When it reaches the bottom, collect it in an additional 50 ml beaker. Put the 250 ml beaker back under the column until you are ready for clean-up. Disposal Procedure ** Discard the remaining petroleum either, acetone and collection beaker fluids in the appropriately labeled containers located under the fume hood. ** Discard the solid column materials in the appropriate container under the fume hood. ** Take all glassware to an available sink and wash thoroughly. Place them back at your station upside down on a paper towel to drip dry. Mount the clean column back on the ring stand. Separations 4
5 Report Sheet Data Analysis Part I: Paper Chromatography of M & M Candies For each spot, describe the observable color(s) and then calculate the R f value for each color. (Begin at the top with component 1 being the fastest moving spot.) M & M Candy color Red Yellow Green Orange Blue Brown Yellow #5 Component 1 Color of spot by spot mm mm mm mm mm mm mm by solvent front mm mm mm mm mm mm mm R f value Component 2 Color of spot by spot mm mm mm mm mm mm mm by solvent front mm mm mm mm mm mm mm R f value Component 3 Color of spot by spot mm mm mm mm mm mm mm by solvent front mm mm mm mm mm mm mm R f value Describe the composition of the M & M candies. Do they consist of single components or a mixture of dyes? Red: Yellow: Green: Orange: Blue: Brown: Separations 5
6 Part II: Column Chromatography of Spinach Leaves Color Band # Color Materials ID 1 2 Post-lab questions: 1. Which M & M candies would be safe to eat for a person who has an allergy to yellow #5? 2. Why is a pencil used to mark the points of application rather than a ballpoint pen on the Chromatography paper? 3. What would happen if acetone were the first solvent used to elute the dyes in spinach leaves instead of petroleum ether? {Elution is the process of separating or exiting the column one after the other.} 4. The column chromatography experiment could be performed on any leaves. What results might you expect if this experiment was performed on tree leaves in the fall? Separations 6
7 Summary/Conclusions: Separations 7
3. Aspirin Analysis. Prelaboratory Assignment. 3.1 Introduction
In this experiment, you will analyze the purity of your crude and recrystallized aspirin products using a method called thin layer chromatography (TLC). You will also determine the percent yield of your
More informationC27 Chromatography. Collect: Column Mortar and pestle Dropper (229 mm) Capillary tube TLC plate Aluminum foil UV light
C27 Chromatography (2017/04/24) Collect: Column Mortar and pestle Dropper (229 mm) Capillary tube TLC plate Aluminum foil UV light Prepare: Green leaves Beaker (30 100 ml) Erlenmeyer flask (50, 125 ml)
More informationExperiment 6 Thin-Layer Chromatography (TLC)
Experiment 6 Thin-Layer Chromatography (TLC) OUTCOMES After completing this experiment, the student should be able to: explain basic principles of chromatography in general. describe important aspects
More informationExperiment 3: Separation of a Mixture Pre-lab Exercise
1 Experiment 3: Separation of a Mixture Pre-lab Exercise Name: The amounts of sand, salt, and benzoic acid that will dissolve in 100 g of water at different temperatures: Temperature 0 C 20 C 40 C 60 C
More informationLAB: One Tube Reaction Part 1
AP Chemistry LAB: One Tube Reaction Part 1 Objective: To monitor and document the chemical changes occurring in a single test tube containing a predetermined mixture of chemicals. Materials: test tube,
More informationThe Separation of a Mixture into Pure Substances
The Separation of a Mixture into Pure Substances The experiment is designed to familiarize you with some standard chemical techniques and to encourage careful work in separating and weighing chemicals.
More informationProperties of Water TEACHER NOTES. Earth: The Water Planet Laboratory Investigation. Key Concept. Alternate Materials.
TEACHER NOTES Properties of Water Key Concept The properties of water make it a unique substance on Earth. Skills Focus observing, inferring, predicting Time 60 minutes Materials (per group) plastic cup
More informationPaper Chromatography and Steam Distillation of Orange Oil EVERY STUDENT MUST BRING AN ORANGE TO LAB FOR THIS EXPERIMENT! Equipment
Paper Chromatography and Steam Distillation of Orange Oil EVERY STUDENT MUST BRING AN ORANGE TO LAB FOR THIS EXPERIMENT! Equipment You will need a 600 ml beaker, a 50 ml graduated cylinder, 4 Expo Wet
More informationSeparating the Components of a Mixture
Separating the Components of a Mixture Introduction Many naturally occurring substances occur as mixtures rather than pure substances. There are two main types of mixtures, homogeneous and heterogeneous.
More informationSeparating the Components of a Mixture
Separating the Components of a Mixture Introduction Many naturally occurring substances occur as mixtures rather than pure substances. There are two main types of mixtures, homogeneous and heterogeneous.
More informationWATER AND SOIL PROPERTIES. ExPERImENTAL PROCEdURE
M A S T E R 2.1 WATER AND SOIL PROPERTIES SETTING Up THE ExPERImENT 1. Using the marking pen, draw a line on each straw 2 cm from the bottom. Draw a second line 7 cm above the first line. 2. Cover one
More informationProperties of Water Lab: What Makes Water Special? An Investigation of the Liquid That Makes All Life Possible: Water!
Properties of Water Lab: What Makes Water Special? An Investigation of the Liquid That Makes All Life Possible: Water! Background: Water has some peculiar properties, but because it is the most common
More informationName: Period: Score: / Water Olympics
Name: Period: Score: / Water Olympics Pre-lab: With your shoulder partner research these properties or characteristics of water that make it critical for life as we know it. Include an explanation for
More informationPractical 1 - Determination of Quinine in Tonic Water
Practical 1 - Determination of Quinine in Tonic Water Introduction Quinine has a fluorescence and a UV absorbance and so can be quantified using either of these. In the method described here the absorbances
More informationMILK ADULTERATION. By, Gautami Shirsat Grisha Dialani Sushmita Suman
MILK ADULTERATION By, Gautami Shirsat Grisha Dialani Sushmita Suman CONSUMER SURVEY Average consumption per day 1 lit. Type of consumption Directly as milk or in tea Mostly preferred Buffalo Milk Consumers
More informationCHEM Experiment 4 Introduction to Separation Techniques I. Objectives
1 CHEM 0011 Experiment 4 Introduction to Separation Techniques I Objectives 1. To learn the gravity filtration technique 2. To learn the suction filtration technique 3. To learn about solvent extraction
More informationSeparating the Components of a Mixture
Separating the Components of a Mixture Introduction: Mixtures are not unique to chemistry; we encounter them on a daily basis. The food and drinks we consume, the fuel we use in our vehicles, building
More informationStation 1: Cohesion. Station 1: Cohesion
Station 1: Cohesion Pennies Droppers Beaker of water Cohesion Description: Cohesion is a property of water that describes how water sticks to itself. Water molecules are attracted to each other by hydrogen
More informationStation 1. Polarity of Water
Station 1 Polarity of Water As we learned last week, water is a polar molecule meaning it has one end with a slight positive charge and another end with a slight negative charge. Molecules without slight
More informationSeparation of a Mixture
Separation of a Mixture The isolation of pure components of a mixture requires the separation of one component from another. Chemists have developed techniques for doing this. These methods take advantage
More informationph and Color Change - Activity Sheet
Name Date Period Page ph and Color Change - Activity Sheet Objective: 1. To be able to explain, on the molecular level, that is a measure of the in water and that adding an or a to water affects the concentration
More informationLab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream
Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Prelab Spend 5 minutes doing the following
More informationIntroduction to Measurement and Error Analysis: Measuring the Density of a Solution
Introduction to Measurement and Error Analysis: Measuring the Density of a Solution Introduction: Most of us are familiar with the refreshing soft drink Coca-Cola, commonly known as Coke. The formula for
More informationDistillation Purification of Liquids
Distillation Purification of Liquids Types of Distillations commonly used in Organic Lab: Simple separates volatile compounds (liquids) from non-volatile compounds (solids) or volatiles with boiling points
More informationEGG OSMOSIS LAB. Introduction:
Name Date EGG OSMOSIS LAB Introduction: Cells have an outer covering called the cell membrane. This membrane is selectively permeable; it has tiny pores or holes that allow objects to move across it. The
More informationSurface Tension and Adhesion
Surface Tension and Adhesion 1. Obtain a medicine dropper and a small graduated cylinder. Make sure the dropper is clean. 2. Drop water into the graduated cylinder with the dropper, counting each drop.
More informationDiffusion & Osmosis Labs
AP Biology Diffusion & Osmosis Labs INTRODUCTION The life of a cell is dependent on efficiently moving material into and out of the cell across the cell membrane. All cells need sugars and oxygen to make
More informationStudent Handout Procedure
Student Handout Procedure Lab period 1: Reaction: Measure 0.75 g of solid cinnamic acid and 25 ml of your unknown alcohol in a 100 ml round bottom flask. Add a stir bar and stir solution until it is completely
More informationThin-Layer Chromatography Experiment Student Instructions
Thin-Layer Chromatography Experiment Student Instructions Note: If you are allergic to handling soy products, you should not participate in this experiment. Materials For each pair of students: High sucrose
More informationEXTRACTION. Extraction is a very common laboratory procedure used when isolating or purifying a product.
EXTRACTION Extraction is a very common laboratory procedure used when isolating or purifying a product. Extraction is the drawing or pulling out of something from something else. By far the most universal
More informationTHIN LAYER CHROMATOGRAPHY AND MELTING POINT DETERMINATION: DETECTION OF CAFFEINE IN VARIOUS SAMPLES
EXPERIMENT 8 THIN LAYER CHROMATOGRAPHY AND MELTING POINT DETERMINATION: DETECTION OF CAFFEINE IN VARIOUS SAMPLES Additional Resources http://orgchem.colorado.edu/hndbksupport/tlc/tlc.html http://coffeefaq.com/caffaq.html
More informationLab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream
Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Prelab Spend 5 minutes doing the following
More information15. Extraction: Isolation of Caffeine from Tea
15. Extraction: Isolation of Caffeine from Tea In this experiment you will isolate a compound from a natural source using two extraction techniques. Such compounds are often referred to as natural products.
More information7.2.4 Mixtures. 100 minutes. 146 marks. Page 1 of 42
7.2.4 Mixtures 100 minutes 146 marks Page 1 of 42 ## John ground some coffee beans into little pieces. He put them into a coffee filter and poured 800 cm 3 of boiling water over them to make a jug of coffee.
More informationActivity Instructions
Gel Electrophoresis Activity Instructions All of the following steps can be performed by the students. Part I - Building the Chamber stainless steel wire wire cutters 500 ml square plastic container with
More informationI. INTRODUCTION I ITEMS:
Experiment 4 Chem 110 Lab LABORATORY TECHNIQUES PURPOSE: The purpose of this laboratory exercise is to develop safe laboratory skill and practice several laboratory techniques that will be used in many
More informationGravimetric Analysis
Gravimetric Analysis In this experiment you will determine the concentrations of two ions in an unknown solution. The ions are Cu 2+ and Pb 2+. You will also determine the percent copper in an unknown.
More informationAnalytical Method for Coumaphos (Targeted to agricultural, animal and fishery products)
Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products) The target compound to be determined is coumaphos. 1. Instruments Gas chromatograph-flame thermionic detector (GC-FTD)
More informationCoffee Filter Chromatography
Here is a summary of what you will learn in this section: Solutions can be separated by filtration, paper chromatography, evaporation, or distillation. Mechanical mixtures can be separated by sorting,
More informationExperimental Procedure
1 of 8 9/14/2018, 8:37 AM https://www.sciencebuddies.org/science-fair-projects/project-ideas/chem_p105/chemistry/bath-bomb-science (http://www.sciencebuddies.org/science-fair-projects/projectideas/chem_p105/chemistry/bath-bomb-science)
More information2. Other constituents in the sample solution should not interfere with the precipitation of the component of interest.
EXPERIMENT 15 Percentage Yield of Lead (II) Iodide in a Gravimetric Analysis INTRODUCTION In a gravimetric analysis, a substance is treated so that the component of interest is separated either in its
More informationLab: Groundwater. Prediction: Which sample (4mm, 7mm, 12mm) will have the greatest porosity?
Name: Date: Lab: Groundwater PART 1: POROSITY Purpose: To explain the relationship between particle size and porosity. Background: The porosity of a material is a measurement of how much of its volume
More informationRock Candy Lab Name: D/H
Rock Candy Lab Name: D/H What is sugar? 1 The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Like all compounds
More informationGravimetric Analysis
Experiment 1: Gravimetric Analysis with Calcium Chloride and Potassium Carbonate In this experiment, proper analytical experimental techniques will be utilized to perform a double displacement reaction.
More informationInvestigation of the Solubility
Part 1 Purpose The purpose of this part of the lab is to determine how temperature affects solubility. What factors affect solubility? You will observe individual sugar cubes dissolving in water at different
More informationWater Works
Water Works - - - - - - - - - - - - - - - - - - - - - - - - - - Water is all around us. It can be found in ponds, rivers, lakes and even in our bodies. It s also great for having fun! Transform your house
More information1. Blender: Osterizer, 10-speed, or equivalent. 2. Separatory Funnel: Kilborn or equivalent (see figure 1) 2. HCl Solution: HCl/water (7:93 by volume)
EXTER.01-1 INFESTATION IN WHOLE CORN PRINCIPLE Whole corn is suspended in aqueous borax solution to float insects and insect fragments, which are collected on filter paper for microscopic identification
More informationAdapted By Kennda Lynch, Elizabeth Adsit and Kathy Zook July 26, Moooooogic!
Moooooogic! Objective: Students will use the scientific method to test the difference between using whole milk and skim milk in this milk and food dye experiment. Students will explore ideas of density,
More informationSPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2
(1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2 OVERVIEW In this activity, students will examine the physical characteristics of materials that make up soil. Then, they will observe the
More informationSolubility Lab Packet
Solubility Lab Packet **This packet was created using information gathered from the American Chemical Society s Investigation #4: Dissolving Solids, Liquids, and Gases (2007). It is intended to be used
More informationinvolves separating solid in liquid mixtures where the solid particles are large, such as vegetables in water, where you want to retrieve the solid.
A mixture is formed when two or more substances are mixed physically and not chemically combined. These substances can be separated and recovered again by physical and not chemical means, although not
More information1. Describe the effect of stirring and kneading dough on the formation of gluten.
Food Explorations Lab II: Globs of Gluten STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, your class will determine the relative amounts and characteristics of the gluten formed by
More informationExperimental Procedure
1 of 6 9/7/2018, 12:01 PM https://www.sciencebuddies.org/science-fair-projects/project-ideas/foodsci_p013/cooking-food-science/chemistry-of-ice-cream-making (http://www.sciencebuddies.org/science-fair-projects/project-ideas/foodsci_p013/cooking-food-science/chemistry-of-ice-cream-making)
More informationAdhesives Teaching Unit
Adhesives Teaching Unit Worksheets for use in elementary school classes These worksheets are based on a one-week research course for elementary school students, which is part of the Forscherwelt or Researchers
More informationLab 2-1: Measurement in Chemistry
Name: Lab Partner s Name: Lab 2-1: Measurement in Chemistry Lab Station No. Introduction Most chemistry lab activities involve the use of various measuring instruments. The three variables you will measure
More informationExperiment 7: The Clock Reaction
Experiment 7: The Clock Reaction In Experiment Five you observed several fascinating chemical reactions, most of which seemed to occur almost instantaneously. In today s experiment, you will carry out
More informationActivity 7.3 Comparing the density of different liquids
Activity 7.3 Comparing the density of different liquids How do the densities of vegetable oil, water, and corn syrup help them to form layers in a cup? Students will carefully pour vegetable oil, water,
More informationTitle: Reagents Copy No: ## SOP No.: 3.13/3.1/S Effective Date: July 8, 2013 Location: ### Reagents
QSM Approval: Reagents 1. Introduction Laboratory reagents are used in all procedural steps during the course of sample preparation. To ensure that reagents are of known quality and purity and free of
More informationDyes in Candy and Their Effects
Dyes in Candy and Their Effects Submitted by: Jamie Carson, Adam Miller, Anthony Munoz, and Teddy Schuerman TECM 1700 November 8, 2012 License CC BY-NC 2.0 by Special 1 Parents let children eat candy daily,
More informationActivity Sheet Chapter 5, Lesson 5 Using Dissolving to Identify an Unknown
Activity Sheet Chapter 5, Lesson 5 Using Dissolving to Identify an Unknown Name Date DEMONSTRATION 1. Your teacher did a demonstration comparing the amount of salt and sugar that dissolved in a small amount
More informationComparative determination of glycosides in senna by using different methods of extraction (Soxhlet, maceration and ultrasonic bath)
1 Experiment 1, 2 and 3 Comparative determination of glycosides in senna by using different methods of extraction (Soxhlet, maceration and ultrasonic bath) Aim: determine the yield among different extraction
More informationBEHAVIOR OF HOT AND COLD
City Academy Science Kitchen Chemistry Winter STEAM Packet NAME: _ INTRODUCTION: In both science and STEAM class, students were introduced to the chemical and physical properties of matter during their
More information1. What is made when a solute is dissolved in a solvent?
A solution is made when a solute dissolves in a solvent. The solutions we will look at are those where a solid dissolves in a liquid. The solid is the solute and the liquid is the solvent. Solute + Solvent
More informationProblem How does solute concentration affect the movement of water across a biological membrane?
Name Class Date Observing Osmosis Introduction Osmosis is the diffusion of water across a semipermeable membrane, from an area of high water concentration to an area of low water concentration. Osmosis
More informationActivity 2.3 Solubility test
Activity 2.3 Solubility test Can you identify the unknown crystal by the amount that dissolves in water? In Demonstration 2a, students saw that more salt is left behind than sugar when both crystals are
More information7.2.6 Filtration, Chromatography and Distillation
7.2.6 Filtration, Chromatography and Distillation 121 minutes 179 marks Page 1 of 51 Q1. The following diagrams show two methods of separating substances. (a) What is the name of each method? Method 1
More informationFiltering and evaporation
Filtering and evaporation How can we get clean water? STARTER Match the equipment diagrams to the correct names. Beaker Evaporating Basin Pestle and Mortar Bung Conical Flask Spatula Pipette Measuring
More informationOrganic Chemistry 211 Laboratory Gas Chromatography
MATERIALS Organic Chemistry 211 Laboratory Gas Chromatography Computer vials of: Logger Pro ethyl acetate Vernier Mini GC butyl acetate Temperature Probe collected fractions from Exp. 5 1 L glass syringe
More informationCandy Experiments M & M Chromatography Teaching Point:
Candy Experiments (All experiments taken directly from http://www.candyexperiments.com. Teaching points and lab sheets added by http://www.10millionmiles.com.) M & M Chromatography A rectangle of coffee
More information1. Explain how temperature affects the amount of carbohydrate (sugar) in a solution.
Food Explorations Lab II: Super Solutions STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, sugar will be dissolved to make two saturated solutions. One solution will be made using heated
More informationLab Activity on Density, Buoyancy and Convection
Lab Activity on Density, Buoyancy and Convection 2006 Ann Bykerk-Kauffman, Dept. of Geological and Environmental Sciences, California State University, Chico * Introduction One of the four themes for this
More informationRoyal Society of Chemistry Analytical Division East Anglia Region National Schools' Analyst Competition
Royal Society of Chemistry Analytical Division East Anglia Region 2017 National Schools' Analyst Competition East Anglia Region Heat Thursday 20th April, 2017 School of Chemistry University of East Anglia
More informationMixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D.
Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D. Overview: This lesson is a group of activities that may be used
More informationAnaerobic Cell Respiration by Yeast
25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any
More informationTeacher Notes on Explore: Can You Find the Floaters and Sinkers?
Teacher Notes on Explore: Can You Find the Floaters and Sinkers? Materials: (for a class of 30 students working in pairs) 45 salsa cups or small cups that have 60 ml capacity 45 craft sticks (one for water,
More informationCambridge International Examinations Cambridge International General Certificate of Secondary Education
Cambridge International Examinations Cambridge International General Certificate of Secondary Education *9073589209* BIOLOGY 0610/62 Paper 6 Alternative to Practical February/March 2015 1 hour Candidates
More informationMoving Molecules The Kinetic Molecular Theory of Heat
Moving Molecules The Kinetic Molecular Theory of Heat Purpose: The purpose of this lab is for students to determine the relationship between temperature and speed of molecules in a liquid. Key Science
More informationIntroduction to the General Chemistry II Laboratory. Lab Apparatus and Glassware
Introduction to the General Chemistry II Laboratory Lab Apparatus and Glassware Review the first of two photographs at the end of the Data Documentation section, near the beginning of your lab manual.
More information1. Determine which types of fruit are susceptible to enzymatic browning.
Food Explorations Lab I: Enzymatic Reactions STUDENT LAB INVESTIGATIONS Name: Lab Overview There are two parts to this investigation. In Part A, you will observe and compare three types of fruit for enzymatic
More informationFAMILY HERITAGE(TM) HOME TOWN GINGERBREAD MOLD INSTRUCTIONS
FAMILY HERITAGE(TM) HOME TOWN GINGERBREAD MOLD INSTRUCTIONS PREPARING YOUR STONEWARE MOLD FOR USE Before using for the first time, follow these simple steps: Rinse the mold in warm water, then towel dry.
More informationSilly Science. Bouncy Ball 3 clear cups (5 ounce plastic cups work well) water Borax White liquid glue (PVA) Food coloring 2 spoons
Silly Science Most of these do not take much time they were part of a challenge run over two hours during which time participants had to complete as many experiments as they could. Bouncy Ball 3 clear
More informationFactors Affecting the Rising of Bread Dough - Ingredients
Factors Affecting the Rising of Bread Dough - Ingredients Objective To study the effects of adding certain ingredients on the rising of bread dough. Principles* Yeast is a single-cell microbe that has
More informationGreenhouse Effect Investigating Global Warming
Greenhouse Effect Investigating Global Warming OBJECTIVE Students will design three different environments, including a control group. They will identify which environment results in the greatest temperature
More informationSTUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers.
FORMATIVE MINI ASSESSMENTS Third Grading Period 2010-11 March 21-24 STUDENT NAME DATE Science Grade 3 Read each question and choose the best answer. Be sure to mark all of your answers. 1 Which substance
More informationBIO Lab 4: Cellular Respiration
Cellular Respiration And the Lord God formed man from the slime of the earth; and breathed into his face the breath of life, and man became a living soul. Genesis 2:7 Introduction Note: This experiment
More informationEXTRACTION PROCEDURE
SPE Application Note for Multiresidue Exraction and Clean Up from Fruit and Vegetables This note outlines solid phase extraction (SPE) methodology for the multiresidue extraction and clean up of fruits
More informationColour Changing Christmas Tree
Colour Changing Christmas Tree Create a Christmas tree centrepiece that changes from plain white to red and green before your eyes, using pantry ingredients for some kitchen chemistry. You ll need A few
More informationCHAPTER 4 ISOLATION OF ANTIFUNGAL COMPOUNDS FROM C. dentata (Burm.f) C.A. Sm.
CHAPTER 4 ISOLATION OF ANTIFUNGAL COMPOUNDS FROM C. dentata (Burm.f) C.A. Sm. 4.1. INTRODUCTION 4.1.1. Compounds isolated from Cornaceae family Reports concerning isolation of compounds from Curtisia dentata
More informationDensity Gradient Column Lab
Purpose and Background: Density Gradient Column Lab To create a density gradient column similar to a method used by Forensic Scientists so that the density of various objects can be explored and compared.
More informationa WOW Lab Prep Instructions
Classroom Science Investigation This section describes how to prepare the crime scene and each of the six evidence stations: Fibre Analysis, Fingerprint Analysis, Footprint Analysis, Dental Analysis, Cookie
More informationThe fermentation of glucose can be described by the following equation: C6H12O6 2 CH3CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide.
SUGAR FERMENTATION IN YEAST with LQ LAB 12 B From Biology with Vernier INTRODUCTION Westminster College Yeast are able to metabolize some foods, but not others. In order for an organism to make use of
More informationTSKgel TECHNICAL INFORMATION SHEET No. 131
TSKgel TECNICAL INFORMATION SEET No. Analysis of Synthetic Sweeteners in Coffee by PLC Synthetic sweeteners are used in many foods because they have fewer calories than sugar. Acesulfame potassium (Acesulfame-K),
More informationSetting up your fermentation
Science in School Issue 24: Autumn 2012 1 Setting up your fermentation To carry out all the activities, each team of students will need about 200 ml of fermentation must, 200 ml of grape juice and about
More informationLab 2: Phase transitions & ice cream
Lab 2: Phase transitions & ice cream Lab sections on Tuesday Sept 18 Friday Sept 21 In this lab you will observe how changing two parameters, pressure and salt concentration, affects the two phase transitions
More informationPECTINASE Product Code: P129
PECTINASE Product Code: P129 Enzyme for sample clarification prior to patulin analysis. For in vitro use only. P129/V1/02.06.16 www.r-biopharm.com Contents Page Test Principle... 3 Kit Components... 3
More informationExperiment 6 Chemistry 100 Liquids and Solids and Water
Instructors Initials Experiment 6 Chemistry 100 Liquids and Solids and Water Purpose: To develop a theory that explains why liquids and solids behave the way they do Unique Properties of water Less dense
More informationChemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW
Chemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW To study the Ideal Gas Law. LEARNING OBJECTIVES To determine the molar mass of a volatile liquid. BACKGROUND The most common instrument
More informationExploring Science Making Models Interfering Making and Interpreting graph
Exploring Science Making Models Interfering Making and Interpreting graph Heru Kuswanto Exploring Science Density and Floating Eggs Problem : How can you use an egg to compare densities of liquids? Experimenting
More informationTeacher s Manual. Rebecca W. Keller, PhD
Teacher s Manual Rebecca W. Keller, PhD Cover design: David Keller Opening page: David Keller, Rebecca W. Keller, PhD Illustrations: Rebecca W. Keller, PhD Copyright 2013 Gravitas Publications, Inc. All
More informationPhotosynthesis: How do plants get energy? Student Advanced Version
Photosynthesis: How do plants get energy? Student Advanced Version In this lab, students explore the process of photosynthesis in spinach leaves. As oxygen is produced, the density of the leaves change
More information