From the experiment up what are possible reasons that make the food dyes diffuse to form distinct zones and do not immediately mix? Background: Read your text book chapter 11.Equipment and Chemicals:1. Colorful candies such as Gobstoppers, M&Ms, or Skittles.2. Plates or containers that will hold a thin (1/4 inch) layer ofwater. Foam dinner plates work well for this.3. Water4. 5% acetic acid (vinegar)5. Saturated sodium bicarbonate (baking soda dissolved inwater)6. Timer7. Device to record videoSafetyNone of the chemicals used in this experiment are hazardous.Procedure:1. Pour a thin layer of water (or solution being tested) onto a large plate. Set up the videorecording device. Put a watch or timer in the camera view and start recording. Place thecandies in a pattern (be consistent in how you do this in each run).2. Repeat this with other solvents.3. Record your observations in the corresponding sections inthis document based on your experiments. You will alsoneed to take some photos and include them in thisdocument. Please make sure that your face is visible inall the photo.4. Save this completed worksheet as a single pdf documentand submit through the moodle before the due date.5. Please show all working.

Diffusion is a very slow process. Processes like agitation or increasing temperature can increase…

Answered: From the experiment up what are…

From the experiment up what are possible reasons that make the food dyes diffuse to form distinct zones and do not immediately mix?

Chemistry In Focus

7th Edition

ISBN:9781337399692

Author:Tro, Nivaldo J.

Publisher:Tro, Nivaldo J.

Chapter12: The Liquids And Solids Around Us: Especially Water

Section: Chapter Questions

Problem 57E

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