Chromatography Procedure

Prepare standard solution #1, Take 1 ml sub stock solution from the 100 ml beaker and then put into 25 ml volumetric flask with the help of 10ml graduate pipette.

The wet, crude product was placed into the 50 mL Erlenmeyer flask. Small amounts of CaCl2 were added to dry the solution. The flask was sealed and the mixture was swirled and left to settle. Once

Answer: Once the chromatogram has been completed and is ready to be measured and calculated, on the plate that was used to perform the chromatogram you should see where the red and blue have completely separated. The red food coloring dye should be lower on the plate than the blue food coloring dye.

Add a few drops of food dye to the water until you like the color you see.

7. Tape the strip to a pencil and rest the pencil on top of the jar so that the strip hangs into the jar. The goal is to have the end of the chromatography strip just touching the surface of the solvent solution, with the colored dots above the surface of the liquid. Make sure that the colored spots do not come in direct contact with the liquid in the bottom of the glass.

1. Paper Chromatography is a method used for the separation of colors which are also referred to as colored chemicals/substances or pigments. This method is used for experiments, to identify coloring agents and to separate out a compound into its various components.

1) What is the surface area of each of your three cells? The agar cylinder had a surface area of 5.06 cm.

Coloring -Food Baster -Seven Plastic Cups -A Glass Cylinder Procedure:

If you put too much of a sample on your chromatography paper, you could possibly have that color bleed into the color next to it, which would mess up your results. If you put too little of a sample on the paper, your color

Chromatography is a fairly simple process. First, you put a dot of ink(or in our case, the M&M food dye) near the bottom of some chromotography paper (also known as filter paper), and then hang the paper vertically with its lower edge (the one closest to the spot of dye) dipped in a solvent (In our case, the sodium chloride solution). Capillary action forces the solvent to travel up the paper, where it meets and dissolves the ink. The dissolved ink (which is the mobile phase) slowly travels up the paper (the stationary phase) and separates out into its different elements. Another way of describing it is to think of the liquid as an adhesive-like liquids, some of which stick more to the solid and can travel more slowly than others. This is

So green apple is green, grapes are purple, cherries are red, oranges are orange, and lemons are yellow. Then I stirred it until it looked good. Then I poured each mixture into their own small pans, make sure they are not glass pans because they will break. Then put the pans into a freezer and wait 4-5 hours or until mixtures are frozen. Then break them into smaller pieces about a nickel's size and put the pieces into the microwave and wait 40 seconds and it should be melted. Now they let the pieces cool and then roll them into balls, and then dipped it into tartaric acid. Let the balls harden.

Once this has been done, the stirrer bar can be started at around 40 RPM. As soon as this is all has been completed, the diffusion cell can now be placed into the beaker and the 30-minute timer must begin as soon as the capillaries are in contact with the deionized water. Conductivity measurements must be taken at 30 second intervals. Also, the temperature must be taken after 15 and 30 minutes into the experiment. Since diffusion is affected by temperature, this must be taken into account and corrected if necessary.

The next step was to place the strip of chromatography paper on a paper towel. Then dip a capillary tube into the plant pigment extract (spinach pigment extract) provided by the teacher. The tube will fill on its own. We applied the extract to the pencil line on the paper, blew the strip dry, and repeated it three to four times until the line on the paper is a dark

2. Agitate the beaker carefully for about 30-45 seconds, or until the color comes off of the candy. Be careful to dissolve as little as possible of the white layer (sugar) under the colored layer and do not dissolve any of the chocolate. Immediately decant the colored solution into a clean test tube, trying not to transfer any of the sediment. Repeat with the other colors for which you are responsible.

Figure (3) shows the optical images of the samples, Annealed (AN), Cold rolled (CR), Hot rolled (HR).The designation is An is in section a, CR 20 is in section b, CR 40 is in section c, CR 60 is in section d, HR 60 is in section e, HR 40 is in section f, CR 80 is in section g, HR 80 is in section h, and HR