Experiment Chromatography Of Food Dyes Abstract This experiment is to determine the presence of a mixture in a substance. Chromatography is used to separate substance in a mixture or separating components from a mixture. Using chromatography with a solvent we are able to separate the different mixtures found in a substance. Chromatography can tell if a sample is pure or if it is made up of several different substances. Experiment & Observation I gathered together my items; distilled water, salt, ruler, scissors, stapler pencil, tape, 16 toothpicks, Kool-Aid drink mix strawberry and grape, set of McCormick food coloring red, yellow, green and blue, small bag of M&M candy, plastic beaker 50 mL, petri dish 60mm, well-plate 24, FDC blue dye #1 0.5 mL vial, FDC blue dye #2 0.5 mL vial FDC red dye #3 0.5 mL vial, FDC red dye #40 0.5 mL vial, FDC yellow dye #5 0.5 mL vial, FDC yellow dye #6 0.5 mL vial, unknown 0.5 mL vial, 3 filter paper chrom 14x7 cm.
As before, test the egg in each cup, starting with the lowest salt concentration. In which cup did the egg float first? 9. If you want, make another dilution series, with even smaller steps, to improve the precision of your estimate. 10.
Based on this result, what biological molecules are present in the chocolate chip cookie solution? starch What is the relationship between monosaccharides and starches? monosaccharid are the building blocks from which starches are made they are like a monosaccharide Experiment 3: Lipid Test Fill in the table below with the results from the lipids test experiment. Results Lipids Test Solution Initial Color Color with Sudan Solution corn Oil yellow orange-red water clear clear What results would you expect from a sudan test of chicken soup? it would stay clear no change What is the size difference
Exploring enzymes through Lactex. Problem: Does pH affect the results of Lactex? Independent Variable: pH value Dependent Variable: Glucose Control: Lactex enzyme Hypothesis: I think pH will cause the result of Lactex to change. Materials: · Soap (basic) · Antacid (basic) · Soda (acidic) · Vinegar (acidic) · pH test strips · eye dropper · Cow’s milk Experimental Design: 1. Set up plastic cups 2.
When using Benedict’s reagent, monosaccharides can be identified. Benedict’s reacts with double bonds connected to the oxygen atom in either the free ketone or aldehyde groups (which are the reducing sugars in saccharides) to reduce the copper sulfate in Benedict’s reagent (Harris-Haller 2014). When the substance is heated with Benedict’s reagent, an orange-red precipitate forms within the solution. There were 10 substances in all that we tested for. They were glucose, water, lemon juice, Coca Cola, egg batter, lemon-lime soda, diet lemon-lime soda, Kraft Italian dressing, skim milk and butter.
Mix each sample with a coffee stirrer then use the stirrer to spread a thin layer of each stained sample on a microscope slide. Observe each sample to see if the surrounding matrix is stained, or tiny bubbles within the matrix. You may need a magnifying glass to see more detail in each emulsion. Can you determine which foods are water in oil emulsions? Which foods are oil in water emulsions?
Identify that your Excedrin is a mixture of organic molecules using thin layer chromatography (TLC), melting point (mp) and Proton Nuclear Magnetic Resonance Spectroscopy (1H-NMR). 2. Determine the solubility of the components of Excedrin in various solvents. 3. Separate the components of your poisoned Excedrin using solubility characteristics and extractions.
c. Hypothesis-My hypothesis was that if the amount of solute increases then the then potato core’s weight decreases. III. Materials & Procedures- In this experiment I used a stir-rod, six Erlenmeyer flasks, a ti-84c+ calculator, a bag of sugar, saran-wrap, a triple beam scale, a tare boat, a pencil, a notebook, paper towels, potatoes, potato corer, a scalpel, and tap water. The first step in the experiment was gathering the materials together, then I first weighed the tare boat which was 6.9g and then I weighed different groups of sugar, going from .2 up to 1 mole. To do this I took the molar mass of sugar, 342.30g and multiplied it by .1.
Experiment 2: Food Test Introduction Food is a type of chemical test that use to determine the chemical molecule which commonly found in the food. These biological molecules include sugar, protein and starch. Sugar can be classified in to 2 groups which are reducing sugar and non reducing sugar. Examples of reducing sugar are glucose, fructose, galactose and maltose. While the non reducing sugar in this experiment is sucrose.
This is so because water molecules will tend to bind to the solutes rather than moving freely and away from the solution. The small squares of the onion membrane was observed under a light microscope at times forty, after it was left undisturbed in a series of sucrose concentrations for ten minutes. Cells in their cytoplasm contain dilute solutions of sugars protein and salts. If a cell were to be placed in solutions of varying solute concentration in comparison to the cell surroundings, water will either move into the cell or move out of the cell, it all depends on the solution it is placed in. In an isotonic solution the cell will neither gain nor lose water by osmosis.