Experiment 11B: Isolation of Caffeine from a Tea Bag Abstract The objective of this experiment is to successfully extract pure caffeine from tea leaves. This experiment isolates the tea leaves within the Lipton tea bag and the mass of the caffeine within the leaves. Using isolation, extraction, and sublimation techniques, it is possible to obtain pure caffeine. The amount of pure caffeine recovered from this experiment was .0081g. Because the tea bag original weight was 55mg or .055g, the weight percentage recovery of this experiment was 14.7%.
may be steeped in hot water to make Oswego Tea. This is a strong tasting member of the mint family. Flavor like oregano. Used as a carminative, abortifacient, cold remedy, sedative, analgesic, hemostat, for coughs, emetic, to induce sweating, treat the flu, a stimulant, pulmonary aid, relieve congestion and diaphoretic byNative Americans. Edible flower, best used as a tea.
For this experiment, the task at hand is to make enough energy to heat a hot plate that will boil water in ten minutes or less. One very simple way that is possible is constructing a lemon battery. To make the battery, the materials that are needed are lemons, copper wire or a penny, steel wire such as a paper clip, sandpaper, and wire. Other fruits and vegetables such as limes, grapefruits, tomatoes, oranges, and potatoes are good substitutes because they all have acid or electrolytes (can conduct electricity) in them, but lemons have the most acid of them all and are therefore the best source of energy for this experiment. The first step in making this battery is to roll the lemons and get the juices flowing.
Obtain 0.5 grams of spinach leaves and use mortar along with 1 mL of acetone to grind the leaves and turn into a bright green color paste. Transfer it to a centrifuge tube. Add 2.0 mL of water and 2.0 mL of Hexane to the tube. | The exact mass of the spinach leaf was 0.5330 grams. The paste was bright green after I added acetone.
Introduction Eugenol is an essential oil with a formula of C10H12O2 and a member of the phenylpropanoid family. It is mainly found and isolated from cloves or bay leaves and presents as a colorless or pale yellow oily compound. Essential oils and extracts of various species of plants, herbs, and spices constitute very potent natural biologically active agents (1). Many of these compounds are volatile and are able to undergo steam distillation in order to isolate the oil. Eugenol has a boiling point of approximately 248° C, but can be isolated from cloves at a lower temperature by performing a co-distillation with water.
Use your 4 markers to draw a different colored dot on each of the pencil marks on the paper strip. Allow the markers ink to dry, and then go back recolor each dot. 5. Prepare the saltwater mixture by mixing 1/8 teaspoon of salt and three cups of water in a clean 2-liter bottle. Stir or shake the solution until it is dissolved.
The crushed coffee grounds would dissolve with the water, forming a solution of water and coffee. However, not all of the coffee beans would dissolve. The insoluble chunks of the coffee beans would remain solid and stay apart from the water. Due to the mixing of the coffee and the water, the solution would take on a brown color and have a distinct smell. 2.
These are the things you will need in order to start: two cups of long grain rice, one cup of red kidney beans, one bulb shallot, four tablespoons of olive oil, three cloves of garlic, two bay leaves, one teaspoon of adobo seasoning, one tablespoon of kosher salt, one fourth of teaspoon of ground cloves, three springs of parsley, three sprigs of fresh thyme, one scotch bonnet chili pepper and freshly ground black pepper for better taste. First, wash the red beans thoroughly in cold water. Try to pick out any debris or dry beans that come up on to the water surface. Second, place beans in a medium pot, and cook the beans in a four cups of water for about two hours or until tender. Bring to a boil, reduce heat, and simmer one and half hours, or until tender.
Using the measuring cup, add two cup of confectioner’s sugar into the pitcher as well. If you have doubt about how sweet you like your Kool-Aid, start with one cup of sugar and add more as needed, tasting with each addition. Now, with your long-handled spoon submersed in the pitcher of water, carefully stir until all of the Kool-Aid powder dissolves. Then, with your spoon filled with Kool-Aid, do a final taste
The qualitative data would be the vanilla / coffee aroma, the cream color appearance, the sweet taste, and the clear/green container. Week 3 Discussion Question 2: When is the mean the best measure of central tendency? When is the median the best measure of central tendency? Central tendency acquaints to a midpoint value and is measured using the mean and median. Each of these measurements are computed differently and selected based on the situation.