I then poured the mixture on to a solid white piece of paper. I then used a magnet wrapped in clear plastic bag to separate the iron from the mixture. I weighed the iron and calculated and recorded the mass in table 1. I put the remaining mixture in a beaker with 50 mL of distilled water and heated to a boil and removed, then poured the liquid from the beaker into a paper cup. I then added 15 mL of distilled water and heated to a boil and removed, then poured the liquid from the beaker into the same paper cup that held the previous liquid.
Experiment Date: 11/22/2014 Date Submitted: 11/25/2014 TITLE: Caloric Content of Food PURPOSE: To measure the energy content of various food items, as well as become familiar with energy units like calories and joules. PROCEDURE: First, weigh your empty beaker, fork, beaker with half water, mass of marshmallow walnut popcorn, and the test tube holder. Then record the temp of the water in the breaker. The next thing you do is light the marshmallow on the fork and hold under the beaker making sure to stir the water occasionally. Once the marshmallow is completely burnt, record the temp of the water and weigh the fork with the marshmallow.
Add two drops of food coloring to the beaker of distilled water and mix thoroughly. Measure out a dropperful of bleach into a plastic pipet and set it aside until Step 8. 6. Calibrate the colorimeter a. Prepare a blank by filling an empty cuvette ¾ full with distilled water.
The mixture was decanted again in to the same beaker. Next, we added boiling chips to the liquid and evaporated the solvent over the hot plates under the hood. After the solvent was evaporated and the flask was cooled, we used a spatula to remove a small amount of the crude product and took its melting point. We determined the melting point range of the sample to be 43.0-46.0 degrees Celcius.The crude product was yellow colored when it was warm and orange in color when cooled and sticky. We then recrystallized our sample using 5 ml of warm acetone that was heated on a hot plate under a hood.
Marshmallow: weigh the mass of the marshmallow and the mass of fork. Then place marshmallow on fork & light it with lighter. a. When marshmallow is burning, hold under the water beaker and stir the water with thermometer. b.
As we know the equation C1V1=C2V2, we can get a set of concentration (g/L) of different ratio of Red #40. Introduction The goal which the experiment designed to achieve is perform a Beer’s law analysis to determine a solution’s concentration, and determine a percent composition. To build the calibration curves for each food dye, we need to measure the absorption of different solutions of known concentration. One rather quick way to make a solution of known concentration is by exact dilution from a more concentrated solution of known concentration. We rinsed a pipette with some of the sample, filled curettes between 2/3 and 3/4 full with the samples, put a curette in the cell holder and make absorbance measurements.
Extraction and Drying: Using a separatory funnel, the cooled filtrate was extracted with 10ml of methylene chloride. After shaking our mixture, we broke and dried our emulsion by slowing passing the lower layer through a cotton ball layered with anhydrous magnesium sulfate. The extraction process was repeated 2 more times for maximum collection of the organic layer. Distillation: The extracts were poured into a 50ml round bottle flask and connected to a simple distillation apparatus. To obtain the caffeine, the methylene chloride was removed from the extract, leaving us with our solid caffeine residue.
While the water was sitting, I put each portion of beet into individual beakers and began to test each portion individually. For tests 1-4 I soaked each piece of beet in water warmed to it’s corresponding temperature for one minute. I then removed the beet from the water and placed it back into its beaker then added 3ml of the room temperature tap water. I then let it sit for 20 minutes. For test 5, I placed the dry beet in its beaker and put it into the refrigerator for 30 minutes, removed it, and added 3ml room temperature tap
* Pour a little ether over the nutmeg residue on the filter paper so that any Diethyl ethanol traces clinging to it is washed down and mixed with the filtered liquid underneath. * Filter the mixture by gravity filtration, washing the nutmeg residue with 10ml of diethyl ether. Evaporate the Ether from the filtrate * Recrystallize the product from ethanol. Filter using a Buchner funnel and wash them with cold water as shown in the diagram (see figure 2). * Let the crystals dry for one week, record the weight and take a sample and put into a glass capillary tube to obtain a melting point using the Melt-Temp machine.
Stirred the mixture to make sure all soluble material dissolves. 10. Poured the liquid while it is hot into a small paper cup. 11. Poured another 10 to 15mL of distilled water into the beaker containing the sand, brining the mixture to a boil and decanted again into the same cup used previously.