We then recrystallized our sample using 5 ml of warm acetone that was heated on a hot plate under a hood. The warm acetone was poured in to the beaker with our crude sample and swirled. The beaker with our sample was then placed in to an ice bath to cool and
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. I placed the beaker holding the sand into my oven to dry. Once dried I poured the sand into my weighing dish and measured its mass and calculated and recorded into table 1. While the sand was drying I placed the paper cup into a larger coffee cup filled with crushed ice and water and let it set for about five minutes. I weighed the filter to find out the mass.
Materials: 1) Beakers 2) Water 3) Plastic wrap 4) Rubber band 5) Light corn syrup 6) Vinegar 7) 2 raw egg (large) 8) 2 graduated cylinder (100ml, 50ml) 9) Marker for labeling cup 10) Tri Beam scale Procedure: 1) Measure 130ml of vinegar into the beaker. 2) Gently place the egg into the vinegar. Make sure the egg is completely covered by the vinegar. 3) Weigh all of the items o the scale 4) Cover the beaker with plastic and secure it with a rubber band. 5) Label the beaker with your name and period.
You will need a 10 ounce bag of miniature marshmallows, a 2 pound bag of confectioner’s sugar, 3 tablespoons of water, a large spatula, a large microwaveable bowl, some shortening, plastic wrap, and a rolling pin. First you need to empty the bag of miniature marshmallows into the large bowl and pour the 3 tablespoons of water over the marshmallow. Place the bowl in the microwave for one minute to melt the marshmallows. When it is done remove the bowl and stir the marshmallow. If the marshmallows are not all melted return the bowl to the microwave for 30 seconds at a time until they are completely melted, remembering to stir the marshmallows each time.
Organic Chem. Lab EXPERIMENT 11: ISOLATION OF CAFFEINE FROM TEA LEAVES COMPOUND PROCEDURE Preparation of Tea Solution: We started out experiment by weighing out 5.023g of tealeaves and 2.008g of calcium carbonate powder. These two substances were mixed with 50ml of water and heated under gentle reflux in a round-bottom flask using a condenser apparatus. The hot solution was then filtered and the filtrate was collected and cooled. Extraction and Drying: Using a separatory funnel, the cooled filtrate was extracted with 10ml of methylene chloride.
I Cut four 6-inch pieces of dialysis tubing and soaked them in a coffee cup filled with tap water for 2 hours prior to my experiment. While I waited, I prepared the three sugar solutions using the following protocol: A.) I Added 5 grams of sugar to my 250ml graduated cylinder and then added tap water up to the 250ml mark. I placed a small piece of plastic wrap over the top of the graduated cylinder and mixed the sugar with the water. Then, I poured the contents into a small saucepan over the stove.
Procedure 1 Cut the agar jelly to give three cubes with heights of 0.5 cm, 1 cm and 2 cm. Putting graph 2 3 4 5 paper under the dish of agar jelly is helpful when cutting the blocks. Place the cubes in the beaker and cover with the potassium manganate solution. If your jelly is green due to universal indicator then use weak acid rather than the potassium manganate (VII) solution. Leave the cubes for 5 minutes.
The second simulated cell will be 1% sucrose solution placed into a 50% sucrose solution. I believe this simulated cell will show us the hypertonic part of this lab. Because of the cell having a less concentration than the sucrose solution it is being place, water will move out of the simulated cell and into the surrounding solution trying to even out their environment. The third simulated cell will be 50% sucrose solution placed into a 1% sucrose solution. I believe this simulated cell will show us the hypotonic part of this lab.
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
Success of this technique was measured by finding the recovered mass of caffeine. Procedure In a 500-mL Erlenmeyer flask, place 30 g of ordinary dry tea, 300 mL of water, and 15 g of powdered calcium carbonate. After boiling the mixture gently for 20 min, occasionally swirling it, add 5 g of Celite or other filter aid, filter the hot mixture in a Buchner funnel, and press the filter cake firmly with a large cork to obtain as much of the liquid as possible. Cool the aqueous extract to 15-20C, transfer it to a separatory funnel, and extract the caffeine with four successive 25-mL portions of dichloromethane. Transfer the extracts to a simple-distillation assembly and distill off all but 10 mLof the solvent on a steam bath.