Materials: 15 ml of 1% Glucose Concentrate 15 ml of 5 % Glucose Concentrate 15 ml of 10% Glucose Concentrate 15 ml of 15% Glucose Concentrate 2 400 ml beakers 1 100 ml beaker Water (at least 2-3 L) 216 cm of dialysis tubing 10 ml graduated cylinder 48 glucose test strips Safety Goggles Ruler Scissors Procedure: 1. Create a data table for the experiment. 2. Put on your safety goggles. 3.
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.
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.
First I made a water bath by filling the 100 mL beaker with cool tap water. I then placed crushed ice in the 100 mL beaker so the water level was just below the top of the beaker. I sprinkled a little salt in the ice water and mixed it well. I then filled the test tube half full with distilled water and set the test tube in the 24 well plate. I inserted the digital thermometer into the test tube and took reading every 30 seconds until the readings remained constant.
Allow the crystals to dry for 1 week then, weigh it, take a MP, and calculate the % yield. * Assemble the apparatus for reflux using the diagram (see figure 1), place boiling chips or a stirring bar in the bottom of the flask. * Weigh 2grams of finely ground nutmeg and combine with 10ml of diethyl ether in a 50ml round bottom flask. * Place a heating mantle under the round bottom, turned on and the heat was slowly adjusted until the mixture starts to boil for 45minutes, then let cool to room temperature by sitting it on the lab bench. * 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.
4. While the metal is heating in the hot water bath, obtain a styrofoam cup. Tare it on the balance. Place about 100 mL of distilled water in
Apparatus: • Safety glasses • Bunsen burner • Heat proof mat • Sodium thiosulphate • Hydrochloric acid • 100 ml of conical flask • Stop watch • 50 ml measuring cylinder • 10 ml measuring cylinder • Distilled water • Ice • Apron • Beaker Method 1. Collect safety equipment (apron and safety glasses) 2. Collect all materials and apparatuses 3. Set up the practical for room temperature test. 4.
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
With increasing temperatures the solute can be dissolved by a solvent during recrystallization. Experimental section Preparation of Chalcone To prepare chalcone 2.1mL of NaOH in was dissolved in 40mL of water and about 25mL of ethanol was added in a 125mL Erlenmeyer flask as soon as pellets were dissolved. Then 0.080 mole of acetophenone was stirred into the 125 mL flask, then place into an ice bath. At once 0.080 moles of bezaldehyde was added to the mixture and stirred all the while temperature was kept between 20-30°C. A stopper was placed on the flask while the mixture was stirring with stirrer for 11/2 hours.
Next, we put 10 mL of warm water into the fermentation bottle. Then we added 2 mL of yeast to the warm water, and stirred gently until the yeast was thoroughly dissolved. Then we added 30 mL of corn syrup to the mixture, and stirred that together. Then we attached the rubber stopper, which was attached to the fermentation bubbler, onto the top of the bottle. We waited ten minutes, and then noticed that the water was filled up in Chamber 1.