Mitchell Graded Exp 8

Mitchell Graded Exp 8 - Experiment 8 Beer-Lambert Law...

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Experiment 8 – Beer-Lambert Law Spring 2008 Name Lab Day and Time TA Section Documentation Possible Points Points Received Introduction 10 Hypothesis Purpose of report Goals of the experiment Materials and Methods 10 Reference lab manual Only describe deviations Results and Discussion 60 Inserted titles for tables Inserted graphs into template Inserted captions for each graph Showed complete sample calculations Summarized all data in tables Answered questions completely Error analysis Laboratory Technique 20 TOTAL (100) TA Comments/Suggestions:
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C HEMISTRY 11L R EPORT T EMPLATE EXPT. Beer’s Law 8 Introduction It is hypothesized that parsley and oregano contain the highest amount of iron. This hypothesis is based on the assumption that green foods contain large amounts of iron. The purpose of this report is to determine the iron content in food samples. The objective of the experiment was to introduce Beer’s Law, relating solution concentration to absorbance, and to use the measurement of light absorption (colorimetry) to detect the colorimetric reaction of thiocyanate with iron. Why is this significant?? -5 Materials and Methods The procedure for this experiment was taken from the University of North Carolina at Chapel Hill Chemistry 101 Lab Manual. There were no deviations from the given procedure. A crucible was cleaned and dried using distilled water and a Kimwipe. A bunsen burner, tripod, and clay triangle were obtained. The clay triangle was placed on the tripod, and the crucible was placed in the center of the clay triangle. A striker was used to light the bunsen burner. The crucible was heated for 5 minutes. Using metal tongs, the crucible was removed from the clay triangle and set on a ceramic hot pad to cool for 15 minutes. The crucible was weighed without the top, and the mass was recorded. Dried apple chips were selected and 1.014 g was weighed into a small weighing boat. The dried apple chips were cut into small pieces with a pair of scissors. The dried apple chips were transferred to a crucible, the crucible and dried apple chips were weighed, and the mass was recorded. The crucible was placed on the clay triangle, and the lid was placed on the crucible with the lid slightly opened toward the back of the lab bench. The crucible was first heated using a cool flame with no defined inner cone structure. Every two minutes, the crucible was removed from the heat using metal tongs and set on the ceramic hot pad. A glass rod was used to break up large particles of apple ash. The sample was heated for a total of thirty minutes, until the sample was completely blackened. The crucible was removed from the heat using metal tongs and set aside on the ceramic hot pad. The flame was adjusted so that the inner blue cone was clearly visible and touched the bottom of the crucible. The remaining ash was heated for twenty minutes, until all that remained was a small amount of white and gray ash. The crucible cooled for 10 minutes, and metal
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This note was uploaded on 05/05/2008 for the course CHEM 101L taught by Professor Austell during the Spring '08 term at UNC.

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Mitchell Graded Exp 8 - Experiment 8 Beer-Lambert Law...

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