04pChromatdyes

04pChromatdyes - Identification of Food Dyes by...

Info iconThis preview shows pages 1–6. Sign up to view the full content.

View Full Document Right Arrow Icon
Identification of Food Dyes by Chromatography
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Lab Expectations Lab Expectations 1. Read Exercise  a nd o the r a s s ig ne d re a ding s 2.    Attempt   Pre-lab exercise Check Web  fo r he lpful s upple m e nts 3. Attend pre-lab lecture Re -a tte m pt  Pre-lab exercise Seek help  in he lp ro o m  if ne c e s s a ry 4.    Finish   Pre-lab exercise 5. Attend Laboratory   Turn in Pre -la b  e xe rc is e Pe rfo rm  Exe rc is e  re c o rding  a c tivitie s  in la b  no te b o o k Tra ns c rib e  fina l da ta  o nto  da ta  s he e ts Turn in da ta  s he e t with execution plan Lab Expectations
Background image of page 2
Concepts: chromatography mobile phase migration rate stationary phase solvent front resolution retention factor capillary action solvents Techniques: Preparing a chromatogram optimizing resolution measuring spots Apparatus: solvent chamber (beaker/watch glass) ruler chromatogram
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Migration Rates - Qualitative Migration Rates - Qualitative For a given solvent, dyes that bind to paper more tightly move more slowly I.e., have lower migration rates Origin Liquid Level
Background image of page 4
Migration Rates - Quantitative Migration Rates - Quantitative     Distance moved by a  COMPONENT R f = ---------------------------------------------------     Distance  SOLVENT FRONT
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 6
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 02/01/2010 for the course CHE 133 taught by Professor Robertschneider during the Winter '08 term at SUNY Stony Brook.

Page1 / 16

04pChromatdyes - Identification of Food Dyes by...

This preview shows document pages 1 - 6. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online