experiment 8 report. - Jae Shin 11/03/10 Experiment 8:...

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Jae Shin 11/03/10 Experiment 8: Identification of an Adulterated Herb or Spice by TLC Discussion For plate# 4, all four samples, three pure H/S samples and one adulterated H/S sample (309-312) were spotted using the hexane extract. Each of the four in our group developed such plate with four lanes and visualized the spots. From the previous plate #3, we determined that three of our lower number compounds were anise, caraway, and cumin, in order. Knowing that our adulterated sample contained one of the three determined herb/spice, we expected one of the spots on the adulterated lane to match up with one of the three pure herb/spice spots. We determined by the UV spots that our adulterated sample contained caraway because the Rf value from the caraway lane and the adulterated sample lane matched. The physical appearance, brown, seeded-powder and the odor also helped to confirm the identity of caraway in our adulterated sample. From the class data sheet, we located a pure H/S from another group whose Rf value was close to our second lane’s value from plate #4. We searched for a spice that showed up on a TLC plate as UV spot and turned
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This note was uploaded on 02/13/2011 for the course CHEM 3AL taught by Professor Li during the Fall '08 term at University of California, Berkeley.

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experiment 8 report. - Jae Shin 11/03/10 Experiment 8:...

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