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Chemistry-Lab #4 Procedure

Chemistry-Lab #4 Procedure - ix Once spots are dry roll the...

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Lab #4 Chemistry Procedure A. Paper Chromatography of Food Coloring Components a. You will learn what colors are blended to obtain red, blue, green, and yellow commercial food colors. i. In a 50mL graduated cylinder 1. Collect 15mL of deionized water 2. Collect 15mL of 1-propanal 3. Collect 15mL of 1-butanol ii. Pour into 600mL beaker and cover the top tightly with Saran wrap. 1. Hold in place with rubber band if needed. iii. Swirl the liquid to mix components 1. Beaker will serve as development chamber iv. Obtain 21.5cm x 11.5 cm rectangle of chromatography paper. 1. Handle by the edges at all times. v. Draw a line across the dimensions of the paper. 1. Left side make 2cm lines a. Label points with a letter. 2. Write initials in upper left-hand corner. vi. Apply food colors to the paper using a thin capillary tube 1. Practice spots on a smaller practice paper. 2. 3mm spots. vii. Obtain one unknown sample 1. Record sample number viii. The unknown will be analyzed at the same time as the other colors.
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Unformatted text preview: ix. Once spots are dry, roll the paper into a cylinder and staple ends 1. 2cm staple from top 2. 1.5cm staple from bottom x. Handle paper by edges, place paper in the development chamber. xi. The spots should be just above the layer developing solvent 1. Don’t let the paper touch the walls. xii. Tightly seal and let stand xiii. After the developing solution has moved 3/4 th the way up the strip xiv. Remove paper cylinder xv. Remove staples and lay flat on paper towel to dry xvi. MARK THE POSITION OF SOLVENT FRONT WITH A PENCIL xvii. Once paper dries, outline the colored spots with a pencil and make a dot in the center of each. 1. Center of the Head, not the Tail xviii. Measure the distance in (mm) from starting line of the dot until the center xix. Measure the distance of the starting line to the solvent front. xx. Tape chromatogram to report sheet. xxi. Calculate Rf value for each component....
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