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Exp 6 Colloids
Exp 6 Colloids
OBJECTIVE:
INTRODUCTION
APPARATUS :
CHEMICALS :
PROCEDURE
b) Tyndall effect
1. Five 100 cm3 of dry beakers was cleaned and labelled with A, B, C, D
and E.
2. Each beaker was filled with about 2/3 full with the following
solutions:
Beaker A: 1% starch solution
Beaker B: 0.01% starch solution
Beaker C: ferric hydroxide prepared in Part A
Beaker D: 2% sugar solution
Beaker E: potassium chromate solution (K2CrO4)
3. The Tyndall effect of each solution was observed by using narrow
beam of light from laser pointer. The observation was recorded.
c) Dialysis
1. Five tests tube was dried and cleaned and then was filled with 5 cm 3
of the following solutions:
Test tube A: 5% starch solution
Test tube B: sodium chloride solution 0.2 M
Test tube C: ferric hydroxide solution
Test tube D: 2% sugar solution
Test tube E: potassium chromate solution (K2CrO4)
2. The mouth of all the test tubes was wrapped with pre-soak
cellophane membrane and fastened tightly by using thread. The
cellophane membrane was soaked in deionized water for at least 24
hour before the experiment was conducted.
3. The tests tubes were then inverted and dip in different small
beakers containing deionized water, clamped and leaved for 1 hour.
The water level in the beaker was make sure to always lower than
the level of the solutions in test tubes.
4. 3 cm3 of the deionized water in each beakers was then tested with a
few drops of the following reagents after 1 hour dialysis:
Starch solution: dilute iodine solution
Chloride solution: silver nitrate solution
Fe3+ ions solution: hexacyanoferum (II) solution
Sugar solution: Fehling solution
Chromate ion solution: ethanol solution
5. Record all the observations.
D. Stability of sol A
4. After the addition of the electrolyte, the test tubes were shake and
leaved to stand for a few minutes. The observation was made from
time to time for any changes that may take place in the solutions.
RESULTS
b. Tyndall effect
Observations
Beaker A Positive; light can be seen passing through the
cloudy white solution; scattered
Beaker B Positive; light can be seen passing through the
cloudy white solution; scattered
Beaker C Negative, light passes through without scattering
Beaker D Negative, light passes through without scattering
Beaker E Negative, light passes through without scattering
c. Dialysis
Observations
Test tube A The solutions turn from colourless to yellow
solution
Test tube B The colourless solutions turns cloudy
Test tube C No physical change
Test tube D The solution turns from colourless to light blue
Test tube E No physical change
d. Stability of sol A
Observations
Test tube 1 Clear solution
Test tube 2 Little amount of precipitate was present
Test tube 3 Higher amount of precipitate present
DISCUSSION
From the experiment, the Tyndall effect, dialysis and stability of sol A was
observed. Tyndall effect exists only in systems that are colloidal. The
colloidal particles that are suspended or dispersed in the system are
responsible for the scattering of the light. When a beam of light passes
through a colloidal solution, the path of the light beam can be seen as a
cone of light when observe at right angle. The particles in colloidal
solution are large enough to scatter visible light, with some of the light
being reflected in a direction perpendicular to the original beam path. The
Tyndall effect can also be used to differentiate between a colloid and true
solution. Through the experiment, only beaker A (1% starch solution) and
beaker B (0.01% starch solution) show positive result where the light was
scattered. While beaker C (ferric hydroxide), beaker D (2% sugar solution),
and beaker E (potassium chromate solution) show negative effect where
the light passes the solution without scattering.
2. What are gels and their types? For different type of gels
explain their differences on dehydration and soaking
properties.
Gels are the colloidal system constituting the liquid as the dispersed
phase and the solid as the dispersion medium. There are some sols
that have a high concentration of dispersed solid and change
spontaneously into semi solid form on cooling.
The types of gels are elastic and non-elastic gels. Elastic gels are
those gels which possess the property of elasticity; they change to
solid mass on dehydration which can again be converted into gel by
addition of water followed by heating and cooling. When they are
placed in contact with water they absorb water and swell. This
property is known as imbibitions. Examples of elastic gels are
gelatin, agar, starch and etc.
While, non-elastic gels are those gels which do not possess the
property of elasticity, they change to solid mass on dehydration
which becomes rigid and cannot be converted into the original form
by heating with water. They do not show the phenomenon of
imbibitions. The example of these gels is silicic acid.
REFERENCE