LAPORAN SEMENTARA

ZONE MELTING

1. Karakteristik Sampel Mula-Mula

a. Massa asam stearate
- Sampel 1 : gram
- Sampel 2 : gram
- Sampel 3 : gram
b. Massa vanillin
- Sampel 1 : gram
- Sampel 2 : gram
- Sampel 3 : gram
2. Kurva Standar
a. max asam stearat :
b. max  vanilin :
c. Data Kurva Standar
Standar Absorbansi Absorbansi
Standar
Asam
Stearat max asam stearat max  vanilin Vanilin max asam stearat max  vanilin
1 ppm 1 ppm
5 ppm 5 ppm
10 ppm 10 ppm
15 ppm 15 ppm
3. Kondisi Operasi
a. Kecepatan Heater : mm/min
0
b. Suhu Percobaan : C
4. Pengukuran Absorbansi Sampel Hasil Zone Melting
a. Sampel 1 (1 pass)
Absorbansi
Posisi, cm
max asam stearat max  vanilin
0.0
2.5
5.0
10.0
b. Sampel 2 (2 pass)
Absorbansi
Posisi, cm
max asam stearat max  vanilin
0.0
2.5
5.0
10.0
c. Sampel 3 (3 pass)
Absorbansi
Posisi, cm
max asam stearat max  vanilin
0.0
2.5
5.0
10.0