Ceon Sampson 5 Technical

Chemistry Labs 02-12-2021

Title- Mixtures and Separation- Chromatography

Aim: To determine the components present in different food colorings using paper
chromatography.
Materials and Apparatus:
● Beaker
● Filter paper
● Food coloring (yellow, blue, red, mixture)
● Water
● Dropper
● Glass rod
● Sticky tape
Method:
1. Cut a piece of filter paper into a rectangle.
2. Draw a line (called origin) at the bottom of the paper about 2cm from the
base of the paper strip.
3. Place a drop of food colouring at the center of the origin line and allow it to
dry.
4. Attach the paper to the glass rod using the sticky tape or stapler.
5. Fill a beaker with enough water to immerse the edge of the filter paper
without touching the spot of dye.
6. Dip the paper into the water ensuring that the dye spot does not the touch the
water.
7. Set up the apparatus as shown below.
Diagram:
 Results:
Color Yellow Blue Red Mixture
Distance 11.8 11.3 11.5 11
from origin
RF Value 0.98 0.94 0.95 0.91

Calculations:
RF Value = Distance travelled by compound/Distance traveled by the solvent
Yellow = 11.8/12 = 0.98
Blue = 11.3/12 = 0.94
Red = 11.5/12 = 0.95
Mixture= 11/12 = 0.91
Observation:
As time passed the water was absorbed in to paper and came in contact with the
different food colorings. The water started to carry the food colorings with it but
after it travelled some distance the colors began to even out leaving plain colors
of the original dots of coloring but the mixture changed to a yellow color.
Discussion:
Chromatography is a technique used to separate the components of a mixture
by making use of the differences in solubility of the components. In this
 experiment the components of screened methyl oranges were separated
using water as a solvent. As the solvent moves up the paper the dyes are
separated according to their solubility in the solvent, the most soluble dye
would move the fastest. The attraction of the dyes to the paper also
determines how the dyes are separated; the dye least attracted to the paper
would move the fastest. The results of the experiment show that the dots of
food colouring separated into mainly a yellow colour meaning it was the
most soluble in the experiment.

1) Define an Rf value.
The Rf value is used to compare and help identify compounds.

Precautions: Was the dot of food colouring below the later of the water?
No, the food colouring was not below the surface of the water
Sources of error: Did solvent front run off the paper?
The solvent front did not run off the paper
Conclusion: Which colours make up the food colouring?
Yellow- contained purely yellow colour
Blue- contained a very light blue colour
Red- contained yellow, purple and orange meaning it was impure
Unknown color- contained yellow

Lab 2: Diffusion between gases

Aim: To investigate diffusion between two gases ammonia and hydrochloric
acid.
Apparatus:
● Glass tube and rubber bungs
● Concentrated hydrochloric acid
● Concentrated ammonia solution
● Cotton wool
● Glass Pasteur pipettes
● Clamp and stand

Diagram:

Method:
1. The glass tube was fixed horizontally using a laboratory clamp and stand.
2. The 2 cotton wools were placed on each side of the glass tube.
3. Concentrated hydrochloric acid was dropped onto the left cotton wool and
some concentrated ammonia was dropped unto the right cotton wool.
4. Rubber bungs were inserted into the open ends of the tube to prevent the
chemicals escaping.
Observation:
A white mist was seen forming closer to the hydrochloric acid. It began swirling
after it had fully formed.
Discussion:
The white mist is formed due to hydrochloric acid having almost twice the
molecular weight of ammonia.
Lab 3:Acids bases and salts
Aim: to prepare an insoluble salt by mixing two soluble slats
Materials/Apparatus:
● silver nitrate solution
● potassium iodide solution
● two test tubes,
● filter paper,
● glass funnel,
● conical flask,
Method:
1. Equal amounts of the two solution were poured into separate test tubes (mL)
2. The potassium iodide was then poured into the silver nitrate solution
3. The contents of the mixture were then left to settle for a minute. The reacted
mixture was then shaken.
4. The glass funnel was then placed into the conical flask and the filter paper
folded placed into the funnel.
5. Collect the residue, allow it to air dry for 24 hours then note observations.
Observation
The two solutions were mixed and a yellow precipitate was formed. The
precipitate was formed when the two solutions made contact. This precipitate
had a yellow green color and appeared to have a cotton like texture.

Discussion
The AgNO3 and KI mixed to form AgL
Ionic Equation
Ag+(aq) +NO−3(aq)+K+(aq) +Cl−(aq) →AgCl(s)+K+(aq)+NO−3(aq)

General Equation
Ag+(aq)+Cl−(aq)→AgCl(s)

Lab 4: States of matter – Cooling curve

Aim: to determine the freezing/melting point of stearic acid
Apparatus/Materials:
● 2 boiling tubes
● Test tube rack
● Test tube holder
● Water bath
● Stopwatch
● Thermometer
● Spatula
● Stearic acid (10g)
Method
1. 5g of stearic acid was place into a boiling tube and heated until it was melted
2. A thermometer was placed into the melted stearic acid and the temperature
recorded
3. The stopwatch then started and the boiling tube placed on the rack to cool
4. The temperature was recorded every 30 seconds until the stearic acid was
completely solid.
Result
time 0 30 60 90 120 150 180 210 240 2

temperature 70 65 62 58 57 56 55 55 55 5

Discussion
When the particles are cooled they lose energy, become less active until they
stop move around and start to settle. During freezing of liquid to solid there is
period of constant temperature which is called thermal arrest. The freezing of
the liquid begins when the curve ends and it stops at the end of thermal arrest.
Source of errors/Precautions
The timing was not entirely correct. The thermometer was read correctly. The
thermometer did not touch the bottom of the test tube because that would give
an incorrect reading this is because test tubes are made of glass and do not
conduct heat well so it will be cooler causing an incorrect temperature reading.
Conclusion:
Freezing point-55°c