purpose of this experiment was to create a method of separating a mixture of popcorn‚ sand‚ salt‚ and iron filings. When separated the individual parts were to be divided into their respective percentage composition. Experimental Part 1: Three kernels of Orville Redenbacher brand popcorn were weighed individually.
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chromatography. Research Candy Chromatography is the method of analysis of separating and comparing dyes used in candies and food coloring. It is also a proven method to analyze candy and its complex structure‚ without having to taste it. These complex mixtures can be separated back into pure substances. To find out the ingredients of a favorite candy‚ chromatography would help to define every ingredient found in the candy sample. The word chromatography is derived from the two Greek words‚ “Chroma” meaning
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______________________________________________________________________ Matter Mixtures Elements & Compounds • Element: • Pure substance that cannot be separated into simpler substances by physical or chemical means • Periodic Table: organizes elements based on physical and chemical properties • Compound: • combination of 2 or more elements that are combined chemically • Properties of cmpd differ from those of elements (salt and water) Mixture • Combination of 2 or more
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added to each. The mixture was mixed by shaking‚ examined‚ and tested with blue litmus paper. The blue litmus paper turned red on every attempt. 2. Reaction with acid Reaction with 10% NaOH Reaction with NaHCO3 Weak/Strong acid Benzoic acid + - Weak Phenol + + strong (+)-soluble (-)-insoluble This test was performed using benzoic acid and phenol. 2mL of water was placed on a test tube. 6 drops of the sample was added‚ then 10 drops of 10% NaOH. The mixture was examined. The
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EXPERIMENT 5 SEPARATION OF A MIXTURE INTO ITS COMPONENTS BY FRACTIONAL CRYSTALLIZATION Introduction: Fractional crystallization is one of the experimental techniques used to separate or purify mixture. Fractional crystallization makes use of the differences of solubility to separate the components of a mixture. Goals: Applying fractional crystallization to separate a mixture of salicylic acid and copper sulfate pentahydrate into its components. Calculate the percent of salicylic
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physical & chemical properties of matter 4. separating Mixtures 5. converting Temperatures 6. identifying physical & chemical changes in matter Skill #1: Classifying types of matter - refer to your notes and RB p. 1-2 Classify each of the following with the combination of terms listed below. pure substance – element mixture – homogeneous pure substance – compound mixture – heterogeneous 1. HCl (aq) mixture – homogeneous 2. sugar pure substance – compound
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diphenylamine-naphthalene mixture. Table 1.1. Mole fraction of naphthalene‚ χB‚ and corresponding arrest and break temperature at each run. Run number | Mole Fraction‚XB | Ave. break temperature‚ ˚C | Ave. arrest temperature‚ ˚C | 1 | 1 | 72 | 35.4375 | 2 | 0.868388 | 72 | 35.4375 | 3 | 0.725218 | 62 | 35.4375 | 4 | 0.568895 | 49 | 35.4375 | 5 | 0.397522 | 70 | 35.4375 | 6 | 0 | 45 | 35.4375 | 7 | 0.208813 | 48.5 | 35.4375 | 8 | 0.305919 | 46 | 35.4375 | I. Discussion Whenever a mixture is cooled
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of different mixtures and or pure grasses differed over from one another over the course of the experiment. The three mixtures had a greater annual yield than pure grasses in all three seasons. White clover mixtures had similar yields in all seasons‚ however they were less productive than alfalfa mixtures in year 2 and 3. Also‚ grass yield in mixtures was greater than in pure cultures for all seasons despite its half-sowing density‚ and it was precisely greater in white clover mixtures than alfalfa
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cycles of the solution mixture as the solution boiled. The vapors were blocked from escaping the solution by a stream of cold water running up the reflux column. Also‚ to increase the reaction rate‚ an acid catalyst: sulfuric acid‚ was added to the reactant mixture (³). The main reaction is as follows: However‚ the actual reaction does not only produce the expected ester and water but also unreacted reactants along with byproducts; the actual mixture contains: Hexyl Alcohol
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gathered‚ Mixture A obtained the highest mean of 3.61 with a descriptive rating of “Excellent” followed by Mixture B with an overall mean score of 3.53 with a descriptive rating of “Excellent” and lastly Mixture C with an overall mean of 3.3 and a descriptive rating of “Very Satisfactory”. Based on the findings of this study‚ it was concluded that the Camarind Candy Mixture A was rated “Excellent” in terms of Taste‚ Texture and Appearance. Therefore‚ majority of the respondents evaluated Mixture A which
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