Experiment II. Separation Of a Sample Mixture By Liquid-Liquid Extraction Reading assignment: Techniques in Organic Chemistry 2nd ed pages 75-99. 3rd ed pages 113-140. Topics and Techniques i) identification of solvent layers of two immiscible solvents ii) partioning of a compound between two immiscible solvents and determination of KD iii) liquid-liquid extraction with aqueous acids and bases with organic solvents. iv) use of drying agents Introduction Liquid-liquid extraction is a method
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drops of KI and two drops of Pb(NO3)2. G) Two drops of NaOH and two drops of phenolphthalein. H) Two drops of HCI and two drops of phenolphthalein. B2) Two drops of NaOH and two drops of AgNO3. C2) Two drops of AgNO3 and two drops of NH4OH. This mixture was then absorbed into the corner of a paper towel and held in direct sunlight for approximately 5 minutes. D2) Two drops of NH4OH and two drops of CuSO4. 4. Each of the three
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yellow) + 2H3O+(aq) ← Cr2O72-(aq‚ orange) + 3H2O(l) → The mixture obtained by the student is yellow. a. Describe the color change the student should observe after adding concentrated hydrochloric acid to the equilibrium mixture. A) Adding acid causes the mixture to become more orange. As H3O+ ion concentration increases‚ the system converts some of the H3O+ ion to water and dichromate ions. The additional dichromate ion causes the mixture to appear more orange than before. b. Describe the color
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g‚ 0.957 mmol) in THF (20 mL)‚ Pd/C (600 mg‚ 3 wt% on activated carbon) was added. Nitrogen gas was turned off‚ hydrogen gas balloons were used to supply H2 gas to the flask. The reaction mixture was stirred for 15 h under hydrogen atmosphere at room temperature. Ethyl acetate was added to the reaction mixture and the Pd/C was removed by filtration. Solvent was removed in vacuo to afford 3-perylenepentanol as yellow solid. Yield (0.43 g‚ 134 %). Rf 0.49 (hexane : ethyl acetate‚ 1 : 1). δH (500 MHz
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in the mixture. Upper layer was colourless and lower layer was pale yellow. Two layers were formed in the mixture. Upper layer was colourless and lower layer was pale yellow. Cyclohexene Two layers were formed in the mixture. Both layers were colourless. Two layers were formed in the mixture. Both layers were colourless. Toluene Two layers were formed in the mixture. Upper layer was cloudy white while lower layer was colourless and cold. Two layers were formed in the mixture. Upper layer
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this reaction is: KC = [FeSCN2+]/([Fe3+]•[SCN-] For this experiment we were able to determine the equilibrium constant KC for this reaction. First we prepared five different mixtures with known initial concentrations of iron (III) and thiocyanate ion. By using the colorimeter we determined the absorbance of each mixture once it reached equilibrium. Looking at the equation above we see that the mole to mole ration between SCN- and FeSCN2+ is 1:1 so we can simply set up a ratio using the absorbancy
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Date: November 6th 2013 Fractional distillation separates a mixture of liquids based on differences in the boiling points of the liquid. The purpose of this experiment was to identify‚ separate and characterize liquids from a mixture. This experiment took two days to complete. On the first day‚ we examined the properties of the solution and prepared a heating curve. A certain amount of the liquid mixture was poured into a small flask fitted with a two-hole stopper. In the first hole
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Introduction In this lab‚ caproic acid was synthesized in a multi-step process that involved the synthesis of three intermediates – diethyl n-butylmalonate‚ potassium n-butylmalonate‚ and n-butyl malonic acid respectively. An IR was used to characterize the starting material‚ n-bromobutane‚ and the first intermediate‚ diethyl n-butylmalonate; while IR and NMR were used to characterize the final product‚ caproic acid. Reactions‚ Mechanism and Theory Caproic acid a.k.a n-hexanoic acid is a carboxylic
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interact determines the ice cream quality. Color‚ texture and taste are the main quality factors for ice cream. To optimize these it is particularly important to control process parameters including the temperature and time of heating and cooling the mixture. Over-heating and slow cooling causes changes to the flavor and color of the milk‚ whereas under-heating may lead to survival of undesirable micro-organisms‚ risking food poisoning from the product. The rate at which ice cream freezes can
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with each other? The variable that we manipulated was the fuel to oxygen ratio and the variable that we observed was how efficiently the fuel burned in each of the mixtures. The efficiency of the combustion depended on the fuel to oxygen ratio. If mixture was fuel lean the combustion reaction would produce less soot and smoke. If the mixture was fuel rich‚ an incomplete combustion reaction occurred and it produced plenty of soot and smoke. The controlled variable was the amount of water in the test
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