1. 150 ml of boiled water was poured into each of the three beakers labeled A, B, C. 2. Five tea bags were soaked for the time given by the manufacturer (two minutes) , in beaker A (Control). The teabags were immediately removed after the time elapsed. 3. Another five tea bags were soaked for fifteen seconds in beaker B and then removed. The same teabags were then placed into beaker C for two minutes. They were removed after the time elapsed. 4. The solutions were allowed to cool to room temperature using an ice bath. 5. 150 ml of the solution in beaker A was added to the separating funnel with 10ml of chloroform. The funnel was gently shaken and vented to release the pressure. This was done five times. 6. In the separating funnel, the liquid was left on the retort stand for ten minutes to settle. The cover of the separating funnel was removed. …show more content…
The chloroform and caffeine mixture was collected and into a conical flask labeled A. The remainder of the solution was discarded. This was repeated for beakers B and C. 9. Sodium sulphate was then added to each beaker to dry the liquid by getting rid of any remaining water from the solution. The sodium sulphate was then filtered and discarded. 10. The solution was then placed under the fume hood for the chloroform to evaporate. 11. Methanol was filled in a test tube and placed into a water bath to heat up. 12 Drops of the Methanol were then added to each flask until the crude caffeine had completely dissolved. 13. The solution was then filtered and the residue collected in a filter paper. It was left to dry and
Next, about 10 mL of both solutions, Red 40 and Blue 1, were added to a small beaker. The concentration of the stock solution were recorded, 52.1 ppm for Red 40 and 16.6 ppm for Blue 1. Then, using the volumetric pipette, 5 mL of each solution was transferred into a 10 mL volumetric flask, labelled either R1 or B1. Deionized water was added into the flask using a pipette until the solution level reached a line which indicated 10 mL. A cap for the flask was inserted and the flask was invented a few times to completely mix the solution. Then, the volumetric pipette was rinsed with fresh deionized water and
I settled with 50mL of water, the activator, and 15g of ammonium nitrate, the substance used to chill the water. Each substance was given its own bag, with the water within the smaller bag that sits inside the larger bag containing ammonium nitrate. The bag containing water was
Put the filtered liquid back into the beaker, then, clean up the Buchner funnel and filter
What was the Effect of the Initial Temperature of Heavy Cream on the Mass of Milk Fat Formed? Purpose The purpose of this lab was to determine how temperature affected the mass of milk fat formed from heavy whipping cream, and which initial temperature formed the milk fat with the greatest mass. Background A colloid is defined as a solution containing particles that are sized between 1-1000 nanometers and are dispersed throughout the entire solution, never settling to the bottom (Law, 2017).
Background Research: Isopods are group of small, cold-blooded, crustaceans also known as pillbugs and sowbugs (pillbugs are commonly known as “roly polies”). Pillbugs are almost exactly like sowbugs, but differ because they can curl up into balls and are thicker than sowbugs (PNNL). Isopods are related to a few water crustaceans including crabs, crayfish, and shrimp, so water is necessary for them to survive. For that reason, they live in damp or wet areas such as forests and meadows. Isopods have seven armour plates, called “pereonites,” that serve as protection from predators and have seven pairs of legs.
Then, 5 mL of the halved concentrated solution was measured and added into another volumetric flask. 5 mL of deionized water was added to produce a solution that was a fourth of
Tube 1 had 1 drop, tube 2 had 2, and each tube after had an additional drop until tube 5. Next, deionized water was placed in each tube. Tube one had 4 drops; tube 2 had 3 drops and the pattern continued until tube 5. After each tube was filled with the glucose and deionized water, the contents were mixed and centrifuged. After the tubes were centrifuged, any pellets formed during the process were removed.
Introduction: In this assignment, I will be doing two experimentations on examining the impact of temperature on the Alka-Seltzer’s response time. The first experimentation that I will be doing involves some water that is room temperature. The second experimentation that I will be doing involves some water that is very hot. If I want to be able to figure out the impact of the temperature on water, I will have to document the time it will take for the Alka-Seltzer to go into solution.
Observations: 1. The first step had to be repeated due to not following proper instructions. I did not grease the screw, so as I was shaking the mixture, solids were forming around the screwpart of the separatory funnel. 2. When adding 5.0 mL of NaOH to the unknown mixture and shaking it for about 30 seconds, layers had formed.
Caffeine is more soluble in dichloromethane (14g/100g) than in water (2g/100g). Caffeine will dissolve in the dichloromethane phase while tannins salts remain in the aqueous phase. Addition of sodium sulphate will act as a drying agent and evaporation of the dichloromethane solution would yield pure caffeine which is white in
The sample was frozen at -30 C to see the amount of caffeine was in it. Then the players
Each buffer was measured in a 100 mL graduated cylinder and contained in a 40 mL beaker. Once the reading of the buffer was stabilized, the program entered into reading 1. The probe was cleaned with distilled water and dried before being placed into the second buffer for reading 2. Once the second calibration was completed the pH probe was cleaned again. Next the probe was placed into the unknown solution.
Although the value of the isolated caffeine is nearly double that of the pure caffeine, it appears that caffeine was separated from Excedrin, but the sample was not pure. It still had other analgesics present. This is concluded from the location
1. Introduction Caffeine (1, 3, 7-trimethylxantheine) is a xanthine derivative and member of a class of drugs known as methylxanthines (Sutor, 1958). Caffeine is a plant alkaloid and was isolated from plants as a white crystalline substance for the first time in 1820 by Ferdinand Runge. Simillar compound was isolated from tea (Camellia sinensis) in 1827 by Oudry. However, in 1832 Pfaff and Liebig identify caffeine as a purine compound, and IUPAC name 1,3,7-trimethylxanthine was denominated (Mazzafera, 2004).
II. METHODOLOGY In order to perform this experiment, the students will need a distillation set-up with a connector receiver, an iron ring and stand, a Bunsen burner, a wire gauze, a 250mL round bottom flask, a graduated cylinder, a thermometer, one or two boiling chips, an alcoholic beverage, masking tape, an ice bath, a stirring rod, and, optionally, food coloring. It is imporatnt to avoid playing with the apparatus and equipment so as to avoid breakage and injuries, especially since fire is being dealt with in this experiment.