Extraction Experiments Using Commerciallv Available Spices
Safe and cost-effective experiments were designed for high school students to enhance their laboratory skills and knowledge on polarity and separation of mixtures. Annatto, Spanish paprika and turmeric were extracted yielding red-orange, light red-orange and yellow color, respectively. These were co...
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| Main Authors: | , , |
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| Format: | text |
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Archīum Ateneo
2010
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| Subjects: | |
| Online Access: | https://archium.ateneo.edu/chemistry-faculty-pubs/145 https://archium.ateneo.edu/cgi/viewcontent.cgi?article=1144&context=chemistry-faculty-pubs |
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| Institution: | Ateneo De Manila University |
| Summary: | Safe and cost-effective experiments were designed for high school students to enhance their laboratory skills and knowledge on polarity and separation of mixtures. Annatto, Spanish paprika and turmeric were extracted yielding red-orange, light red-orange and yellow color, respectively. These were combined with a blue aqueous solution made from food color resulting to green mixtures. These were all extracted with kerosene or oil/kerosene. The non-polar solutes for each mixture combined with the kerosene or oil/kerosene layer, making the polar phase blue again. Students gained a better understanding of the concepts as shown in their laboratory report and test results. |
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