Extraction Experiments Using Commerciallv Available Spices

• Main Authors: Guidote, Armando M, Jr, Ribo-Ramos, Maricar O, de Leon, Dante Gilbert L
• Format: text
• Published: Archīum Ateneo 2010
• Subjects: high school; solubility; separation; annatto; Spanish paprika; turmeric; Chemistry; Materials Chemistry
• Online Access: https://archium.ateneo.edu/chemistry-faculty-pubs/145; https://archium.ateneo.edu/cgi/viewcontent.cgi?article=1144&context=chemistry-faculty-pubs
• Institution: Ateneo De Manila University

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.