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Plan and Design Lab 1 (Chem)

The document outlines a plan to compare the effectiveness of water and alcohol as mobile phases in thin layer chromatography to separate dyes in red food coloring. The hypothesis is that alcohol will be more efficient at separation. The experiment will involve spotting red food coloring on TLC plates and developing the plates in jars containing water or alcohol as the mobile phase to compare separation. Variables include the mobile phase, amount of food coloring, and separated dye spots. Results will be interpreted based on which mobile phase allows dyes to travel farther, validating or invalidating the hypothesis.

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Janae Campbell
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414 views

Plan and Design Lab 1 (Chem)

The document outlines a plan to compare the effectiveness of water and alcohol as mobile phases in thin layer chromatography to separate dyes in red food coloring. The hypothesis is that alcohol will be more efficient at separation. The experiment will involve spotting red food coloring on TLC plates and developing the plates in jars containing water or alcohol as the mobile phase to compare separation. Variables include the mobile phase, amount of food coloring, and separated dye spots. Results will be interpreted based on which mobile phase allows dyes to travel farther, validating or invalidating the hypothesis.

Uploaded by

Janae Campbell
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Title: Plan and Design Lab

The Problem: You are required to plan and design an experiment in which you will compare the
effectiveness of a (water) and (b) alcohol as mobile phases in the separation of dyes in red food
colouring using thin layer chromatography.

The Hypothesis: The separation of the dyes in red food colouring would be more efficient when
alcohol is used as the mobile phase.

The Aim: To compare the effectiveness of using alcohol and water as the mobile phase in the
separation of dyes in red food colouring using thin layer chromatography.

Apparatus:

2 beakers

2 covers/ watch glasses

2 TLC jars

2 droppers

1 pencil

Materials:

Ethanol

water

Diagram:

DIAGRAM SHOWING THE ARRANGEMENT OF APPARATUS FOR THIN LAYER CHROMATOGRAPHY


(Jim Clarke, 2019)

Method:
1. Label the two beakers, A and B. Place 10ml of water in beaker 1 and 10ml of ethanol in
beaker 2.
2. Add ethanol to the one of the TLC jars at about 1cm high and keep covered until ready for
use.
3. Draw a line about 2 cm from one end of the TLC plate.

4. Spot the red food colouring across the entire pencil line marked on the TLC plates using a
dropper.
5. Place the plate in the TLC jar with the pencil line right above the solution.
6. Cap the jar and monitor the movement of the solution up the plate. 
7. When the solvent front reaches about 1 cm from the top of the plate, remove it from the jar. 
8. Mark a line for the solvent front. Outline the spots observed before they are no longer visible
and record the colour of the spots.
9. Repeat steps 1 to 8 using water as the solvent instead.
10. Insert the picture of the chromatogram as the results of your experiment.

Variables:

1. Manipulated: The solvent used.


2. Controlled: Red-food colouring/volume of solvent
3. Responding: The spots observed on the chromatogram.

Interpretation of Results:

If the red food colouring is more soluble in the ethanol i.e. more dyes are separated and travel far up
the chromatogram, then the hypothesis is valid and ethanol would be more efficient in separating
the components of the food colouring. However, if the opposite occurs and the food colouring is
more soluble in water then, the hypothesis would be invalid.

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