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    Colloidal Solution of Starch

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    Sushanta K Behera
    This document provides instructions for preparing a colloidal solution of starch. It begins with definitions of solution, solute, and solvent. It then describes the differences between true solutions, colloids, and suspensions based on particle size and appearance. The document outlines the required materials and step-by-step procedure for making starch sol, including measuring starch, making a paste, boiling the solution, cooling, and filtering the colloidal solution. Precautions for proper preparation are also noted.

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    Colloidal Solution of Starch

    Uploaded by

    Sushanta K Behera
    276 views14 pages
    This document provides instructions for preparing a colloidal solution of starch. It begins with definitions of solution, solute, and solvent. It then describes the differences between true solutions, colloids, and suspensions based on particle size and appearance. The document outlines the required materials and step-by-step procedure for making starch sol, including measuring starch, making a paste, boiling the solution, cooling, and filtering the colloidal solution. Precautions for proper preparation are also noted.

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    This document provides instructions for preparing a colloidal solution of starch. It begins with definitions of solution, solute, and solvent. It then describes the differences between true solutions, colloids, and suspensions based on particle size and appearance. The document outlines the required materials and step-by-step procedure for making starch sol, including measuring starch, making a paste, boiling the solution, cooling, and filtering the colloidal solution. Precautions for proper preparation are also noted.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    276 views14 pages

    Colloidal Solution of Starch

    Uploaded by

    Sushanta K Behera
    This document provides instructions for preparing a colloidal solution of starch. It begins with definitions of solution, solute, and solvent. It then describes the differences between true solutions, colloids, and suspensions based on particle size and appearance. The document outlines the required materials and step-by-step procedure for making starch sol, including measuring starch, making a paste, boiling the solution, cooling, and filtering the colloidal solution. Precautions for proper preparation are also noted.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 14

    PHYSICAL CHEMISTRY PRACTICAL

    Prepared by:

    Dr S. K. Behera
    (Lecturer in Chemical Engg.)

    &

    Mr. Prateek Das


    (Lecturer in Chemical Engg.)

    DEPARTMENT OF CHEMICAL ENGG.


    GOVERNMENT POLYTECHNIC JAGATSINGHPUR
    AIM OF THE EXPERIMENT

    TO PREPARE THE

    COLLOIDAL SOLUTION

    OF STARCH
    WHAT IS A SOLUTION?
    A solution is a homogeneous mixture of two or more substances. A solution may exist
    in any phase. Solutions have two components:
    •
    •
    Solute: It is the substance that is dissolved in the solvent.
    Solvent: It dissolves the other component.
    + =

    Air is a homogeneous mixture of gases. Sugar syrup is a solution where


    Here both the solvent and the solute are sugar is dissolved in water using
    gases. heat. Here, water is the solvent
    and sugar is the solute.
    SOLUTION CATEGORIZATION
    PROPERTY TRUE SOLUTION COLLOID SUSPENSION

    PARTICLE SIZE
    LESS THAN 10-7 cm BETWEEN 10-7cm-10-5cm GREATER THAN 10-5cm

    CLEAR & TRANSPARENT TRANSLUCENT OPAQUE

    APPEARANCE

    e.g. Salt in water e.g. Milk e.g. Sand in water


    THEORY OF COLLOIDAL DISPERSION

    DISPERSED PHASE
    DISPERSION MEDIUM
    The phase that is scattered or present in
    The medium in which the colloidal
    the form of colloidal particles.
    particles are dispersed.
    e.g. Starch e.g. Water

    To be classified as a colloid,
    the substance in the
    dispersed phase must be
    larger than the size of a
    molecule but smaller than
    what can be seen with the
    Starch Solution naked eye.
    MATERIALS REQUIRED
    1. 2. 3. 4.

    Soluble Starch powder Distilled water Beaker Glass rod


    5. 6. 7. 8.

    Filter paper
    Watch glass Mortar and pestle Weighing balance
    9. 10. 11. 12. 13.

    Funnel Tripod stand Wire gauze Bunsen burner Spatula


    PROCEDURE
    STEP 1: MEASUREMENT OF STARCH
     A weighing balance was taken.

     A dried watch glass was placed over it


    and the weight was made 0.00.

     Carefully, 1.00gm of soluble starch powder


    was placed above the watch glass using
    a spatula.
    STEP 2: PREPARATION OF STARCH PASTE
    • 1gm of starch was ground to fine powder using a
    mortar and pestle to free from lumps.

    • A few ml of distilled water was added to make a thin


    paste.

    • The thin paste was transferred to a 100ml beaker.


    STEP 3: BOILING OF SOLUTION

    • The wire gauze was put on the tripod stand and the Bunsen

    burner underneath it.

    • 200ml of distilled water was taken inside a 500ml beaker

    and heated till the attainment of boiling (10-12mins).

    • The thin paste of starch solution was added to the boiling

    water slowly with continuous stirring. The solution was

    boiled further for 5mins.


    STEP 4: COOLING OF SOLUTION

    The solution in the beaker was


    allowed to cool at room temperature
    approximately for 15minutes.
    STEP 5: FILTRATION OF STARCH SOLUTION

    • A filter paper was taken and placed inside the


    funnel.

    • The starch solution was poured through the filter


    paper and funnel.

    • The filtrate thus collected is the starch solution


    (colloidal solution or Starch Sol).
    PRECAUTIONS
     The apparatus used for preparing colloid should be properly washed.

     Distilled water should be used for preparing colloidal solution.

     Soluble Starch should be converted into a thin paste prior to boiling.

     Constant stirring of the contents is necessary during the preparation


    of the colloid.
    REFERENCES:
    • Laboratory Manual on “Engineering Chemistry”
    by Dr S Basin and Dr. Sudha Rani,

    Dhanpat Rai Publishing company

    For any doubts/ queries, contact:


    • Dr. S.K. Behera
    E-mail: skbehera33@gmail.com
    Mob: 8389811500

    • Mr. Prateek Das


    E-mail: prateekdas92@gmail.com
    Mob: 7978295017

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