experimental techniques Flashcards

1
Q

Importance of separation techniques

A

To obtain pure substances, remove impurities and carry out identification

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2
Q

Filtration

A

Used to separate an insoluble solid from a liquid.
The liquid passes through the filter paper and is collected as the filtrate.
The insoluble solid remains in the filter paper and is collected as the residue.

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3
Q

Evaporation to dryness

A

Used to obtain a dissolved solid (solute) from a solution.
Process: the solution of the dissolved sold is heated in an evaporating dish to evaporate off all of the solvent

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4
Q

Crystallization

A

Used to obtain a dissolute solid (solute) from A solution as pure well-formed crystals.
Crystallization occurs because solubility of most solutes decreases as temperature decreases. The mass of solute which cannot dissolve at a lower temperature will come out as crystals.

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5
Q

Evaporation to dryness (disadvantages)

A

The solid obtained by evaporation to dryness is not always pure. Any soluble impurities will be left together with the solid after heating.
Upon heating and evaporation to dryness, some solids decompose.

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6
Q

Crystallization (advantages)

A

During crystallization, the impunities remain in the solution and will not crystallize out. Thus, pure crystals are obtained.

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7
Q

When to use evaporation to dryness

A

When the solubility of the salt does not change significantly with changes in temperature

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8
Q

Simple distillation

A

Used to obtain a pure liquid (solvent) from a solution

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9
Q

Simple distillation- boiling chips

A

The boiling chips are added to the mixture to ensure a smooth boiling process.

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10
Q

Simple distillation- thermometer

A

The thermometer is positioned with its bulb beside the side-arm leading to the condenser to ensure that the thermometer measure the temperature of the vapor, which indicates the boiling point of the liquid distilling over.

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11
Q

Simple distillation- condenser

A

Water enters the condenser from the bottom and leaves the condenser at the top. This is to ensure complete condensation of all the vapor passing through the condenser.

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12
Q

Simple distillation - volatile liquids

A

Volatile liquid collected can be kept in the liquid state by placing receiver on ice

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13
Q

Magnetic attraction

A

Separate magnetic solids from non-magnetic solids

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14
Q

Sublimation

A

Separate a solid that sublimes from the other solids that do not.
Sublimation- a solid changes directly to gas without going through the liquid state

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15
Q

Substances that can sublime

A

Iodine, solid carbon dioxide (dry ice), naphthalene, ammonium chloride

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16
Q

Separating funnel

A

Used to separate a mixture of immiscible liquids.
Immiscible liquids- liquids that do not dissolve in each other

17
Q

Fractional distillation

A

Used to separate a mixture of two or more miscible liquids which have different boiling points, with the use of a fractionating column

18
Q

Fractional distillation- boiling points of liquids

A

The larger the difference in the boiling points of the liquids, the more complete the separation of the liquids

19
Q

Fractional distillation- fractionating column

A

Glass beads or glass folds in the fractionating column, provide a large surface area for condensation of the vapour.
A good separation of the liquids is also achieved by using a long fractionating column with many glass beads or glass folds.

20
Q

Paper chromatography

A

Separates a mixture of substances which are soluble in a common solvent

21
Q

Paper chromatography-solvent front

A

Position reached by the solvent at the end of the process

22
Q

Paper chromatography - locating agent

A

Enable the visibility of the substances/ components on the paper

23
Q

Paper chromatography - ink or pencil?

A

The start line should be drawn in pencil and not in ink, because ink might dissolve in the solvent used, and thus interfering with the separation of the mixture

24
Q

Paper chromatography - level of start line

A

The start line should be above the solvent level, because if it is below the solvent level, then the original spot mixture would dissolve in the solvent even before it can be separated into its components

25
Q

Paper chromatography - spot size

A

The original spot mixture should not be too large to prevent the separated components from overlapping onto one another

26
Q

Paper chromatography - length of paper

A

The chromatography paper should be sufficiently long to ensure complete separation of the mixture into its components

27
Q

Paper chromatography - solvent front place(?)

A

The solvent front should reach near the top of the chromatography paper to ensure complete separation of the mixture into its components

28
Q

Paper chromatography - volatile liquids

A

A lid should be used to cover the container to prevent evaporation of the solvent, especially when the solvent is volatile

29
Q

Paper chromatography - Rf value

A

Ratio between the distance travelled by the substance and the distance travelled by the solvent.
Distance moved by substance/ distance moved by solvent (no units)

30
Q

Paper chromatography - descending method

A

Carried out with the solvent running down the paper.
Solvent flows more quickly as it does not have to move against gravity.

31
Q

Criteria of purity - pure solid

A

A pure solid has a fixed melting point. It melts at a constant temperature.

32
Q

Criteria of purity - impure solid

A

If a solid is impure, its melting point is lowered and it melts over a range of temperatures.

33
Q

Criteria of purity - pure liquid

A

A pure liquid has a fixed boiling point, it boils at a constant temperature.

34
Q

Criteria of purity - impure liquid

A

If the liquid is impure, its boiling point is raised and it boils over a range of temperatures.

35
Q

Criteria of purity - paper chromatography

A

A pure substance always gives a single spot on a chromatogram.
An impure substance gives more than one spot on a chromatogram.

36
Q

Criteria of purity - heating curve

A

If a substance is pure, the heating curve shows a fixed and constant melting point for a solid and a fixed and constant boiling point for a liquid.