Extraction Experiments Using Commercially Available Spices

Authors

  • Armando Jr. M. Guidote Department of Chemistry, School of Science and Engineering, Loyola Schools, Ateneo de Manila University, Quezon City https://orcid.org/0000-0002-8323-6400
  • Maricar O. Ribo-Ramos Department of Chemistry, School of Science and Engineering, Loyola Schools, Ateneo de Manila University, Quezon City Science Area, Miriam College High School, Quezon City
  • Dante Gilbert L. De Leon Science Area, Miriam College High School, Quezon City

DOI:

https://doi.org/10.26534/kimika.v23i1.32-37

Keywords:

high school, solubility, separation, annatto, Spanish paprika, turmeric

Abstract

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 mixtures 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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Published

2010-03-01

How to Cite

Guidote, A. J. M., Ribo-Ramos, M. O., & De Leon, D. G. L. (2010). Extraction Experiments Using Commercially Available Spices. KIMIKA, 23(1), 32–37. https://doi.org/10.26534/kimika.v23i1.32-37

Issue

Vol. 23 (2010)

Section

Research Articles

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