Extraction Experiments Using Commercially Available Spices
Keywords: high school, solubility, separation, annatto, Spanish paprika, turmeric
AbstractSafe 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.
How to Cite
Guidote Jr, A. 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
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