Extraction Experiments Using Commercially Available Spices

  • Armando M. Guidote Jr Department of Chemistry, School of Science and Engineering, Loyola Schools, Ateneo de Manila University, Quezon City
  • 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.
Published
2010-03-01
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
Issue
Vol. 23 (2010)
Section
Research Articles

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