Adam Hasham, Sam Heavenrich, Jayanth Prakhya, Enoch Tieu.
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Transcript of Adam Hasham, Sam Heavenrich, Jayanth Prakhya, Enoch Tieu.
![Page 1: Adam Hasham, Sam Heavenrich, Jayanth Prakhya, Enoch Tieu.](https://reader035.fdocuments.net/reader035/viewer/2022081501/56649ea85503460f94babd2a/html5/thumbnails/1.jpg)
Adam Hasham, Sam Heavenrich, Jayanth Prakhya, Enoch Tieu
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Separates mixtures (physical method) Involves:
Stationary Phase; Surface Mobile Phase; Solvent
Quantifiable: Retention Factor / Rate of Flow (Rf)
Can be: Preparative: separates mixture for further use Analytical: measures relative proportions of
components Preparative more easily studied
Rf = Distance traveled by solute/Distance traveled by solvent
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Mikhail Semenovich Tsvett
Separate Tints / Types of Chromatography
Trickled mixture through glass tube with Calcium Carbonate powder
Pigments stuck to powder
Different degrees of strength Coloured bands
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Partition Based on the thin film formed
on the surface of a solid support by a liquid stationary phase
Solute equilibrates between the mobile phase and the stationary liquid.
Ion Exchange Resin is used to covalently
attach anions or cations by electrostatic forces
Solute Mobile Liquid Phase have opposite charge
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Molecular Exclusion No attraction between
stationary phase and solute Liquid or Gaseous Mobile
Phase separates molecules according to size
Affinity Most selective Interaction between only 1
component of solute and stationary phase molecule
Only the specific component is attracted to the stationary phase
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Adsorption: When a fluid solute accumulates on the surface of a solid or liquid
Different amounts of the components of a mixture are adsorbed to the 2 phases
As mobile phase moves through stationery phase, the substances that are easily adsorbed will ‘lag’
Separation created
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• Archer JP Martin and Richard LM Synge in 1941
• Strip of porous filter paper substituted for powder
• Used to separate proteins• Later used to Separate and
Identify components of various mixtures
• In industrial settings, Paper Chromatography has been replaced by more sophisticated methods
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1) Place a drop of a mixture on the paper
2) Dip one edge of the paper into the mobile phase
3) Through capillary action, adsorbent will move up the paper
4) Once adsorption occurs and the paper dries, spray-on reagent
5) Reagent will reveal change in color
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•Purpose:To predict the composition of various mixtures using Paper Chromatography
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• Pigment applied to Strip of Chromatography Paper
• Strips hung on rack at equal lengths
• Adsorbent added (70% Isopropyl Alcohol)
• Rack removed once solvent travelled to the top of each strip
• The final position of solvent marked
• The final position of pigments marked
• Distance travelled by the mobile phase and each colour measured
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View Demo using the ‘Play’ button after each step. Do not proceed after the Gas Chromatography Demo appears. Use arrow keys for next slide.
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The Mixture involving Red, Yellow, and Blue Food Coloring PigmentsApproximate elapsed time 1 minute
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The Mixture involving Red, Yellow, and Blue Food Coloring PigmentsApproximate elapsed time 6 minutes
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The Mixture involving Red, Yellow, and Blue Food Coloring PigmentsApproximate elapsed time 18 minutes
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The Spinach, Pomegranate and Blue PigmentsApproximate elapsed time 0 minutes
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The Spinach, Pomegranate and Blue PigmentsApproximate elapsed time 5 minutes
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The Spinach, Pomegranate and Blue PigmentsApproximate elapsed time 13 minutes
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• Defined as Rate of Flow or Retention Factor
• Calculated by dividing
“ Distance travelled by a component” over
“ Distance travelled by the mobile phase”
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Component Distance Travelled (cm)
Mobile Phase / Adsorbent (70% Isopropyl Rubbing Alcohol)
7.25
Red Food Coloring (In Mixture) 7Yellow Food Coloring (In Mixture) 6.8Blue Food Coloring (In Mixture) 7.1Green Food Coloring (Yellow Component) 2.3Green Food Coloring (Blue Component) 7.1Spinach Juice (Yellow Component 1) 7Spinach Juice (Yellow Component 2) 4Spinach Juice (Green Component) 3.5Pomegranate Juice (Orchid Purple Component) 6.1Pomegranate Juice (Light Salmon Pink Component)
4.6
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Component Rf
Red Food Coloring (in Mixture) 0.97
Yellow Food Coloring (in Mixture) 0.94
Blue Food Coloring (in Mixture) 0.98
Green Food Coloring (Yellow Component) 0.32
Green Food Coloring (Blue Component) 0.98
Spinach Extract (Yellow Component 1) 0.97
Spinach Extract (Yellow Component 2) 0.55
Spinach Extract (Green Component) 0.45
Pomegranate Extract (Orchid Purple Component)
0.84
Pomegranate Extract (Light Salmon Pink Component)
0.63
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• Rf = Degree of Adsorption• Variances caused by Intermolecular
Forces– Between Solute and Mobile Phase • Solute carried further by Adsorbent / More
adsorption when the forces between them are greater
– Forces between Solute and Stationary Phase• More adsorbtion onto Stationary Phase when the
forces between them are greater– In Both Cases:• Polarity Major Factor• H-bonding Larger Factor but capability limited• London’s Dispersion Forces Weak
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• Mixture of Food Coloring– Molecular Formulas:• Red: C18H14N2Na2O8S2
• Yellow: C16H10Na2O7S2N2
• Blue: C16H10N2O2 – H-Bonding Pattern– Relatively Similar Polarity• Long Hydrocarbon Chain = Low Polarity• Cellulose Chromatography Paper
• Green Coloring– Yellow and Blue Components• Yellow: C16H9N4Na3O9S2
• Blue: C16H10N2O2 – Same Blue Dye; Different Yellow Dye• Higher Polarity Due to Presence of Sodium• Higher Number of Nitrogen Atoms
Component (in Food Coloring Mixture)
Rf
Red Component 0.97
Yellow Component
0.94
Blue Component 0.98
Component (in Green Food Coloring)
Rf
Yellow Component 0.32
Blue Component 0.98
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Spinach Extract– Molecular Formulas:• Yellow 1: Carotenes:
C40H56
• Yellow 2: Xanthophylls: C40H56O2
• Green: Chlorophyll B: C55H70O6N4Mg
– H-Bonding common– Carotenes Not-Polar–Xanthophylls’ O2
Component (in Spinach Extract)
Rf
Yellow Component 1
0.97
Yellow Component 2
0.55
Green Component
0.45
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• Pomegranate Analysis– Not Exact / Quantifiable– Not Definite Colours Subjective
• Components found in mixture can’t be re-used– Neither Preparative nor Analytical– Other Types such as Gas Chromatography
provide the components in usable form• Prior Knowledge Required of Components– Only Identifiable if known– Incorrect Identifications
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All Rf Values are Relative Paper & Some Types of
Thin Layer Chromatography
Other Methods▪ Distribution Constant and
Concentration More Reliable▪ Freundlich Equation for
Adsorption▪ Kovats Retention Index▪ Van Deemter Equation
Below: More sophisticated methods of quantifying chromatography
results
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• Safety Concerns• Safety Goggles must be worn at all times• Any contact with the alcohol must be
avoided• Alcohol is Very Flammable and requires a
well-ventilated area• Modifications• More Sample Pigments• Various Adsorbents• The more data, the more definite the results
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•Thin-Layer Chromatography•Gas Chromatography (In Column)•Liquid Chromatography
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Thin-Layer Chromatography Mobile Phase: Solution;
Stationary Phase: Flat Sheet of Adsorbent (e.g. Silica Gel)
Analyzing organic reactions▪ Components are separated
using TLC plates▪ They can then be scraped off
to be analyzed Other Applications▪ assaying radiochemical purity
of radiopharmaceuticals▪ Plant pigments▪ detection of pesticides or
insecticides
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Click ‘Next Example’ to View Gas Chromatography Demo
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Gas Chromatography (In Column) Mobile Phase: Gas;
Stationary Phase: Solid/Liquid
Blood alcohol analysis in forensics▪ Blood analyzed using
capillary columns▪ Column Pressure 20 psi▪ Hydrogen is mobile phase
Other Applications▪ Environmental monitoring▪ Drug, bomb detection
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Liquid Chromatography Mobile Phase: Liquid;
Stationary Phase: Solid/Liquid
HPLC, NPLC Test for Water
Pollution▪ Analyze metal ions +
organic compounds in water
Other Applications▪ purification of a drug
product
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• 2 Dimensional• 2 separation stages• Gas / Liquid
Chromatography• Stationary Phase Rotated;
2 Mobile Phases Used • RPLC
• Polar Mobile Phase Used• Reverse Rf Analysis
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This concludes the presentation.