Composition and Seperations Essay

When a centerfield of popcorn is heated, pressure builds and, depending on the portion of weewee supply in the kernel, the kernel pops open and popcorn is produced. The fate of water in apiece kernel differs among patsys of popcorn. If the steam produced fails to pop the kernel, the kernel becomes hard and burns. The affair of fragmentise 1, popcorn Composition, of the Composition and Separations research laboratory was to determine whether premium popcorn brands display worthy qualities when measured and equivalenced with shoddyer brands of popcorn. The experimental relevance of Part 1 of the experiment was to demonstrate the effects of water in a popcorn kernel when heated and converted to heat.Differences in water percentageage determine whether or non the kernel lead burst and attain popcorn. In Part 2, Separating a Solid variety show, the purpose was to work with supplies in the lab to divert a unharmed potpourri of popcorn, horse sense, flavour and fig ht filings into the four crash expoundings to in the end learn the percent composition of the material motley. By developing a plan to give the form, the class should have terminate up with four separate items with crowd outts that added up to the master copy cargoiness of the mixture. The experimental relevance of Part 2 of the experiment was to learn how to separate all(prenominal) comp unitarynt in a four lot secure mixture from each other.ProcedureIn part 1 of this weeks lab ternion popcorn kernels of a one brand were attached to each meeting. A Bunsen burner was set up by each group and the triplet kernels were each weighed separately on an electric balance. The Bunsen burner was so lit following the instructions given. (ch185) A 100mL beakerwas obtained and fill with a half inch of clean sandpaper. The beaker was fit(p) on a ring stand and one kernel of popcorn was submerged into the sand. The beaker was whence coer with a watch glass and heated over the Bunsen burner until the kernel popped. After soda pop, the kernel was upstage and weighed and the wet heart and soul was measured. This procedure occurred for all triple kernels. After the moisture study of all trinity kernels were measured, an average was deduced for the three and written on the board. all(prenominal) of the other four groups also wrote their averages for their individual brand on the board to give the class a better understanding of the differences in moisture content for each of the five brands. In part 2 of this weeks lab, a 50mL beaker was filled with a truehearted mixture consisting of popcorn, sand, salt and smoothing iron filings.The group accordingly got the mass of the entire mixture and began sketching a plan to separate the mixture properly into its real four contents. First the group separated the popcorn from the mixture by using a drainer. The popcorn was because weighed. Second, the iron filings were separated using a magnet afte r pouring the remaining mixture onto a piece of reputation. After the magnet compile all iron, the iron was scraped into a beaker and the tilt was recorded. The trio and net separation used a beaker and a diffuse paper. The filter paper was weighed and put into a filter that spilt into the beaker. The remaining salt/sand mixture was hence poured into the filter paper using water to dissolve the salt.After the solution was put into the filter paper and the salt had dissolved, the filter paper and sand was dried and then weighed. After subtracting the filter paper weight from the weight of the filter paper and sand together, the weight of the sand was known. Once you had the weight of the sand, iron and popcorn, the weight of the salt was found by subtracting the three combined weights from the original weight of the mixture. To incur the percent composition of each component, the weight of each was carve up by 100 and, in the end, each components percent added up to 100% of the initial mixture. Results/ Data/ CalculationsPart 1 from each one group determined the moisture percentage of their brand of popcorn. hold over 1 shows the moisture content of each brand. duck 1 wet Percentage of Popcorn BrandsGroup Number Popcorn Brand Used Percent wet1 Act III 6.24 %2 Food floor show 8.35 %3 Jolly cadence 12.2 %4 Orville Redenbacher 7.47 %5 Pop Perfect 6.22 %Jolly Time popcorn was measured for weight and the moisture content was then measured. Table 2 shows the initial weights, final weights, moisture contents and percent moistures of each of the three trials performed. Table 2 wet Percentage by saddle of Jolly Time Popcorn Kernels Kernel initial Weight (g) Final Weight (g) Moisture guinea pig % Moisture 1 0.105 g 0.086 g 0.019 g 17.8 %2 0.138 g 0.140 g -0.003 g -1.89 %3 0.113 g 0.106 g 0.007 g 6.55 %AVERAGE 0.109 g 0.096 g 0.013 g 12.2 %sampling CalculationsFind weight= (cupcake holder + kernel cupcake holder)= (.263 g .177 g)= 0.086 gMoisture Content= Initial weight final weight= 0.105 g 0.086 g= 0.019 g% Moisture= Moisture content x 100Initial weight of kernel= 0.019 g = 17.8%0.105 gAverage % moisture = 17.8 + 6.55 = 12.2%2Part 2The weight and eventually percentage composition was measure in a mixture of corn, iron, sand and salt and then with each component individually. Table 3 shows the weight and % compositions.Table 3 Percent composition of Mixture existent Weight (g) % CompositionFull Mix 42.2 g 100 %Corn 3.26 g 7.79 %Iron 19.0 g 45.0 %Sand 15.7 g 32.5 %Salt 6.25 g 14.8 %Sample CalculationsPercent CompositionInitial Weight x100 numerate Mixture WeightBeaker with nonhing 59. 95 gBeaker with mix 102.1 gW/ Mix102.1 gW/O Mix 59.95g42.98 gsermonThe experiment in part 1 was do to show that even slight differences in moisture content in popcorn make a big difference when it comes to the popcorns popping abilities. Before the experiment, the moisture content and its effect on popcorn were unknown. After the experiment each g roup left with the knowledge of moisture content in both preferred brands and cheap brands of popcorn. This experiment gave penetration into the importance of exactness for popcorn companies pertaining to the moisture content in each kernel. The experiment in part 2 was performed to show that most unanimous mixtures can be separated if using the right tools. Each group had to propose a solution to separating the mixture and then weighing each of the four components by and by to conclude if they added up to the initial weight of the solid mixture.This experiment allowed students to use their brains to separate any solid mixture that they come in contact with, which will be helpful for the future in this lab and others. Throughout the two parts of this experiment several(prenominal) specific errors were found and dealt with. In part 1 of this experiment several popcorn kernels were burn and did not pop. These kernels may have make a motioned our experiment by giving us false data , as we did not include these kernels in any final data.With burnt popcorn kernels, we were shown that the moisture content in the popcorn brand given may have resulted in one of the cheap brands given. In part 2 of our experiment, the initial weight was supposed to be taken before separating any part of the mixture. Unfortunately, the initial weight was skipped before the popcorn was separated. The popcorn then had to be put back into the mixture and the mixture was then weighed for the initial weight. This may have affected the final data, although it was a small error. In part 2 another error occurred when the group began to separate the salt and sand in an incorrect manner. This, however, did not affect final data, as the salt would have been eliminated anyway.ConclusionsThe goals in this experiment for part 1 were to determine the moisture content in a brand of popcorn, compare the given brand with others in the lab and then find out if moisture content affects the popping or corn and which brand or brands has a better likelihood of popping (i.e. preferred vs. cheap brands). In part 2 of the experiment the goals were to separate a solid mixture and then find the percent composition of each of the four materials in spite of appearance the mixture. The average moisture percentage for Jolly Time popcorn was 12.2 %. To get to this point, the group popped three separate kernels and found the moisture percentage for each and then averaged them. The percent composition for part 2 of the solid mixture was 7.79 % for corn, 45.0 % for iron, 32.5 % for sand and 14.8% for salt. These measurements added up to the 100% solid mixture and the weights added up correctly.ReferencesCh185. How to Light and Adjust a Bunsen Burner. http//ch185.semo.edu/labsafe/bunsen.html (accessed Feb 12, 2013). Composition and Separations. http//linus.chem.ku.edu/genchemlab/184SP13/Download184_Labs/Composition%20and%20Separations%20Chem%20184%20Spring%202013.pdf (accessed Feb 12, 2013) Gui delines for Laboratory Reports http//linus.chem.ku.edu/GenChemLab/184SP13/guidelines%20for%20lab%20reports.htm (accessed Feb 12, 2013)