Research and Development

@article{Guidote2010b,

title = {Extraction Experiments Using Commercially Available Spices},

author = {Armando M. Guidote Jr. and Maricar O. Ribo-Ramos and Dante Gilbert L. De Leon},

url = {https://kimika.pfcs.org.ph/index.php/kimika/article/view/10},

doi = {10.26534/kimika.v23i1.32-37},

issn = {2508-0911},

year  = {2010},

date = {2010-03-01},

journal = {KIMIKA},

volume = {23},

number = {1},

pages = {32-37},

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.},

keywords = {annatto, high school, separation, solubility, Spanish paprika, turmeric},

pubstate = {published},

tppubtype = {article}

}