Procedure(Micro)

1 Record the letter of designation

of the unknown.
2 Weigh about 0.1 g of the
unknown compound and record
the exact mass. Describe the
appearance: homogeneous?
Flecks of impurities? Color?
Crystalline or Amorphous.
3 Obtain a crude melting point and
describe what is observed. Sharp
melting point or broad range?
Phase transition from solid to
liquid smooth, or was
decomposition of compound
observed.
4 Narrow down the possibilities of
the unknown by comparing the
crude melting point with the
given mp values in the chart.
5 Use a very small amount of the
unknown to determine the best
solvent for re-crystallization
6 Remove any impurities via simple
gravity
7 filtration. Afterwards, isolate the
purified product and describe as
much as you can about the
product.
8 Record the mass of the final
product and the melting point of
the product.

Observations
1.
2.

3.

4.

5.

6.

7.

Procedure( Micro scale Distillation)

1. Record the unknown number.
Describe the solvent.
2. Put a half-cut capillary in a small
test tube
3. facing down and fill it with the
unknown solution. Tie the test
tube to a thermometer and put it
in hot water beaker (already on
the hot plate). Add stir bar.
Record any observations.
3. When the capillary produces
bubbles at a constant rate, take
the beaker and set it aside to
cool. Record the observations
and the temperature when the
solution goes into the capillary
(this is the boiling point of the
solution).
4. Compare the boiling point to the
four
possible solvent choices and
determine the identity.
5. Perform a solubility test to see if
the
solvent is miscible in water or
not.
6. Perform a density test and
explain the
process.

Observations
1.
2.

4.

5.

6.

7.

Procedure (Frementation Set up)

8. Place 20g of sucrose into a
250mL round bottom flask
9. Add 100 ml of deionized water
and 1.5g of yeast
10.Stir solution until sugar has
dissolved
11.Add about 17ml-18ml of the
Pasteurs salts solution and swirl
to mix
12.Cap the flask with a lightly
greased glass vacuum adapter
and attach a length of rubber
tubing
13.Place apparatus in large beaker
14.Cushion roung bottom with paper
towling so it doesnt jostle
15.Fill a medium sized test tube
about halfway with limewater
and stabilize tube in beaker or
elemenyer flask
16.Submerge free end of tubing in
the limewater(prevents
atmosphereing pressure from
entering ferementation solution
and allows for release of CO2
formed)

Observations

17.Mark set-up with name and

section number. Will be stored in
sunny corner?