SBA # 3

Date: ___________________________
Title: Paper chromatography
Aim: To separate the dyes in food coloring by chromatography
Apparatus / Reagents: Beaker
Filter paper
Food coloring
Water
Petri dish
Pipette
Method:
1. The centre of the filter paper was identified and a drop of food
coloring was placed in the centre and allowed to dry.
2. A drop of water was placed in the centre of the coloring and
allowed to dry
3. Step two was repeated until the dye almost reached the edge of the
paper.
4. The chromatogram was allowed to dry and the distances moved by
the dyes were measured.
5. The Rf value for each component of the dye was determined.

Sample of Chromatogram
Observation
Number of drops Observation

Table of Result
Component of food Distance moved Rf value
coloring
Calculations
Rf = distance moved by component/ distance moved by water

Discussion
1. Define chromatography
2. Explain the process of chromatography
3. How many components make up the food coloring?
4. Which component is more soluble in water and why?
5. Define Rf value and explain one of its application
6. State the Rf values obtained in the experiment

Precaution

Source of Error

Conclusion

Reflection
Skill Assessed: ORR
Criteria Maximum Marks
marks awarded
1. For making at least 3 3
observations
2. Resulting chromatogram is
shown 1
3. Recording distance travelled by
dyes
4. Logical sequence of report 3
(i) 3 headings
(ii) 3 and more headings

1
3
Total 10

Skill Assessed: Manipulation and Measurement

Criteria Maximum Marks
mark awarded
 1. Delivering drop of ink to the 1
centre of filter paper
2. Ability to deliver drop of water
to centre of food coloring 1
3. Measuring the distances of the
dye
4. Performing the experiment 3
without spills
5. No smearing of the
1
chromatogram at the end of the
experiment
1
TOTAL 7

Skill Assessed: Analysis and Interpretation

Criteria Maximum Marks
mark awarded
1. For calculating the Rf values of 3
components
2. Defining chromatography
3. Explaining the process of 2
chromatography
4. Stating the components of the
food coloring 5
5. Stating which component is
most soluble and why
3
6. Define Rf value
7. Explain ONE application of Rf
 value 2
8. Stating ONE precaution 1
9. Writing a conclusion related to
aim
1
1

1
TOTAL 18