Filtration / crystalisation

avatar
Created by
Treshan Kemananthan

Cards (7)

  • Filtration:
    1. Get a funnel and place filter paper on the top of it.
    2. Put the funnel into a beaker.
    3. Pour the mixture onto the funnel with the filter paper.
    4. The insoluble solids and the solvent will be seperated.
  • Evaporation:
    1. Pour solution into an evaporating dish.
    2. Place the dish onto a tripod.
    3. Place a bunsen burner under the tripod and turn it on (to heat it).
    4. Solvent will eventually all disappear then the soluble solids will be crystals.
  • Advantages and disadvantages of evaporation:
    +, Quick and easy.
    -, Some solids decompose when heated (via thermal decomposition).
  • Crystalisation:
    1. Pour solution into an evaporating dish.
    2. Place it in a water bath and heat it.
    3. Once some of the solvent starts to evaporate and you see crystals, stop heating it and leave it to cool.
    4. As you leave it to cool, more crystals will start to form as solids are more soluble at colder temp.
    5. Filter out remaining solution with the crytstals using filter paper and funnel.
    6. Dry the crystals by either leaving them somewhere warm or warming them up in an oven.
  • Simple distilation:
    Heat up the mixture (with a bunsen burner) that's in a boiling flask so that the liquid that we want evaporates, once it reaches the top, the pressure will cause it to go through the condenser. Because condenser is pumped with cold water, the water vapour will condense into a liquid which will then drip down into the beaker.
  • Fractional distilation:
    1. Heat the boiling flask with mixture with the the compounds lowest boiling point.
    2. That compound will the evaporate and rise up the fractionating column.
    3. The compound will then pass into the condenser and condense into a liquid.
    4. Liquid will then drip into the beaker.
  • Features of fractionating column:
    If unwanted gas lquid evaporates, they will get in contact with the glass rods which are cooler than thier boiling points which then make them go back to thier liquid form and fall back into the mixture.