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Module 1: Cromatografía - actividad

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Cromatografía - actividad 1

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XSIQ
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Chemistry - Chromatography - activity 1

Chromatography - activity 1

Shown here is a chromatogram established during the separation of the
different components of three food dyes X, Y and Z using thin-layer
chromatography.

(a) Which of the colours in the dyes was most strongly attracted to the
stationary phase?

(b) What was the_ R_f value of the green component of the dyes?

(c) Why must the spots of food dye be placed on the thin layer above the
starting level of the solvent?

(d) How does the chromatogram indicate that the three food dyes are all
different?

(e) Which of the colours in the dyes was least strongly attracted to the
stationary phase and how did that influence its_ R_f value relative to
those of the other dye colours?

Answer

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