Separating Mixtures

Part of the Food Chemistry and the Lab section of Coddy's Chemistry journey. Lesson 20 of 27.

Filtration: a solid from a liquid. Evaporation: a dissolved solid left behind.

Distillation: liquids by boiling point. Chromatography: dissolved substances by how far the solvent carries them.

Like dissolves like: a polar solvent carries polar substances.

Challenge

Water is the solvent in most chromatography of food dyes. Describe a water molecule: its shape, whether it is polar, and the strongest force between its molecules.

Try it yourself

Shape viewerDescribe the molecule H₂O

Test yourself

This lesson includes a short quiz. Start the lesson to answer it and track your progress.

All lessons in Food Chemistry and the Lab

1Carbohydrates

Sugars Glucose and Fructose Starch and Cellulose Recap - Sugar Detective

4Food Energy and Additives

Energy in Food Vitamins Preservatives and pH Recap - Food Label

7Practice Problems

Recap - Fat in Chips Recap - Vitamin C Titration

2Fats and Oils

Fatty Acids Saturated and Unsaturated Triglycerides and Esters Recap - Oil or Fat

5Laboratory Skills

Lab Safety Measuring Mass and Volume Making a SolutionSeparating MixturesRecap - Lab Notebook

3Proteins

Amino Acids Peptide Bonds Denaturing Proteins Recap - Protein Builder

6Experiments

Titration in the Lab Tests for Ions Rates in the Lab Recap - Mystery Powder