UV Vis Spectrophotometer Lab Report
According to the Beer Lambert law, the concentration of the solution is directly proportional to the absorbance. The extinction coefficient relates the absorbance to concentration. It is specific for each individual compound and can be determined from the standard calibration curve by solving for ε, as I know the absorbance and concentration and can measure the width of the cuvette.
Abs = ε bc In this equation, the absorbance is equal to the concentration of the CaCl2 (c), multiply by the length of the path the light takes through the cuvette (b), and then multiply by the molar extinction coefficient (ε). It is extremely important to note that the length of the path the light takes through the cuvette is always 1 cm for spectrophotometers. …show more content…
The fundamentals of UV-Vis spectrophotometer make use of visible light and ultraviolet radiation to analyze a substance chemical structure. A light source is shined on a sample, and depending on the property of the material, it may absorb or transmit the energy at specific wavelengths. UV-Vis spectrophotometer is used in analytical chemistry for the quantitative determination of things such as transition metal ions. The UV-Vis spectrophotometer measures the amount of light at a particular wavelength that is transmitted (pass through) in the cuvette chamber. The spectrophotometer generated a beam of light of 537 nanometers (nm) wavelength which is found through trial and error, calibrated and that is being passed through the cuvettes. Thus, the max / peak wavelength is 537 …show more content…
One method that I will be using is by UV-Vis spectrophotometry and the other is by complexometric titration.The leaching of water-soluble substances, out of the food and into the water increases as the amount of water used for cooking is greater. The time, temperature as well as the treatment that the food receives before it is boiled are also factors that affect the amount of nutrients being leached out.
As temperature increases, the anchovy particles gain more kinetic energy, thus the rate of reaction is faster and hence more nutrients will be leached out.
Time will affect the nutrient loss due to different exposure durations having an effect on the amount of nutrients exiting the source and dissolving into the
Abs = ε bc In this equation, the absorbance is equal to the concentration of the CaCl2 (c), multiply by the length of the path the light takes through the cuvette (b), and then multiply by the molar extinction coefficient (ε). It is extremely important to note that the length of the path the light takes through the cuvette is always 1 cm for spectrophotometers. …show more content…
The fundamentals of UV-Vis spectrophotometer make use of visible light and ultraviolet radiation to analyze a substance chemical structure. A light source is shined on a sample, and depending on the property of the material, it may absorb or transmit the energy at specific wavelengths. UV-Vis spectrophotometer is used in analytical chemistry for the quantitative determination of things such as transition metal ions. The UV-Vis spectrophotometer measures the amount of light at a particular wavelength that is transmitted (pass through) in the cuvette chamber. The spectrophotometer generated a beam of light of 537 nanometers (nm) wavelength which is found through trial and error, calibrated and that is being passed through the cuvettes. Thus, the max / peak wavelength is 537 …show more content…
One method that I will be using is by UV-Vis spectrophotometry and the other is by complexometric titration.The leaching of water-soluble substances, out of the food and into the water increases as the amount of water used for cooking is greater. The time, temperature as well as the treatment that the food receives before it is boiled are also factors that affect the amount of nutrients being leached out.
As temperature increases, the anchovy particles gain more kinetic energy, thus the rate of reaction is faster and hence more nutrients will be leached out.
Time will affect the nutrient loss due to different exposure durations having an effect on the amount of nutrients exiting the source and dissolving into the