代写辅导接单-How do different temperatures (20℃, 40℃, 60℃, 80℃, 100℃ ± 0.5℃) affect the relative absorbance of natural fruit dye extracted from frozen blueberries, measured with a spectrometer?

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How do different temperatures (20℃, 40℃, 60℃, 80℃, 100℃ ± 0.5℃) affect the relative absorbance of natural fruit dye extracted from frozen blueberries, measured with a spectrometer?

Variables

Independent variable:

The temperature used to filter the fruit dye (20℃, 40℃, 60℃, 80℃, 100℃)

Using a hot plate to achieve (40℃, 60℃, 80℃, 100℃)

Used outdoor temperature to achieve 20℃

Dependent variable:

Relative absorbance of the different temperature fruit dyes, measured with a spectrometer with a wavelength ranging from 380.0-950.0nm

Control variables:

Concentration of fruit dye

By diluting with a fixed volume of distilled water

The volume of fruit dye

120g diluted solution

Source of frozen blueberries

The same box of frozen blueberries

Introduction

Fruits often leave stains on fabric that are hard to wash off because of their natural color pigments. Blueberries, strawberries, raspberries, blackberries, etc., all contain anthocyanin, which has the molecular formula C15H11O+ and gives the effect of natural color dyes.

Anthocyanins are water-soluble pigments found in fruits, vegetables, or greens. As part of the phenol group, anthocyanin produces blue, red, and purple. Therefore, anthocyanins are often used as natural fruit dyes. However, the pH, light, temperature, and structure can still affect the color and stability of these pigments. Anthocyanins are particularly sensitive to temperature, which can degrade their structure and change their absorption properties, leading to changes in their color intensity (Mattioli et al.).

Figure 1 (chemical structure of anthocyanin)

(Mattioli et al.)

Inspired by the blueberry stain on my sweatshirt, and how the stain fades after long exposure to the sun, I decided to base my chemistry IA on natural fruit dyes and temperature. In this experiment, a spectrometer is used to measure the relative absorbance of blueberry dye at different temperatures. A spectrometer is ideal for this experiment as it allows precise measurements of the pigments’ light absorption at specific wavelengths, which corresponds to their color intensity.

Apparatus

Frozen blueberries (100g)

Mortar and Pestle

Marker and tape

Hot plate

Beaker (250mL) x7

Chronicle flask (250mL) x5

spectrometer and 5 cuvettes (1 cm path length)

Glass stirring rod

Pipet x2

Timer

Filter paper x5

Funnel x5

Thermometer

Distilled water (150mL)

Volumetric cylinder (25mL)

Sieve

Weighing scale

Methodology

Measure 100g of frozen blueberries

The frozen blueberries were crushed with a mortar and pestle until liquidy

The mass of an empty 250mL beaker was measured with a scale

The crushed frozen blueberries were transferred into the 250mL beaker to get a total mass of 202.25g

The total mass of the beaker with frozen blueberries was measured

The beaker with the frozen blueberry mixture is heated with a hot plate at 100℃ for 10 minutes

The heated berries were stirred with a glass rod during the heating process

The beaker with frozen blueberries is removed from the hot plate

The mixture was set to simmer at room temperature for approximately 1.5 hours to reach 25℃

The mixture was sieved with a sieve into another 250mL beaker to remove solid residue

Prepare 5 of the following: chronicle flasks (250mL), beakers (50mL), filter papers, funnels

A 3mL pipet is used to transfer the sieved frozen blueberries onto 5 different flat filter papers

The filter paper is spun around to spread the mixture evenly

The filter papers are then folded and set on the funnels

The funnels containing the filter paper with the frozen blueberries are placed on 5 different 250mL chronicle flasks

Each chronicle flask is labeled with a marker and pen with the different temperatures (20℃, 40℃, 60℃, 80℃, 100℃)

20mL of distilled water is measured with a volumetric cylinder

The 20mL of distilled water is transferred to a 250mL beaker

Heat the beaker to 40℃ (measured with a thermometer)

Repeat steps 17-19 with 60℃, 80℃, and 100℃

Repeat steps 17-18 and leave the beaker outdoors until 20℃ (experiment done in the winter)

The different temperature of distilled water is poured through the filter paper with the frozen blueberries

Each mixture is left to completely filter

Another pipet is used to transfer the filtered frozen blueberry extracts into 5 different cuvettes

Each cuvette is measured with a spectrometer

Each data (different temperatures) is recorded

3 repeated readings are taken for each temperature

Risk Assessment

Raw Data

Simplified Data

Calculations

Beaker: 102.25g

The total mass of the beaker with crushed frozen blueberries: 202.25g

So the mass of crushed frozen blueberries: 202.25g - 102.25g = 100.00g

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