The paper "What Factors Affect the Intensity of the Color" is a good example of a lab report on chemistry. The lab experiment goal performed during this experiment was to find out all the factors that affect the intensity of the color solution and how fun colors are that will aid in developing theological background information on how these factors relate to food coloring products. This basic objective would be achieved through developing an equation that is related to the amount of light transmitted through testing various solutions to a given concentration of the solution measured by a colorimeter.
However, for the purpose of the experiment in this lab, a particular concept that applies laboratory concepts and knowledge were necessary for achieving the set objectives. Therefore, the colorimeter was an essential tool that was necessary for measuring the amount of light that passed through the tested food solution at a particular wavelength. Conversely, the colorimeter estimated the percentage of light transmitters penetrating through the tested food dye solution instead of light absorbance as it passes through the solution through partial absorption is also a requirement in the description of the character of light through a different medium where others are reflected or absorbed by various objects.
However, since the colors of the food solution tested were determined by the wavelength of the light absorbed, transmitted or reflected, the food solution tested was diluted into different concentration in order to find out the percentage of transmittance by subjecting the food coloring solutions to a constant light wavelength throughout the experiment. Conversely, the different concentration of the food coloring solution was achieved by adding distilled water in the food coloring solutions.
This effect resulted in the weakening of the solution color strength in order to test the purpose of the experiment when subjected to different parameters of different light wavelength. Procedure Materials required Blue food coloring solution Green food coloring solution Red food coloring solution Distilled water Volumetric and other lab equipment (Large test tubes, pipette, 20mL graduated cylinders) Device to measure light transmittance (colorimeter) 2 Cuvettes Tissues (lint-free) to clean outside the cuvette 10mL 100% concentration food coloring solution 10mL 90% concentration food coloring solution 10mL 80% concentration food coloring solution 10mL 70% concentration food coloring solution 10mL 60% concentration food coloring solution 10mL 50% concentration food coloring solution 10mL 40% concentration food coloring solution 10mL 20% concentration food coloring solution 10mL 30% concentration food coloring solution 10mL 10% concentration food coloring solution Procedure Part I At the beginning of the laboratory experiment, all the required materials were obtained and labeled efficiently.
First and foremost, the first cuvette was filled with distilled water, labeled and used to calibrate the colorimeter utilized in the experiment throughout the experiment.
Similarly, the same measurement of the cuvette filled with distilled water was used uniformly between every reading to fill the cuvette with food coloring solutions employed in the analysis. Progressively, the second Cuvette was filled with the red food coloring solution and then placed into the colorimeter at a wavelength of 430nm to determine the intensity of the color. The results obtained were then labeled, and the colorimeter recalibrated as the percentage of transmittance of light through different food color solutions. The red food coloring solution was then tested thrice more with the same procedure using the wavelength of 470nm, 565nm, and 635nm respectively.
Lastly, all the 4 four experimental trials performed with the red food coloring solution would then be examined with the blue and the green coloring solution respectively showing how fun colors are when subjected to different light wavelengths. Part II To commence with the second part of the experiment trial, all the necessary testing materials were confirmed present. The colorimeter was set at the wavelength at 470nm constant wavelength, and the first cuvette was filled with distilled water calibrating the colorimeter initially between the red food coloring solution trials.
However, the 100% concentration of the red food coloring solution was then poured into the cuvette and the percentage of transmittance analyzed in relation to the colorimeter reading. To create various food solution concentrations (red, blue and the green), distilled was used to dilute 100% of respective food coloring solution. For instance, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20% and 10% concentrations of the food coloring solutions were obtained by combining 9mL of the respective coloring solution (Red, blue and green) to the 1mL distilled water summing to the 90% concentration of the coloring solution.
80% concentration to the 10% concentration was then obtained by the ratio of 10:1 (food coloring solution to distilled water) for all other value through the experiment. Lastly, each of the tested food coloring solutions was then transferred to a labeled test tube, and their respective portions transferred into the second cuvette for the colorimeter analysis. Three trials were then conducted for each concentration of the red coloring solution and the procedure repeated for the other food coloring solutions to determine factors affecting the intensity of colors and how fun colors are?