Procedure

Part I : Preparation of a Colloidal Solution

1. 75 mL of distilled water was put in a beaker and heated to boil.

2. The hot water was filled with 2.0 mL of 30% iron (III) chloride, (FeCl3) solution
and the appearance of the water was carefully observed. The solution was labeled
as “Solution A”.
3. The Solution A was let to cooled down at room temperature.
4. The appearance of Solution A was compared with the 30% FeCl3 solution
provided.
5. The observations were recorded in Table 7.1. The Solution A was kept for further
experiments in Part II and Part IV.

Part II : Tyndall Effect

1. 0.1% and 0.01% of starch were prepared as according:

a) 0.1% starch was prepared by transferring from a measuring cylinder of 10 mL of

1% starch solution into a 100 mL conical flask. Then, distilled water was added
until the calibration mark on the side of the flask.
b) 0.01% starch solution was also prepared in the similar way by diluting 10 mL of
0.1% starch solution prepared above, but in another 100 mL conical flask.

2. Six clean tubes were prepared and each of them were filled with 2/3 full one of
the following solutions:

a) 1% starch solution, 0.1% starch solution, 0.01% starch solution, 1% sugar

solution, potassium chromate, (K2CrO4) solution and Solution A.
b) In front of a torch light, a cardboard with a pin-hole pierced was placed in the
middle to ensure that a single beam of light can be acquired. Each tubes were
placed separately in front of the torch light with a single beam of light or any
form of light source focused at the solution. The amount of lght which penetrates
through the solution was observed.
c) The solution that showed Tyndall Effect was identified. The observation was
briefly explained.

Part III : Preparation of a Gel

1. Saturated calcium acetate, (Ca(C2H3O2)2) solution was added with a measure of

2.0 mL into a beaker of 50 mL and 10.0 mL of ethanol solution was poured
immediately into the same beaker.
2. The observation of the mixture solution was recorded in a Table 7.3. It was
clearly noted that the solution was not to stir.

Part IV : Dialysis

1. A test tube was filled with 5% solution of 3.0 mL starch, followed by 3.0 mL of
sodium chloride, (NaCl) solution.
2. The open end mouth of the test tube was covered with a piece of the pre-soaked
cellophane membrane and it was fasten tightly to the side of the test tube using a
rubber band.
3. The test tube was turned upside down and clamped it in a small beaker containing
water. The level of the water in the beaker must be below the level of the rubber
band.
4. A small volume, approximately about 2.0 mL was taken from the beaker after 30
minutes and the necessary reagents were added to it to test the presence of starch
and sodium chloride as followed:

i. Starch: 2-3 drops of dilute iodine solution were added and the observation
were recorded in a Table, labeled as Table 7.4.
ii. Sodium chloride: 2-3 drops of silver nitrate (AgNO3) solution were added
and the observation was recorded, also in Table 7.4.
5. The above procedures, from number 1 to 3 were repeated using 6.0 mL potassium
permanganate (KMnO4) instead of starch solution and sodium chloride solution.
The observations were recorded within 2 to 5 minutes in Table 7.4, and the
results were briefly discussed.

Part V : Coagulation Process

1. 5 mL of Solution A was poured into 3 different test tubes. Each of the test tube
were labeled as E1, E2, and E3 respectively.
2. Two drops of sodium chloride, (NaCl) solution were added to E1.
3. Two drops of magnesium chloride (MgCl2) solution were added to E2.
4. Two drops of sodium sulphate (Na2SO4) solution to E3.
5. The solutions in each test tubes were all shake and let it stood for a few minutes.
Over time, the observation were made and recorded in Table 7.4 from any
changes that took place in the solutions.