Tyndall Effect Lab
Tyndall Effect Lab
Tyndall Effect Lab
side
with
a
negative
charge
and
a
side
with
a
positive
charge.
They
stick
with
other
polar
substances
when
the
dipole-dipole
forces
overpower
the
force
that
keeps
the
substance
together.
There
is
a
limit
to
the
molecules
they
can
stick
to,
however,
as
the
charges
do
not
have
inHinite
energy
and
are
full
when
a
certain
amount
of
other
polar
molecules
stick
to
them.
When
the
limit
is
fulHilled
for
every
molecule,
the
left
polar
molecules
Hloat
in
the
mixture
or
settle
down
if
they
are
grouped
in
heavy
enough
particles,
preventing
them
from
being
a
solution,
as
their
bonds
are
stronger
than
the
leftover
dipole-dipole
forces.
(Volland,
2011)
Water
is
a
polar
substance.
Thus,
when
it
is
mixed
with
other
polar
substances,
unless
the
amount
is
too
much,
they
become
a
solution.
When
the
amount
is
too
much,
it
depends
on
the
size
of
the
particles
for
them
to
become
either
a
colloid
or
a
suspension.
Also,
when
it
is
mixed
with
non-polar
substances
they
become
suspensions
unless
other
forces
other
than
dipole-dipole
forces
overpower
their
bonds,
as
they
interact
with
themselves
stronger
than
they
interact
with
water,
making
them
hydrophobic,
or
scared
of
water.
There
are
other
forces,
such
as
hydrogen
bonding
forces,
ion-induced
dipole
forces,
and
dispersion
forces,
that
cause
molecules
of
one
substance
to
pull
the
molecules
of
another
and
thus
create
a
solution.
They
help
each
other
and
the
dipole-dipole
forces
to
overpower
whatever
bonds
the
added
substance
has.
(University
of
MissouriKansas
City,
2015)
Also,
when
two
types
of
molecules
are
similar
enough,
they
mistake
each
other
for
the
same
molecules
and
also
become
a
solution,
but
in
this
case,
there
is
no
limit
to
the
amount
of
either
substance
for
them
to
be
a
solution.
An
example
of
such
solution
is
the
mixture
of
water
and
ethanol.
This
is
called
the
like
dissolves
like
rule.
(University
of
MissouriKansas
City,
2015)
Cornstarch
is
a
polar
substance,
but
it
is
bonded
with
glycosidic
bonds
that
strongly
hold
together
the
various
carbohydrates,
or
sugars,
that
make
up
cornstarch.
It
is
also
very
light
and
has
a
small
particle
size.
Soil
is
made
of
a
great
number
of
organic
substances,
so
it
is
overall
impossible
to
determine
what
bonds
they
have,
or
whether
they
are
polar
or
non-polar.
However,
as
many
of
the
organic
substances
have
very
strong
bonds
and
are
non-polar,
soil
is
overall
insoluble
in
water.
Food
coloring
is
polar
and
has
weak
bonds.
If
you
simply
shine
a
light
in
food
coloring,
you
will
not
see
the
Tyndall
Effect,
which
means
there
are
no
particles
for
water
to
break
down.
They
are
designed
to
be
easily
soluble.
(Science
10
Student
Lessons,
n.d.)
Sugar
is
actually
sucrose.
Sucrose
is
the
sugar
we
use
in
our
foods,
and
it
can
be
broken
down
to
fructose
(fruit
sugar)
and
glucose.
Such
bonds
are
also
called
glycosidic
bonds,
the
strong
bonds
that
hold
cornstarch
together.
Yet,
sucrose
is
much
simpler
than
cornstarch,
as
it
only
has
two
types
of
sugars
that
are
bonded,
and
only
three
types
of
elements
(carbon,
oxygen,
hydrogen).
Thus,
it
is
easier
to
break
the
bonds
of
sucrose
than
cornstarch.
Milk
is
a
mixture
of
fats
and
water,
with
a
small
amount
of
calcium,
iron,
vitamins,
proteins,
and
other
nutrients.
If
we
just
focus
on
the
fats,
they
are
held
together
by
carbon-hydrogen
bonds,
which
are
very
non-polar
and
are
difHicult
to
separate.
They
form
large
chunks
of
particles
that
usually
cannot
be
separated
by
the
dipole-dipole
forces,
hydrogen
bonding
forces,
or
other
forces
of
water.
Of
course,
fat
is
completely
non-polar
and
will
separate
with
water
in
a
layer
when
left
alone,
like
oil.
However,
all
milk
go
through
a
process
called
homogenization
in
factories,
and
thus
the
fats
mix
in
with
the
water
in
small
particles.
(reddit,
2014)
Oil
is
completely
non-polar,
and
is
less
denser
than
water.
There
are
many
types
of
oils,
but
they
all
share
the
fact
that
they
are
hydrophobic,
or
water-fearing.
Thus,
when
put
in
water,
they
Hloat
in
a
layer
above
it.
(Volland,
2011)
Honey
is
polar,
as
it
is
a
very
large
amount
of
fructose
and
glucose
in
water,
and
all
of
them
are
polar.
It
is
a
colloid
just
by
itself
as
its
particles
are
small
enough.
Hypothesis:
If
I
put
in
soil,
then
I
will
observe
the
tyndall
effect
and
it
will
be
a
suspension,
because
soil
is
mostly
non-polar
and
has
strong
bonds,
and
the
tyndall
effect
can
be
observed
in
mixtures
with
large
particles
undissolved,
and
when
the
effect
can
be
observed,
it
is
a
suspension
or
a
colloid,
and
the
soil
particles
will
be
large
enough
for
them
to
settle.
If
I
put
in
food
coloring,
then
I
will
not
observe
the
tyndall
effect
and
it
will
be
a
solution,
because
food
coloring
has
a
minuscule
particle
size
and
is
polar,
and
the
tyndall
effect
can
be
observed
in
mixtures
with
larger
particles
left
over,
and
when
the
effect
cannot
be
observed,
it
is
a
solution.
If
I
put
in
cornstarch,
then
I
will
observe
the
tyndall
effect
and
it
will
be
a
colloid,
because
cornstarch
has
medium
size
particles
and
has
very
strong
glycosidic
bonds,
and
the
tyndall
effect
can
be
observed
in
mixtures
with
larger
particles
left
over,
and
when
the
effect
can
be
observed,
it
is
a
suspension
or
a
colloid,
and
the
cornstarch
particles
are
not
large
enough
to
settle,
so
it
will
be
a
colloid.
Materials:
1. Tap
water
2. Cornstarch
3. Food
coloring
4. 7x
test
tubes
5. Graduated
cylinder
6. Sugar
(sucrose)
7. Plain
milk
8. Soil
9. Honey
10.Vegetable
oil
11.Laser
pointer
12.Test
tube
rack
13.Test
tube
cleaner
Method:
Tube
Mixture Ingredients
10 mL of water
2
3
4
Test
Tube
Mixture
Description
of
mixture
at
the
What
happens
after
the
mixture
What
happens
when
light
shines
Is
the
mixture
a
solution,
start
of
the
experiment
is
shaken
and
then
allowed
to
through
the
mixture?
suspension,
or
colloid?
stand?
Honey
The
oil
forms
a
layer
on
the
The
water
is
very
bubbly,
but
A
clear
line
of
light
can
be
Suspension
top
of
the
water.
The
layer
there
is
still
the
layer
of
oil
on
seen
in
the
mixture.
The
is
extremely
thin
and,
the
top.
The
water
under
the
Tyndall
Effect
can
be
obviously,
oily.
No
oil
can
layer
remains
completely
observed,
and
the
light
hits
be
seen
inside
or
under
the
clear,
yet
the
bubbles
do
not
the
particles
inside
the
water.
There
are
no
go
away
until
after
a
long
mixture.
particles
visible.
time,
or
Hive
minutes.
The
layer
seems
to
have
reduced
in
size.
A
faint
line
of
light
can
be
Colloid
seen
in
the
mixture.
Questions:
1.
What
is
the
Tyndall
Effect?
The
Tyndall
Effect
is
light
scattering
by
particles
large
enough
in
a
colloid
or
a
suspension.
2.
Solutions
do
not
exhibit
the
Tyndall
Effect.
Why?
Solutions
have
no
particles,
or
bonded
molecules
that
they
cannot
scatter
light.
3.
How
is
a
suspension
different
from
a
colloid?
Particles
in
a
suspension
settle
after
a
certain
amount
of
time
or
visibly
separate,
while
particles
in
a
colloid
do
not.
4.
Suppose
you
were
asked
to
separate
each
of
the
mixtures
used
in
this
experiment.
Which
do
you
think
would
be
the
easiest
to
separate?
Which
do
you
think
would
be
the
most
difHicult
to
separate?
Explain
your
answers.
Oil
and
water
would
be
the
easiest
to
separate.
Oil
and
water
is
a
suspension,
with
the
oil
forming
a
layer
on
top
of
the
water.
By
carefully
pouring
out
only
the
oil,
I
can
separate
the
mixture.
Meanwhile,
food
coloring
would
be
the
most
difHicult
to
separate.
Food
coloring
is
used
in
many
drinks,
so
it
is
chemically
designed
not
to
separate
with
time
or
easy
Hiltering.
It
is
soluble
with
water,
and
is
a
solution.
Water
is
a
polar
substance,
which
means
the
molecules
have
negative
and
positive
charges,
making
them
minuscule
magnets.
Food
coloring
is
also
a
polar
substance,
making
the
molecules
stick
together
and
distribute
themselves
out
very
evenly
throughout
the
solution.
Thus,
they
are
impossible
to
separate
with
Hilters,
and
can
only
separate
through
chemical
reactions.
For
example,
If
you
put
powerade,
an
artiHicially
colored
drink,
through
a
net-like
Hilter,
the
result
would
still
be
blue
(or
yellow,
or
red,
or
whatever
color
the
powerade
is).
I
would
have
to
use
chemicals
to
separate
them.
Conclusion:
The
purpose
of
the
lab
was
to
determine
whether
various
mixtures
are
solutions,
colloids,
or
suspensions,
and
differentiate
between
the
categories
of
matter.
In
the
experiment,
we
Hirst
mixed
various
materials
with
10mL
water.
We
observed
the
characteristics
of
the
mixture.
Then,
we
shook
the
mixture,
left
it
for
a
while,
and
then
observed
the
changes
and
characteristics
of
the
mixture
again.
Amongst
the
added
substances,
sugar,
starch,
honey,
and
food
coloring
were
polar
substances.
In
sugar,
the
bonds
of
the
fructose
and
glucose
in
sucrose,
or
the
glycosidic
bonds,
were
weaker
than
the
dipole-dipole
forces
and
the
hydrogen
bonding
forces
because
only
two
types
of
sugars
are
bonded,
breaking
them
apart
in
a
process
known
as
sacchariHication.
Thus,
the
molecules
did
not
form
particles
and
were
spread
out,
making
the
mixture
a
solution.
The
solution
was
completely
transparent
and
the
Tyndall
Effect
was
not
visible.
Corn
starch
was
also
polar,
but
as
starch
was
very
many
types
of
carbohydrates
put
complexly
together
by
glycosidic
bonds,
the
power
of
the
bonds
was
stronger
than
the
dipole-dipole
force,
preventing
the
mixture
from
becoming
a
mixture.
The
large
particles
left
bonded
together
by
the
glycosidic
bonds
were
large
and
heavy
enough
to
cause
the
Tyndall
Effect
and
sink
to
the
bottom,
making
the
mixture
a
suspension.
White
cornstarch
particles
could
be
seen
settled
on
the
bottom,
the
water
was
foggy,
and
a
clear
line
was
shown
when
the
laser
pointer
was
lit
inside
the
mixture.
The
food
coloring
was
impossible
to
determine
what
it
was
exactly
made
of,
as
there
are
many
types
of
food
coloring,
but
as
all
food
colorings
are
manufactured
to
be
polar
so
that
it
would
be
soluble,
clearly
its
bonding
forces
were
weaker
than
the
dipole-dipole
forces
and
other
forces
that
disperse.
Thus,
the
molecules
did
not
form
particles
and
were
spread
out,
making
the
mixture
a
solution.
The
solution
was
green
yet
transparent
it
was
possible
to
see
the
other
side.
Also,
nothing
settled,
and
the
Tyndall
Effect
was
not
visible.
Soil
was
a
very
random
category
of
substance,
it
was
comprised
of
thousands
of
different
substances,
so
it
was
impossible
to
determine
if
it
is
polar
or
not.
However,
as
many
organic
substances
are
non-polar
or
have
very
strong
types
of
bonds
amongst
themselves,
soil
was
impossible
to
break
with
dipole-dipole
forces,
hydrogen
bonding,
or
anything
else.
The
large
particles
left
bonded
together
were
large
and
heavy
enough
to
cause
the
Tyndall
Effect
and
sink
to
the
bottom,
making
the
mixture
a
suspension.
There
were
visible
particles
on
the
bottom
of
the
test
tube,
consisting
of
gravel,
sand,
plant
substances,
and
others,
and
a
very
clear
line
was
shown
when
the
laser
pointer
was
shone
into
the
tube.
Milk
was
made
of
fat
and
water,
and
fat
was
non-polar,
making
milk
overall
non-polar.
The
water
couldnt
break
the
particles
of
fat
glued
together
by
bonds
created
by
dehydration
synthesis,
or
ester
bonds,
which
are
very
strong,
and
particles
of
fat
were
left
undissolved
in
the
mixture.
Although
they
wouldve
been
a
suspension
as
the
fat
particles
are
less
denser
than
water
and
wouldve
created
a
layer
on
the
water,
a
process
called
homogenization
that
was
done
in
factories
caused
them
to
stay
in
big
particles
until
their
weight
allowed
them
to
not
Hloat
in
the
water,
creating
a
colloid.
No
particles
settled,
yet
the
mixture
was
white
(the
color
of
the
fat)
and
nontransparent
overall,
and
the
Tyndall
Effect
was
very
visible.
Oil
was
completely
non-polar,
separating
it
and
the
water
in
a
layer
above
it,
as
oil
was
less
denser
than
water
and
was
hydrophobic.
It
became
a
suspension.
After
it
was
shook,
it
formed
small
bubbly
particles
inside
the
water,
but
they
eventually
rose
up
and
formed
the
layer
again.
Thus,
the
mixture
became
a
suspension.
Nothing
settled,
yet
the
oil
was
visibly
separated
from
the
water
in
a
layer,
and
the
Tyndall
Effect
was
visible.
Honey
was
basically
sugar
in
water
with
a
very
high
amount
of
sugar,
so
it
was
same
with
sugar
in
water,
only
with
too
much
sugar
for
water
to
dissolve.
Thus,
the
sugar,
even
though
it
was
polar,
formed
particles
glued
together
with
glycosidic
bonds
that
couldnt
be
pulled
apart
by
the
small
number
of
water
particles
with
the
dipole-dipole
forces
and
hydrogen
bonding
forces,
causing
the
Tyndall
Effect
to
be
observed.
It
became
a
colloid,
as
its
particles
were
light
enough.
No
particles
were
visible,
yet
the
mixture
was
golden
overall,
and
the
Tyndall
Effect
could
be
observed.
Nothing
settled
or
separated.
Amongst
the
non-solution
mixtures,
the
ones
with
visible
particles
and
with
larger
density
than
water,
such
as
soil
or
starch,
settled
down
on
the
bottom
and
became
suspensions,
while
oil,
with
invisible
particles
and
a
lesser
density
than
water,
Hloated
on
water
in
a
layer
with
some
mixed
in
with
the
water
in
bubble
form,
while
ones
with
microscopic
particles,
such
as
milk
or
honey,
which
were
adequately
weighted,
became
colloids.
The
particles
of
most
polar
substances,
such
as
sugar
and
food
coloring,
were
easily
broken
apart
from
their
bonds
by
the
dipole-dipole
forces
that
pulled
the
polar
water
molecules
and
the
substance
molecules
together.
However,
starch
had
very
strong
bonds
comprised
of
many
types
of
sugars,
and
honey
had
a
very
high
percentage
of
sugar,
so
the
dipole-dipole
forces
werent
strong
enough
to
pull
the
particles
apart
and
create
a
solution.
I
accept
my
Hirst
and
second
hypotheses
and
reject
my
third.
The
Hirst
and
second
hypotheses
were
proved
correct
and
soil
and
water
became
a
suspension,
while
food
coloring
and
water
became
a
solution.
However,
my
third
hypothesis
was
proved
incorrect
and
cornstarch
and
water
became
a
suspension.
The
cornstarch
refused
to
break
down
due
to
its
complex
glycosidic
bonds
and
its
particles
remained
large
even
after
being
mixed
in
with
the
water,
making
it
a
suspension,
not
a
colloid
as
I
expected.
In
the
methods,
I
was
told
to
put
in
a
small
amount
of
every
substance,
with
the
exception
of
food
coloring,
milk,
vegetable
oil,
and
water.
The
description
small
amount
was
very
unscientiHic
and
the
amount
of
substance
could
vary
greatly
from
one
test
taker
to
another.
For
example,
if
I
had
put
two
large
spoonfuls
of
sucrose
into
water
and
thought
it
was
a
small
amount,
nobody
could
disprove
that
it
was
a
small
amount,
and
the
results
would
have
been
different.
The
mixture
wouldve
probably
become
a
suspension.
Also,
soil
is
a
very
vague
category
of
substance.
If
I
had
chosen
a
different
type
of
soil,
maybe
ones
with
very
Hine
particles,
or
no
gravel,
it
may
be
have
been
a
colloid
or
even
a
solution.
Not
only
that,
but
the
laser
pointer
was
very
weak.
It
may
not
have
been
strong
enough
to
demonstrate
the
Tyndall
Effect
on
some
colloids
and
may
have
caused
it
to
be
categorized
as
a
solution.
Light
may
have
bounced
on
some
particles,
yet
may
have
been
too
weak
for
our
eyes
to
observe.
Other
questions
I
could
investigate
include,
How
can
we
see
colors
in
the
mixture
of
food
coloring
and
water
when
there
are
no
particles
to
reHlect
light?,
What
mixtures
around
us
are
solutions,
suspensions,
and
colloids?,
What
is
the
glycosidic
bond?,
What
causes
the
dipole-dipole
force?,
What
is
homogenization?,
How
can
we
make
oil
and
water
mix?,
How
can
we
make
colloids
or
suspensions
into
solutions?,
In
what
ways
is
the
dipole-dipole
force
similar
to
magnetic
force?,
What
is
the
difference
of
the
mass
of
particles
of
a
colloid
and
a
suspension?,
Can
solids
be
solutions,
suspensions,
or
colloids?,
What
are
daily
uses
of
solutions,
suspensions,
or
colloids?,
and
Do
solutions
digest
easier
than
suspensions
or
colloids?
References:
reddit,
(2014).
Is
milk
polar
or
non-polar?
/r/askscience.
[online]
Available
at:
http://www.reddit.com/r/askscience/comments/
1wxwoq/is_milk_polar_or_nonpolar/
[Accessed
11
Jan.
2015].
Science
10
Student
Lessons,
(n.d.).
LESSON
12:
TYPES
OF
MIXTURES.
[online]
Available
at:
http://www.scs.sk.ca/cyber/elem/
learningcommunity/sciences/science10/curr_content/science10/unita/redon12.html
[Accessed
11
Jan.
2015].
University
of
MissouriKansas
City,
(2015).
Mixtures:
Solutions
and
Colloids.
[online]
Available
at:
http://g.web.umkc.edu/gounevt/
Weblec212Silb/L6%2813.1%29.pdf
[Accessed
11
Jan.
2015].
Volland,
W.
(2011).
How
Things
Dissolve.
[online]
Online
Introductory
Chemistry.
Available
at:
http://www.800mainstreet.com/
9/0009-002-process.html
[Accessed
11
Jan.
2015].