Why cannot distillation be used to remove red pigment from red wine?
• I am doing an experiment to determien the rate equation and order of reaction between thiosulphate and HCl. We are now doing the evaluation and I’m not sure of what to write. I know that I should write about procedural and measurement error, but I am not sure of what these errors were in this practical. 020608 • 1. When making a standard solution of fruit and vegetables for the analysis of their Vitamin C content, the use dilute phosphoric acid is recommended. I’ve been using 1.2 mol dm-3 solution of phosphoric acid during my experiments – is this a good molarity? If not, what do you suggest? 2. After liquidising and filtering in the process of making a standard solution, I try to take away the colour of the resulting solution, so when I am titrating with DCPIP I can see the end point clearly. From research, I know the standard way to do this is to use activated charcoal. I tried this on a solution of red peppers and then one of limes, but the colour never went. One of my teachers su
