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Polarity of Solvents

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Polarity of Solvents

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    1. Polarity of Solvents

    2. A Hydrocarbon Typical petroleum product Non-polar

    3. Oil and Water Don’t Mix Oil is nonpolar Water is polar “Like dissolves like” Lycopodium Powder demonstration. Lycopodium powder is a nonpolar hydrocarbon that doesn’t mix with water. It is dry to the touch and not oily feeling. Sprinkle lycopodium powder on top of a beaker of water. Slowly, push your finger through the surface of the lycopodium powder into the water. Slowly withdraw your finger, it remains dry the entire time. Why? Lycopodium Powder demonstration. Lycopodium powder is a nonpolar hydrocarbon that doesn’t mix with water. It is dry to the touch and not oily feeling. Sprinkle lycopodium powder on top of a beaker of water. Slowly, push your finger through the surface of the lycopodium powder into the water. Slowly withdraw your finger, it remains dry the entire time. Why?

    4. Hydrogenation FOOD SUBSTITUTES “Chemistry is widely used in the food industry to manufacture new convenient foodstuffs and to check for impurities. Butter is known as a saturated fat, whereas most vegetable oils, which are normally liquid, are polyunsaturated fats. They can be changed to solids, such as margarine, by a chemical process called hydrogenation – the addition of hydrogen to the oils using a catalyst. Hydrogenation makes the oil more like butter and easier to spread. Margarine was first developed in the 1860’s in France as a cheap butter substitute.” Eyewitness Science “Chemistry” , Dr. Ann Newmark, DK Publishing, Inc., 1993, pg 7 FOOD SUBSTITUTES “Chemistry is widely used in the food industry to manufacture new convenient foodstuffs and to check for impurities. Butter is known as a saturated fat, whereas most vegetable oils, which are normally liquid, are polyunsaturated fats. They can be changed to solids, such as margarine, by a chemical process called hydrogenation – the addition of hydrogen to the oils using a catalyst. Hydrogenation makes the oil more like butter and easier to spread. Margarine was first developed in the 1860’s in France as a cheap butter substitute.” Eyewitness Science “Chemistry” , Dr. Ann Newmark, DK Publishing, Inc., 1993, pg 7

    5. Molecular Polarity

    6. Using Solubility Principles

    7. http://pathfinderscience.net/greenClean/img/dry%20cleaning%20process%20final%20copy.jpg http://www.chelanscompany107.com/images/j0212127.jpghttp://pathfinderscience.net/greenClean/img/dry%20cleaning%20process%20final%20copy.jpg http://www.chelanscompany107.com/images/j0212127.jpg

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