CHM256 VID PRESENTATION: SEPARATION OF SUGAR IN FRUIT JUICE USING PAPER CHROMATOGRAPHY

[00:00:01][music] >> Hi guys. So today we are going to present about separation of sugar in fruit juice using paper chromatography.

[00:00:13]>> Watermelon.

[00:00:17]>> [music] >> Apple.

[00:00:20]>> Orange.

[00:00:23]>> Grape.

[00:00:25]>> [music] >> Hmm.

[00:00:27]Guys, which fruit juice is the sweetest?

[00:00:30]Orange, grape, apple, or watermelon? Hmm, I'm not sure. They all taste sweet.

[00:00:37]But do they contain the same sugar?

[00:00:39]Maybe.

[00:00:40]Hmm.

[00:00:41]>> [music] >> Let's find out using chromatography paper.

[00:00:52]>> Assalamualaikum and good day everyone.

[00:00:54]Have you all ever wondered why fruit juice tastes differently sweet even though they all contain sugar? The answer lies in the different types of sugar present in each fruit juice. And this sugar can be separated and identified using a technique called chromatography. Chromatography is a laboratory technique used to separate, identify, and analyze the component of a mixture. It is widely used in chemistry, biology, food analysis, and pharmacology research. The separation occurs because different substances move at different rates when carried by a solvent, allowing the individual component of a mixture to be separated and identified.

[00:01:24]Next, in this [music] experiment, paper chromatography is used. Paper chromatography is a simple and cost-effective [laughter] chromatographic technique. In this method, chromatography paper acts as a stationary phase, [music] while a solvent acts as the mobile phase. As the solvent moves upward through the paper, >> [music] >> different substances migrate at different rates, resulting in their separation. This experiment is important because fruit juice contains different types of sugar, mainly glucose, fructose, and sucrose. By separating and identifying these sugars, we can determine the sugar composition of different fruit juice samples and compare their chemical content.

[00:01:55]Furthermore, paper chromatography is widely used in food analysis and quality control because it is a simple and effective method for identifying substances in mixture. Therefore, it serves as a valuable analytical tool for studying the composition of food products.

[00:02:09]Lastly, the objective of this experiment are first, to separate sugar present in food juice sample using paper chromatography. Second, is to identify different sugar based on their migration on the chromatography paper. Third, is to [music] compare the chromatographic behavior of sugar in different fruit juices. Finally, to evaluate the effectiveness of paper chromatography as a separation technique. [music] With that, I would like to pass the presentation to the next presenter who will explain the principle of paper chromatography in greater detail. Thank [music] you.

[00:02:37]>> Now, I will explain the principle of the paper chromatography as well as the material and methodology used in this experiment. The principle of the paper chromatography is based on the different affinities of substances toward the stationary phase and mobile phase.

[00:02:49]Component that are more soluble in the solvent will travel further, while component that interact more strongly with the paper will move more slowly. As a result, the sugar present in the fruit juice sample can be separated into distinct spots. In this experiment, chromatography paper acts as the stationary phase, while the developing solvent serves as the mobile phase. Now, to understand how paper chromatography works, it is important to know the role of the stationary phase and the mobile phase. The stationary phase in this experiment is the chromatography paper, which contains cellulose fiber. These fibers interact with the sugar molecule and help slow down their movement. The mobile phase is developing solvent. As the solvent move upward through the paper by capillary action, it carries the sugar molecule along with it. They travel at different rates. Sugar that are more soluble in the solvent move further up at the paper, while sugar that are more strongly attracted to the paper move a short distance. Next, let's look at the material and the apparatus used in this experiment. The fruit juice samples selected were apple juice, orange juice, and grape juice, and also watermelon juice. Standard sugar solution, namely glucose, fructose, and sucrose, were also used as references for comparison. The apparatus required include chromatography paper, a beaker or chromatography chamber, capillary tube for spotting the sample, a pencil for drawing the baseline, and a ruler for measuring the distances traveled by the spot and solvent front.

[00:04:01]These material and apparatus are essential for carrying out the chromatographic separation and analyzing the sugar component present in the fruit juice sample. Explain about the experimental procedure. First, a baseline was drawn approximately 1.5 cm from the bottom of the chromatographic paper using a pencil. Next, small spot of the glucose, fructose, sucrose, apple juice, orange juice, and grape juice, and also watermelon juice were carefully applied onto the baseline using a capillary tube. The chromatographic paper was then placed vertically in the chromatographic chamber containing the developing solvent. When the solvent front approached the top of the paper, the chromatogram was removed and the solvent front was immediately marked with a pencil. The paper was then dried and separated sugar spot were observed.

[00:04:39]Finally, the distances traveled by the sugar spot and the solvent front were measured.

[00:04:45]>> [music] [music] [music] >> Wow.

[00:05:11]>> [music] >> Now, I'll be presenting the results and the data analysis of this experiment.

[00:05:17]The solvent front traveled a total distance of 10 cm. The RF value were calculated using the formula RF equal to the distance traveled by the sugar spot divided by the distance traveled by the solvent front. For the standard sugar, glucose had a RF value of 0.35, sucrose had a RF value of 0.55, and fructose had a higher RF value, which is a 0.75. For the apple juice, three spot was observed at the distance of 3.6 cm, 5.4 cm, and 7.4 cm. The calculated RF value were 0.36, 0.54, and 0.74, respectively.

[00:05:47]These value closely matched to the standard of glucose, sucrose, and fructose indicating the apple fruit juice and contain all three sugars. For [music] the orange juice, the RF RF value obtained were 0.35, 0.36, and 0.673. [music] This value also correspond to the glucose, sucrose, and fructose then showing the orange juice contain the same three sugars.

[00:06:03]>> [music] >> For the grape juice, only two spot was detected with RF value of 0.34 and 0.75.

[00:06:08]This value matched the glucose [music] and fructose suggesting that sucrose was not detected in the sample. Similarly, watermelon juice produced two spot with RF value of [music] 0.35 and 0.74 corresponding to the glucose and fructose. No sucrose was spot observed.

[00:06:21]Based on the data obtained, fructose consistently showed that the highest RF value which means that it traveled the furthest along the chromatography paper.

[00:06:27]This indicates that fructose interact less strongly with the stationary phase and was more strongly [music] attached to the mobile phase. In contrast, glucose showed the lowest RF value and traveled at the shortest distance. This suggests that stronger interaction between glucose and the chromatography causing it move more slowly.

[00:06:40]>> [music] >> Overall, the result showed that the paper chromatography successfully separated the sugars present in the fruit juice sample. For the data analysis, different fruit juices were found to contain different type of sugar. Apple juice and orange juice contain glucose, sucrose, and fructose as their RF value closely matched to those of the standard [music] sugar. In contrast, grape grape juice and watermelon juice contain only glucose and fructose while sucrose was not detected. All among all the sugar identified, fructose showed the highest RF value of approximately 0.75. This means that the fructose traveled at the furthest [music] with the mobile phase during chromatography. On the other hand, glucose showed the lowest RF value of approximately 0.35 [music] indicating stronger interaction with the chromatographic paper. Overall, the result demonstrate that the paper chromatography successfully separated and identified the sugars present in the fruit [music] juice sample based on their different RF >> discuss the result obtained from the paper chromatography experiment. So, based on the result, paper chromatography successfully separated the sugar present in the fruit juice sample. Different sugar moved different distance on the chromatography paper because of they have different solubilities and affinities toward the stationary and mobile phase.

[00:07:33]>> [music] >> For For the apple juice and orange juice sample, three type of sugar were detected, namely glucose, sucrose, and also fructose. So, this indicate that this fruit juice contain a mixture of simple and complex sugar. So on the other hand the grape and the watermelon juice sample contain only glucose and fructose while sucrose was not detected.

[00:07:50]So this suggest that this fruit naturally contain many monosaccharides which are simpler sugar. So the differences in sugar composition among the fruit juice may be influenced by the type of fruit, its ripeness and also its natural sugar content. So for the significance of this result, first our result confirm that different fruit juice contain different sugar composition. Each fruit has its own unique mix of sugar like glucose, [music] fructose and also sucrose. This explain why their sweetness and taste profile are different from one another.

[00:08:12]Second, we calculate the RF values [music] for each separated sugar spot.

[00:08:15]By comparing this value against known standard sugar, we can accurately identify which specific sugar are present in juice sample. Finally, this experiment demonstrate the effectiveness of paper chromatography in food analysis. It is a simple, low-cost and efficient technique to separate and identify component in mixture such as sugar in juice which is very useful in food quality control and nutritional studies. So overall, this result prove that the paper chromatography works well for separating and identifying sugar helping us understand the chemical composition of the fruit juice that we consume everyday. Now, I will explain to you the factors affecting chromatography. So the first factor is solvent composition. Change in the solvent ratio can affect the movement of sugar molecules and their RF value.

[00:08:49][music] Different solvent composition may cause the compound to travel at different distance. The second factor is sample concentration. If too much sample is applied onto the paper, it may cause streaking or overlapping spot. So this make the separation unclear and reduce the accuracy of the result. Next is the quality of chromatographic paper.

[00:09:04]Different type of paper have different properties such as thickness and also absorbency. These differences can influence the efficiency of separation and affect the chromatography result.

[00:09:12]And lastly, temperature. It also play an important role. Higher temperature can increase the solvent evaporation rate which may affect the movement of solvent and the separation of the compound. So I will explain the application of chromatography in food quality control and research. So firstly, chromatography is used for monitoring product consistency and maintaining quality. It help manufacturers ensure that food product have the same composition and quality in every batch. Secondly, it is used for the detection of adulteration or added sugar.

[00:09:36]And for this technique can identify whether excess sugar or added rice substance have been added to this product. Another important application is the identification of contaminant and residue detection. Chromatography can detect harmful substance such as pesticide residue or heavy metal to ensure food safety.

[00:09:51]So, in this research application, chromatography is used for the analysis of the carbohydrate composition in food.

[00:09:56]It helps scientists to determine the type and amount of the sugar present in different food sample. And it is also useful for comparing sugar content between various food product, which can help consumer and [laughter] manufacturer evaluate nutritional quality. And lastly, chromatography plays an important role in nutritional and food science study. Researchers use this technique to study food component and improve food quality, safety, and also nutritional value. The objective for this presentation was successfully achieved. Paper chromatography effectively separated the sugar present in the food juice sample, and it allowed the identification through comparison of RF value with known standard. The result showed that apple juice and orange juice contain glucose, sucrose, and fructose.

[00:10:30]While for the grape and watermelon juice contain only glucose and fructose. So, furthermore, the chromatographic behavior was successfully compared among the different fruit juices. These findings demonstrated that paper chromatography is an effective, simple, and cost-efficient technique for analyzing sugar composition in fruit juice. So, overall, this experiment achieved its objective of separating and identifying sugar and highlighted the importance of chromatography in food analysis, quality control, and also safety in food storage.

[00:10:56]>> [music] [music] [screaming] >> Oh, so the result is show a different spot for each juice, right? So, that's mean they all contain different sugar component. Oh.

[00:11:15]>> [music] [music] [music] >> Just a toy let you know you're she ain't >> [music] >> happy baby boo. She a happy