The objective: The purpose of this project was to determine which of the eluting solutions of petroleum ether, acetone,

and water will separate the color pigments in red onions. Methods/Materials The materials and equipment used are red onions, petroleum ether, acetone, distilled water, knife, chopping board, cotton yarn, plastic gloves, plastic bags, #1 filter papers, triple beam balance, watch glass, beakers, glass bottles, graduated cylinders, pipettes, petri dishes, wash bottle, scissors, compass, and ruler. The major steps are Preparation of the chromatography papers; Preparation of the red onion extract; Preparation of the solvents in petri dishes; Spotting of chromatography papers; Observation of pigment movement; and Recording of visual results. Two experimental batches of three trials each were conducted with petroleum ether, acetone, and water as eluting solutions. Four sample spots were done for each paper. The papers were air dried with the movements of the pigments visually noted and measured. The Rf values for the pigments were computed, tabulated, graphed, and analyzed. Results There was pigment movement in the water and acetone dishes, but none in all six petroleum ether dishes. Visual analysis of the all chromatography papers also showed that two colored pigments, yellow and/or purple moved from the sample spots in the water and acetone dishes. The Rf values for the purple pigment ranged from 0.875 to 0.975, with a mean of 0.932, and the yellow pigment had a range of 0.075 to 0.625 with a mean of 0.174 in the water dishes. On the other hand, only the yellow pigment moved in three of the six acetone solvent dishes, with an Rf range of 0.800 to 0.975 and a mean of 0.454. Conclusions/Discussion The pigments in Allium cepa L. were separated into two visible colored components: yellow (quercetin) and purple (anthocyanin). The water eluting solution moved the purple and yellow components in all the six trials indicating that these pigments are polar in nature. The acetone eluting solution moved only the yellow pigment in three of the six trials indicating that perhaps it is weakly polar in nature. This project deals with the separation of pigments in red onions using paper chromatography utilizing three kinds of eluting solutions selected based on polarity.

The objective: The problem is How does the different types of fruit have different types of vitamin C and Sugar. Many people in the U.S. suffer from diabetes and obesity, they like all other people need vitamin C to stay healthy, but unlike regular people, they cannot consume certain amounts of sugar. This project was done to try to identify the different amounts of sugar and vitamin C in fruits to see which is most beneficial to diabetics and people with obesity. It is hypothesized that the Oranges will have the most Vitamin C and the least sugar, and the Apples will have the least vitamin C and the most sugar. The hypothesis was made based on the research conducted about fruits before the project. ([Link] Methods/Materials A brief procedure is stated below. Blend each of the four fruits to a liquid puree, those are the variables, and put them each in five test tubes, fifty drops per test tube. Then, add ten drops of Benedicts Solution, and see what color the fruit puree becomes. This produces 5 samples per fruit. The data is recorded by the color, for example, blue color means no sugar, and red is a lot of sugar. After that, fill the other 25 test tubes with 40 drops each of Vitamin C indicator solution. Take a fruit puree and, using a dropper, drip drops of puree into the solution until it turns clear. Count the drops. Repeat for all fruits and control, water. Results The results dont support the hypothesis because the results show that the grapes have the most vitamin c and the least sugar, and the fruit the most sugar and the least vitamin c is apple. Conclusions/Discussion This project tests the different amounts of sugar and vitamin C in fruits to identify which is most healthy for the diabetic and obese.

The objective: The purpose of my experiment was to see which vegetables make stronger dyes. I wanted to research this project because in ancient times, all that people had was natural dyes to color their clothes. What if they washed it or just wore it on a sunny day? Would it fade? Could I guess this by looking at the color of the vegetable itself? Methods/Materials 1. Choose a minimum of five vegetables to make dyes out of (beets, red cabbage,carrots, bell pepper, sweet potatoes). 2. Extract the pigment dyes from the five vegetables. 3. Dye 3 sets of five strips of 100% cotton fabric with the dyes (one set will be the control) 4. Examine the strips to determine which ones are darker in color 5. First set: store in an enclosed container in a dark place (control set)

6. Second Set: water rinse, then wash with laundry soap. Observe fading. 7. Third Set: set out in the open in a sunny window for 24 hrs. Observe fading. 8. Compile the data and then draw conclusions Results The beet dye made a darker dye solution and dyed the fabric strip darker at first, but it did not stay in after washing. The purple cabbage also made a dark solution, but it hardly dyed the fabric at all. The three lighter vegetables, (sweet potatoes, carrots, bell pepper) appeared to produce a weaker dye solution in the beginning, but they actually made a stronger dye that stayed on the fabric after washing. Conclusions/Discussion My hypothesis was that darker vegetables would make stronger dyes and that lighter vegetables would make weaker dyes. But my experiment showed that the strength of the dye does not always depend on the color of the vegetable. I read that for a dye to be strong, it has to have a stronger affinity to the cloth than it has to other things like water, soap, and air (oxygen). So it must be that the vegetable dyes that worked better in my experiment had a stronger affinity to the cloth. This project tests how well different vegetable dyes work when using them to dye 100% cotton fabric.

The objective: Our objective was to learn how the vitamin C content in citrus fruits changes when put in storage at room temperature (68 degrees). Methods/Materials Our first task was to pick three of each of the following fresh citrus fruits from an orchard: lemons, limes, grapefruits, mandarin oranges, tangerines, valencia oranges, and washington navel oranges. Then, we made our cornstarch and iodine solutions. We took a vitamin C tablet and titrated it as our standard. It took six drops to turn the blue iodine solution clear. This became our starting point which we used to compare to the citrus fruits. The next day we ran our first experiment. We squeezed the juice from the fruit and and compared the vitamin C content to our standard. We repeated this experiment two more times over the next two weeks. Results The more drops of juice from our fruits it took to make the blue iodine solution clear, the less vitamin C the fruit had. Conclusions/Discussion

Based on the results of our experiment, we conclude that 71% of the fruits tested decreased their vitamin C content when put in storage in room temperature, 68a. 29% of the fruits vitamin C increased. This project is about testing the vitamin C content in fruits after storage by titrating the juices.

The objective: To determine what color bell pepper (red, yellow, green) contains the greatest amount of vitamin C concentrate. Methods/Materials I started my experiment by picking ten peppers of each color. First, using a blender, I liquified one pepper of each color to make three separate solutions. Next, using an eye dropper, I put drops of the pepper liquid into an iodine solution. The vitamin C concentrate will turn the iodine solution blue. The least amount of drops needed, the stronger the vitamin C concentrate in the pepper. I performed this procedure 10 times with each color bell pepper to increase the accuracy in my my results. Results The results proved that green peppers contain the mosy amount of vitamin C and that yellow peppers contain the least amount. Conclusions/Discussion I hope my experiment will advise people to eat more green peppers since they are now proven to contain more nutritional value. Even though red and yellow peppers might taste better remember that taste isn't everything! This project was to determine if the different color bell peppers contain different amounts of vitamin C concentrate.