Senin, 02 Desember 2013
What We Did, Monday, 12/2/13
Chemistry:
*Turned in PPs 3.5 and 3.6 (a) and (b)
1) Fake Pop Quiz: How many atoms are in a 79.0 g sample of neon? -- completed and discussed
2) Group activity: Moles Scavenger Hunt
Advanced Chemistry:
*Turned in Lab Reports: Specific Heat of an Unknown Metal
1) Notes 2.2/2.3
2) PPs 2.2/2.3 #1 (front only, add mass of 10.0 g to number 5).
*Turned in PPs 3.5 and 3.6 (a) and (b)
1) Fake Pop Quiz: How many atoms are in a 79.0 g sample of neon? -- completed and discussed
2) Group activity: Moles Scavenger Hunt
Advanced Chemistry:
*Turned in Lab Reports: Specific Heat of an Unknown Metal
1) Notes 2.2/2.3
2) PPs 2.2/2.3 #1 (front only, add mass of 10.0 g to number 5).
Kamis, 28 November 2013
What We Did, Tuesday, 11/26/13
Chemistry:
1) Work on PPs 3.5 and 3.6 b -- staple to PPs 3.5 and 3.6 a (due Monday upon return)
Advanced Chemistry:
1) LTA 2.1
2) Work on Lab/Clean Lab Stations
1) Work on PPs 3.5 and 3.6 b -- staple to PPs 3.5 and 3.6 a (due Monday upon return)
Advanced Chemistry:
1) LTA 2.1
2) Work on Lab/Clean Lab Stations
Rabu, 27 November 2013
Selection of the Stationary Phase in Liquid Chromatography (LC)
Once the LC modeand the type of column packing (porous, superficially porous) are selected, the choice of the stationary phase is determined by the requirements and the nature of the sample. In general, each stationary phase can have a unique selectivity towards sample components.
Selection of the Liquid-Solid Chromatography (LSC) Stationary Phase
Silica and alumina are the two most popular stationary phases (adsorbents). Silica is the preferred stationary phase mainly because of its availability, known performance and low cost. Silica has a lower reactivity, yields columns of better efficiency, and offers a higher linear capacity than alumina.
In general, silica and alumina are both used for the separation of the same type of compounds, although certain compounds tend to favor one over the other.
The following semiempirical relationships have been found by comparing the two adsorbents with regard to their selectivity for various functional groups:
- Moderately strong bases (pKb < 5) are preferentially adsorbed on silica
- Base-sensitive compounds should be separated on silica
- Acidic compounds are preferentially adsorbed on alumina
- Unsaturated molecules (olefins, aromatic) are preferentially adsorbed on alumina
- Halogen groups are preferentially adsorbed on alumina
Whisky Review: Slyrs Pedro Ximénez Finish
Slyrs is a whisky distillery in a region not traditionally associated with single malts: Bavaria
Founded in 1999 by Florian Stetter, a German brewer, the distillery was originally part of a brewery, but now occupies its own purpose-built space. Despite the fact that the distillery has been around for over a decade, all of their whiskies are still bottled between three and four years old and are bottled by vintage, much like Kilchoman.
This particular whisky was aged in new American oak barrels for three years, then transferred to ex-PX sherry butts for nine months. The whisky is then proofed down to 46% for bottling.
Thanks to Ian of PDXWhisky for picking up a bottle during his travels and letting me sample this whisky.
Slyrs PX Sherry Edition Nº 1
Nose: sweet raisins, very light malt, toasted grain, molasses, fruit cake/baking spices, creamy brown sugar. After adding a few drops of water, it becomes creamier and the raisins become less sweet, a lot more new make grain comes out, there's some lemongrass hand soap, and a touch of coffee/mocha.
Taste: malt and sherry have blended almost seamlessly, it's lightly sweet up front - fading to bittersweet across the palate, a bit floral at the back with some sour apples and very light oak. After dilution, there's a strong note of burnt sugar, the raisins become more bittersweet, the sour apple note becomes stronger, and there is some emerging pepper and honey.
Finish: light sherry and malt, raisins, sour apples, bittersweet tannins
This is what it is - a young single malt with an aggressive cask finish. The PX sherry, as it is wont to do, has almost completely dominated the malt. Given the new make notes that popped out with water, that might not be a bad thing, but you have to like that style of whisky for this one to do the trick. I can appreciate it to a degree, but it's not something I would want to drink a whole bottle of. Now if this had been lightly peated or smoked, it'd be another matter...
Founded in 1999 by Florian Stetter, a German brewer, the distillery was originally part of a brewery, but now occupies its own purpose-built space. Despite the fact that the distillery has been around for over a decade, all of their whiskies are still bottled between three and four years old and are bottled by vintage, much like Kilchoman.
This particular whisky was aged in new American oak barrels for three years, then transferred to ex-PX sherry butts for nine months. The whisky is then proofed down to 46% for bottling.
Thanks to Ian of PDXWhisky for picking up a bottle during his travels and letting me sample this whisky.
Slyrs PX Sherry Edition Nº 1
Nose: sweet raisins, very light malt, toasted grain, molasses, fruit cake/baking spices, creamy brown sugar. After adding a few drops of water, it becomes creamier and the raisins become less sweet, a lot more new make grain comes out, there's some lemongrass hand soap, and a touch of coffee/mocha.
Taste: malt and sherry have blended almost seamlessly, it's lightly sweet up front - fading to bittersweet across the palate, a bit floral at the back with some sour apples and very light oak. After dilution, there's a strong note of burnt sugar, the raisins become more bittersweet, the sour apple note becomes stronger, and there is some emerging pepper and honey.
Finish: light sherry and malt, raisins, sour apples, bittersweet tannins
This is what it is - a young single malt with an aggressive cask finish. The PX sherry, as it is wont to do, has almost completely dominated the malt. Given the new make notes that popped out with water, that might not be a bad thing, but you have to like that style of whisky for this one to do the trick. I can appreciate it to a degree, but it's not something I would want to drink a whole bottle of. Now if this had been lightly peated or smoked, it'd be another matter...
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