Please help me to demonstrate ability of this assignment belong to analytical ch
ID: 493202 • Letter: P
Question
Please help me to demonstrate ability of this assignment belong to analytical chemistry. I want it with proper criteria as in the table.
Criteria for Project-based learning Learning outcomes: By the end of the project, students will be able to a. Demonstrate a Analyse the composition of chocolate and its separation using chromatographic techniques b. Use wide range of resources websites, technology based books etc. c. Use material(s) from different sources correctly e.g. by citing, referencing d. Demonstrate a range of cognitive thinking abilities used in creating the design and analysis of the experiment and its results. e. Demonstrate improved organizing, planning, teamwork, presentation and self-reflection This assessment will be carried out in three section -Design, Process and Presentation Design 8 points Process 16 points Presentation 12 So total marks will be 36 which will be converted to 10 Criteria for the Design Criteria Overall Design The Design The design The design just The design does clearly demonstrates the shows the not demonstrate demonstrates understanding of understanding of knowledge of understanding of the learning the learning the design of the the learning outcomes quite outcomes project. well; Good outcomes project is quite exceptionally project has gone limited well, Extensive into the design. integrated project is gone behind the design. Quality of work Shows quality of Good product, The product is Poor quality and time invested in demonstrates quite ok. workmanship Workmanship is creating the good product workmanship satisfactory excellent WorkmanshipExplanation / Answer
Completing this project will help the student to understand the various skills mention in the introductory part of the question. Hence, student should design and executive the project based on the criteria given in the table.
Choose a suitable chocolate brand for your study. Because you may get the details of ingredients and processing steps for the same. So that you can come up with the possible composition and likely micronutrients and minerals in the brand chosen. Choose a suitable analytical method to isolate and analyze the different components in the chocolate. You may have to choose a different solvents for extracting different functional groups. Here you may have to choose the chromatography techniques like HPLC for your study. Based on the ingredients added, arrive to the rough composition of the chocolate. Choose a suitable mobile phase and stationary phase for the study. Based on this composition, prepare a standard mixtures or standard solution to calibrate the instrument. Highlight the calibration methods and choose a suitable method with proper justification. Repeat the experiments for 3 trials report the error in determination and the average value. Use google scholar for literature search for the reliable and citable documents.