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Question

How can we separate amonia acid from fruit juice

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Solution

It can be separated by thin layer chromatography


All 20 of the common amino acids [standard amino acids] are a-amino acids. They have a carboxyl group and an amino group bonded to the same carbon atom (the α- carbon). They differ from each other in their side chains, or R groups, which vary in structure, size, and electric charge. The interaction of the amino acids with the stationary phase like silica varies depending on their 'R' groups. The amino acid that interacts strongly with silica will be carried by the solvent to a small distance, whereas the one with less interaction will be moved further. By running controls [known compounds ] alongside, it is possible to identify the components of the mixture.

Since amino acids are colourless compounds, ninhydrin is used for detecting them. To identify this, after development, the TLC plate is sprayed with ninhydrin reagent and dried in an oven, at 105°C for about 5 minutes. Ninhydrin reacts with α- amino acids that results in purple coloured spots


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