-tajriba. Ko’piklarni olish va parchalash

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• 5- tajriba. Bo’rning suvdagi suspenziyasini olish.

4-tajriba. Ko’piklarni olish va parchalash Suyuqlik hajmidan gaz pufaklarini o’tkazish natijasida suyuqlik (muhitida) sirtida ko’piklar hosil bo’ladi. Stakanga 10 ml H2O quyib, shisha naychadan havo puflanadi, bu vaqtda beqaror ko’piklar hosil bo’ladi. Stakandagi suvga 10 - 15 ml 2% li sovun eritmasi qo’shib, yana shisha naychadan havo puflanadi. Bu vaqtda sistemada barqaror ko’pik, ya’ni sovunning suvdagi ko’pigi hosil bo’ladi. Keyin stakandagi eritmaga 1-2 ml izoamil spirtning to’yingan eritmasidan qo’shiladi, bu vaqtda ko’pik­lar tezda parchalanadi va havoni yana puflash natijasida ko’piklar hosil bo’lmaydi. Bu jarayonlarni izohlab bering. 5- tajriba. Bo’rning suvdagi suspenziyasini olish. Probirkani yarmiga qadar suv quying va uning ustiga bo’r kukunidan bir mikroshpatelda soling. Probirkani barmog’ingiz bilan berkitib turib qattiq chayqating. Hosil bo’lgan suspenziyaning asta-sekin qavatlarga ajralishini kuzating. So’ngra oynaning yorug’ tomoniga shu suyuqlikdan 1-2 tomchi tomizing va lupa orqali ko’ring. Hosil qilingan suspenziyada dispers faza va dispersion muhit nimadan iborat? ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Download 141.33 Kb.

Download 141.33 Kb.