Answer: Many people assume the original carrot colour is orange, when in fact all the different carrot colours available nowadays come from one common, colourless ancestor, the wild carrot (Daucus carota).
The taste difference between different colored carrots like orange, purple, red, white, and yellow isn't extreme. It isn't even as wide a range as different colored tomatoes. Yet there is some bit of a change to the flavor. It's often slight and it's subtle, mainly showing up when eating carrots raw. You can also understand the taste difference in different colored carrots by cooking them up or roasting them.
Answer:
Silica gel chromatography is a s good method for separating these methyl orange and biphenyl because of the wide difference in their polarity. Biphenyl will give a higher Rf value because it is a non-polar and moves faster on silica gel.
Explanation:
Silica gel is very polar, so polar components (like methyl orange) interact with and move slowly it but non polar components (like biphenyl) move faster on silica gel. Looking at their chemical structures, methyl orange has a polar end while biphenyl is a non-polar hydrocarbon. During silica gel chromatography, the methyl orange will interact with silica gel and move slowly but the biphenyl will move fast on the gel because it does not interact with silica gel. This will result to a very distinct separation of the components.
The biphenyl will therefore have a higher Rf value on TLC because it will move faster and longer on the TLC plate.
