Identifying Hydrated Salts Using Simultaneous Thermogravimetric Analysis and Differential Scanning Calorimetry

An experiment for analytical chemistry is presented that utilizes simultaneous thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) to characterize colorless, hydrated salts with anhydrous melting points less than 1100 degrees C. The experiment could be used to supplement the lecture discussing gravimetric techniques. It is a straightforward experiment to introduce the instrumentation and analysis software to students, and it reinforces stoichiometric calculations. The students identify an unknown salt by determining the salt's water content using mass loss data from the TGA and by measuring the anhydrous salt's melting point using DSC data.