Procedure:

In a blender 3/4 full of spinach roughly 100 mL of 75/25 hexane/acetone as well

as 10 mL water and 2-3 tablespoons of salt were added. The mixture was blended until
pureed. 3-4 mL of the mix was then centrifuged for 1 minute and organic layer was
transferred to test tube. To this solution, sodium sulfate was added and the mixture was
filtered using a vacuum. This was then re-dissolved with hexane. A Pasteur pipet was dry
packed with alumina to a height of roughly 2cm, moistened with hexane, and then 0.5 mL
of prepared mixture was added. The micro column was kept moist by adding hexane as
needed. Three different color bands formed within the micro column the first being
orange, the second green, and the last yellow. Each of these bands was collected in a
separate test tube. Hexane was the first eluent used for the orange band, then roughly 4
mL 75/25 hexane/acetone to collect the green band, then 6 mL acetone to collect the last
band. Column chromatography was then performed on each. The test tubes were then
dried leaving only a few remaining drops, 2-3 drops hexane were added to the residue,
and then a TLC of the fracture was run using 75/25 hexane/acetone as the solvent.