Separation Technique: ChromatographyAmino Acids: Asparagine, Cysteine, Gylcine, Histidine, Isoleucine, Proline, and unknown.Separtion and Identification of Amino Acids by Ascending Chromatography1. Use a 12.5 x 18 cm whatman chromatography paper and place first mark 3 cm from edge, and leave 2 cm thereafter between marks.2. Place small amount of each amino acid on the x marks.3. Pour 50mL of 80% (aq) methanol solution into beaker and roll up paper into cylinder and place in beaker with spots on on the outside and facing downward.4. cover beaker with foil and let stand. After solvent has risen to top line of paper.5. Then place in fume hood upside down until dry and then spray with ninhydrin and let partially dry.6. Then place paper on hot plate to develop color and note spots produced.Two amino acids have almost identical R(f) values under the described procedure. What variables would you consider changing to help solve this problem?