Natural products, in general terms, are chemical substances produced in nature1. Or simply putting it, they are molecules found in living organisms, according to Mcmurry2. Natural products are secondary metabolites, which are small molecules living in the organism without effecting in a major way, like nucleus acids, which are essential for the survival of the organisms19. While many of them don’t have a specific biological role, some of them act as sex attractants and anti-feedants19. They differ with other biological micro molecules in their complexity, since they are much smaller than average micro molecule, tend to be more diverse and have the ability to conserve themselves for a long period of time even without a specific biological activity or role19. The importance of natural products relay on its variety of uses, since natural products are used in pharmaceutical industry, food production and pesticides3. The techniques commonly used to produce natural products are: Column chromatography, extraction and distillation. In this paper, the efficiency of the extraction method in synthesizing natural products will be evaluated. Extraction of natural products in an economic and environmentally-friendly way is of high importance to all industries involved. Extraction is a “very common laboratory procedure used when isolating or purifying a product. 5. it’s one of the ancient techniques that humans developed to extract liquid from solid natural product6. The most famous example is the making of coffee, in which water is used as the liquid6. The caffeine, because of its molecular weight and polarity, will dissolve in the hot water and to be removed. Solid-liquid extraction will be discussed today regarding extracting pipperine from b... ... middle of paper ... ...elting point was a strong indication of peperine presence, it was recorded at 125-131oC, which is a range that contains the literature value (130oC). Finally, the MS was also very helpful to proving that piperine was obtained since it recorded the MW as 285, which is the exact value obtained in a different literature12. Overall, the experiment was very successful. Although the recovery percentage is small (8.07%), but the fact is that is alkaloids represent 9% of the total mass of the pepper, doesn’t appear to be a big deal . In addition, the NMR was helpful in identifying different hydrogens but with uncertainty. That’s why a 400 NMR was needed. To improve the results in the future, a nitrogen stream should be used to dry the product to eliminate any H2O contaminant. Also, an increase in the time of the refluxing process would produce better percentages of recovery
The theoretical mass of ethyl salicylate to be obtained was 1.667 grams and the actual mass obtained was 0.600 g.
Acid Base Extraction The purpose of this laboratory assignment was two-fold, first, we were to demonstrate the extraction of acids and bases, and, finally, determine what unknowns were present. Second, we were extracting caffeine from tea. These two assignments will be documented in two separate entities. Introduction: Acid/base extraction involves carrying out simple acid/base reactions in order to separate strong organic acids, weak organic acids, neutral organic compounds and basic organic substances.
The definition of homemade has changed drastically throughout time. Rachel Jones recognizes this in her article “Homemade is the New Organic,” published in 2013 by The Atlantic. It is in this article that she explains how media nowadays has raised expectations on home cooking. Jones` purpose is to make readers aware of the unrecognizable and unrealistic expectations that the modern media subtly places on us when it comes to home cooking. Based on the content and the examples presented in the article, it appears as though the author`s intended audience is people who cook, or more specifically, mothers that cook. Jones begins building her credibility with past experiences and reputable sources, uses facts to back up her claims, and appeals to reader`s emotions.
In the article “The End of Food,” Lizzie Widdicombe describes an advancement of our food culture through a new product developed by three young men living in San Francisco’s Tenderloin district. After failing to produce new inexpensive cellphone towers on a hundred seventy thousand dollar investment, the three men went on to try and develop software with their remaining funding. While trying to maximize their funding’s longevity, they realized that their biggest budget impediment was food. In fact, it reached the point where their diet comprised of mostly fast food, and eventually they despised the fact that they had to spend so much time and money on eating. Due to this hardship, Rob Rhinehart, one of the entrepreneurs, came up with the
Natural products include dietary supplements and probiotics. Dietary supplements can be anything from multivitamins to supplemental herbs. Probiotics are live bacteria that are found in the digestive tract (National Center, 2011, para.6). H...
The extraction process was used to extract crude caffeine from a black tea bag, and sublimation was used next to purify the crude caffeine. The vital result from the experiment is the amount caffeine obtained, but as a result of errors during the experiment, no caffeine was obtained. This lab could be enhanced in several ways. The proper tools should be provided to ensure that no error is a result from the lab materials and the directions of the experimental procedure should be
Starting this experiment, we knew that the extraction was going to form varies layers due to the density differences. When placing three different substances, we saw that two layers formed because the Clove Oil is soluble in MTBE, but not in water. In order, to get the organic layer we used separatory funnel to take out the excess substances and leave the oil layer. Then we transferred to a beaker and dried with Magnesium Sulfate. Lastly, we filtered the liquid using funnel; we placed the liquid to boil, let it cool to room temperature. The purpose of drying and evaporation is to help us with the Gas Chromatography analysis of the product.
There is also the potential of human error within this experiment for example finding the meniscus is important to get an accurate amount using the graduated pipettes and burettes. There is a possibility that at one point in the experiment a chemical was measured inaccurately affecting the results. To resolve this, the experiment should have been repeated three times.
The sample was subjected to steam distillation as illustrated in Figure 1. A total of 50ml of distillate was collected while recording the temperature for every 5.0 ml of distillate. The distillate was transferred into a 250ml Erlenmeyer flask and 3.0 g of NaCl was added. The flask was cooled and the content was transferred into a 250-ml separatory funnel. Then 25.0ml of hexane was added and the mixture was shaken for 5 minutes with occasional venting. The aqueous layer was discarded and the organic layer was left inside. About 25.0ml of 10% NaOH was then added and the mixture was shaken as before. The aqueous layer was collected and then cooled in an ice bath. It was then acidified with enough 6.00 M HCl while the pH is being monitored with red litmus paper. Another 25.0 ml of hexane was added and the mixture was shaken as before. The hexane extract was saved and a small amount of anhydrous sodium sulfate was added. The mixture was then swirled for a couple of minutes then filtered. A small amount of the final extracted was tested separately with 1% FeCl3 and Bayer’s reagent.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Maine, D., Murat, Z.A., Chakraborty, J., Francisco, A. de, & Strong, M. (1996). Why did
Food additives may be natural or synthetic. For example, vitamin C is a natural preservative. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are synthetic preservatives.
Natural Farming products have high quality, good taste and better yield. People commonly think that by converting to organic farming you will have smaller yields, lower quality and smaller-sized fruits. In Natural Farming it is the opposite. We do not go back to the past; we take a leap into the future. Natural Farming products have much higher nutritional contents. Protein, amino acid, crude fat and other essential nutrient were identified to be as much as 300 percent higher than ordinary products. Chemical residue such as nitrate is almost undetectable.
As they always say HEALTH IS WEALTH! Your food selection today, makes you enjoy for the moment and affects your health tomorrow and in the future!
In this paper, I would not focus on word “organic” by referring to science, chemistry or medicine, as most people including myself, don’t have the knowledge to elaborate with aptness about this specific areas. I will focus on word “organic’ which I will pertain to the food, as this topic is one of the most interesting, important and familiar subject for many people, as it affect all of us, while choosing the food we buy and eat every day.