Purpose
The purpose of this experiment is to prepare and observe the properties of esters. The ester that will be synthesized in this methyl Salicylate
Introduction
Almost everybody is familiar with the fruity scents at their local grocery store. Many of these scents are esters. Most of the aromas we know represent a mixture of esters and other molecules like alcohol. The process of making ester is known as esterification. Esters are formed carboxylic acid and a carboxylic acid reacts with alcohol, water is also produced from this reaction. Carboxylic acid contains the –COOH group (Jim Clark, 2003)
The general formula for esterification is
O O
|| ||
R-C-OH + HO-R R-C-O-R + HOH
Figure 1: Formula for esterification
The purpose of this experiment was to prepare an ester with a wintergreen scent. This was accomplished by pouring the mixture from the reaction between methanol, sulphuric acid and salicylic acid into an evaporating dish with water.
The diagram below represents the reaction between the salicylic acid and the methanol and the result.
O OH O O
OH H2SO4 OH
+ HO CH3 + H2O
Figure 2: Reactants and results of esterification.
Esterification usually requires a catalyst to speed up the reaction.
Hypothesis:
If salicylic acid is reacts with methanol then the result from the reaction will be an ester and water.
Apparatus and Materials
Hot Plate
1 Test tube
Test tube rack
Methanol (2 ml)
Concentrated ...
... middle of paper ...
...e smell of the rubber was present in the test tube which made it impossible to identify the scent from the test tube. Since the test tube cork is handmade it is possible methanol might have escaped from the spaces present at the side of the test tube. In order to prevent this from happening again a test tube cover/cork that is made of plastic should be used because plastic when heated doesn’t has little or no smell compare to rubber.
Bibliography
Chemguide, Esterification. http://www.chemguide.co.uk/organicprops/alcohols/esterification.html (Accessed March 2014).
NHS Choices, Methyl Salicylate. http://www.nhs.uk/medicine-guides/pages/MedicineOverview.aspx?medicine=Methyl%20salicylate (Accessed March 2014).
ZChemicals.com, Natural Flavors v.s Artificial Flavors. HTTP://WWW.ZCHEMICALS.COM/INDEX.PHP?OPTION=COM_CONTENT&TASK=VIEW&ID=25&ITEMID=26. (Accessed April 2014).
Then the reaction tube was capped but not tightly. The tube then was placed in a sand bath reflux to heat it until a brown color was formed. Then the tube was taken out of the sand bath and allowed to cool to room temperature. Then the tube was shaken until a formation of a white solid at the bottom of the tube. After formation of the white solid, diphenyl ether (2 mL) was added to the solution and heated until the white solid was completely dissolved in the solution. After heating, the tube was cooled to room temperature. Then toluene (2 mL) was added to the solution. The tube was then placed in an ice bath. Then the solution was filtered via vacuum filtration, and there was a formation of a white solid. Then the product was dried and weighed. The Final product was hexaphenylbenzene (0.094 g, 0.176 mmol,
The purpose of conducting experiment was to determine the identity of white compound. Based on the 5 gram of unknown white compound several experiment conducted including solubility test, pH test, flame test, and ion test. Several materials including chemicals used throughout experiment and will be described through paragraphs.
The company additionally makes the smells of bath soaps, deodorants, and floor wax. Schlosser reports, “The basic science behind the scent of shaving cream is the same as the that governing the flavor of you TV dinner, in that the aroma of food can be responsible for as much as 90% of its flavor,” (Schlosser 122). Schlosser reveals that in the mid-nineteenth century the processed food industry began expanding increasing the need for flavor additives. (Schlosser 123). The demand for color additives began to grow as well when it was learned that appearance can
Biological waxes are esters of long-chain (C14 to C36) saturated and unsaturated fatty acids with long-chain (C16 to C30) alcohols. Their melting points (60 to 100 _C) are generally higher than those of triacylglycerols.In plankton, the free-floating microorganism sat the bottom of the food chain for marine animals, and waxes are the chief storage form of metabolic fuel. Waxes also serve a diversity of other functions related to their water-repellent properties and their firm consistency. Certain skin glands of vertebrates secrete waxes to protect hair and skin and keep it pliable, lubricated, and waterproof. Birds, particularly waterfowl, secrete waxes from their preen glands to keep their feathers water-repellent. The shiny leaves of holly, rhododendrons, poison ivy, and many tropical plants are coated with a thick layer of waxes, which prevents excessive evaporation of water and protects against parasites. Biological waxes find a variety of applications in the pharmaceutical, cosmetic, and other industries. Lanolin (from lamb’s wool), beeswax carnauba wax (from a Brazilian palm tree), and wax extracted from spermaceti oil (from whales ;)
amount of ester but with water added in, which gives us a good amount of product,
After Hydrogen chloride (HCl) has been produced it is then siphoned off into containers filled with water therefore making Hydrochloric acid.
The purpose of conducting this experiment was to synthesise and characterise for the preparation of benzocaine via a fishcer esterification reaction by the means of amino benzoic acid alongside ethanol. The product was also precipitated from a solution in order to gain a pH of 8.The secondary aim was to esterify the reaction in an equilibrium reaction catalysed via the addition of acid shown below:
The lab begins with reflux of the reaction to form an ester, followed by several extractions from an organic layer. To purify the ester, the compound is dried by gravity filtration with a drying agent, distilled using simple distillation, and recrystallized. The aldol condensation is reacted in a test tube and the solute is collected via vacuum filtration and recrystallized. The esterification procedure was performed first. To begin the lab, the heating mantle was set at the 6 setting, and the hot plate heat was turned on to low.
The purpose of this lab was to recover as much eugenol and acetyleugenol from 25 grams of cloves as possible. This lab was completed over the course of two days. The first day was dedicated to using simple distillation to collect 70 mL of distillate. The eugenol and acetyleugenol would later be recovered from the distillate. The second day was dedicated to separating the desired products from the distillate and from each other. This day was far more labor intensive and led to the completion of the lab. This lab utilized various techniques such as distillation, extraction and rotary evaporation. Separation, extraction, and recovery are key themes highlighted in this lab. Knowing where both eugenol and acetyleugenol were was vital to accomplishing
Two moles of potassium hydroxide are required to combine with one mole of sulfuric acid.
The absorbent sampling cartridge was then analyzed by a high performance liquid chromatography (HPLC). The HPLC was able to detect the concentration of aldehydes formed by the e-liquid vapor. The HPLC tested for formaldehyde, acetaldehyde, acrolein, glyoxal, benzaldehyde, m-tolualdehyde, and propionaldehyde in both vapor and liquid form (Khlystov). By analyzing three brands and seventeen different flavors, seven different aldehydes were formed by the first brand, six by the second brand, and six by the third brand. Before the puff of the e-liquid vapor the aldehydes were either not present or found in extremely small amounts. After the liquid had been heated and 15 puffs had been tested, the aldehyde level of formaldehyde, acetaldehyde, and acrolein in Brand 1 are high in every flavor compared to the various levels of presence in Brands 2 and 3. The most dangerous of the flavorings for Brand 3 was bubblegum as it presented the highest concentrations of acetaldehyde, acrolein, and propionaldehyde and the second highest amount of formaldehyde and glyoxal. (Formaldehyde Structure,
Firstly, The Strata-X-A SPE cartridges prepared using 3 mL of methanol and equilibrated followed with 3mL of ultrapure water. Next, buckwheat honey samples of 30 g were thoroughly mixed with 120 mL of distilled water, and subsequently the solution was adjusted to pH 7.0 with with 5% ammonium (v/v).The buckwheat honey samples were centrifuged with 8000 × g for 10 min to dislodge the solid particles. The supernatants were was passed through the previously conditioned Strata-X-A SPE cartridges. After the samples was loaded, the columns were washed 4 mL of distilled water for Strata-X-A SPE cartridges to remove compounds of buckwheat honey that were not absorbed on the sorbents . Afterwards, the phenolic compounds were eluted with 5 mL of formic acid:methanol (1:9, v/v). The eluate was evaporated with 99.999% nitrogen and then the residue was redissolved in HPLC-grade methanol with 2% acetic acid with 98% methanol (2 ml). The resulting methanol extracts were filtered through a 0.22-μm filter (Millipore, Carrigtowhill, Cork, Ireland) and stored at 4 °C for further analysis by
With uses of carbonyls ranging from flavouring agents to acting as intermediates to make pharmaceuticals, results and further research could have a potential impact on both the chemical industry and the public. In particular, the product formed in the experiment, 4-methy-2-pentone, is used for organic solvents and as a material used in the preparation of many chemical compounds and paints. 5
While serving as a chemistry professor, Pasteur was approached with the problems of a local distillery, launching the scientist’s research into alcoholic fermentation. As he solved the various issues at the distillery, he gathered the evidence and knowledge that led him to...
The descriptive sensory evaluation is an important tool in determining the detailed description of products and how process or ingredient affect the final product characteristics and sensory attributes. In this study, sensory evaluation of adlay vinegar was conducted on the 10th, 20th, and 30th day after storage. This method was taken in order to assess viable changes of the product’s organoleptic properties. Vinegar produced from fruits and grains’ ethanolic solution contains certain amount of phenolic compounds which may contain some antioxidant properties (Pinsirodom et al., 2010). However, the most essential aspect that contributes to the vinegar flavor is aging. In this process, fundamental integration of different compounds present occurs. Reduction in the pungency of acetic acid