Contents
1.0 Introduction 3
1.1 Objective 3
1.2 Background 3
1.3 Technique Analysis 4
2.0 Experimental Procedure 6
3.0 Results 8
3.1 Table of Concentration of Vanillin with Absorbance 8
3.2 Calculation 9
4.0 Discussion 10
5.0 Conclusion 11
6.0 Reference 12
1.0 Introduction
1.1 Objective
The objective of this experiment is to analyze the concentration of active ingredient vanillin in artificial vanilla essence by UV-Visible spectrometry.
1.2 Background
Vanilla is one of the most common flavors that are used in food addictive such as ice cream, and milk. There are two types of vanilla which are pure vanilla and imitation vanilla. Pure vanilla is made up from the vanilla bean while the imitation vanilla is made up from the clove oil that extracts from the bean then combined with ethanol and sugar or glycerin (Correspondent, 2003). Inside of the vanilla, there is a molecule name vanillin or known as 4-hydroxy-3-methoxybenzaldehyde. The chemical bonding structure of vanillin is shown in figure 1 below. Vanillin in vanilla is mainly to give the flavor and smell of vanilla.
Today, the consumption of pure vanilla is lower than imitation vanilla as the production of it is time-consuming and labour intensive. Therefore the vanilla extract cost is higher than imitation vanilla (Correspondent, 2003).
Figure 1: Vanillin (Wikimedia Common, 2014)
1.3 Technique Analysis
Determination of concentration of vanilla in this experiment involves three main steps, which are extraction of the vanillin from the other components of the essence using an organic solvent, back extraction of the vanillin as its sodium salt into aqueous phase using dilute sodium hydroxide and determination of the concentration of vanil...
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...ferent in accuracy of the data.
6.0 Reference
Correspondent, D. Y. (2003). Daytona Beach News - Journal, The. Know beans about vanilla, imitation: [WEST VOLUSIA Edition].
Elder, K. (n.d.). How accurate are your experiments? Retrieved from Kennewick High School Science: http://kehsscience.org/How%20accurate%20are%20your%20experiments.pdf
Oliva-Chatelain, B. L., & Barron, A. R. (2010). Basics of UV-Visible Spectroscopy. Retrieved from openstax cnx: http://cnx.org/content/m34525/latest/
Schneider, R. F. (2013). Retrieved from Beers Law: http://www.ic.sunysb.edu/Class/che133/lectures/beerslaw.html
W. H. Bunnelle, L. A. (n.d.). Extraction. Retrieved from Univesity of Missouri: http://www.chem.missouri.edu/chem2050/expt_2.pdf
Wikimedia Common. (2014). File:Vanillin.png. Retrieved from Wikimedia Common: http://commons.wikimedia.org/wiki/File:Vanillin.png
Absorbance was defined as: log I_o/I where I_o is incident light and I is the transmitted light. Fluorescence emission spectrum is different from fluorescence excitation spectrum because it records different wavelengths of chemical s...
The objective of this experiment was to perform extraction. This is a separation and purification technique, based on different solubility of compounds in immiscible solvent mixtures. Extraction is conducted by shaking the solution with the solvent, until two layers are formed. One layer can then be separated from the other. If the separation does not happen in one try, multiple attempts may be needed.
The results of this experiment are shown in the compiled student data in Table 1 below.
In conclusion the experiment was carried out and had great success proving my prediction to be correct and enabling solid and valid results which were able to be put in a graph. I believe my prediction could have been more accurate or more backed up if I had made a quantitative prediction. Though what I believed would happen did happen during the experiment which helped to understand the graph and the results which led me to be able to write a thorough report on them.
Discussion: The percent of errors is 59.62%. Several errors could have happened during the experiment. Weak techniques may occur.
The purpose of this experiment was to learn and preform an acid-base extraction technique to separate organic compounds successfully and obtaining amounts of each component in the mixture. In this experiment, the separation will be done by separatory funnel preforming on two liquids that are immiscible from two layers when added together. The individual components of Phensuprin (Acetylsalicylic acid, Acetanilide, and Sucrose as a filler) was separated based upon their solubility and reactivity, and the amount of each component in the mixture was obtained. Also, the purity of each component will be determined by the melting point of the component.
The first group of chemical compounds to be discussed are terpenes. Terpenes are a very comprehensive group of metabolites which are known to contain essential oils that produces well-known scents in herbs belonging to the Lamiaceae plant family (Scott 2008). These scented compounds are usually found in the trichomes of basil, rosemary, lavender, etc. (Scott 2008). Electron micrograph images of these trichomes can be seen below. According to Keeling & Boltmann (2006), there are about 30 000 known types of terpenes which originated from structures created from terpene synthases. These terpene synthases can be broken up into three groups, monoterpene synthases, sesquiterpene synthases, and diterpene synthases (Keeling &...
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Performing this experiment, we used the technique called Acid-Base extraction to isolate Eugenol, which is one of the main ingredients of clove oil. Acid-Base extraction is the most efficient method for isolating organic component; it is efficient because it purifies the acid and base mixture based on their chemical identities. We have seen throughout this experiment that acid and base play an important role, when it comes to solubility in water. Our basic knowledge of acid and base is acid is a proton donor and base is a proton acceptor. This ideology helps us to understand why organic compounds are not soluble in water. When compounds tend to be insoluble, we have to use acid and base reaction, to change its solubility. The changes that occurred
Possible sources of error in this experiment include the inaccuracy of measurements, as correct measurements are vital for the experiment.
Eugenol was extracted from cloves through the process called steam distillation. A total of 50ml of distillate were collected with temperature monitoring for every 5.0ml of collected liquid. The distillation curve showed that the temperature of volatilization of eugenol is from 98°C to 99°C which is way below its boiling point at 2540C. Chemically active extraction was conducted in order to remove impurities particularly eugenol acetate and caryophyllene. This involves the addition of several solvents particularly hexane, NaOH, HCl, then hexane again in succession.
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
This Marketing report comprises of information regarding Coffee Bean and Tea Leaf, a renowned coffee retailer founded in the US. This report begins with an introduction of the company that discuss the origin and elements that this report focuses on, then followed by the vision, mission and values of the coffee retailer for the coming years. Then, it discusses the situational audit of the company where in it provides information about the internal analysis using the strengths and weaknesses of the company. The external analysis continues in the form of a PESTEL analysis which focuses on the factors that affect Coffee Bean and Tea Leaf course of business. A further analysis will take the form of Porter analysis that defines the competition the
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