Introduction – Esters and their various effects on the human body
Esters are carboxylic acid groups that have a carbonyl acid adjacent to either linkage. Esters can be made from alcohols or carboxylic acids reactions. This is that they have a –COOH group however the hydrogen in the group instead is a methyl. Benzene ring, ethyl other alkyl group. Esters come in a number of different ways and have different effects on the human body both beneficiary and some toxic.
Esters are produced when carboxylic acids are boiled with alcohols with a catalyst which is usually sulphuric acid. A reaction to make esters is reversible and slow and the reactions are often characterised by the smell formed which is usually a sweet and ‘fruity’ aroma.
Physical properties
Small esters can be easily confused as they have similar boiling points to ketones, aldehyde with the same amount of carbon atoms attached. Esters are polar molecules with Van Der Waals forces and dipole-dipole bonds. An example of this would be the carboxylic acid Butanoic acid has a boiling point of 164OC where as the ester Ethyl acet...
In a separate beaker, acetone (0.587 mL, 8 mmol) and benzaldehyde (1.63 mL, 16 mmol) were charged with a stir bar and stirred on a magnetic stirrer. The beaker mixture was slowly added to the Erlenmeyer flask and stirred at room temperature for 30 minutes. Every 10 minutes, a small amount of the reaction mixture was spotted on a TLC plate, with an eluent mixture of ethyl acetate (2 mL) and hexanes (8 mL), to monitor the decrease in benzaldehyde via a UV light. When the reaction was complete, it was chilled in an ice bath until the product precipitated, which was then vacuum filtrated. The filter cake was washed with ice-cold 95% ethanol (2 x 10 mL) and 4% acetic acid in 95% ethanol (10 mL). The solid was fluffed and vacuum filtrated for about 15 minutes. The 0.688 g (2.9 mmol, 36.8%, 111.3-112.8 °C) product was analyzed via FTIR and 1H NMR spectroscopies, and the melting point was obtained via
The experimental Fischer esterification of 8.92g of acetic acid with 5.0g of isopentyl alcohol using concentrated sulfuric acid as a catalyst yielded 4.83g (65.3% yield) of isopentyl acetate. The product being isopentyl acetate was confirmed when the boiling point during distillation had similar characteristics to that of the literature boiling points2. Physical characteristics like color and smell also concluded a match of our product with what was intended. 1H-NMR spectroscopy analysis supported this claim due to the fact that the integration values and chemical shifts were comparable to isopentyl acetate. Lastly, infrared spectroscopy (IR) showed similar key characteristics of our product’s wavelengths to that of pure isopentyl acetate5.
The purpose of this report is to explore the controversial dispute between the quality of two different forms of fish oil supplementation; Triglyceride (TG) and Ethyl Ester (EE). Fish oil can be implemented into a diet by eating either fish or taking supplements. Fish oil is extracted from selected fish that contain highly beneficial healthy oils known as omega-3 fatty acids, two of the most important omega-3 fatty acids that are found in fish oil are Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA). Some of these fish that contain healthy omega-3 fatty acids include Tuna, Salmon, Mackerel, Herring, Anchovy’s etc. Fish oil supplementation also often contains small amounts of vitamin E to prevent spoilage and is can be combined with various other minerals and vitamins. There is an array of benefits that are involved when implementing fish oil into a diet; although it’s most common association is that it has been linked to slightly lowering blood pressure or triglyceride levels (fats linked to cholesterol). Although fish oil is recommended for persons with high blood pressure, it’s extremely important to remember that it is only to be taken at recommended dosages as it can ironically increase the chances of stroke when overdosing on the supplement. The scope of this report includes a general comparison between TG and EE fish oil supplements and how they are chemically differentiated, with a focus on how the quality of the two forms of supplement are processed. This report will not focus on other forms of fish oil sources and the impact it might have on irreversible factors such as age, gender, genetics, race/culture or environmental conditions.
The three butene products have been verified to elute in the following order: 1-butene, trans-2-butene, and cis-2-butene. Theory: The dehydration of 2-butanol, a secondary alcohol, progresses readily in the presence of a strong acid like concentrated sulfuric acid (H2SO4). The reaction is completed via the E1 mechanism. Initially, the hydroxyl group is a poor leaving group, but that is remedied by its protonation by the acid catalyst (H2SO4) converting it to a better leaving group, H2O. The loss of this water molecule results in a secondary carbocation intermediate that continues to form an alkene in an E1 elimination.
When we say ethanol production we are referring to the use of ethanol as a hybrid fuel for automobiles. What hybrid fuels means is that instead of running a car solely off of ethanol or gasoline alone, ethanol is actually blended in with standard fuel grade gasoline to create the ethanol fuel hybrid. Ethanol is derived from alcohol; it is a grain alcohol that is typically broken down from corn, although it can be obtained by other means such as Brazilian sugar cane, wheat, barley and potatoes (West). The way ethanol is created, according to Larry West in an article titled How is Ethanol made, is by fermenting plant sugars from photosynthesis, treating them with enzymes followed by then inserting tiny microbes to feed on the sugar that will finally b...
Lipids- A group of fatty substance including fats, oils, and cholesterol that provide a rich source of energy and give structure to the cell.
Cholesterol can be linked to many diseases, but what most people don’t know is that cholesterol is actually essential for all animal life to exist. Without it, all animals, including humans, would cease to exist. Without a sufficient amount of cholesterol in the formation of an animal, birth defects occur because the fetus did not have enough cholesterol to function normally. There is actually “healthy” cholesterol and “bad” cholesterol. The “healthy” cholesterol is the approximate 1,000 mg the body needs to function, whether it be produced by the body itself or consumed through the diet. The “bad” cholesterol is all the excess that is ingested through the diet that our body cannot use nor digest. Without anywhere to go, it builds up in the body, leading to many heart-related diseases.
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:
As a final point, the unknown secondary alcohol α-methyl-2-naphthalenemethanol had the R-configuration since it reacted the fastest with S-HBTM and much slower with R-HBTM. TLC was a qualitative method and ImageJ served as a quantitative method for determining which reaction was the faster esterification. Finally, 1H NMR assisted in identifying the unknown from a finite list of possible alcohols by labeling the hydrogens to the corresponding peaks.
Methanol and Ethanol have differences as Methanol melts at a higher temperature and boils at a lower temperature than Ethanol. Higher alcohols, which include Butanol and Propanol, have a higher molecular weight and this is why Butanol is used in perfumes. Ethanol, which is sugar based, with its low freezing point, has a specific use as an antifreeze for cars and other vehicles. GRAPH Tripod Matches Goggles Method: To begin with, I choose one of the four different alcohols. I weigh beforehand in the spirit burner.
Chemical: Acids in foods and beverages such as citrus fruits, spices, wines and carbonated beverages; acids produced by acidogenic bacteria following carbohydrate exposure; acids from gastric regulation. (Wilkins, BS, RDH, DMD, 2013)
Another group of lipids is soups and detergents these lipids are also known as car...
1-Butanol with intermediate polarity was soluble in both highly polar water and non polar hexane as 1-butanol can be either polar or non polar compound. 1-Butanol was polar based on the general rule of thumb stated that each polar group will allow up to 4 carbons to be soluble in water. Also, 1-butanol can be non polar due to their carbon chains, which are attracted to the non polarity of the hexane.
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!
molecules its size it would have a boiling point of -75øC and a freezing point of -125øC4.