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).
amount of ester but with water added in, which gives us a good amount of product,
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 ;)
Acid or base-catalyzed hydrolysis yields the component fatty acid, some examples of which are given in the following table, together with the alcohol component of the lipid. These long-chain carboxylic acids are generally referred to by their common names, which in most cases reflect their sources. Natural fatty acids may be saturated or unsaturated, and as the following data indicate, the saturated acids have higher melting points than unsaturated acids of corresponding size. The double bonds in the unsaturated compounds listed on the right are all cis (or
After Hydrogen chloride (HCl) has been produced it is then siphoned off into containers filled with water therefore making Hydrochloric acid.
The recovery of eugenol and acetyleugenol was the objective of the lab. Due to this, it is important to note where eugenol and acetyleugenol were during each phase. Separation is done through the use of a separatory funnel. Different solutions were mixed in the separatory funnel and allowed to settle. Once settled, two distinct layers formed: one aqueous and one organic. The layers are then drawn off individually and the layer without the eugenol/acetyleugenol is discarded. The extraction portion of the lab takes place through the addition of various solvents. The eugenol and acetyleugenol were both solved in water to begin. Methylene chloride was added to the aqueous solution containing the eugenol and acetyleugenol. Once mixed the methylene chloride formed an organic layer which contained the eugenol and acetyleugenol. The aqueous layer became useless as the desired products were no longer in it. Sodium hydroxide was then added to the methylene solution which caused two distinct layers to form. The sodium hydroxide layer now contained the eugenol and the methylene chloride layer now contained the acetyleugenol. At that point, the methylene chloride layer containing the acetyleugenol was treated with anhydrous
Water was then run through the condenser and connected to the round bottom flask to begin refluxing the contents in the flask. The mixture was gently heated on reflux for one hour. While the esterification reaction was under reflux, the aldol condensation procedure was performed. The hot plate was turned to the two setting.
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:
Aspirin is created when salicylic acid and acetic anhydride react together (French et al. 82). However, phosphoric acid is needed as a catalyst, and acetic acid is released as a by-product (French et al. 82). The reaction of aspirin is as shown below:
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,
Two moles of potassium hydroxide are required to combine with one mole of sulfuric acid.
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
The reaction which occurs is a neutralization reaction because the H+ and OH- ions react to form water.
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 conversion of an alcohol into a carbonyl compound is of great importance to the chemistry discipline. Oxidation of alcohols
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