Caproic Acid Synthesis Essay

Experiment 55 consists of devising a separation and purification scheme for a three component mixture. The overall objective is to isolate in pure form two of the three compounds. This was done using extraction, solubility, crystallization and vacuum filtration. The experiment was carried out two times, both of which were successful.

14 mL of 9 M H2SO4 was added to the separatory funnel and the mixture was shaken. The layers were given a small amount of time to separate. The remaining n-butyl alcohol was extracted by the H2SO4 solution therefore, there was only one organic top layer. The lower aqueous layer was drained and discarded. 14 mL of H2O was added to the separatory funnel. A stopper was placed on the separatory funnel and it was shaken while being vented occasionally. The layers separated and the lower layer which contained the n-butyl bromide was drained into a smaller beaker. The aqueous layer was then discarded after ensuring that the correct layer had been saved by completing the "water drop test" (adding a drop of water to the drained liquid and if the water dissolves, it confirms that it is an aqueous layer). The alkyl halide was then returned to the separatory funnel. 14 mL of saturated aqeous sodium bicarbonate was added a little at a time while the separatory funnel was being swirled. A stopper was placed on the funnel and it was shaken for 1 minute while being vented frequently to relieve any pressure that was being produced. The lower alkyl halide layer was drained into a dry Erlenmeyer flask and 1.0 g of anhydrous calcium chloride was added to dry the solution. A stopper was placed on the Erlenmeyer flask and the contents were swirled until the liquid was clear. For the distillation

Three grams of a mixture containing Benzoic Acid and Naphthalene was obtained and placed in 100 ml beaker and added 30 ml of ethyl acetate for dissolving the mixture. A small amount (1-2 drops) of this mixture was separated into a test tube. This test tube was covered and labelled as “M” (mixture). This was set to the side and used the following week for the second part of lab. The content in the beaker was then transferred into separatory funnel. 10 ml of 1 M NaOH added to the content and placed the stopper in the funnel. In the hood separatory funnel was gently shaken for approximately one minute and vent the air out for five seconds. We repeated the same process in the same manner one more time by adding 10ml of 1M NaOH.

After 10 minutes the reaction liquid was separated from the solid using a vacuum filtration system and toluene. The product was stored and dried until week 2 of the experiment. The product was weighed to be 0.31 g. Percent yield was calculated to be 38.75%. IR spectra data was conducted for the two starting materials and of the product. Melting point determination was performed on the product and proton NMR spectrum was given. The IR spectrum revealed peaks at 1720 cm-1, which indicated the presence of a lactone group, and 1730 cm-1, representing a functional group of a carboxylic acid (C=O), and 3300cm-1, indicating the presence of an alcohol group (O-H). All three peaks correspond with the desired product. A second TLC using the same mobile and stationary phase as the first was performed and revealed Rf Values of 0.17 and 0.43for the product. The first value was unique to the product indicating that the Diels-Alder reaction was successful. The other Rf value of 0.43 matched that of maleic anhydride indicating some

The wet, crude product was placed into the 50 mL Erlenmeyer flask. Small amounts of CaCl2 were added to dry the solution. The flask was sealed and the mixture was swirled and left to settle. Once

Identifying this organic acid was an extensive task that involved several different experiments. Firstly, the melting point had to be determined. Since melting point can be determined to an almost exact degree, finding a close melting point of the specific unknown can accurately point to the identification of the acid. In this case the best melting point

As the acid was being added, the mixture was being stirred over a stir plate. Once completed, the reaction mixture was poured from the round bottom flask into a 500 mL separatory funnel and its top (organic) layer was extracted into another beaker. The bottom (aqueous) layer was placed back into the funnel and extracted twice with 50.0 mL of ethyl ether each. The newly extracted layers were combined and dried over magnesium sulfate (MgSO4). The dried solution was the decanted into a beaker to remove the MgSO4 salts and the product solution was collected via Buchner vacuum filtration. The resulting product was transferred into an Erlenmeyer flask with an inverted beaker on top and stored in a drawer.

5.3 mL of bromobenzne and 15 mL of anhydrous ether was then placed into the separatory funnel and was shaken and vented in order to mix the solution. Half of the bromobenzene solution was added first into the round bottom flask and as soon as a color change was observed, the remaining half of the bromobenzene was added drop wise into the round bottom flask. The mixture was then refluxed on a heating mantle for 10 minutes until most of the magnesium has been consumed.

The objective of the experiment is to examine various reactions involving acetylsalicylic acid, such as the synthesis of acetylsalicylic acid and the synthesis of methyl salicylate.

Aspartame is a widely used artificial sweetener that is approximately 180-200 times sweeter than sucrose, natural sugar. Because of this, it is typically used in foods and beverages branded as “diet” (Humphries, Pretorius, and Naudé, 2008). As time passes, more and more studies are being conducted on the harmful effects of this food additive on astrocytes and neurons. When ingested, aspartame is metabolized into phenylalanine (50%), aspartic acid (40%), and methanol (10%), which each affect neuronal cells differently (Ashok, Sheeladevi, and Wankhar, 2014). According to Rycerz and Elżbieta Jaworska-Adamu (2013), the excess phenylalanine blocks the transport of amino acids, glutamine, histidine, methionine, serine, threonine, tyrosine and tryptophan,

The resulting mixtures were set at room temperature for five minutes. These were then poured into screw cap labeled tubes and heated to 95℃ for another five minutes. While they were being heated, we created a solution of 1x Tri-Glycine solution equaling 1500 mL out of distilled wter and 10x Tri-Glycine solution.

Malic acid is a dicarboxylic acid that is made by all living organisms. It has a clean, mellow, smooth, persistent sourness, so it can be used to enhance flavor and blending abilities. It contributes to the sour taste of fruits and can also be used as a food additive. It is used for alcoholic apple ciders to maintain a sharp taste. In wines, the malolactic fermentation improves the flavor of the wine. It is also used in acne creams and moisturizers to remove dead skin cells and remove acne. Citric acid has a sour taste and is greatly present in fruits such as oranges. It is also a popular ingredient in most types of candy, especially in sour candies. It is a weak organic acid and is used as a safe cleaning product. Formic acid is a colorless liquid with a highly pungent, penetrating odor at room temperature. Interestingly, it can be found in the venom of ants. Lactic acid is a well-known acid. It is produced from pyruvate via the enzyme

For supporting future energy consumption under the coming extinction of petroleum resources, alternative fuels have been widely investigated such as water, sun, wind, nuclear fission/fusion and biomass [5]. As well as fuels from biomass, the need for organic chemicals also can be achieved from biomass with advanced bio-refining technology [3] [5]. There are more than 12 chemicals which might be derived from biomass that have been identified by The US Department of Energy (DOE) such as ethanol, succinic acid, lactic acid and levulinic acid [5] [6].

This capsaicin project consisted of three stages to ensure proper and accurate analysis. The first stage was the preparation of the three samples for injection into the HPLC. One gram of fine powder of each pepper was obtained by

Over the last decade, succinic acid have been attracted a great deal of world attention with its excellent organic compound and key compound in producing more than 30 commercially important product which lead to many promising applications. (Agarwal et al., 2005). Succinic acid mostly produced by chemical processes which is using liquefield petroleum gas or petroleum