Fischer Esterification Reaction Between An Unknown Carboxylic Acid

Isoamyl acetate was synthesized by refluxing 1 eq of isopentanol with 4 eq of acetic acid, and 0.5 eq of concentrated sulfuric acid as a catalyst and a dehydrating agent to ensure reaction equilibrium lies far towards the products. The reaction mixture was then added to water and liquid-liquid extraction was conducted. A second extraction was then conducted after adding NaHCO3 solution to the organic layer. This removes the residual acids which are soluble in the aqueous layer. Drying of the crude ester with anhydrous MgSO4 removes H2O that disrupts the NMR and infrared spectrum, hindering the characterization of the product formed.

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 main purpose of this experiment was to synthesize banana oil (isopentyl acetate.) Ester are often prepared by the Fischer esterification method, which involves heating a carboxylic acid with an alcohol in the presence of an acid catalyst.

(Mueller). The next step to the process was to add 1mL of Ethanoic acid into Ethanol. Ethanoic acid into Ethanol smelled similar to vinegar and the smell got stronger than Ethanol placed in a beaker. Once the Ethanoic acid and Ethanol were mixed and heated in the presence of Sulfuric acid, an esterification reaction was taking place. The odour was stronger allowing detailed observations of the ester formed.

The purpose of this experiment was to synthesize an ester and to examine the reactions of an acid chloride with ammonia and water. This experiment was done over a period of two weeks. During the first week, the synthesis of methyl benzoate was performed, as well as the hydrolysis and ammonolysis of benzoyl chloride. For the second week, the distillation of the methyl benzoate was performed and the melting point for the products of hydrolysis and ammonolysis was obtained.

Esters are a specific type of functional group that can be derived from carboxylic acids. The –COOH group found within a carboxylic acid is changed to form an ester, specifically the hydrogen molecule, which is replaced by a hydrocarbon. Esters are present in many common things like animal and vegetable fats and oils. Made up of long, complex esters, the physical differences between fats and oils are in fact due to the different melting points of esters contained in each. For example, if the melting point of a substance is said to be below room temperature, the product will be a liquid and thus be classified as an oil. In contrast, if the melting point is said to be above room temperature, the product will be a solid and thus be classified as a fat. Esters can also be found in many perfumes or fragrances since they have a pleasant or fruity aroma. This unique smell is highly dependent on the structure of the molecule, meaning that even the slightest change can alter its scent. This is very important when considering how esters are formed. As stated previously, esters are derived from carboxylic acids, and thus need to be obtained through special reactions, like the Fischer Esterification reaction. Fischer esterification is the process of creating an ester from a carboxylic acid by heating it with an alcohol, while in the presence of a strong acid being used as the catalyst. This reaction needs to be monitored very closely to make sure the ester is formed correctly in order

Micromolecules in bio-oil, and pretreated bio-oil were identified from the GC/MS analysis and classified based on their chemical structure and functional groups. Their relative amounts are presented in Table 4. Total amounts of micromolecules were reduced after the pretreatment, despite the high yield of liquid product. Therefore, it might be due to the dilution with ethanol. Also, the distribution also strikingly changed during this reaction. Almost of acetic acid, and levoglucosan, which are known as decline bio-oil stability and properties, were changed into the ester form with ethanol, such as acetic acid ethyl ester, and levulinic acid ethyl ester. The compound like 2,2-diethoxy ethanol was only identified in the pretreated bio-oil, so it might be resulted from the reaction of ethanol itself. Since amberlyst 36 also has a capacity to phenol purification, total micromolecular phenols decreased from 38.1 to 13.4-17.2. Generally, almost of phenols reduced during the reaction, alkylated phenols like cresol, 2,4-dimethyl phenol, or 4-ethyl phenol were strikingly decreased. Therefore, it was suggested that phenol

In the last decades sucrose esters have attracted considerable interest by researchers, due to the vast applicability of these products in several industrial areas, such as in plant tissue culture [1], in cosmetic formulation to make most of the high-performance ingredients [2], in formulations of banana aroma in food and beverage flavoring industry [3], in microemulsion for synthesis of WO3 in nanoscale [4], in inhibition of bacterial growth such as inhibition of Streptococcus sobrinus for application in oral-hygiene products aimed at disrupting plaque formation and preventing caries [5]. Despite these interesting applications, sugar esters present much more important applications in advanced technologies, such as in nanomedicine and in cancer

The synthesis of the ester had no conceivable procedural changes. The creation of the ester could be deemed a success as the percent yield came out to a total of 42%. From a mixture of 1.51 grams of cinnamic acid, 4.05 mL of methanol, and 20 mL of concentrated sulfuric acid, a total of 0.68 grams of ester was produced. The 42% yield came from dividing the actual mass of the ester (0.68 g) by the theoretical yield, which was calculated by the formula weight and the amount of moles used. The produced ester, as mentioned above, was an off white color and had

For this lab is to isolate examples of two types of natural products terpenes and acetogenic. The properties of these two natural products will also be studied. For this experiment to happen a steam distillation and extraction of a weak organic acid will be used to isolate two natural products (limarene & eugenol) classification test will be used to provide the evidence for some functionality present in these structures. Limonene has a pleasant scent, its water-insoluble oil that's found in many plants (Organic Chemistry Experiment 2017). Limonene is spotted in concentrations in the range to 9700ppm which is 0.97% by weight in peels of citrus fruits (Organic Chemistry Experiment2017). For this lab Limonene was obtained by the steam distillation of orange peels and dichloromethane extraction of the orange peel. For eugenol a spicy- smelling phenol which is the main constituent of oil of cloves (Organic Chemistry Experiment 2017). Eugenol is widely used as dental analgesic, that's the smell of the dentist office. For this lab, eugenol will be obtained by a base extraction of clove oil.

Carboxylic acids (Lactic, propionic, caproic, acetic, picolinic etc.) are chemicals extensively used in pharmaceutical, food and other allied industries, as they find diverse application as reactants, solvents and even as catalysts in a few work instances (Talnikar et al., 2014). These acids when obtained by fermentation of sugars, the presence of fermentation by-products, media impurities & additives like antifoam agents interfere in purification process (Pursell et al., 2009). During fermentation acids are produced essentially as mixture and mostly dilute solutions are obtained. Moreover during hetero-fermentation the broth contains mixture of acids as final product (Abdel-Rahman et al., 2013).

Esters are a group of organic compound, famous for their interesting odours and smells. In this investigation student used ethanoic acid and ethanol with sulfuric acid as catalyst to produce ester, which was known of its smell. However it was expected to have a pleasant smell, but it has a smell like a nail polish in cold water and a vinegar in hot water. While the second test was ethanoic acid and propan-1-ol and it has a similar smell like that of ethanoic acid and ethanol, although the product of ethanoic acid and

Esters are organic molecules that generally have delightful tastes and smells and so are used to make perfumes and artificial flavours. (Mann, 2007)

Methyl butyrate or methyl ester of butyric acid is an ester with a fruity odor of pineapple, apple and strawberry. Present in small amounts in several plant products, especially pineapple flavor is produced by distillation from essential oils of vegetable origin. This ester is also manufactured on a small scale for use in perfumes or food flavors. Esters, in general, can be defined as the reaction products of carboxylic acids and organic alcohols. Chemically, an ester is the condensation product that results when a carboxylic acid is reacted with an alcohol1. Esterification of carboxylic acids with alcohols represents a well-known category of liquid-phase reactions of considerable industrial interest due to enormous practical

The color reaction using hydroxylamine hydrochloride was used with modification to quantify the extent of esterification of proteins and the results showed that the highest level of esterification was recorded for esterified cowpea protein isolate (82%) followed by esterified common bean protein isolate (79%).