Isopentyl Acetate Results

1. Suggest at least one chemical reason why your percent yield is less than 100%. (Incomplete reactions? Side reactions? Stability of reagents?)

Discussion As part of the experiment, the percent composition of each component of the mixture was calculated. 51% of the components were retrieved from filtration while 49% of the solvents were retrieved from dissolving the components in a solvent. The original mixture was one globular solid-like structure.

Within the context of the scenario, we find that a distilling company that markets a popular banana liqueur is having problems. The banana plantation that they use to create their banana extract was hit hard by a hurricane and their reserves of extract are running low. It is our job to formulate a synthetic banana flavoring and determine whether it will work as a substitute for natural extract. The problem that the distilling company foresees is that the process used to create

In the experiment, the cyclohexanol solution is used to perform the dehydration process. Cyclohexanol is a six carbon aromatic hydrocarbon with 1 of the hydrogen atoms is substituted by 1 hydroxyl group, OH-. Through dehydration reaction, the hydroxyl group of cyclohexanol is removed causing formation of cyclohexene. Cyclohexene is a six carbon hydrocarbon with a single double bond. Cyclohexanol will undergo E1 elimination mechanism to form cyclohexene. This elimination reaction will cause the loss of a small H-X molecule from adjacent carbon resulting in formation of pi bond. All the E1 mechanism reaction will undergo a process known as heterolytic bond cleavage. The condition for this heterolytic cleavage to occur is when one atom leaves a compound with both of the original bond’s electrons. This will lead to formation of ions. For example, elimination of H-X from an organic compound involves the loss of a proton and a

The aim of this report is to come to a conclusion of which of the selected fuels is best for camping (no wood is available). The best fuel will be determined by safety and heat of combustion. There will be three fuels selected to experiment with are Pentane, 1-Propanol and 2-Propanol.

3 mL of a 1:1 isopropyl acetate and toluene mixture along with a spin vane was added to a 5 mL conical vial using a calibrated Pasteur pipette. A Hickman still and heating block was assembled. The connector and lower portion of the Hickman still was wrapped with aluminum foil and the top of the still was loosely covered with foil. The thermometer was placed into the heating block and was moved into the Hickman still once the temperature of the heating block was near the listed temperature from the lab manual. The solution was stirred slowly while the hot plate was turned on.

Purpose: The purpose of the experiment was to perform the acid-catalyzed Fischer Esterification of acetic acid and isopentyl alcohol to form isopentyl acetate, or banana oil, which is used in flavor industries. The equilibrium of the reaction was changed by adding an excess amount of acetic acid. The reaction was refluxed and product was purified by extraction and distillation. Isopentyl acetate was analyzed by infrared spectroscopy and 1H NMR spectroscopy.

The overall purpose of this lab was to synthesize isopentyl acetate from glacial acetic acid and isopentyl alcohol. These two were combined to ultimately give a clear solution. When sulfuric acid was added to the solution this was where we seen the mixture turn to a brown color. Here was where a polymer was formed.

Before the start of the experiment, the theoretical yield was to be calculated. First, the limiting reagent was determined from the reagents by comparing the amount of moles. Among the three reagents involved in this experiment - camphor, sodium borohydride, and methanol, camphor was found to be the limiting reagent. The moles of camphor was less than the combined moles of the other two reagents. The theoretical yield, which is the amount of product that could be possibly produced after the completion of a reaction (“Calculating Theoretical and Percent Yield”), was found to be 0.25 g. Once the product was achieved, a percent yield of 97% was determined. As a result, the reduction of camphor to isoborneol was successful.

In this experiment, the pKa, dissociation constant, of 2-naphthol was determined by measuring the UV-visible absorption spectra of solution of the acid at different pH values.

The control trial for the fermentation rate experiment will be performed the same as outlined in the procedure for ‘Fermentation Investigation Week #1’ in the Alverno College CH213 Laboratory Manual, Fall 2016. In the second trial, the concentration of the sucrose in the reaction mixture will be changed from 6% to 12%. Prior to conducting our modified experiment, we will first conduct the original experiment with 6% sucrose that was done in week 1.

Manufacturers today use food chemistry to enhance the flavor of the products we consume. Food chemists have to go through a long process of choosing and developing flavors until they have the finished product. All the work put into developing these flavors is to satisfy consumers in order to keep them buying the products. In the article “How Flavor Chemists Make Your Food So Addictively Good” it states, “Moreover, they have to create flavors that don't just make the end consumers happy — but their clients as well (they are typically outsourced by food manufacturers)” showing that the ultimate goal of manufacturers is to keep clients and consumers happy. Another reason flavors are enhanced is because it helps a manufacturer make money. In addition

The purpose of this lab was to synthesize the ester isopentyl acetate via an acid catalyzed esterification (Fischer Esterification) of acetic acid with isopentyl alcohol. Emil Fischer and Arthur Speier were the pioneers of this reaction referred to as Fischer Esterification. The reaction is characterized by the combining of an alcohol and an acid (with an acid catalyst) to yield and ester plus water. In order to accomplish the reaction, the reactants were

Table (4) shows the sensory scores of patties with added GS and GK during the course of frozen storage. Results indicated that the highest scores for colour were given to those patties containing 2 and 4% of grapes skins, which were significantly different (p<0.05) from both grape seeds and control. As a matter of fact, the colour of both 2% and 4% GS containing patties and control possessed the least scores by the panelists with no significant differences between them. Results also showed that panelists still highly scored the flavour of 2 and 4% GK than 2 & 4 % GS and control. The former scores

To evaluate the Valsartan formulations by invitro and invivo taste evaluation methods and select the best formulation among them.