Synthesis Of Dulcin Synthesis

Do you ever wonder how much sugar is in your food? This research is going to talk about the sugar contained in your food. Terms that will be discussed in this paper include sucrose, carbohydrates, glucose, and enzymes.

The dehydration of 2-Methylcyclohexanol was completed using an acid-catalyzed dehydration reaction between 2-Methylcyclohexanol and sulfuric acid. In this acid-catalyzed dehydration reaction, the oxygen atom is first protonated, the oxonium ion is then endothermically decomposed into a carbocation and water, and finally the loss of a proton from an adjacent carbon atom forms an alkene. Due to the presence of carbocation rearrangement, three products are formed as shown below in Figure 1.

Metformin (1,1-dimethylebiguanide) is the most widely prescribed antidiabetic drug that belongs to the biguanide class. It is very well tolerated and has the major clinical advantage of not inducing hypoglycemia. This drug has been shown to inhibit the energy-sensitive AMPK/mTOR signaling pathway that leads to reduced protein synthesis and cell proliferation. Encouraging evidences from many retrospective population-based studies and preclinical studies have shown that metformin could potentially be used as an efficient anticancer drug in various neoplasms, such as prostate, breast, lung, pancreatic cancers. Metformin can induce apoptosis and autophagy in different melanoma cells independently of the BRAF or NRAS mutation status. Metformin

The purpose of this lab is to separate a mixture and determine the percentages of each of the ingredients. Each substance will have a different boiling point due to its intrinsic properties and from that, we will be able to determine the purity of different products as we evaporate off the next level of product.

The use of artificial sweeteners in beverages and food has been on a steady rise since 1969, the year it was authorized in the United States of America. The popularity of artificial sweeteners has been on a rise because of the benefit that it is a zero calorie sweetener .Even though artificial sweeteners have some great benefits many scientists believe that it causes adverse effects such as cancer, weight gain and depression. I strongly believe that consumers are not aware of the side effects of artificial sweeteners hence the increase in consumption since 1969.

Aspartame is composed of aspartic acid (40%), phenylalanine (50%) and methanol (10%), the substance is present in sweetening but is also used by the food industry because of the lack of calories (recommended to persons who are dieting) and the fact of not being sugar, sweeten but 200 times more (recommended for diabetics). In the opinion of the director of Abran (2005), "considering that table sugar is caries (tooth decay), unlike aspartame, and that obesity is a worldwide epidemic, sweeteners can help combat excess calories in the diet." according to ANVISA, only people who are born with the problem of difficulty to metabolize phenylalanine (a condition called PKU) should avoid aspartame and foods containing phenylalanine (fish, chicken, beans, milk, etc). If industrial products, such as soft drinks, there is usually a warning on the label or packaging on the presence of phenylalanine.

This extended essay is trying to answer the question “How much does people’s knowledge of the affects of aspartame reflect the scientific facts?”. The essay starts with a brief introduction to the topic, explaining thoroughly what food additives are in general and furthermore what kind of substance Aspartame is. Before continuing to consider and discuss the dangers of food additives and aspartame, information about other sweeteners are researched and some examples of these are stated.

Unfortunately, the results expected for sucralose did not correspond to the experimental values. Indeed, the control, sucrose, was chosen due to the fact that the synthesis of sucralose begins with sucrose as its starting material and so was expected to behave in a similar fashion. Instead, it behaved alike to stevia, with a very similar minimum concentration (based off of experimental results), but with a range varying from 10-60 % inhibition versus 10-20 % inhibition for stevia. Yet again, the true comparison is difficult. In order to correct this mistake and so obtain comparable data, the initial concentrations of both sweeteners and that of sucrose should be the same, whereas in this particular experiment the concentration of sucrose was neglected. This explains the % inhibition being over 100% as can be observed in Figure 3. The stock solution, as well as the concentrations of the inhibitors, could have been increased to correspond with serving size (approximately 2-3g). These changes could have lead to more suitable data that will be analyzed based on real-life

From that, we filtered 2,015 mg of methylene chloride and very crude trimyristin solution. We needed to discard more of the solvent so that we would be left with just the crude product so we evaporated it. Once we evaporated the methylene chloride, we were left with 104 mg of crude product. We added in minimal amounts of ethanol and heated it so that the trimyristin would dissolve into the ethanol along with any other remaining impurities. As we cooled the product, the trimyristin settled out as it returned to its solid state and the remaining impurities stayed dissolved in the ethanol. We vacuumed out the excess ethanol solution. We vacuumed out the remaining excess ethanol and dissolved impurities. We had 37mg of pure trimyristin remaining. We found the melting point of the trimyristin and discovered that it was between 51.5°C-52.2°C. This melting point was slightly less than the pure trimyristin standard melting point that we were given which likely resulted from minimal impurities remaining in the final product. We were pressed for time when cooling it in the ice bath so we had to shorten the procedure from ten minutes to

Artificial sweeteners such as aspartame are commonly used as substitutes for sugar in everyday products that we consume such as foods and soft drinks due to the fact that they contain no calories. This has further led to a growing trend of artificial sweeteners being used by people as an alternative to sugar to control weight. Although extensive research has demonstrated the safety of six different low-calorie sweeteners currently approved for use, there is still ongoing debate over the potential health threats they pose.

This research study focuses on how aspartame affects the human body, particularly the brain. It includes the different classes of sweetener, their characteristics and their difference from aspartame. It also explains why multi-national corporations prefer to use aspartame as sugar substitute over the other varieties of sweeteners. Lastly, it details the compatibility of aspartame to beverages and the standard amount of sweeteners in instant goods set by the World Government. However, this study does not cover the possible sources of treatment to the problems caused by aspartame. This research is limited to explaining the overall concept of aspartame as a sweetener.

Aspartame in soda is considered safe as a diet drink according to the European Food Safety Authority. The review done by this agency confirms the safety of using aspartame sweetener in soda without any potential risk of cancer or damage to genes. It ensures its safety if consumed in the adequate levels of a diet drink. The safety concerns about aspartame in soda had led a fall in the sales of diet drink due to the presence of artificial sweetener that might cause side

Ever since the basic principles of chemistry became apart of human knowledge, scientists have been fascinated with understanding the physical and chemical properties of novel compounds. The prevalent use of artificial sweeteners, (a group of synthetically manufactured compounds with no caloric value) as table sugar alternatives in many of today’s commercially traded goods is an example of applying chemistry to generate novelty. However, the biological effects associated with their consumption remains shrouded in public misconceptions.1 As a result, the consumption of artificially sweetened beverages (ASB) has become the emphasis for many obesity and neurological related clinical studies. Does the consumption of aspartame have adverse effects on body mass and neurological activity in humans?

The debate between naturally derived sugars and low-calorie artificial sweeteners has been going on for years now. As our population’s obesity rate grows every year and health concerns related to weight-control grows along with it, natural sugar is scrutinized and we are told to keep away from it as it is our enemy. Over the last couple of decades, we have been introduced to more and more varieties of artificial sweeteners promising to deliver the same sweetness or even more sweetness than natural sugar (some offer as much as 200 times more sweetness than sugar) but with a much lower calorie content, or some even no calories at all. Artificial sweeteners such as Splenda, Sweet n’ Low, NutraSweet, and Equal have become popular as “better alternatives” to table sugar, promising to help battle weight gain and actually assist in losing weight. However, does this make it the healthier option? As with all things, both natural sugar and artificial sugar have their pros and cons, but in order to find the best option in regards to our health and futures, it’s important to weigh them according to scientific findings and research.

The objectives of this lab are, as follows; to understand what occurs at the molecular level when a substance melts; to understand the primary purpose of melting point data; to demonstrate the technique for obtaining the melting point of an organic substance; and to explain the effect of impurities on the melting point of a substance. Through the experimentation of three substances, tetracosane, 1-tetradecanol and a mixture of the two, observations can be made in reference to melting point concerning polarity, molecular weight and purity of the substance. When comparing the two substances, it is evident that heavy molecule weight of tetracosane allowed