Vanillin

Determination of Vanillin in Imitation Vanilla Essence Chloe Nolan 14832679 Introduction 4-hydroxy-3-methoxybenzaldehyde or as it is better known, vanillin is most commonly used to create imitation vanilla essence (Southam, 2013). Figure 1: vanillin structure Vanillin was first synthesised from eugenol from 1874 – 2001, from where it was later made from lignin- containing sulphite liquor which is a by-product of wood pulp processing in paper pulp manufacturing, most recently it is

Vanillin consist a functional groups include aldehyde, ether, and phenol. It is the primary component of the extract of the vanilla bean. Vanillin Schiff bases have been demonstrated to possess polyvalent metal ions. Condensation product of vanillin with amines confers biological activity, as well as having good complexation ability with metal ions. There are only few reports on the synthesis and physicochemical studies of vanillin Schiff-bases and their metal (II)

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biosensor was performed within the school grounds. Vanillin and sodium nitroprusside were used as the color-forming molecules for the detection of acetone. Varying concentrations of chemically-manufactured acetone solution were used in this experiment, which also acted as the control for the detection of acetone. Measurement was made using the UV-Vis spectrophotometer. The stock solutions were prepared using acetone, sodium nitroprusside and vanillin having 100 ppm as the fixed concentration. From

In 2015, young friends of the earth Europe launched a campaign referred to as “Extreme Genetic Engineering in your ice cream”. It campaigned against “natural” vanillin produced through synthetic biology or “extreme genetic engineering”. An example is Evolva a Swedish company that produces pure vanillin by fermenting sugars using genetically modified yeast (Diederik VH, 2015). Evolva acknowledges that the public does not welcome the use of synthetic biology or GM products due to little or no public

Electrophilic Aromatic Iodination of Vanillin Purpose: The purpose of this laboratory experiment is for an aromatic compound to undergo an electrophilic substitution reaction. To carry this out, our method combines sodium iodide and common bleach as the oxidizing agent in aqueous alcohol as the solvent. Balanced Chemical Equations: Physical Properties: Name of Chemical Chemical Structure Molar Mass (g/mol) BP/MP (ºC) Density (g/mL) Mass/Vol. Used Purpose 3-methoxy-4-hydroxybenzaldehye

The purpose of lab 1 was to purify the vanillin (individually) as well as an unknown (with a partner). By recrystallizing both compounds, students were able to determine the percent recovery of each solid and get one step closer to determining our unknown compound. For lab 2, the purpose was to determine the percent recovery both solids (vanillin and the unknown) as well as determining the melting point ranges. By determining the melting point ranges, we would be able to identify our unknown. For

commercially in two steps by using a chemoselective reduction reaction, and a polymer-supported reaction. II. Reaction Equations and Mechanisms III. Calculations Part 1 Theoretical Yield 1) (1.62 g ethyl vanillin x 154.16 g ethyl vanillyl alcohol) / (166.18 g ethyl vanillin) = 1.503 g ethyl vanillyl alcohol 2) (0.3 g NaBH4 x 154.16 g ethyl vanillyl alcohol) / (37.83 g NaBH4) = 1.223 g ethyl vanillyl alcohol Percent Yield = (1.03 g / 1.223 g) x 100 = 84.2% Melting Point Range

TNF-α and IL-6 levels . However, treatment with taurine and /or vanillin prior KBrO3 administration suppressed the overproduction of TNF-α and IL-6 in renal tissue provided a protective effect against kidney pathological changes. Interestingly, the observed results show that pretreatment of rats with vanillin also caused the apparent reduction in levels of proinflammatory

Horseradish peroxidase Type 1 was used in this laboratory experiment, it was an enzyme that helped catalyze the oxidative coupling of vanillin to produce divanillin. The role of the enzyme is to increase the rate of the overall chemical reaction to reduce reaction time, therefore making the reaction process faster. The Horseradish peroxidase Type 1 achieved this by decreasing the activation energy required for a chemical to react, thus allowing the reaction to process through a lower activation energy