Beta carotene
Extraction and Quantitative Determination of B-Carotene
Introduction
The study of B-Carotene is important because it is good for vision, immunity, and overall health. The purpose of this experiment is to extract and find quantitative amount of Beta-carotene from a carrot sample. The raw product(carrots) was extracted using simple distillation. The purity of the product will be characterized using percent yield, thin layer chromatography, Beer's Law, and UV-vis. Beer's law is used because in this experiment we are comparing our extraction of B-Carotene to the Stock B-Carotene. Beer's law shows that absorbence of light at a specific wavelength is proportional to the concentration of the colored species in the solution. Thin layerChromatography is used to separate mixtures of substances into their component, thus allowing us to compare our extract to Beta carotene through Rf values. The UV-vis
Chemical Structure PROCEDURE
The experiment was conducted using the procedures detailed in the page Professor Baghdasarian provided. My partner Paula Mendoza and I proceded without any exceptions to the procedure.
RESULTS
Key quantities and properties for this experiment are summarized in Table 1-.Characterization results are presented in Figure 1-3
TABLE 1:Characteristics of the materials used in the extraction of B-Carotene from Carrot
Quantity
Characteristics
Shredded carrots
10.0016g
Orange solid
95% ethanol
125mL
Clear liquid
Water
15mL
Clear Liquid
Hexane
25mL
Clear liquid
TABLE 2: Summary of B-Carotene Characterization Results
Formula
C40H56
Density
940.00 kg/m³
Melting Point
180°C)
Rf value (cm/cm)
4.75/4.75=1
Absorbance at 449 nm
0.576
TABLE 3: Summary of Our Beta-carotene Sample
Rf value (cm/cm)
4.75/4.75=1
Absorbance
0.186
Beers law determination of percent yield
0.00492
UV-vis spectra value
Figure 1: TLC paper
Figure 2: Beers law figure and calculations
MEMORABLE OBSERVATIONS
ANALYSIS
Analysis (30): In comparison to last years percentage
Introduction
The study of B-Carotene is important because it is good for vision, immunity, and overall health. The purpose of this experiment is to extract and find quantitative amount of Beta-carotene from a carrot sample. The raw product(carrots) was extracted using simple distillation. The purity of the product will be characterized using percent yield, thin layer chromatography, Beer's Law, and UV-vis. Beer's law is used because in this experiment we are comparing our extraction of B-Carotene to the Stock B-Carotene. Beer's law shows that absorbence of light at a specific wavelength is proportional to the concentration of the colored species in the solution. Thin layerChromatography is used to separate mixtures of substances into their component, thus allowing us to compare our extract to Beta carotene through Rf values. The UV-vis
Chemical Structure PROCEDURE
The experiment was conducted using the procedures detailed in the page Professor Baghdasarian provided. My partner Paula Mendoza and I proceded without any exceptions to the procedure.
RESULTS
Key quantities and properties for this experiment are summarized in Table 1-.Characterization results are presented in Figure 1-3
TABLE 1:Characteristics of the materials used in the extraction of B-Carotene from Carrot
Quantity
Characteristics
Shredded carrots
10.0016g
Orange solid
95% ethanol
125mL
Clear liquid
Water
15mL
Clear Liquid
Hexane
25mL
Clear liquid
TABLE 2: Summary of B-Carotene Characterization Results
Formula
C40H56
Density
940.00 kg/m³
Melting Point
180°C)
Rf value (cm/cm)
4.75/4.75=1
Absorbance at 449 nm
0.576
TABLE 3: Summary of Our Beta-carotene Sample
Rf value (cm/cm)
4.75/4.75=1
Absorbance
0.186
Beers law determination of percent yield
0.00492
UV-vis spectra value
Figure 1: TLC paper
Figure 2: Beers law figure and calculations
MEMORABLE OBSERVATIONS
ANALYSIS
Analysis (30): In comparison to last years percentage