Jolyne Piet CHM-221L-02 Lab #2: Experimental Design Isolation of Sucrose: 3.01 g Panacetin were weighed in a 125-mL Erlenmeyer flask‚ and 51mL dichloromethane were added to partially dissolve the Panacetin. The insoluble portion was gravity filtered and air dried to yield 0.45 g of sucrose (15.0 % of original Panacetin). Isolation of Aspirin: The organic filtrate was extracted through a separatory funnel with 32 mL 5% sodium bicarbonate to produce an aqueous layer and a dichloromethane layer
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Abstract – The synthesis of 4-hydroxy-4‚4-diphenylbutn-2-one was a three week multi-step project. The steps involved protecting the ketone of ethyl acetoacetate with a ketal group‚ followed by preparation and reaction with Grignard‚ then purification by extraction and recrystallization. The yield was 78.5%‚ but there are impurities present suggested by 1H-NMR‚ IR‚ and TLC. However‚ the results do indicate the desired hydroxyketone was formed. Introduction: The purpose of this multi-step lab was to synthesize
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Name: Cristhian Valor Organic Laboratory Pre-Lab 1. Main reaction sequence including side reaction products: 2. 3 Sentence Summary of the Experiment: The OH group on the benzene ring in salicyclic acid reacts with acetic anhydride to form an ester functional group. Thus the formation of acetylsalicyclic acid (aspirin) is referred to as an esterification reaction‚ which requires the presence of H+ (H2SO4 in our case). The technique used to purify the aspirin content is called crystallization
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Being able to extract a compound or substance from a product or object will encourage us in being able to do the same in a similar manner with a tea solution. Extracting compounds is an important step in any kind of organic chemistry lab and will help us be better at accomplishing the experiment in a much faster and accurate rate than from before. Experimental To begin the experiment‚ a tea solution must be made by incorporating a tea bag into a beaker filled with almost boiling water and the
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Synthesis of Banana Flavor via Fischer Esterification Patricia Faye R. Agnila‚ Joan Karla M. Alvaran*‚ Micaela Isabel N. Arellano‚ and Denzel Nicho T. Armendares Department of Biological Science‚ College of Science‚ University of Santo Tomas‚ Manila‚ Philippines Abstract This experiment is conducted to exhibit the synthesis of banana
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Thermochemistry Laboratory Report Abstract The purposes of these three experiments are to determine the heat capacity of a calorimeter and with that data‚ confirm Hess’s Law and observe enthalpy changes within reactions. By measuring the change in temperature that occurs with the interaction of two different reactants‚ we were able to determine both the calorimeter constant and the change in enthalpy of a given reaction. The results were rather mixed‚ as some numbers more closely resembled the
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All the reagents and solvents used for synthesizing the title compound were of Analar grade (Merck) and were used as such without further purification. The 2-naphthol derived Mannich base 1-((4-methylpiperazin-1-yl)(phenyl)methyl)naphthalen-2-ol (MPN) was synthesized according to the general procedure described in the literatures [13‚ 14]. The 2-naphthol (4.33 g‚ 0.03 mol) was dissolved in 30ml of ethanol and it was mixed with N-methylpiperizine (3.0 mL‚ 0.03 mol) by continuous stirrer at room
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Introduction The purpose of this experiment is to synthesize methyl nitrobenzoate from methyl benzoate‚ concentrated HNO3‚ and concentrated H2SO4 via an electrophilic aromatic substitution reaction. Reaction Procedures/ Observations Use a 50 ml beaker to cool about 6 ml of concentrated sulfuric acid in an ice water bath. Weigh the vial containing about 3 grams of methyl benzoate and add it to the cooled sulfuric acid. Next pour about 2 ml of sulfuric acid to the nitric acid in the vial
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The data we collected and the calculations we performed demonstrated that the color of a given food dye depended on which light was transmitted in the visible spectrum and which light was absorbed. A quantitative measurement of the absorbance spectrum of each food dye was obtained through spectrophotometry.1 Through this method‚ we determined that the wavelength of maximum absorbance of a given food dye was directly correlated to the color of that food dye. Further‚ darker food dyes absorbed more
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Date Experiment conducted: 05/02/2009 Date Report Written: 08/02/2009 Synthesis of Acetyl salicylic acid (Aspirin) Abstract Introduction: The following report contains information on how to produce aspirin. The experiment has been carried out on a small laboratory scale. The experiment starts by combining such chemicals such as salicylic acid and acetic anhydride. The synthesis of aspirin is classified as an esterification reaction. This is a substitution reaction where the alcohol group
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