Isolation of Eugenol from Cloves by Steam Distillation and its Identification by Infrared Spectroscopy Eim A. Chemist CHEM 303 June 16‚ 2005 INTRODUCTION “Essential oils” are the volatile components associated with the aromas of many plants.1 In this experiment‚ the essential oil eugenol (the main component of oil of cloves) will be isolated from ground cloves using the technique of steam distillation‚ which is often used to isolate liquid natural products from plants.2 The principle
Premium Distillation
Chapter 4 Downstream Processing Objectives Student should be able to Define filtration‚ centrifugation‚ cell disruption‚ solvent extraction‚ chromatography‚ membrane process‚ action of force field‚ evaporation & drying Explain briefly on the concept of each topics stated above List out the uses & importance of each topic stated Introduction Each stage in the overall recovery procedure is strongly dependent on the history & quality of the biological production process. Maximization of
Premium Cell Bacteria Organelle
004:121 Organic I Fall 2010 Final Exam Please read each question carefully before answering. Answer the questions in ink in the spaces provided inside. If you make changes as you go‚ please make sure your final answer is clearly indicated. Scratch papers are available at the end. Total points = 150. You have 120 min. Good Luck! ____________________________________________________________ ___________ Grading: Q.# 1. 2. 3. 4. 5. 6. 7. Score (Max) __________ (60 pts) __________ (18
Premium Question Answer School terminology
4.5 7.14 660 1083 1064 1535 328 649 —39 1455 1660 420 NCDPI Reference Tables for Chemistry (October 2006 form A-v1) Page 1 Organic Substances Name Density Melting Point (°C) Boiling Point (°C) Ethanol (CH3CH2OH) Glucose (C6H12O6) Hexane (C6H14) Methane (CH4) Methanol (CH3OH) Sucrose (C12H22O11) 0.7893 g/cm 3 1.54 g/cm 3 0.6603 g/cm 3 0.716 g/L 0.7914 g/cm 3 1.27 g/cm 3 −119 79 Decompose 69 86 −95 −182 −94 86 −164 65 Decompose Inorganic Substances Name
Free Hydrogen Oxygen Chlorine
Astaxanthin and its hydroxylated derivatives were purified from the carotenoids extract of N-5 using an open chromatography column of silica gel 60 coupled with a mobile phase of hexane−acetone (7:3‚ v/v). Using HPLC method C‚ a first fraction (1) was eluted at 16.66 min and gave a [M+ + 1] ion peak at m/z 629‚ corresponding to 2‚2′-dihydroxyastaxanthin. A second fraction (2) was eluted at 20.85 min and gave a [M+ + 1] ion peak at
Premium Bacteria Microbiology Escherichia coli
another? Explain. In metals it would be called an alloy. 2. An aqueous solution of KCl is colorless‚ KMnO4 is purple‚ and K2Cr2O7 is orange. What color would you expect of an aqueous solution of Na2Cr2O7? Explain. Orange. 3. Explain why hexane will dissolve benzene but will not dissolve sodium chloride. Sodium chloride is an ionic compound. 4. Some drinks like tea are consumed hot or cold‚ whereas others like Coca-Cola are consumed only cold. Why? For taste reasons‚ these drinks can
Premium Sodium chloride Hydrochloric acid Chlorine
Carbon Compounds Activity 1: Organic Compounds: Are they Useful? Objective: Recognize the uses of common organic compounds. Materials: paper and pen‚ pentel pen‚ manila paper Labels or Pictures of the following products: gasoline‚ acetone‚ kerosene‚ acetic acid‚ LPG‚ ethanol Procedure: 1) With your group mates‚ use the labels/pictures of the materials to answer the following questions: a.) Complete the table about the uses of the compounds. Indicate using a check mark the uses of
Premium Carbon Hydrocarbon Ethanol
Dedicated To My family‚ specially my father & mother‚ who consistently motivate & encourage me to stand against various challenges in the light of their love with me. Thank you Baba & Ammi……. Acknowledgement The purpose of this report is to extol the invaluable assistance‚ contribution and guidance of some dedicated personnel without whom this training and report would have only been a dream. In this laudatory resolution the name of Mr. Vaqaar Ahmed Khan my
Premium Procurement Petroleum
Purpose of food coloring People associate certain colors with certain flavors‚ and the color of food can influence the perceived flavor in anything from candy to wine.[2] Sometimes the aim is to simulate a color that is perceived by the consumer as natural‚ such as adding red coloring to glacé cherries (which would otherwise be beige)‚ but sometimes it is for effect‚ like the green ketchup that Heinz launched in 1999. Color additives are used in foods for many reasons including:[3] offset color
Premium Food coloring E number
Many plants are hermaphrodites‚ producing both pollen and ovules‚ however most plants have adaptations to avoid fertilizing their own ova‚ as it is counterproductive in reducing genetic diversity in offspring (William Halmeck‚ 2004). Nevertheless‚ self-fertilization can‚ and does occur. Self-pollination creates a more uniform offspring and allows plants to be less resistant as a whole to disease. Even though it is counterproductive‚ self-pollination does not expend energy on attracting pollinators
Premium Genetically modified organism Genetically modified food Genetic engineering