Experiment 11.1 Conversion of t-Amyl Alcohol to t-Amyl Chloride Using HCL October 27‚ 2011 Purpose: Alkyl halides can be prepared from alcohols by reacting them with a hydrogen halide‚ HX (X = Cl‚ Br‚ or I). The mechanisms of acid-catalyzed substitution of alcohols are termed SN1 and SN2. The “S” stands for substitution‚ the “N” stands for nucleophilic‚ and the “1” or “2” stand for unimolecular or bimolecular. Secondary alcohols react with hydrogen halides by both SN1 and SN2
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Isolation of Trimyristin from Nutmeg and preparation of Myristic Acid from Trimyristin by Hydrolysis Introduction Over 40% of medicinal chemicals in the world were developed from isolation of the natural source. These sources were from fungi‚ plants‚ bacteria‚ animals‚ etc. The techniques used to isolate and purify has been by extraction‚ distillation‚ recrystallization‚ and chromatography. In this experiment we will be trying to obtain a pure organic compound from a natural source. Because this
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We found that‚ in acidic pH environment‚ the reaction rate of starch being broken down by alpha amylase is less than that of the reaction rate at a neutral and slightly basic pH environment. This finding partially supports our hypothesis. The spectrophotometer readings in our experiment measured the absorbance of 3-amino-5-nitrosalicylic acid‚ a colored molecule formed after dinitrosalicylic acid (DNSA) has reacted with the products of the enzymatic reaction or the simple sugars. Therefore‚ the absorbance
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Describe how the uses of plant fibres and starch may contribute to sustainability How can plant fibres be used? First of all the plant fibres have to be extracted from the plant itself. The process of extraction often used is called retting. Retting involves using water or micro-organisms to dissolve or rot away the cellular tissues surrounding the bast-fibre bundles. Afterwards the fibres are obtained; usually they extract very long sclerenchyma cells and xylem tissue because of their good
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The full strength 1M HCl acid had a pH level of 3.12 (Table 3.1). Sample A2 to A4 remained in the pH 3 level‚ while sample A5 and A6 had a pH range of 4 (Table 3.1). The pH level for 1M HCl dilutions slightly increased between each sample (Table 3.1). The diluted solutions of 1 M NaOH showed a few unexpected results. The original solution of 1 M NaOH was at a pH level of 11.50 (Table 3.1). However‚ the pH of sample B2 increased to 12.81 (Table 3.1). The remaining samples had a decreasing pH pattern
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least difficult sort of starch. Sugars are a wellspring of vitality for your phone’s‚ frame a portion of bigger‚ more perplexing particles‚ and give vitality stockpiling. Since your body rapidly processes sugars‚ they additionally give you a fast wellspring of vitality. There are three sorts of sugars. The three different types of sugars are monosaccharides‚ disaccharides‚ and polysaccharides. Monosaccharides otherwise called basic sugars‚ is the least difficult starch structure. When all is said
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alpha-amylase enzyme with starch substrate and establish the optimum temperature and pH for this reaction. The optimum temperature and pH for the reaction of alpha-amylase and starch was predicted to be a temperature of 50°C and a pH of 5. The optimum temperature and pH for the reaction was determined by monitoring the reaction rate of alpha-amylase at different temperatures and pH’s by means of using a spectrophotometer to measure the disappearance (in absorbance) of the substrate starch. As a result‚ the
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Amylase Enzyme vs. Starch vs. pH vs. Temperature Taylor Ellsworth Professor Michael Bunch Cell Biology 112 “Effects of Amylase reaction time when breaking down starch.” Experiment Goal: The goal of our experiment was to understand the similarities in digestion by finding out how long it takes for the amylase enzyme‚ found in saliva‚ to break down our substrate‚ starch. Hypothesis: While understanding that starch is broken down by our saliva (amylase enzyme) we predict that the higher
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Testing for reducing sugars‚ non-reducing sugars‚ starch‚ lipids and proteins in unknown substances: Our aim: was to find out which substances from our five samples have reducing sugars present to determine what they may be for example; they could be monosacchrides or disaccharides. This was carried out by using Benedict’s test. To find out which substances from our five samples were non-reducing sugars‚ since some disaccharides are reducing sugars and this would be carried out by using Benedict’s
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1. tested and measured? The purpose of this experiment was to determine whether the dark or light coleus leaf had the presence of starch. We used a dark and light leaf to test the presence of starch and how much was produced. 2. Summarize the results and how the results were obtained. Be sure to note the reason for each treatment of the leaves. As appropriate‚ compare experimental samples to controls. Both leaves were boiled in water then placed in hot ethyl alcohol. After adding the iodine
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