SYNTHESIS OF ESTERS USING GREEN AND NON-GREEN CHEMISTRY Abstract Esters are a class of organic compounds with the general formula RCOOR’. Ester also contributes the flavor and aromas in fruits and flowers. The esterification reactions will use in the procedure‚ which are the interaction of a carboxylic acid with an alcohol‚ aided by an inorganic acid catalyst (H2SO4). Moreover‚ the green method will not use any catalyst but using heating source instead (microwave). Based on the comparison of
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The purpose of this experiment is to synthesize isopentyl ester by an esterification reaction between a carboxylic acid and an ester. Carboxylic esters‚ like isopentyl acetate‚ are normally used to create artificial flavors. In the preparation of isopentyl acetate‚ esterification of acetic acid and isopentyl alcohol occurs. Esterification is an equilibrium shift to the product side using an excess of one of the starting components. In this experiment‚ the excess reagent is acetic acid because it
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September 10th‚ 2013 EXPERIMENT 1 LEARNING BASIC OPERATIONS: THE EFFECT OF PH ON A FOOD PRESERVATIVE Purpose: The purpose of this experiment was to investigate a competitor’s claim that the food preservative‚ sodium benzoate (C6H5COONa)‚ made by Fresh Foods International (FFI)‚ changed into a new substance in stomach acid. Stomach acid has a pH between 1 and 3 due to the hydrochloric acid content. Based on the net equation given in the book as well as the solubility of the product our hypothesis
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C=O str.‚ C-H str.‚ and C-H bend in the following molecules: 1. Benzaldehyde 2. Ethyl Benzoate 3. 3-Pentanone 4. Pentanal * For given unknown Infrared spectra‚ figure out the compounds based on the absorption frequencies of C=O str.‚ C-H str.‚ and C-H bend. DATA AND RESULTS: Assignments for unknowns A-D: Spectrum letter: | Compounds | A | 3-Pentanone | B | Ethyl Benzoate | C | Pentanal | D | Benzaldehyde | Comparison of Observed and
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DELA CRUZ‚ CYNTHIA GRACE C. 2008-13749 FS 125 March 10‚ 2012 ANTIMICROBIAL AGENTS 1. Introduction Food preservation has long been practiced since the olden times with processes such as heating ‚ drying‚ fermentation and refrigeration. In spite of this‚ physical methods are not enough to eliminate all microorganisms found in foods. Therefore‚ antimicrobial agents are needed to destroy these foodborne pathogens‚ so that the food will have a longer shelf-life. As technology progresses‚ improvements
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and taste sodium benzoate‚ then any potential link between those traits could never be established by this experiment‚ as all of the data that would have connected those traits would have been mixed in with other information from other students. To keep that from happening in future experiments‚ each student should mark what they tasted on independent charts‚ so as to allow the data to be interpreted more closely. There were some inconsistencies in the data. In the sodium benzoate testing‚ there were
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reaction A2(g)B2(g) → 2A(g) + 2B(g) at the temperature 400 0 C has the rate Constant K =2.0x10 -4 sec -1 . What percentage of A2B2 is decomposed on heating for 900 seconds. Q.11 Do the following conversions: (i) Methyl bromide to acetone. (ii) Benzyl chloride to 2-phenyl acetic acid. Q.12 How will you distinguish between the following pairs of compounds: (i) Chloroform and carbon tetra chloride.
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CLASSIFICATION TESTS A. Acids There are relatively few suitable tests for carboxylic acids. Classification is based mostly upon solubility tests. If the compound is water soluble‚ test the aqueous solution of your compound with pH paper (also check the pH of the original water). If the compound is water-insoluble and it dissolves in 5% (1.5M) sodium hydroxide and 5% NaHCO3 solutions as performed in your solubility tests‚ it can be classified as a carboxylic acid. Establish an equivalence value
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alkyl halide. Fischer Esterification is a nucleophilic acyl substitution reaction that converts a carboxylic acid into an ester when the carboxyl group of an acid and the hydroxyl group of an alcohol are condensed with the expulsion of a water molecule. The by product is removed to exploit Le Chatelier’s principle in order to favor the formation of the ester over the starting material. Fig. 1: Esterification of Isopentyl Acetate Fig. 2: Mechanism for the esterification of Isopentyl Acetate.
Free Carboxylic acid Ester Acetic acid
Dissolve the solid in exactly 4 mL tert-butyl methyl ether of. Add exactly 2 mL of water‚ cap the tube and shake. Let the mixture stand until two layers are formed. Remove the aqueous layer. Wash the organic layer two more times with exactly 2 mL of water (each time). After the final wash‚ dry the
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