pH range based on color | |Methyl Orange |Yellow |Red to yellow |pH > 4.4 | |Bromthymol Blue |Yellow |Yellow to blue |pH < 6 | |Litmus |No color change |Red to blue |4.5 < pH < 8.3 | |Methyl Red
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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‚ which consists in allowing the reaction to cool‚ decreasing the solubility of acetylsalicyclic acid and
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may have caused poor purity‚ of which include reaction incompletion during exposure to microwave radiation‚ poor mixing‚ and poor product isolation during column chromatography. As seen in the 1H NMR spectrum‚ impurity peaks (>10%) corresponding to methyl (triphenylphosphoranylidene) acetate‚ acetone‚ ethyl acetate‚ and hexane were identified. The phosphonium ylide peak indicates that the reaction did not go to completion (leftover starting material). Meanwhile‚ the acetone‚ ethyl acetate‚ and hexane
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hygienic DESI refreshment in our country. * Company Locations and Facilities We select our industry location in pune; we collect most of our sugarcanes from Maharashtra. * Problems 1 Lesser shelf life of sugarcane juice Solution- Sodium benzoate and ammonium hydroxide can be used as preservative 2 Our main issue is about the perception of people about the sugarcane juice Solution- We must invest heavily on promotion of juice and also marketing plan will change time to time because we are
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EXPERIMENT 4: Synthesis of Salicylic Acid from Wintergreen Oil Abstract: The purpose of this experiment is to take methyl salicylate (wintergreen oil) and by heating it under reflux with NaOH as a solvent‚ and then cooling the mixture with H2SO4 as another solvent‚ synthesize salicylic acid. The final step involves purify the product to produce as pure a sample of salicylic acid as possible. This process allowed for the successful production of 1.406g salicylic acid‚ an 82.70% yield. The NMR and
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The Preparation of Methyl Salicylate Introduction: Esters have various smells that differ due to the types of carboxylic acids and alcohols one mixes together. This is called esterfication. The reaction is catalyzed by an inorganic acid usually H2SO4 Purpose: In this lab Methanol alcohol and Salicylic acid were reacted together to form Methyl Salicylate. This was done to determine the characteristic odour of the Methyl Salicylate. Safety: Safety goggles must be worn at all times. Methanol: Toxic
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chains present‚ both of them are methyl groups. The second step of the naming process is to label the carbon atoms so the atoms bonded on the side chains have the lowest number possible (see figure 2). In this case if the carbon atoms had been labelled from the other direction the methyl group on carbon 4 could continue to be labelled as carbon 4‚ however the second methyl group on carbon 3 would be labelled as carbon 5. Therefore the numeration is chosen where the methyl groups are attached to 3rd and
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are alkyl or aryl-magnesium halides that act as the nucleophile in Grignard reactions‚ where ketones are reacted with the reagent‚ then treated with acid to produce an alcohol. In the case of this experiment‚ methylmagnesium iodide was created from methyl iodide and magnesium metal. It acted as the Grignard Reagent in Part B upon which it was reacted with benzoin to create 1‚2-diphenyl-1‚2-propanediol. A racemic mixture of benzoin was used‚ and such theoretically both diasteriomers of the diol could
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1 2 Initial Burette Reading (mL) 25.00 18.50 Final Burette Reading (mL) 49.80 43.50 NH4OH used (mL) 24.80 25.00 Average Titre Volume (mL) Table 1.2 : Volume of 0.1M of NH4OH used to titrate 25mL of 0.1M of HCl using screened methyl orange as indicator. B. Weak acid-strong base titration 1 2 Initial Burette Reading (mL) 15.10 13.30 Final Burette Reading (mL) 40.30 38.70 NaOH used (mL) 25.20 25.40 Average Titre Volume (mL) Table 2.1: Volume of 0.1M of NaOH
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374 Midterm Summary MILK PRODUCTS What influences the quality of milk? 1. Primary raw material and its components (including microbial contents) 2. Primary treatments (as well as manufacturing processes) used in transformation of milk Criteria that can be used to assess quality of foods including dairy: 1. Sensory: flavor‚ texture‚ appearance 2. Microbiological: raw milk contains microorganisms‚ related to sensory quality and safety) 3. Safety: (shelf life) free of pathogens and
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