following process which consists of a pump‚ a reactor‚ an absorber‚ and a distillation column. The feed consists of 2 chemical components‚ A and B‚ which are fed into the reactor in which the following reactions take place: Reaction 1: Reaction 2: Reaction 3: A + B A 2C → C → D + 2E → D + F Pure F Pure E S4 Components A and B S1 S7 S5 S2 Reactor S6 Pump S3 S8 Absorber Distillation column Pure liquid component E is fed into the absorber‚ in which all
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Allspice‚ also Jamaica pepper‚ sometimes pimento‚ is the unripe berry of the Pimienta dioica tree; which is dried‚ ground‚ and used as a seasoning. Its name comes from its flavor‚ which is reminiscent of many spices‚ including cinnamon‚ cloves‚ and nutmeg‚ with a peppery flavor.It is the primary spice in the Jamaican Jerk Spice blend. Anise is both a vegetable and a spice.As a spice‚ the dried seeds are ground for use. Anise smells somewhat like star anise‚ fennel and liquorice. Anise is a strong
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Spice Qualities and Specifications I. SPICE SPECIFICATIONS A. Introduction A spice can be defined as the dried aromatic parts of natural plants‚ whose characteristics such as color and constitution may vary depending on year of harvest and place of harvest‚ among other factors. The quality of processed spices can also vary due to differences in separation and milling processes used. For these reasons it has been deemed necessary to establish quality standards or specifications for
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AQA GCSE Chemistry Unit 1 C 1: Fundamental ideas: C 1.1. Atoms‚ elements and compounds: * All substances are made up of atoms. * Elements contain only one atom. * Compounds contain more than one atom. * An atom has a tiny nucleus in its centre‚ surrounded by electrons. C 1.2. Atomic structure: * Atoms are made up of protons‚ neutrons and electrons. * Protons and electrons have equal and opposite electrical charges. Protons are positively charged‚ and electrons are negatively
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SAFFRON Saffron is a spice obtained from the stigmas of the flower of Crocus sativus Linnaeus‚ commonly known as Rose of Saffron. One of the first historic references to the use of saffron comes from Ancient Egypt ‚ where it was used by Cleopatra as an aromatic and seductive essence‚ and to make sacrifices in temples and sacred places. It was used as a remedy to sleeplessness and to reduce hangovers caused by wine. It was also used to perfume baths. Arabs used saffron in medicine for its anesthetic
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Melting point 1. What two effects do impurities have on the melting point of an organic compound? Soluble impurities affect the melting point of a solid in the following manner. a. The presence of an impurity in the molten compound reduces its vapor pressure thus lowering the melting point of the compound. b. Broaden the melting point range. 2. For what tow purpose are melting points routinely used a. To determine the identity of an organic solid. b. To determine the purity of an organic solid
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theoretical yield: 2.206 g % actual yield: 3.6225 g � Weight after simple distillation Volume of product: 2.2 mL Mass of product: 1.771 g Percent yield of redistilled product Melting point of derivative: 230˚C -236˚C CONCLUSION In this experiment‚ 2-butanone was prepared from 2-butanol‚ oxidized by chromic acid. The percent yield of the product is 164.21 %‚ which is more than the theoretical yield. This happened because steam was distilled along with the 2-butanone at higher temperature. However
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vinegar - Sugar‚ salt and chili powder (as per taste) -1 tablespoon of yellow mustard seeds and black peppercorn each -1 teaspoon of cumin seeds - Few cloves‚ bay leaves and cinnamon sticks Instructions
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125mL flask. 25 mL of methylene chloride was added to the mixture. Next the required KOH is added into the mixture‚ and refer to p. 117 from Wilcox &Wilcox.. The exception to this procedure is the use of a rotary evaporator instead of simple distillation. Data: Mass of Mixture | 3.9591 | Mass of Benzoic Acid | 1.204 g | Mass of Acetanilide | 1.372 g | % Recovery | 65.07 % | % Composition of Pure Benzoic Acid | 46.74% | % Composition of Pure Acetanilide | 53.26 % | Melting Point
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Ethanol Production From Food Waste A PROJECT REPORT Submitted in partial fulfillment of the requirements for the Award of the Degree of Bachelor of Technology (Biotechnology) Under the Guidance of Dr. S.M. Bhatt (Associate Professor) Department of Biosciences By Abhishek Agarwal Registration No. 10809065 Roll No. RB18B2A07 Department of Biotechnology Engineering Lovely Professional University Phagwara –144401 November 2011 CERTIFICATE This is to certify that Abhishek
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