Synthesis of Isopentyl Acetate Abstract The purpose of this experiment was to produce isopentyl acetate‚ banana oil. Acetic acid and isoamyl alcohol were used to synthesize isopentyl acetate. The techniques used for the separation and purification of isopentyl acetate were reflux‚ liquid-liquid extraction‚ neutralization and distillation. The identification of isopentyl acetate was based on boiling points and an infrared spectrum. This experiment resulted in a 11.68% yield. The reactants
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Isopentyl Acetate Synthesis Results: Crude % Yield Calculation Reaction: H2SO4 C2H4O2(aq) + C5H12O(aq) ----> C7H14O2(aq) + H2O(l) (1 mole of acetic acid reacts with 1 mole of isopentyl alcohol to make 1 mole of isopentyl acetate and 1 mold of water) Volume of isopentyl alcohol (d=0.809g/mL; MW=88.15g/mol): 2.5mL Moles of isopentyl alcohol: (2.5mL)(0.809g/1mL)(1mol/88.15g) = 0.02294mol Volume of glacial acetic acid (d=1.06g/mL; MW=60g/mol): 3.5mL Moles of glacial
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liquid‚ oily‚ and it had a banana smell. Introduction Artificial flavoring is commonly used in the food that we eat today. For example‚ fruit flavoring is a chemical mixture that mimics a natural flavor as that of banana flavor from the synthesis of isoamyl acetate. Ester is the functional group‚ which is responsible for the distinctive odor and taste that artificial fruit flavoring has. Esters are derived from carboxylic acids. A carboxylic acid contains the –COOH group‚ and in an ester the hydrogen
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Chris CXXXX Organic Chemistry Lab Dr. Lyn XXXX 2 February 2012 Esterification of Isopentyl Alcohol to Isopentyl Acetate Procedure The technique for esterification that was employed in the experiment was to use a reflux apparatus (Figure 1) while heating in order to evaporate out water to drive our reaction into the product favored direction. The starting material of isopentyl alcohol (1.0 mL) and excess glacial acetic acid(1.5 mL‚ 17.6M) were eppendorf pipetted into a 5 mL conical vile. This
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The objective of this experiment was the synthesis of Isopentyl Acetate using an esterification reaction between acetic acid and Isopentyl Alcohol‚ using a strong acid as a catalyst. The product was washed‚ and distilled. This approach is called Fisher esterification‚ whereby esters are produced by the esterification of a Carboxylic acid where it is heated with an alcohol in the presence of a strong acid which acts as a catalyst. The ester produced had a banana flavor. The extraction of the
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Synthesis of Isopentyl Acetate Abstract Isopentyl acetate was synthesized via a Fischer Esterification and purified via simple distillation. The yield was determined to be 25%. The identity and purity of the product was confirmed by comparison of the measured ultra-micro boiling point (140°C) to the published value (142°C).1 Chemical Equation Procedure Isopentyl alcohol (0.787 g‚ 1.2 mL‚ 8.93 mmol)‚ acetic acid (1.574 g‚ 1.5 mL‚ 26.20 mmol)‚ and sulfuric acid (0.368
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Synthesis of Isopentyl Acetate (Banana Oil) Using A Fischer Esterification Reaction Purpose: The purpose of this experiment is to synthesize Isopentyl Acetate using a Fischer esterification reaction. Fischer esterification is an acid-catalyzed condensation of an alcohol and a carboxylic acid‚ yielding an ester and water. Isopentyl Acetate has the scent of banana oil‚ once synthesized it will be purified by distillation. Then the analysis of the sample using H NMR and IR will determine purity
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Abstract Isopentyl acetate was synthesized in 44.9% yield through a reaction between isopentyl alcohol and acetic acid‚ with sulfuric acid as a catalyst. Identify and purity of the product was confirmed by infrared spectrum analysis of the product and the boiling point (141-142˚C) to the published value of (lit1142.5 ˚C). Procedure: Isopentyl alcohol (.893g)‚ acetic acid (2ml)‚ and concentrated sulfuric acid (4 drops) was added to a 5ml conical vial‚ and then attached to a reflux apparatus.
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Isoamyl Acetate Synthesis through Fischer Reaction Lesaca‚ Anna*‚ Lopez‚ Maria Flor‚ Lu‚ Ricardo‚ Magdurulan‚ Tricia 2Biology6‚ Department of Biology‚ College of Science‚ UST‚ Manila annalesaca@yahoo.com Abstract Esters are a type of functional group that causes distinguishable flavors or odors of some fruits. It can be synthesized by Fischer reaction‚ which is an acid-catalyzed reaction of an alcohol and carboxylic acid. One of the esters known for its characteristic banana flavor is the isoamyl
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Experiment 1: Synthesis of Isopentyl Acetate via Fischer Esterification Introduction: Isopentyl acetate‚ banana oil‚ is a naturally occurring compound that has a very distinct and recognizable odor. It is most commonly found in bananas but also can be found in other organisms. The purpose of this lab was to synthesize the ester isopentyl acetate via an acid catalyzed esterification (Fischer Esterification) of acetic acid with isopentyl alcohol. Emil Fischer and Arthur Speier were the pioneers
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