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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Throughout the data and the observations got from this experiment‚ there are some reasons which may affected the mass of the copper was recovered and also the percentage of yield. According to the law of conservation of matter‚ the mass of the copper will not change even though there are many chemical reactions happened which also mean that the mass of copper contained in solutions or precipitates remain the same as the copper in the beginning. And it is necessary to synthesize the various copper
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temperature. In 2ml eppendrof tube approximately 220mg stool sample were taken. Washing buffer was prepared by adding distilled water . Procedure for Purification of DNA from Stool sample: i. 220mg stool sample were collected in a 2ml tubes and placed it on ice. ii. Added 2ml Buffer ASL to each stool tube. Used pipet to wash the stool sample from the spoon while transferring the buffer. Vortexed continuously for 1minute or until the stool samples was thoroughly homogenized. iii. Pipet 1.6ml of the stool lysate
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Figure 6: Imatinib The first imatinib drug synthesis was done by Zimmermann (figure 7) in 1993‚ he used a chain of the reaction to reach to imatinib but the important part is that both guanidinium nitrate 7 and aminopyrimidine 8 are precipitated from the respective reaction mixtures by the addition of Figure 7: imatinib synthesis by Zimmermann insolubilizing solvents‚ so we got a condensation reaction between guanidinium salt 7 with enone “9” to form the aminopyrimidine “8” then “8” is
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This experiment consisted of two parts. First‚ the absorption of each dye was evaluated by diluting (1 mg/mL standard) 2.0 mL of dye to 100 mL. The absorbance of each dye standard was measured and documented. The absorbance of the Gatorade was then measured by diluting the solution and pipetting 5.0 mL into a 25.0 mL volumetric flask. The absorption spectrum of the chosen drink was measured. Next‚ the purple Gatorade extraction procedure was carried out‚ beginning with pipetting 1 mL of 70% isopropanol
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2010). 2.3.3. Preparation of Standard Calibration Curve Aliquots of 0.1‚ 0.2‚ 0.3‚ 0.4‚ 0.5‚ 0.6‚ 0.7‚ 0.8‚ 0.9 and 1 ml were pipetted out into 10 ml vol-umetric flask and made up with ethanol. The linear calibration curve was plotted within the range from 1-10 µg/ml concentration analyzed by UV spectrophotometer by plotting absorb-ance against concentration.
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In this section we will analyze which steps were the most effective ones in recovering LDH (percent yield) and in purifying LDH (fold purification). As we can see looking at the Total Protein column on Table 3‚ the most effective step with regard to the percent of remaining protein removed was affinity chromatography because it was able to remove 98.6% of the remaining proteins. In comparison to 81.93% removed during the 65% ammonium sulfate precipitation and 81.3% during the size exclusion
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The Grignard Synthesis of Triphenylmethanol Organic Chemistry Lab II March 19‚ 2012 Abstract The purpose of this experiment was to synthesize the Grignard reagent‚ phenyl magnesium bromide‚ and then use the manufactured Grignard reagent to synthesize the alcohol‚ triphenylmethanol‚ by reacting with benzophenone and protonation by H3O+. The triphenylmethanol was purified by recrystallization. The melting point‚ Infrared Spectroscopy‚ 13C NMR‚ and 1H NMR were used to characterize and confirm
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In this experiment‚ we used simple distillation and extraction to do synthesis of 1-bromobutane. The experiment was carried out by mixing 13.3 g of sodium bromide‚ 15 mL of water and 10 mL of n-butyl alcohol in a 100 mL round bottom flask. We cooled the mixture and added 11.5 mL of concentrated sulfuric acid. Then the mixture was heated at reflux with a short condenser for 45 minutes and then we drained out the condenser. We removed the condenser and distillation head was set up to set up the condenser
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Title : The Physical Properties of Water Aim : 1. To comprehend and learn about the factors that affects the boiling rate and the boiling point of water. 2. To evaluate the moisture content of foods. 3. To observe the relationship of different relative humidities of the surroundings towards the sensory properties of foods. Results Table 1: Part a(i) – Heating 200ml of Water Time (s) | Temperature (⁰C) | 0 | 23 | 30 | 24 | 60 | 27 | 90 | 30.5 | 120 | 35 | 150 | 37.5 |
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