Nt1310 Unit 6 Lab Report

Nt1310 Unit 6 Lab Report
The purpose of lab 1 was to purify the vanillin (individually) as well as an unknown (with a
partner). By recrystallizing both compounds, students were able to determine the percent recovery
of each solid and get one step closer to determining our unknown compound. For lab 2, the purpose
was to determine the percent recovery both solids (vanillin and the unknown) as well as determining
the melting point ranges. By determining the melting point ranges, we would be able to identify our
unknown. For the first lab, students worked individually to purify vanillin, but worked in pairs in
order to purify an unknown. We began the process of purifying vanillin by weighing it out and
dissolved in water, afterwards we placed the solution in an ice bath. After a minutes, we vacuumed
out the vanillin, in order to obtain the crystals. In general, recrystallization is used to purify
compounds–which was the purpose of this la . As for the unknown solid, a similar process was
conducted. However, for the unknown, students had to determine the right solvent in which the
unknown would dissolve in and be used for the ... Show more content on Helpwriting.net ...
We first, determined the percent recovery of both vanillin and unknown and then determined the
melting range of both compounds. Determining the melting point range, verifies whether or not
students purified the compounds properly. Pure compounds tend to have smaller and higher melting
points than the original compound. Students worked individually when determining the melting
range of vanillin–we were to determine the melting ranges of crude vanillin and the recrystallized
vanillin made in the first lab. Moreover, students worked in pairs when determining the melting
range of the unknown by using a commercial apparatus. For both solids, we watched the crystals
melt. We recorded the temperature at which the solid first began melting and when the solid was
completely
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Microorganisms In Environment
The risk assessment associated with e.g. detecting microorganisms in the environment and methods
for monitoring microbe concentration could pose a challenge as compared to genetically modified
(GM) crops (SACGM., 2015). This is because microbial reproduction and their capability for
survival in wide environmental conditions is not yet studied thus, possible risks remain unknown
especially once released into the environment. One would design experiments to close the
knowledge gap e.g. in behaviour and the fate of microbes in the environment though it is currently a
big challenge. Despite challenges in knowledge gap, conducting and designing experiments in
containment is vital in acquiring sufficient data to inform synthetic biology ... Show more content on
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Risk assessment of genetically modified microbes for deliberate release in feed and food
applications has not been approved however, there are other applications where similar methods
have not hindered innovation (Jörg Ettenauer et al, 2015). An example is the use of novel
applications such as the production of animal and human vaccines and gene therapy. It is possible
that the acquired experience from the use of such methods could be applied to inform and encourage
similar approaches to food and feed applications. There is however a regulatory mechanism in place
where if the microbes are deemed safe, Companies can obtain an exemption from the contained use
directive (Jörg Ettenauer et al, 2015). Whether that can apply to food and feed applications is not yet
clear. An example is where an application applied for an exemption for a bacterial biosensor (E
coli), to detect arsenic in ground water (Jörg Ettenauer et al, 2015). On detecting arsenic levels in
ground water, the biosensor is engineered to turn green for safe levels or violet for dangerous levels,
all under World Health Organisation (WHO) standards (Jörg Ettenauer et al, 2015). 5. How synthetic
biology regulatory system could affect product innovation. One would ask whether the regulatory
system on synthetic biology products would face

Chemistry 100 Labreport Essay
Determination of Vanillin in Imitation Vanilla Essence
Chloe Nolan 14832679
Introduction
4–hydroxy–3–methoxybenzaldehyde or as it is better known, vanillin is most commonly used to
create imitation vanilla essence (Southam, 2013).
Figure 1: vanillin structure
Vanillin was first synthesised from eugenol from 1874 – 2001, from where it was later made from
lignin– containing sulphite liquor which is a by–product of wood pulp processing in paper pulp
manufacturing, most recently it is more common to find vanillin made from guaiacol and glyoxlic
acid (3D chem, 2013). Vanillin is most commonly found in food flavour formulations, perfumes and
fragrances and has been used in drugs used by those who suffer from Parkinson's disease ... Show
more content on Helpwriting.net ...
Experimental
Diluted essence (10ml, 100 times diluted) was pipetted into a 100ml separating funnel. 20ml of
dichloromethane was added to the diluted essence. The funnel was then shaken vigorously for 2
minutes with gas being release occasionally. The organic phase (lower layer) was released into a
100ml beaker and another 20 ml of dichloromethane was added to the funnel and shaken vigorously
for another 2 minutes. The organic phase (lower layer) was again released into the 100 ml beaker.
The contents of the funnel were disposed of. The organic phase was then added back into the
separating funnel with 40ml of 0.1M sodium hydroxide solution and shaken well for 2 minutes. The
organic phase was released and disposed of and the aqueous phase was kept and transferred to a
250ml volumetric flask and the volume was made up with 0.1M sodium hydroxide. Standards were
then made using the 50mg/L standard provided and mixing with 0.1M sodium hydroxide to create
standards with 1,2,3,4,5 mg/L concentrations. Each solution was run through the UV – Visible
spectrometer to find the absorbance and then the concentration.
Results and Discussion [Vanillin] mg/L | Absorbance | 1.00 | 0.195 | 2.00 | 0.380 | 3.00 | 0.540 | 4.00 |
0.750 | 5.00 | 0.940 | Your vanilla essence extract | 0.430 | Solution for 100% extraction efficiency |
0.450 |
Table 2: UV–Visible Spectrometry Results
Figure

Synthesis Of Alkyl Azide Lab Report
Experimental:
1. Synthesis of alkyl azide (I–IV Scheme–1)
To a stirred solution of alkyl chloride in DMSO (10ml) was added sodium azide (1.2 equivalent) at
80oC. The reaction mixture was stirred for overnight. After completion of reaction the solvent was
distilled off and water was then poured into reaction mixture. The solid residue was filtered and
filtrate washed with chloroform three times. Filtrate was dried over anhydrous Na2SO4 and solvent
was distilled off leaving pure white solid crude compound (2) (about 90 % yield).
2. Synthesis of 3–Prop–2–ynyl–pentane–2,4–dione (Scheme–2)
Acetylacetone (2, 4–pentadione) is an active methylene compound that exists in keto–enol forms in
equilibrium. C–alkylation of acetyl acetone (1 equivalent) was done by refluxing it with propargyl
bromide (1.1 equivalents) for 12 hours. After completion of reaction the solvent was distilled off and
chloroform is added. The suspension was filtered and the solid residue was washed with chloroform
three times. ... Show more content on Helpwriting.net ...
To the above solution, n–butylamine (0.90 mL, 0.90 mmol, 1.5 equivalent) dissolved in DMF (5.0
mL) was added drop wise for 15 min with stirring. The reaction mixture is continuous stirred for 24
h at 60 0C, and then it was quenched by the addition of 4 N HCl (20 mL). The mixture was stirred at
600C for 30 min, neutralised with saturated aqueous NaHCO3 and then the aqueous layer was
extracted with EtOAc (3 x 50 mL). The combined organic layers were washed with brine, dried over
Na2SO4, filtered and concentrated. The residue was purified by column chromatography (SiO2, 5%
methanol in chloroform) to afford compound

Organic 2 Lab Report
Exp.11) Identification of unknown ketones. Introduction: Given five samples of a known ketone
derivative, the purpose of this experiment is to identify which unknown ketone derivative
corresponds to the five known samples. In other words, using specific methods of compound
detection, it is possible to match an unknown compound with a known compound because similar
compounds will display similar characteristics. In this experiment, identification of the unknown
ketone is accomplished through thin layer chromatography, melting point, and 1H–NMR
spectroscopy. The unknown ketone is from a homologous series of methyl ketones. CH3CO (CH2)
nCH3 The first step in the lab is the preparation of the solvent used in the developing chamber for
thin ... Show more content on Helpwriting.net ...
As mentioned in the introduction, a sample of the unknown is placed in the spectrometer, more
specifically, in the midst of a magnetic field.[1] To conclude, it is evident from the Rf values
obtained that unknown # 3 Rf is closest to that of 2 – Octanone. With a 7.2 % error, this can be due
to the reagent being diluted with too much ethanol or still containing traces of the acid, however if
traces of the acid are present then the melting point[3] should be significantly lower. From the
melting points we can determine that unknown # 3's melting point is closest to that of 2 – Octanone
with an 8.6% error. This can be attributed by either the unknown being diluted with too much
ethanol and water or the mixture containing traces of acid. However, as aforementioned, traces of
acid would only lower the melting point not raise it, therefore it is unlikely that traces of acid can be
attributed to the error.[3] From the H NMR spectrum, integration suggests that at 1.9 and 2.25 there
is some indication of possible ketone fragments. 1H–NMR Spectra for 2–octanone: [5] 2–
Octanone's structure contains a hydrocarbon chain therefore the spectrum has indicated the presence
of methyl groups giving further evidence that the unknown is in fact 2–Octanone. To conclude,
TLC, melting point

Rumen Synthesis Lab Report
Two experiments were conducted to determine the effects of several essential oil active compounds
on rumen microbial fermentation. In the first experiment, 4 doses (5, 50, 500, and 5,000 mg/L) of 5
essential oil compounds were evaluated using in vitro 24–h batch culture of rumen fluid with a
60:40 forage:concentrate diet (18% crude protein; 30% neutral detergent fiber).
Treatments were control (CON), eugenol (EUG), guaiacol, limonene, thymol (THY), and vanillin.
After 24 h, the pH was determined, and samples were collected to analyze ammonia N and volatile
fatty acids (VFA). The highest dose of all compounds decreased total VFA concentration and
increased the final pH. Eugenol at 5 mg/
L tended to reduce the proportion of acetate and the
acetate

TLC Analysis And Synthesis Of Cinnamic Acid
The recrystallized cinnamic acid was obtained from the previous lab. It was a white and flaky
powder and had a very slight sweet/spicy smell. When weighed, the recrystallized cinnamic acid
was only .340 g. The starting amount was .500 g, so the percent recovery was 68.0%. ((.34g/.50g) x
100%)). The low percent recovery may have been due to the addition of too much solvent(book).
Last lab, 90.0 mL of solvent was used to dissolve the cinnamic acid, which was the maximum
amount directed by the instructor. The melting point range was analyzed to be 128.5 C– 131 C. This
was a narrow range for the melting point, indicating purity. This melting range is close to cinnamic
acid's literature melting point of 133 C. For the esterification reaction, 1.45 ... Show more content on
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The cinnamic acid and methanol mixture was yellow and clear. .500 mL of concentrated sulfuric
acid was slowly added to the mixture. The mixture was still yellow and clear. A reflux condenser
was added to the flask. The mixture stirred for one hour: 3:44 pm– 4:44pm. During the hour of
stirring, a TLC analysis was made. The substances compared was the recrystallized cinnamic acid,
cinnamaldehyde, and aged cinnamon oil. The cinnamon oil was 6 weeks old. It was a yellow solid
gel with a small amount of liquid. The oil has a slight cinnamon smell. The stationary phase was
silica gel and the mobile phase was ethanol: hexane (2:6) and 2 drops of acetic acid. The cinnamic
acid and cinnamaldehyde were diluted in acetone and the cinnamon oil was diluted in hexane.
However, when analyzed, no compounds showed up under the UV light. It was realized by the lab
professor that discarded, diluted acetone was used instead of just acetone. The cinnamic acid and
cinnamaldehyde were diluted with the correct acetone and the TLC analysis was repeated. The
solvent front was 4.32 cm Under the UV light, the compounds were shown and circled with a pencil.
The TLC plate was dipped into a vanillin stain and heated above a hot

Pros And Cons Of Bruichladdich
Bruichladdich is no stranger to No Age Statement whisky. In fact over the past ten or twelve years
they've probably been one of the most visible proponents of the concept. I think this approach was
first viewed by the distillery as a necessary maneuver in order to get whisky on the shelves
throughout the first decade of production after their 2001 reopening.
Considering how fundamentally opposed I am to the idea of opaque marketing with whisky, I
imagine it's somewhat surprising (even to myself, if I'm to be honest) how much I adore and support
Bruichladdich.
Let's face it...no other distillery has done as much to reinvigorate the whisky world over the last few
years as Bruichladdich. They've pushed hard for higher bottling strengths – first 46% as a standard,
and now 50%. They've foregone artificial colouring. They've made a mockery of the concept of
chill–filtration. Their employment of local labour is staggering, especially viewed in contrast to the
two–man crews running some of Diageo's multi–million litre producers. Their innovative cask play,
phenol manipulation (and exploitation!), terroir–first approach, experiments with organic barley,
unprecedented guerrilla marketing, over–the–top bottle designs and simply unparalleled passion are
... Show more content on Helpwriting.net ...
Now let's talk about this Bruichladdich: the new Scottish Barley core release. This malt supercedes
2011's Laddie 10, the distillery's first proper 10 year old under the new regime. Unfortunately, if all
the sources I've culled are correct, Bruichladdich simply couldn't keep production at a level that
would support an ongoing 10 year old at this time. That particular malt was met with such positive
acclaim and widespread demand that the distillery finally had to step away from the idea of the
Laddie 10 as their core expression and back up a few steps into the NAS territory again to give
themselves some breathing room. The Laddie 10 is still available at the distillery, from what I

Addictive Carp Fishing Baits
Sportsman's Paradise Online: Addictive Carp Fishing Bait ....
You may think everything is known about carp and carp baits but even the most experienced and
knowledgeable bait makers learn new things all the time. So if you are a ready made carp bait user
do yourself a favour and consider the advice given here simply because it works! Sugars like fats are
addictive to carp because energy is vital to basic survival – so read on to exploit this to catch you
more fish this year than ever before!
Sugars are nothing new to carp; after all they use glucose to fuel their systems and activities for life
and use insulin to regulate blood sugar levels like humans – and this can be exploited! Plants too use
sugars for many functions and very many forms ... Show more content on Helpwriting.net ...
Minamino is a relatively little concentrated product because it needs to be palatable to humans. But
with fish you can do many alternative things to boost it using naturally stimulating substances. You
might even add a little of a different flavour such as CC Moore Belachan or CC Moore green–lipped
mussel flavour to it for instance boosted with some liquid Belachan or liquid mussel extract

Nutella Makes Up for Cocoa Shortage During World War II
The period was World War II there was a shortage of cocoa at the time; Mr. Pietro Ferrero, a pastry
maker founder of the Ferrero company thought that using hazelnuts and mixing it with skim milk
and a little of chocolate would be a good way to appease the short supply of cocoa by allowing
chocolate to last longer. This still being the product's two main ingredients today; hazelnut and
cocoa. In Italy, during the 1940s; Mr. Ferrero created the Nutella spread. In its earliest form, Nutella
a hazel nut and chocolate spread was originally called "pasta Gianduja" this of course was the Italian
term, "pasta" means paste and the "Gianduja" was the name of a famous character in the region in
Italy. The paste was first introduced by being made in the loaves of bread wrapped in tinfoil, used to
make sandwiches. A product popular to children, the bread was tossed away and the paste was most
favored. Later workers decided it would be best if the spread was made easier to spread on the bread
then being known as "Supercrema Gianduja", thus being processed in large jars with a yellow
sticker on the middle and a red lid. Soon after in 1964 "Pasta Gianduja" or "Supercrema Gianduja"
the product was named Nutella: "nut" being the origin of the product and "ella" a soft Italian term.
Nutella rapidly became popular among Italy. Just 25 years ago, in 1983 the Ferrero Company
introduced the product to the United States market and it was first imported to the Northeastern part
of America and

Yorkshire Terrier/Poodle Hybrid Dogs
Argument of fact
There are too many animals in shelters?
Approximately 7.6 million companion animals enter animal shelters nationwide every year. Of
those, approximately 3.9 million are dogs and 3.4 million are cats.
I'm an animal lover so I think this is horrible, just imagine how many of those animals die in those
shelters a year. https://www.aspca.org/animal–homelessness/shelter–intake–and–surrender/pet–
statistics Argument of definition
What is a yorkiepoo?
Yorkshire Terrier / Poodle Hybrid Dog.
A Calliepoo is a Collie / Poodle Hybrid Dog
This dog only fits half the definition, so it is only half Poodle.
A Melteagle is a Maltese/Beagle Hybrid Dog
This dog fits none of the definition so it is neither half Yorkshire Terrier or Poodle.

Electrophilic Aromatic Iodination of Vanillin
Electrophilic Aromatic Iodination of Vanillin Purpose: The purpose of this laboratory experiment is
for an aromatic compound to undergo an electrophilic substitution reaction. To carry this out, our
method combines sodium iodide and common bleach as the oxidizing agent in aqueous alcohol as
the solvent. Balanced Chemical Equations: Physical Properties: Name of Chemical Chemical
Structure Molar Mass (g/mol) BP/MP (ºC) Density (g/mL) Mass/Vol. Used Purpose 3–methoxy–4–
hydroxybenzaldehye C8H8O3 152.1494 MP=81–83, BP=285 NA 0.1g Solute Ethanol CH3CH2OH
46.0688 MP=–114.1, BP=78.3 0.789 2.0mL Solvent Sodium Iodide NaI 149.8943 MP=661,
BP=1300 3.667 0.117g Catalyst Bleach NaOCl 74.4422 MP=NA, BP=40dec 1.209 1.1mL
Oxidizing ... Show more content on Helpwriting.net ...
Using the ethanol as the solvent produces a more environmentally favorable conditions, and the
bleach combined with sodium iodide produces an efficient and selective (mono–) product. Once the
final product had been recrystallized with isopropanol, the crystal were collected via vacuum
filtration. These crystals took some time to dry out, but they eventually were dry enough to scrape
out for further evaluation. After an IR was run, it was quite obvious the product was surely
Iodovanillin. Further analysis of the melting point was taken to ensure the final product was the
desired Iodovanillin. A few sources of potential error are as follows: loss of product on glassware
throughout the experiment, inadequate measuring of chemicals, "impure" chemicals being worked
with, and loss of final product during crystallization processes. Questions: 1. The HC=O is a
deactivating substituent that is moderately deactivating and meta directing, the –OCH3 is an
activating substituent that is strongly activating and ortho/para directing, and the –OH is an
activating substituent that is strongly activating and ortho/para directing. 2. The purpose of the
thiosulfate in this reaction is the pH testing of bleach substances. If one first adds sodium thiosulfate
to such solutions, it will neutralize the color–removing effects of bleach and allow one to test the pH
of bleach solutions with liquid

Book Smell Analysis
Hands gently stroking the worn cover, fingers slowly turning the yellowed pages, a sweet, musty,
smell wafts to your nose. Admit it, we have all sniffed the pages of a book before. Any book lover is
familiar with this smell. College London described as "a combination of grassy notes with a tang of
acids and a hint of vanilla over an underlying mustiness, this unmistakable smell is as much a part of
the book as its contents." However, where does this smell come from? It is exhilarating and drifts
throughout the aisles in the library. On the opposite end is the refreshing, crisp, new book smell.
These books are giving off several hundred volatile compounds (VOCs).
There is nothing quite like new book smell. It is exhilarating to open a newly printed book and grow
gleeful at the words that you have been long waiting to read. This special scent comes from a
combination of the paper, the ink, and the adhesives. These are all ... Show more content on
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For a new book, the fresh woody smell is just the substances that it is made of. An old, well read,
book contains the same materials, but just ones that have been through the wringer. The chemicals
have been broken down by time and release the well–known and well–loved smell. The reason we
love these chemical concoctions may come down to our emotion connection with the story. Books
make us feel something movies cannot. It is almost a more personal connection as if the book is
welcoming you like an old friend. With the rise of e–readers and other electronic ways to get or
entertainment the smell of a book may become a lost love. It is hard to imagine children years from
now never knowing what loveliness the smell of a book contains. Not to say that e–readers are not
useful inventions, but to lose the physical book is something I fear to imagine. The glorious smell of
a book is well researched by scientists everywhere because book lovers worldwide relate to the
intoxicating

Effects Of Renal Intoxication
Renal injury due to KBrO3 intoxication could be evaluated by assessment of serum urea, creatinine,
and uric acid, which were used as early indicators of renal dysfunction [39].The significant increase
in serum urea, creatinine and uric acid in the KBrO3 –treated rats indicate the development of renal
dysfunction and reduced glomerular filtration rate. The increase in uric acid level also may be due to
degradation of purines and pyrimidines which strongly related to the significant increase in xanthine
oxidase activity resulted in overproduction of uric acid. The increase in xanthine oxidase activity
does not only catalyze the formation of uric acid but also generate ROS. Therefore, the elevated
xanthine oxidase activity could explain the ... Show more content on Helpwriting.net ...
Pro–inflammatory cytokines, including tumor necrosis factor α (TNF–α) and IL–6, are thought to
act as a central factor in the pathophysiology of chronic kidney disorders [43]. Oxidative stress is
also involved in the inflammatory response. ROS can induce inflammatory processes by activation
of transcription factors, which induce secretion of pro–inflammatory cytokines, including TNF–α
and IL–6 [44]. In this study, results illustrated that KBrO3 induced an inflammatory reaction
indicated by increasing renal TNF–α and IL–6 levels . However, treatment with taurine and /or
vanillin prior KBrO3 administration suppressed the overproduction of TNF–α and IL–6 in renal
tissue provided a protective effect against kidney pathological changes. Interestingly, the observed
results show that pretreatment of rats with vanillin also caused the apparent reduction in levels of
proinflammatory cytokines such as interleukin (IL)–1β, IL–6, and tumor necrosis factor–alpha . This
is in accordance with the previous results obtained [45] reported that pre–treatment with vanillin
resulted in a normalization

Notes On The Dried Flower Buds Of An Aromatic Tree
Common Names: Cloves, Carophyllus, Clovos, Caryophyllus
Botanical Names: Eugenia caryophyllus, Syzygium aromaticum
INTERNATIONAL NAMES :
Arabic: Kabsh qarunfil, Kabsh qaranful
Bulgarian: Karamfil Chinese: Ding xiang
Dutch: Kruidnagel
Spanish: Clavo, Clavo de olor
French: Giroflier ,Cloude girofle
German: Gewürznelke , Nelke
Greek: Garifalo
Kingdom : Plantae
Phylum : Angiosperms
Order : Myrtales
Family : Myrtaceae
Genus : Syzygium
Species : S. aromaticum
Cloves are the dried flower buds of an aromatic tree are used as a spice in cuisines all over the
world. Cloves are now harvested primarily in Indonesia , Madagascar , Pakistan , Sri Lanka and in
India .Clove is the immature flower bud of the clove plant that is harvested and processed for
culinary and medicinal use. The young bud is pink in color and then darkens to a fiery red, at which
point it is harvested and dried turning a deep reddish brown. The small bud is composed of gums,
tannins and volatile oil .The volatile oil of clove comprised of eugenol (85%), acetyl eugenol,
methyl salicylate(wintergreen oil, found in many plants),pinen and vanillin .
History:
Clove is one of the most ancient and valuable spices of the Orient, with its origin as old as the first
century, before Christ. The ancient Chinese Han dynasty lasting from 207 B.C. to 220 A.D. gives us
our first clue to the use of fragrant clove. Chinese physician of that era wrote that the court visitors
to the Emperor were required to hold clove in

Lab Analysis Of Horseradish Peroxidase Type 1
Horseradish peroxidase Type 1 was used in this laboratory experiment, it was an enzyme that helped
catalyze the oxidative coupling of vanillin to produce divanillin. The role of the enzyme is to
increase the rate of the overall chemical reaction to reduce reaction time, therefore making the
reaction process faster. The Horseradish peroxidase Type 1 achieved this by decreasing the
activation energy required for a chemical to react, thus allowing the reaction to process through a
lower activation energy, which increases the reaction rate and makes the reaction faster.
Reaction:
In this experiment, the change of pH was also a key step of the reaction because the pH factors in
the stability of an enzyme. Since we used an enzyme in this reaction, the pH levels of the solution
needed to change first before adding the Horseradish peroxidase Type 1. The reason for changing
the pH levels is to ensure that the enzyme will work during the reaction and having a high or
extreme pH causes the denature an enzyme. After 0.50 grams of Vanillin were dissolved in
Deionized water, we added 0.1 M acetic acid for the pH levels to drop until the pH was 4 which was
the desired pH level.
The addition of hydrogen peroxide, , was to split the peroxide bond making free radicals to create
the resonance of vanillin. See resonance below. Because of the free radicals which may create the
other resonance structures by moving the electrons within vanillin. A combination of the resonance
of vanillin will

What Are The Advantages And Disadvantages Of Ester
Any chemically–defined substance with flavoring properties either formed by chemical synthesis or
obtained from material of plant or animal origin is known as flavoring substance. Flavor enhancer is
known as any substance that when added to food is capable of enhancing or improving the flavor of
the food (Food Act & Regulation 1983). Many spices, natural and synthetic flavorings enhance the
taste of the foods. Many artificial flavorings are esters. Some esters occur naturally while others are
produced artificially. The esters have distinctive odors that resemble natural flavors such as peach,
rum, pineapple and maple. Foods such as candies, ice cream, cakes and syrups are flavored
artificially by esters.
Different classes of flavours are ... Show more content on Helpwriting.net ...
They ensure that foods is attractive and conserves its color. Some flavouring even give strong taste
to the foods or enhance the taste. As many benefits as food flavourings have, however, they also
have a good number of disadvantages. A number of additives can cause allergic reactions. Some of
the flavourings are likely to cause allergy–like reactions and hypersensitivity. They can also cause
hyperactivity in some children. Monosodium glutamate (MSG) are widely used in everything from
pet food and sausages to soda, snacks and pastries. Other food additives that are known to cause
allergic reactions in some people include the artificial coloring carmine, tragacanth gum and sodium
benzoate. Much of the enjoyment of food comes from the way it looks. The problem is that once the
foods is store for a long time,the original flavouring is decrease. To make the product more enticing,
manufacturers sometimes add flavouring. For example,oranges juice sometimes are added with
artificial flavouring to make them taste better. Many fruit drinks make use of food colorings, as do
some precooked meats, soy sauce and even beer. The flavor enhancer monosodium glutamate, or
MSG, helps bring out the flavor of the foods it is used in. The problem with this is that
manufacturers can reduce the amount of the real ingredient and still have the same strong flavor in
the final product. So a can of chicken soup could contain very little chicken, and an orange juice
cocktail might contain very little to no real

Golden Arches Research Paper
EcoSalon gives 15 reasons why you should stay away fromthe golden arches
The Golden Arches: the ultimate American icon. Super Size Me taught us that fast food culture
brings obesity, heart disease, hypertension and more. How bad do you really want that Big Mac?
Here are 15 reasons you'll never let anyone you love get near those Golden Arches.
Real food is perishable. With time, it begins to decay. It's a natural process, it just happens. Beef will
rot, bread will mold. But what about a McDonald's burger? Karen Hanrahan saved a McDonald's
burger from 1996 and, oddly enough, it looks just as "appetizing" and "fresh" as a burger you might
buy today. Is this real food?
mcdonalds patty
You would have to walk 7 hours straight to burn off a Super ... Show more content on
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Don't let the salads and chicken breasts fool you. The "chicken" at McDonald's, by the way, comes
with a whole lot more than chicken.
–
Image
As if feeding children high–fat, high–sodium, low–nutrition "food" weren't bad enough, some
Happy Meals in 2006 contained toy Hummers. It's as if McDonald's was encouraging a whole
generation of kids not only to guzzle food, but to guzzle gas as well. Would you like a few barrels of
petroleum with that?
–
Image
The processed fat in McDonald's food (and other fast food) promotes endothelial dysfunction for up
to 5 hours after eating the meal. Endothelial tissue is what lines the inside of blood vessels.
–
Image
For those who enjoy sex, take note: erectile dysfunction is connected to endothelial dysfunction.
Morgan Spurlock of Super Size Me commented that his normally healthy sexual function
deteriorated in just one month when he ate only food from McDonald's. Even his girlfriend
commented on camera that "he's having a hard time, you know, getting it up."

–

Advantages And Disadvantages Of Phytochemicals
CHAPTER 2 Materials and Methods
2.1. Chemicals
Table 2.0. List of chemicals
Chemicals Manufacturer/Country
ABTS(2,2'–azino–bis(3–ethylbenzothiazoline–6–sulphonic acid) ) Sigma Aldrich Laboratories,
Canada
Ascorbic Acid Sigma Aldrich Laboratories, Canada
Camphene Loba Chemie PVT Ltd, Mumbai
Chloroform –GPR Fisher Scientific, UK
Dichloromethane – GPR Alpha Chimie Industry (ACI), Tunisie
Dichloromethane HPLC grade Merck Millipore, France
Diphenylamine Sigma Aldrich Laboratories, Canada
DPPH(2,2–diphenyl–1–picrylhydrazyl) Sigma Aldrich Laboratories, Canada
Ethanol 98% Sigma Aldrich Laboratories, Canada
Ethyl Acetate LOBA CHEMIE PVT. Ltd, Mumbai
Formic acid Sigma Aldrich Laboratories, Canada
Glacial Acetic ... Show more content on Helpwriting.net ...
Hexane was added with the help of a Pasteur pipette and the sample was allowed to seep into the
silica. Hexane (150ml) was then passed through the column, eluting a yellow extract which was
continually allowed to be re–eluted until the yellow colouration lightened significantly before the
addition of the next solvent of higher polarity. This was repeated for the remaining solvents (ethyl
acetate and methanol). The methanolic extract was concentrated under vacuum using a rotary
evaporator, giving a brown gummy which was stored in the refrigerator prior to use.
2.5. Qualitative Phytochemical Analysis
In order to determine the presence or absence of secondary metabolites, the methanolic extract was
subjected to chemical test–tube tests as per standard methods (Evans 2002; Tasneef et al.,(2013) ).
Detection of Alkaloids
To 2ml of the extract, 3ml of dilute hydrochloric acid was added, and filtration was performed. The
filtrate was then treated with Wagner's reagent. The positive control used was quinine and a positive
result is established by the formation of a reddish–brown

Sodium Nitroprusside Or Vanillin
The development of the breath acetone biosensor was performed within the school grounds. Vanillin
and sodium nitroprusside were used as the color–forming molecules for the detection of acetone.
Varying concentrations of chemically–manufactured acetone solution were used in this experiment,
which also acted as the control for the detection of acetone. Measurement was made using the UV–
Vis spectrophotometer.
The stock solutions were prepared using acetone, sodium nitroprusside and vanillin having 100 ppm
as the fixed concentration. From the stock solutions, dilutions have been performed to obtain the
different concentrations necessary to assert the detection limit of the test when using either sodium
nitroprusside or vanillin. For acetone,

Pros And Cons Of Natural Vanillin
In 2015, young friends of the earth Europe launched a campaign referred to as "Extreme Genetic
Engineering in your ice cream". It campaigned against "natural" vanillin produced through synthetic
biology or "extreme genetic engineering". An example is Evolva a Swedish company that produces
pure vanillin by fermenting sugars using genetically modified yeast (Diederik VH, 2015). Evolva
acknowledges that the public does not welcome the use of synthetic biology or GM products due to
little or no public awareness for such products, but there are other means of overcoming such
challenges. One example is when the company asked for permission to label synthetic biology
produced vanillin as "natural" since the product is produced through a natural fermentation process,
just like alcohol fermentation process. Although the permit was granted, and the products labelled as
natural in the market, there is still pressure from NGO's such as the young friends of the earth as
they campaign against such innovative products (Diederik VH, 2015). It is possible that if pressure
group campaigns are successful in persuading other companies in the supply chain that purchase the
raw materials for their products, production innovation could be affected. One example is when
young friends of the earth campaigned against synthetic vanillin to the extent that it demanded
assurance from major ice cream producers e.g. a European ice cream company Haagen Dasz
(Diederik VH, 2015). The company

E-Cigarettes: The New Generation Of Smoking
Rathwaan Al–Gebory
Mrs. Guilfoyle
CP4
30 Sept. 2015
The New Generation Of Smoking
Research has proven that "Electronic cigarettes–use of which is spreading, particularly among
youngsters contain carcinogens, sometimes at higher levels than those found in conventional
cigarettes" (Yoneyama 1). Since the invention of the e–cigarette in 2003, the use of this new device
has increased dramatically with our adults and shockingly even with our youth. In our era today,
many of our youth have found that the use of e–cigarettes to be a safe alternative to smoking
traditional cigarettes and lack the proper research. Despite the new expansion of e–cigarettes to
society, the low amount of research conducted on this new trend should not justify it ... Show more
content on Helpwriting.net ...
With the given fact that inhaling vape is a dangerous method of smoking due to the amount of
nicotine toxins in it, it does not justify that nicotine is the only chemical that is said to harmful in the
vape juice. E–cigarettes contain flavors that can be toxic to humans such that "several cinnamon–
flavored e–cig liquids contained a chemical, cinnamaldehyde that researchers said was highly toxic
to humans cells in lab tests." (Hiles 1). This justifys the fact that the chemicals found in e–cig juices
are toxic to our cells. Just because E–cigarettes use vapor instead of smoke does not justify the
vapor to be safe as "Testing of some e–cigarette products found the vapor to contain known
carcinogens and toxic chemicals (such as formaldehyde and acetaldehyde), as well as potentially
toxic metal nanoparticles from the vaporizing mechanism" ("Electronic Cigarettes"). Vaping
nicotine can also be considered dangerous as it can cause side effects that are harmful. Nicotine can
be a major risk factor not only in tobacco products: "Dermal contact with even small quantities of
liquid nicotine can cause dizziness, vomiting and seizures. Ingestion can be deadly" (Milov). Many
chemicals are misinterpreted because they are safe in solid forms such that are found in food but
when inhaled can cause major damage. Many industries have committed actions to warn the public
about flavoring with known toxins in them "The U.S flavoring industry issued a list of 27 'high
priority' flavoring chemicals that, while safe in food, may pose a risk of respiratory injury and for
which it recommends reducing inhalation exposure. The list includes chemicals found in e–cig

liquids, such as diacetyl and benzaldehyde, which is used in almond and cherry flavors" (Milov).
This can be said with many

The Effects Of Guava And Olive Leaf Extracts On...
Cardio– Nephroprotective Effects of Guava and Olive Leaf Extracts on Doxorubicin–Induced
Toxicity in Rats
Abstract
Objective: Doxorubicin (DOX) is an anticancer drug that is known to increase oxidative stress in
several organs. Our objective was to evaluate the possible cardioprotective and nephroprotective
effects of guava leaf extract (GLE) and olive leaf extract (OLE) on DOX–induced toxicity in rats.
Methods: Forty adult male albino rats were randomly divided into 4 groups of 10 rats each, as
follows: a normal control group, a DOX group (a single dose of DOX; 30 mg/kg intraperitoneally),
a GLE group (500 mg GLE/kg body weight), and an OLE group (500 mg OLE/kg body weight) for
12 d. DOX was administered in the DOX, GLE, and OLE rats, which were killed 4 d after DOX
administration.
Results: DOX injection resulted in a significant elevation in serum lactate dehydrogenase, kinase–
MB, total protein, urea, and creatinine. Cardiac as well as renal glutathione (GSH) and catalase
(CAT) were significantly decreased, whereas tissue lipid peroxidation significantly increased.
Pretreatment with GLE and OLE significantly reduced the elevated concentrations of serum lactate
dehydrogenase, kinase–MB, urea, and creatinine (P < 0.05). GLE and OLE increased cardiac as well
as renal GSH and CAT concentrations and decreased malondialdehyde concentrations.
Conclusions:
GLE and OLE show promising protective effects against DOX–induced cardio–nephrotoxicity,
which might be attributed to their

Comparison Of The Structure Of Coca Cola And Pepsi
The main purpose of this study is to find out what is the structure of two soft drinks industries.
These two firms are doing the same business. Soft drinks are generally known as refreshers because
people feel the needs for refreshing drinks in order to quench their thirst. People consume soft
drinks like Coca–cola and Pepsi cola not only to quench the thirst but because of the taste and the
availability.
The two firms can use several strategies to increase their performance in the oligopoly market
structure. They can make an effort to create a stronger loyalty scheme to maintain a loyal customer
base. Both companies have experimented with loyalty programs in the past, but there is much more
for improvements in the area such as for example ... Show more content on Helpwriting.net ...
It will always win in the blind taste test or the Pepsi challenge. Coca– cola uses genuine and
relatable image in their advertisements where as Pepsi has always been dependent on the gets you
the girl or GYM fridge drink themes but since the products are similar, it basically comes down to
availability for general audience. Only highly loyal customers stick to their chosen brand. Coca–cola
and Pepsi are both excellent of sustained superior performance through strong investments in the
marketing function, especially through advertising and distribution, which are durable assets. Both
will keep innovate and develop their products as well as taste and preferences of the customers and
their expenditure on advertising will be huge and both have the ability for risk taking, both will take
rapid action with respect to the changing market conditions and finding new opportunities for new
market. Finally, both brands launched continuously challenging advertisements so the profit will
always stay high and competitive between these two companies.
Though Coca–cola has "won the war" over PepsiCo. Still some strategies could be taken to enhance
the company forward and allow it to sustain its privileged status. To start, it could pay more
attention to their numbers by offering further reduction on wholesale prices as well as offer more
free products. On the other hand, Coca–cola could expand with other additional products. As trade is
expanding on global base

The Discovery Of Coffee 's Coffee
The discovery of coffee had changed the cultivation and the way of trading in the civilisation.
Although the origin of the coffee is not clear but for sure coffee is wide spread around the world and
is loved by billions of coffee drinker. The difference in coffee varieties, geographical location,
climates and agriculture practices across the world has brought different sensory qualities to the
coffee. This is because the flavour of coffee begins early in the plantation stage where flavour
precursor forms as the coffee berries develop and ripe. For example, caffeine, a nitrogenous
compound that influence bitterness of a coffee is higher in Robusta than Arabica due to the
adaptation of growing environment in the wild. (coffeechemistry.com, ... Show more content on
Helpwriting.net ...
The origins and reactions make coffee flavour a complexity science to study and also explain why
coffees exhibit such diverse, unique and specific flavours. (Sunarharum et al., 2004)
Sunarharum et al. (2004) summarised that coffee volatiles compounds consist of a wide range of
chemical class like hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, ester, pyrazines,
sulphur compounds, furans, phenols among others. Furans are one of the aroma active compound
quantitatively high which show significant concentration found in roasted coffee and brew coffee
beverage. Furans are usually formed through thermal degradation of carbohydrates, ascorbic acid or
unsaturated fatty acid during roasting. The volatile exhibit malty and sweet roasted aroma with a
relatively high sensory threshold but due to their high concentration, furans still show importance in
coffee aroma. (Flament, 2002) Roasting coffee beans also produced furanones, mainly by Maillard
reaction and other side reaction. (Gloess, et al., 2014) Furanones in roasted coffee are as abundant as
furans which shows significant volatile properties and sensory potency. As seen in Coffee Flavour
Chemistry (2002), 3–Furanone is one of the furanone commonly found in roasted coffee and is
responsible for the intensively fruity jam–like and sweet caramel aroma. (Akiyama, et al., 2007)
Pyrazine derives during coffee roasting where Maillard reaction

Literature Review On Carbohydrates
CHAPTER 2
2.1 LITERATURE REVIEW
Cardoso et al. (2012) – This work is focused on the development of novel carbohydrate–
acetonitrile–based ATPS and on the evaluation of the carbohydrate structure through the phase
separation ability. For that purpose, various carbohydrates were investigated, namely
monosaccharides (glucose, mannose, galactose, xylose, arabinose, and fructose) and disaccharides
(sucrose and mannose). Moreover, commercial sucrose, fructose and glucose commonly used in the
food industry were also tested. The ternary phase diagrams were determined at 298 K, and the
respective binodal curves, tie–lines and tie–line lengths are reported. Finally, to appraise on the
extractive potential of the proposed ATPS, the partitioning of a common antioxidant, vanillin, was
additionally investigated.
Freire et al. (2011) – In this work, novel IL–carbohydrate–based ABS are reported making use of a
water–stable ionic liquid – 1–butyl–3–methylimidazolium trifluoromethanesulfonate ([C4mim]
[CF3SO3]) – combined with a broad ... Show more content on Helpwriting.net ...
(2012) – This paper content the study of LLE for 1–propanol, 2–propanol, 2–methyl–2–propanol or
2–butanol + sodium sulfite + water ATPSs, and the experimental binodal and tie–line data at T =
298.15 K were reported. The effect of different alcohols and different anions on the phase–formation
ability of the studied systems was discussed considering the intermolecular interactions. Also, to
study the effect of temperature on the phase separation ability of the studied systems the cloud point
data as a function of alcohol mole fractions at T = 293.15–323.15 K with 5 K intervals was
measured. Also, the use of the Setschenow–type equations to study the slating–out effect of the
mentioned ATPSs along with some previously studied alcohol + salt + water systems was discussed.
The generalized electrolyte–NRTL model to the mixed solvent electrolyte systems (e–NRTL) was
satisfactorily used for the correlation of the tie–line

Lab Report Of Vanillin
CHAPTER 1
INTRODUCTION
1.1 Background and Problem Statement
1.1.1 Schiff Base
The condensation product of primary amines with active carbonyl compounds have resulted in the
formation of Schiff base compound. This has been reported by Hugo Schiff in 1864. Schiff base
compound contain azomethine –C≡N with a general formula RHC=N–R' where R and R' are alkyl,
aryl, cyclo alkyl or heterocyclic groups which may be variously substituted. These compounds are
also known as anils, imines or azomethines (Mishra N. et al, 2013). Structurally, a Schiff base is a
nitrogen analogue of an aldehyde or ketone in which the carbonyl group (C=O) has been replaced by
an imine or azomethine group (Figure 1.1) (Abu–Dief M.A et al, 2015).
Figure 1.1 General ... Show more content on Helpwriting.net ...
The development of new antibacterial agents with novel and more efficient mechanisms of action is
definitely an urgent medical need. Schiff bases have been pointed to as promising antibacterial
agents (Brodowska K. et al, 2014). With respect to the biological activity and desirable
physicochemical, stereochemical, electrochemical, structural and catalytic properties of Schiff base
metal complexes, their values has attracted significant attention and is also relevant for their
application as tools for the analysis of pharmacological constituents (Ejidike P.I et al, 2015).
Chigurupati S. (2015) reported that considering the increased incidences of severe opportunistic
bacterial infections in immunological deficient patients together with the development of resistance
among pathogenic gram positive and gram negative bacteria, there is a great need in finding new
compounds that may be effective against antibiotic resistant bacteria.
1.2 Problem

Analysis of Common Foods
Nutter Butter Niacin Niacin is found in its natural form in fish, peanuts, yeast, and grains. In the
milling process of grains, it is usually removed. The government's action of trying to reduce niacin
deficiency has led to the fortification of niacin in food. Fortification is an attempt to replenish the
niacin lost in food processing. Niacin helps the energy from food reach the cells in the body. It's
important to the health of the live and production of hormones. Partially Hydrogenated cottonseed
oil Partially hydrogenated cottonseed oil is oil that has been pressed from the kernel of the cotton
seed. The oil then goes through the process of adding more hydrogen to the oil. Adding more
hydrogen makes the oil have a higher boiling point and also helps to increase the shelf life of the oil.
It is used for mayonnaise, salad dressing, shortening, and margarine for its neutral flavor and flavor
stability. The oil is very high in saturated fat. Soy lecithin Soy lecithin is a natural stabilizer for
emulsifying fats in processed foods. It is known to create a creamy texture in wet and dry blends and
in dressings by solidifying the margarine or fat in the food. Lecithin is a group of yellow–brown
fatty acids that come from plant and animals sources, which contains many important nutrients. Its
fat properties are why it is used in various processed foods. Vanillin Vanillin is a natural part of
vanilla and is the major component that makes up vanilla's distinctive flavor.

To Synthesize a Fragrance Used Commercially in Two Steps...
What's That Smell? Due Date/Submission Date: 02/17/2014 I. Purpose To synthesize a fragrance
used commercially in two steps by using a chemoselective reduction reaction, and a polymer–
supported reaction. II. Reaction Equations and Mechanisms III. Calculations Part 1 Theoretical
Yield 1) (1.62 g ethyl vanillin x 154.16 g ethyl vanillyl alcohol) / (166.18 g ethyl vanillin) = 1.503 g
ethyl vanillyl alcohol 2) (0.3 g NaBH4 x 154.16 g ethyl vanillyl alcohol) / (37.83 g NaBH4) = 1.223
g ethyl vanillyl alcohol Percent Yield = (1.03 g / 1.223 g) x 100 = 84.2% Melting Point Range ( ̊C):
83.9, 84.4, 85.0 Melting Point Average ( ̊C): 84.43 Rf Values Starting material = 4.0/5.5 = 0.73 Final
product = ... Show more content on Helpwriting.net ...
While we refluxed the solution there was no color change, the solution stayed clear. After gravity
filtration the solution stayed clear. After roto vap, solution was a milky brown color. IR spec data
showed a weak OH peak as well as strong C–O stretches around 1200 cm–1. V. Discussion
Questions: 1. Our percent yield for alcohol was 84.2% which is average. We rushed through our
vacuum filtration and probably did not let the solid dry long enough and might have not transferred
all of the solid to the vacuum filtration from the beaker. 2. The TLC results showed two different
spots that traveled different distances on the TLC plate, one for ethyl vanillin and one for ethyl
vanillin alcohol which proves there is no evidence of the starting material in our final product. The
product (ethyl vanillin alcohol) was more polar and interacted more with the solvent than our
starting material (ethyl vanillin). This increase in polarity is due to the extra alcohol group in the
ethyl vanillin alcohol and the smaller Rf value also indicates it is more polar and pure than the ethyl
vanillin. 3. The IR spectrum of the starting material shows a medium/strong C–O bond at around
1500cm–1, also the starting material shows a strong C–H bond at around 3000cm–1 and another
medium C–H bond at 2865cm–1 indicating an aldehyde group whereas the product does not. The IR
spectrum of the product shows a two weak broad O–H peaks at around

History Of Vanilloids
What is the drug ? Transient receptor potential cation better known as the capsaicin receptor and
vanilloid receptor.It is a protein that is in humans which is encoded by the gene.This type of protein
is a member of TRPV.It was the first member of the transient receptor potential and vailliod
receptor.Aslo they are compounds which process through a vanillyl group.This drug is responable
for the pungency of capsicums.Also for the burning sensation experienced after eatting spicy
peppers.What is the history? Perspectives opened from cloning capsaicin receptor.They are outlines
,long lasting functional ,ultrastructural and nerve terminal effects.It affects the transient receptor
potential vanilloid.Which invloves in sensing heart, warmth and most ... Show more content on
Helpwriting.net ...
It was the first determined by E.K Nelson in 1919.From Chili peppers by the Japanese who named it
capsaicinoids.Vanilloids is the main capsaicinoid in chili peppers.What is good about this drug ?The
only thing that is good about this drug is that, it is a good appetite.Some members from the transient
receptor potential vanilloid ion–channel family are expressed in a wide variety cells and sometimes
function as sensors of mechanical stress.Capsaicin works by when we eat, and the molecule binds to
a type of vanilliod receptor in our mouth.But some receptors aren't meant to be detect spiciness.The
main thing that is great about this medication is that, it is a decent appetite.Some individuals from
the transient receptor potential vanilloid particle divert family are communicated in a wide
assortment cells and now and again work as sensors of mechanical stress.Capsaicin works by when
we eat, and the atom ties to a sort of vanilloid receptor in our mouth.But a few receptors aren't
intended to be recognize heat.What is bad about the drug ?The drug may rise your high blood
pressure .May also cause inflammation can burning sensation.Transient receptor potential cation
also called the capsaicin receptor and vanilloid receptor.It is a protein that is in people which is
encoded by the gene.This sort of protein is an individual from TRPV.It was the main individual from
the transient receptor potential and vailliod receptor.Aslo they are mixes which prepare through a
vanillyl group.This medication is responable for the sharpness of capsicums.The medication may
ascend your hypertension .May likewise bring about irritation can smoldering sensation.Transient
receptor potential cation additionally called the capsaicin receptor and vanilloid receptor.It is a
protein that is in individuals which is encoded by the gene.This kind of protein is a person from
TRPV.It was the principle individual from the transient receptor potential and vailliod receptor.Aslo
they are

Oreo Cookie Crumbles
The cookie crumbles
The snack food that I chose is the popular snack food Oreo. The ingredients in the Oreo cookie are
as follows:
sugar
unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate (vitamin b1),
riboflavin (vitamin b2), folic acid)
palm and/or canola oil
cocoa (processed with alkali)
high fructose corn syrup
cornstarch
leavening (baking soda and/or calcium phosphate)
salt
soy lecithin
vanillin – an artificial flavor
chocolate (Snackworks.com)
Oreos have been around since 1912 in which they were originally called the "Oreo Biscuit" and they
were produced by the National Biscuit Company which is now known as Nabisco
(Nutritionbeast.com). A serving size of three Oreo cookies has 160

Monsanto: American Transnational Corporation
Monsanto is an American Transnational Corporation which supplies agrochemical and agriculture.
In 1901, John Francis Queeny, a 30‑year old veteran of the pharmaceutical industry, established
Monsanto with his own money. John named the Company after his wife's maiden name.
Monsanto's headquarters are now held in Creve coeur, Missouri, US. It is a leader in genetically
engineered crop which repel insects and make crops immune to herbicides. The company is
estimated to be worth $44 billion. The company's first products were food additives, such as
artificial sweetener saccharin, caffeine, vanillin (artificial vanilla) and coumarin (artificial
cinnamon). Then the moved into chemicals, and later agriculture. It currently has a market share of
more ... Show more content on Helpwriting.net ...
Even though Monsanto made a very bad representation for itself, the company were the first in
history to create genetically modified plants. As the new discovery was made this started the era of
Genetically Modified Organisms (GMOs).
Creating employment in India and other developing countries brings money into economies by
producing and exporting products. According to the India Committee of the Netherlands and the
International Labor Rights Fund, there has been criticism over monsanto's use of child labor. It is
estimated there are more than 20 million acres of cotton in India, which an estimated 12,375
children work in the cottonseed production for farmers paid by Indian and Monsanto.
Monsanto's is very well known for it weed killing product, Roundup. Yet again, Monsanto's was
criticised as Roundup would kill butterflies or have other negative impacts on the environment.
Monsanto's also was involved in some pharmaceutical products which contained seeds however this
was not a successful money making

What Does Wood Aging Do To Wine
BARRELS
What does wood aging do to a wine? There are three aspects to consider, the wood it is made from,
the size and shape of the cask, and the age of the cask. Oak is the preferred timber because of its
strength and relative lightness, its cellular structure and it is the taste components it contributes to
wine.
Aging wine in small oak barrels accomplishes several things. Barrels add oak nuances and flavors,
similar to the spicing in a food dish. Thus, the choice of a barrel is very important relative to size,
source, degree of toasting, and the cooper's barrel–making technique. There needs to be a synergistic
effect between the wood and the wine.
The major factor influencing the flavor/aroma composition of oak cooperage is the heating and
toasting of the staves during barrel–making. Toasting penetrates about halfway into the stave, about
10–14 mm. ... Show more content on Helpwriting.net ...
But more importantly, it provides the optimum surface area of oak to wine. Smaller casks provide
more oak–contact, but are not cost effective. Lastly, the age of the cask is an important factor. New
oak contains the most flavoring compounds. As the cask is used, tannins and other substances are
leached out of the wood and tartrate crystals from the wine build up on the barrel's interior,
eventually causing the cask to become inert. New oak also allows for more oxidation and inserts
more tannin. It also contains more softening substances from the cellulose of the wood. The best
French barrels cost about $800 each, the American oak costing about half. One barrel holds enough
wine for about 25 cases. Well–treated barrels can be used several times, especially for whites.
Therefore, if a winemaker decides to use a French oak barrel three times, each case of wine will cost
roughly $14 more to produce or $7 more a case with American

What Is Shakespeare Bisexual
After Shakespeare's perishing, many accusations and assumptions have surfaced on the idea that
Shakespeare was gay or bisexual and said scientists have found sightings of cocaine and cannabis
around Shakespeare's home in Stratford–Upon–Avon. Scholars think Shakespeare left clues
throughout his poems and plays about being bisexual. It is thought that the play "Merchant of
Venice" revolved around a particular love triangle of a woman and two men; one younger and the
other older. All his sonnets are dedicated to a Mr. W.H. which could be a secret lover considered to
be a "fair youth." In Sonnet 20 Shakespeare describes a male as his obsession and the "master–
mistress of my passion" which could mean he was secretly in love with a man. In addition, ... Show
Among the other substances positively identified in the study Dunphy 7 were nicotine, myristic acid
and isopropyl myristate, cocaine, cinnamaldehyde, vanillin, quinolone and butyl quinone, borneol
and other forms of camphor, pyrene, phenol, toluene and naphthalene." Altogether, fingers can't be
pointed directly at Shakespeare but it can be inferred that all spices and drugs named above were
available during Shakespeare's lifetime but, it is still a mystery if Shakespeare used them to enhance
his works. Shakespeare's works have become very popular in modern society and arouses feelings of
sadness and love. Marjorie Garber declared that Shakespeare plays a huge "part in our common
culture." Many people look to Shakespeare's works for knowledge and understanding of life itself.
Marjorie Garber also stated "Indeed, it is one of the fascinating effects of Shakespeare's plays that
they have almost always seemed to coincide with the times in which they are read, published,
produced, and discussed." Going off the statement made by Garber, Shakespeare's plays are so
universal and broad that individuals all around the globe can relate certain aspects of their personal
lives or events happening in society to his plays. A few

What Are The Five Senses
All vertebrates possess five senses of sight, hearing, smell, taste and touch through which they can
experience and make sense of world. Without our senses, we wouldn't have any idea what was going
on around us and the human body would be functionally useless. Each of the senses therefore
provides important functions and serves an intended purpose. The sense of smell is a chemical
sense. It is called chemical sense as it detects the chemicals in the environment and it works on
larger distances. The sense of smell is a primal sense for humans as well as animals. From an
evolutionary standpoint, it is one of the most ancient of senses. Smell (or Olfaction) allows
vertebrates and other organisms with olfactory receptors to identify food, mates, predators, and
provides both sensual pleasure (the odor of flowers and perfume) as well as warnings of danger
(e.g., spoiled food, chemical dangers). For both humans and animals, it is one of the important
means by which our environment communicates with us (John & Leffingwell, 1994)
Smells are the perception of chemicals in the air or in our food. The ... Show more content on
Helpwriting.net ...
An odorant acts on more than one receptor, but does so to varying degrees. Similarly, a single
receptor interacts with more than one different odorant, though also to varying degrees. Therefore,
each odorant has its own pattern of activity, which is set up in the sensory neurons. This pattern of
activity is then sent to the olfactory bulb, where other neurons are activated to form a spatial map of
the odor. Neural activity created by this stimulation passes to the primary olfactory cortex at the
back of the underside, or orbital, part of the frontal lobe. Olfactory information then passes to
adjacent parts of the orbital cortex, where the combination of odor and taste information helps create
the perception of flavor. (Brain facts

Users Buying Behaviour Towards Perfume
A PROJECT REPORT "
User buying behavior towards Perfume
"
Submitted for the partial fulfillment of the requirement for the award PGDM ACADEMIC
SESSION (2009 –
2011)
SUBMITTED TO:Prof. Shweta JainSUBMITTED BY:Prabhakar Rahul Enroll
(2009PGDM031)Puneet Arora Enroll (2009PGDM033)Amit Bharti Enroll (2009PGDM004)PGDM
(MARKETING AND HR)
Table of contents
1.
Introduction2. Hypothesis3. Research methodology4. Data analysis and interpretation5.
Conclusion6. Suggestion and recommendations.7. Bibliography8. Annexure
CHAPTER 1 INTRODUCTION In this research we have survey the product performance and
buyingbehavior of the fragrance of perfumes, which are used by people of allages. During ... Show
Thesenotes are created carefully with knowledge of the evaporation process of the perfume.

Top notes
: The scents that are perceived immediately on applicationof a perfume. Top notes consist of small,
light molecules thatevaporate quickly. They form a person's initial impression of aperfume and thus
are very important in the selling of a perfume. Alsocalled the head notes
.
 Middle notes
: The scent of a perfume that emerges just prior to whenthe top notes dissipate. The middle note
compounds form the "heart"or main body of a perfume and act to mask the often unpleasant
initialimpression of base notes, which become more pleasant with time.They are also called the
heart notes.
Base notes

: The scent of a perfume that appears close to the departureof the middle notes. The base and middle
notes together are the maintheme of a perfume. Base notes bring depth and solidity to a
perfume.Compounds of this class of scents are typically rich and "deep" andare usually not
perceived until 30 minutes after application.The scents in the top and middle notes are influenced by
the base notes,as well the scents of the base notes will be altered by the type of fragrance materials
used as middle notes. Manufacturers of perfumesusually publish perfume notes and typically they
present it as fragrancepyramid, with the components listed in imaginative and abstract

Duquenois Test Lab Report
As expected, the marijuana bubbled after HCl was added, signifying the release of CO2 (g). The
LCD glowed fluorescent under the UV light, as hallucinogens tend to show up as such. Another
technique that could be used to detect the presence of marijuana is the Duquenois test, in which 0.5
mL acetaldehyde, 1.0 g vanillin, and 50 mL ethanol are added to a sample and shaken. Extracting
this with chloroform will result in a purple or dark–blue color if marijuana is present. The unknown
contained silver, as both the unknown and silver solutions turned red and formed red precipitates
with the addition of potassium chromate. With the addition of Dithizone, both the unknown and
silver formed colloidal solutions with gray particles, so the unknown was likely silver. Discussion
Conclusion ... Show more content on Helpwriting.net ...
In doing so, we found that the unknown must contain silver ions, which formed a red precipitate
when potassium chromate was added. Both also formed a colloid with gray particles when
Dithizone was added. Lessons learned Our examination of marijuana and LSD reaffirmed the
information from the reading regarding their characteristics. The calcium carbonate crystals at the
base of marijuana leaf hairs reacted the HCl to produce CO2 (g), as most carbonates will form CO2
(g) when acids are added. The glowing LSD confirmed that hallucinogens have a tendency to glow
under ultraviolet light. Part II demonstrated the solubility rules and ion colors, as seen by AgCl and
PbCl, which both precipitated in our experiment. Sources of

Ciocalteu Reagetion Lab Report
Antioxidative activity can be tested using total phenolic content (TPC), 2, 2–diphenyl–1–
picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) tests. In TPC test, Folin–
Ciocalteu reagent (mixture of phosphomolybdate and phosphotungstate) is used to determine the
antioxidant potential of phenolic and polyphenolic from the sample. DPPH bonds with hydrogen
atom from sample while hydrogen peroxide (H2O2) bonds with iron ion (Fe3+) to form iron (III)
thiocyanate, Fe(SCN)3 in the FRAP test. The phenolic acids and flavonoids are contributing to
antioxidant activities. Radical scavenging activity of petroleum ether extracts of C. nutans was 82.00
± 0.02 % (Arullappan et al., 2014, pp. 1455–1461). Chloroform leaves extract of C. nutans ... Show
Extraction of plant material
Method of Hassan et al. (2015) was adopted for preparation of plant material and extract with minor
modifications. The 70% acetone (Merck, Germany) extracts were prepared by dissolving fine
powder of C. nutans in 1:10 solvent using ultrasonic extraction in an ultrasonic bath for an hour.
Then the extracts were filtered with the aid of a Bucker funnel and Whatman filter paper #1. The
extracts were preserved in airtight bottles at –40°C for further use.
Preliminary qualitative phytochemical analysis
Qualitative phytochemical screening of the extracts was performed using a standard procedure by
Sofowora (1993), Harborne (1984, pp. 4–16) and Trease and Evans (2002, pp. 23–67).
1. Test for alkaloids
A 2 mL of potassium iodide was added to crude extract, which forms brown precipitate with
alkaloids solutions.
2. Test for flavonoids
A 2 mL of sodium hydroxide solution (2%) was added to crude extract, followed by few drops of
diluted acid. Transformation from intense red–orange color to colorless indicated the presence of
flavonoids.
3. Test for glycosides
A 2 mL of glacial acetic acid (1 – 2 drops of 2% ferric chloride) was mixed with crude extract. Then,
the mixture was poured carefully into test tube with 2 mL of concentrated sulfuric acid. Presence of
cardiac glycosides was determined by the

Hershey 's Way Of Making Chocolate
Chocolate is one of the most popular products consumed in the United States and all around the
world. Hershey Chocolate Company originated in 1894, by Milton Hershey (Hershey Company,
2015). He was the first American who began producing milk chocolate bars, and eventually created
multiple flavors that changed the chocolate industry forever. With such mass production and
success, Hershey was able to make milk chocolate, a once luxury item for the wealthy, into an
affordable treat for all (Hershey Company, 2015). Hershey's way of making chocolate is one of a
kind. Hershey starts the chocolate making process by importing cocoa beans from cacao trees found
in tropical regions near the equator. Cacao is ultimately the key ingredient in chocolate. The seeds
from the cacao trees are then harvested and fermented, where they begin to darken and receive their
rich cocoa flavor. The cocoa beans are then sent to the Pennsylvania in the United States, where they
are cleaned, sorted and sent to the roasters. Roasting the cocoa beans at 400–500 degrees brings out
the flavor of the cocoa beans and also dries them out to retrieve the nib. The nib is the most
important part because it is the part that actually makes the chocolate. The nibs are then milled to
create chocolate liquor. Chocolate liquor contains a lot of cocoa butter and will be squeezed out in
liquor presses to create cocoa powder. Additionally, Hershey's chocolate would not be the same
without their use of fresh,

Nt1310 Unit 6 Lab Report

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Nt1310 Unit 6 Lab Report