Isoamyl Acetate Synthesis

Isoamyl Acetate Synthesis
Preparing Isoamyl Acetate by the Fischer Esterification
Emily Whitsett
Lab Partner: Ariel Dryden
May 5th, 2015
Organic Chemistry Lab B
Experiment performed on April 30th, 2015
Abstract
Purpose
The purpose of this experiment was to prepare isoamyl acetate from isoamyl alcohol and glacial
acetic acid by Fischer esterification.
Introduction Esters are derivatives of carboxylic acids. Instead of having the –COOH group, an ester
will include an alkoxy substituent which is a hydrocarbon group of some kind attached to the
oxygen molecule (–OR) (1, 2). Esters emit fruity smells and are widely used as flavor enhancers or
fragrances. Esters are typically the predominant compound in natural fruits and flowers that ... Show
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Next, 0.809–g of isoamyl alcohol was added to the vial and weighed. The difference of these two
weights was recorded and considered the precise mass of the alcohol. A total of 2–mL of glacial
acetic acid was added to the vial. Three drops of concentrated H2SO4 and a boiling chip were added
to the vial. The vial was attached to a clamp and rested in a sand bath that ranged between 150–
160°C. A cold, damp kim wipe was placed around the tip of the vial to act as a condenser. The
mixture was refluxed for one hour. Once the hour passed, the reaction mixture was cooled to room
temperature and the sand bath was turned off. After the boiling chip was removed from the vial, 1–
mL of 5% sodium hydrogen carbonate (NaHCO3) was slowly added to the reaction mixture, capped
and swirled. The vial was shaken to mix the contents and the cap was removed to release the
pressure. This was repeated until the bubbles were no longer produced. A Pasteur pipet was used to
remove the aqueous layer which was disposed in a test tube labeled "Aqueous Layer". The
extraction of the upper organic layer was repeated two more times with new 1–mL portions of 5%
NaHCO3, placing the aqueous layer in the labeled test tube each
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Lab Report Preparing Esters
Abhay Vashi
Preparing Esters
Introduction:
In chemistry, an ester is an organic compound that contains a carboxyl group in which carbon is
double bonded to one oxygen atom and single bonded to another.(Clancy). The main types of
organic reaction that occur are Addition, Elimination, Substitution, Condensation, Esterification,
Hydrolysis, Oxidation, Reduction and Combustion reactions. Throughout this experiment, one will
observe the changes of how an esterification reaction takes place using different substances to form
an ester. Esters are formed when a carboxylic acid reacts with an alcohol resulting in an
esterification reaction. (Clancy). The most common way of making an ester, R–OH + R–COOH 
R–COO–R + H2O. The –OH from the alcohol reacts ... Show more content on Helpwriting.net ...
In the preparation of Ethanoic acid with Ethanol, 1mL of Ethanol was first placed into a 50mL
empty beaker and the odour and properties were observed. The Ethanol was a clear colourless liquid
that smelt similar to a permanent marker. In daily life, Ethanol is used in alcohol drinks such as
different types of liquors, it's a solvent for paint, and is one of the important tools to get rid of air
pollution from automobiles due to the fact that there is 35% oxygen in Ethanol, and the addition of
oxygen to fuels accomplishes complete combustion, thus, minimizing harmful emissions. (Mueller).
Nonetheless, Ethanol is miscible in water and could be biodegraded. (Mueller). The next step to the
process was to add 1mL of Ethanoic acid into Ethanol. Ethanoic acid into Ethanol smelled similar to
vinegar and the smell got stronger than Ethanol placed in a beaker. Once the Ethanoic acid and
Ethanol were mixed and heated in the presence of Sulfuric acid, an esterification reaction was taking
place. The odour was stronger allowing detailed observations of the ester formed. The first ester
formed was Ethyl Ethanoate. The reaction was slow, and a lot of Ethyl Ethanoate was not produced.
Consequently, the smell was disguised due to the smell of the Ethanoic acid. (Clark). However, the
mixture was squeezed from the pipette onto a watch glass and mixed with droplets of water

Fischer Esterification
By Bohlin
Abstract:
In this experiment, an unknown alcohol underwent a Fischer Esterification reaction by reacting it
with acetic acid as well as sulfuric acid catalyst. The unknown product material was purified
through distillation and characterized by analyzing an IR spectrum and determining the density of
the product. In addition, the boiling point test was performed to test for an ester. Lastly, the starting
material, an unknown alcohol, was determined after finding out the product and examining the IR
spectrum for the reactant.
Procedure:
An acetate was synthesized by reacting an alcohol with acetic acid. Since the acetic acid, a
carboxylic acid, is less reactive than the acetate, an ester, the sulfuric ... Show more content on
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The very strong peak at 1033 cm is due to a o–ch–c stretch and is diagnostic of a o–ch2–c
antisymmetric stretch for primary acetates with the literature value of 1060–1030 cm.
Also, the similarity between the database reference of Isobutyl Acetate, reference IR data graph
included, and the experimental IR would also suggest that the products are the same and suggest that
the unknown reagent was Isobutyl Alcohol.
The density of the product was not able to be recorded due to spillage.
The smell had no distinguishable characteristics to be used for identification.
Based on the boiling point of the ester,119.0 C, the data suggests Isobutyl Acetate was the product
and would suggest Isobutyl Alcohol as the unknown alcohol reagent.
Based on the supporting data above it is suggested that the unknown alcohol was Isobutyl Alcohol.
References:

IR Spectra Database –

Synthesis Of Esters
Esters aromas are very distinct and often pleasant, they are often used in food aroma and fragrances.
Esters chemical properties are distinguished by their low molecular weight and low boiling points,
caused by their dipole–dipole and dispersion interactions; additionally, esters cannot form hydrogen
bonds. Esters are the result of a condensation reaction, in which a carboxylic acid, an alcohol, and
acid catalyst creates a water molecule and an ester. In a condensation reaction the carboxylic acid
and alcohol react in a way that causes at least one alkyl or benzene ring group replaces a
hydroxyl(OH) group. Amides like esters can be formed by a condensation reaction involving
carboxylic acid, which reacts with amine, to form an amide and water. ... Show more content on
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With the dried mass of the product the balanced equation of the reaction, between 4–aminophenol
and acetic anhydride can be calculated. The percent yield of said product can then be calculated by
divided the calculated mass by the theoretical mass. Using the characteristics of alcohols and pH,
the 4–aminophenol and acetaminophen produced can be tested to categorize which are alcohols and
the pH of each. In the Cerium Test the reaction between [Ce(H2O)6]4+ and HO–R(alcohol) will
produced [(H2O)5Ce–O–R]3+, the (R) group will produce a color change in the product allowing
for the characterization of a reactant as either an alcohol or not. In the Universal Indicator Test
adding universal indicator to an aqueous mixture of any alcohol, amide, or amine will result in a
color change, red for acidic and blue for basic. Then by using the knowledge that alcohols and
amides register as pH neutral and amines register as slightly acidic allows for the characterization of
the reactant as an alcohol or amide, or as an amine. In the last part of the experiment, an alcohol and
an acetic acid will react in an esterification reaction to produce an ester. Using the ester odors in the
known ester banks, the unique aroma of each ester will allow for a categorization of each ester
produced. Lastly, retrosynthetic analysis can be used to

Reducing the Carbon Footprint
The 7th principle of green chemistry states "A raw material or feedstock should be renewable rather
than depleting whenever technically and economically viable."1 This means making use of easily
available, cheap, and non–exhaustive resources like biomass consisting of plant or animal feedstock
and/or carbon dioxide to make platform chemicals and commercially viable products instead of our
conventional non–renewable resources like fossil fuels, natural gas, and oil. The rising fuel and
energy demands of an ever growing world population in the last two decades have resulted in rapid
depletion of these non–renewable resources. These circumstances have forced us to look at other
possible sources to sustain the chemical, fuel and energy requirements of a growing and developing
planet. Renewable feedstocks can be the answer to this. However the major challenge/test in this is
to develop platform chemicals and materials with pathways employing low energy consumption
processes and which would be less toxic. Another important factor is to have a process in which the
amount of carbon that is incorporated into the system is higher than the amount that goes out to the
environment. This difference is referred to as the carbon footprint and if positive can help reduce
global warming.1 So if these processes used in making new platform chemicals and materials along
with the final chemicals themselves, can contribute to a positive carbon foot print along with less
toxic and harmful effects

Organic Chemistry Experiment 10 Formal Report
Organic Chemistry Laboratory – CH 200L (2012 – 2013) 2B–Ph Group 9 Experiment 10
Identifying Carboxylic Acids and Derivatives Through Classification Tests
Bianca Therese Rivera, Camille Aliana Rivera, Zarah Mae Roxas,
Ma. Rosario Teresa Saylo, Jean Darlene Semilla and Adrian Yu
Department of Pharmacy, Faculty of Pharmacy
University of Santo Tomas, Espana Street, Manila 1008
Date Submitted: September 13, 2012
–––––––––––––––––––––––––––––––––––––––––––––––––
Abstract
Carboxylic acid derivatives namely, acyl halides, acid anhydrides, esters and amides were classified
through different reactivity tests. The samples used were acetyl chloride for acyl halide group, acetic
anhydride for acid anhydride group, ethyl acetate for ester group, ... Show more content on
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Methodology
A. Hydrolysis of Acid Derivatives
A.1. Acyl Halides and Acetic Anhydrides
One mL of water was placed in each two test tubes. The samples, acetyl chloride and acetic
anhydride, were added separately to the test tubes by placing ten drops of each sample. A warming
effect was noted from the reaction. The resulting mixtures were divided into two portions. To the
first portion, an amount of one mL of 2% silver nitrate (AgNO3) was added. The formation of
precipitate was observed. To the second portion, one mL of saturated sodium bicarbonate
(NaHCO3) and the evolution of gas was noted.
A. 2. Esters
To one mL of the sample, ethyl acetate, two mL of 25% sodium hydroxide (NaOH) was added. The
mouth of the test tube was covered with a marble and was heated in a boiling water bath for five

minutes. The mixture was neutralized with 10% HCl solution. The odor was observed with a
wafting motion.
A. 3. Amides
One mL of benzamide was treated with five mL of 10% sodium hydroxide (NaOH) and was heated
to boiling afterwards. The reaction of the gas evolved during heating was tested by placing a piece
of moist red litmus paper over the test tube. The observed reaction was noted.
B. Alcoholysis: Schotten–Baumann Reaction
A mixture of ten drops of acetic acid, one mL of ethanol and five drops of concentrated sulfuric acid

Gas Chromatography Lab Report
Objective In this combinatorial experiment, an acid and alcohol were used as reactants in order to
produce esters. In order to determine the acid and alcohol used in the reaction, gas chromatography
and the smell of the esters formed were used to determine the acid and alcohol. Raw Data
Experiment 1 (CA1 with 2 alcohols) and Experiment 2 (CA2 with 2 Alcohols) were performed in
this lab. Table 1: Physical Observations of Products Formed in Each Experiment Experiment
Number Product Forms Physical Observations 1 2 Smell of cinnamon 2 2 Smell of artificial
fruit/candy 3 2 Smell of strawberries 4 2 Strong smell of wintergreen 5 4 Smell of wintergreen 6 4
Smell of artificial fruit/candy Figure 1: Gas Chromatography of Experiment 1 (CA1,AA,AB) Figure
2: Gas Chromatography of Experiment 2 (CA2,AA,AB) Figure 3: Gas Chromatography of
Experiment 3 (CA3,AA,AB) Figure 4: Gas ... Show more content on Helpwriting.net ...
The area is therefore the height multiplied by the width at half of its height. By finding the area, the
percent of each compound can be found. In this sample calculation, the chromatography of
Experiment 1 is used. AreaCA1+AA=heightwidth= 4.5cm*0.2cm=0.9cm
AreaCA2+AB=2cm*0.3cm=0.6cm Percent
CA1+AA=AreaCA1+AAAreaCA1+AA+AreaCA2+AB*100=0.9cm0.9cm+0.6cm*100 Percent
CA1+AA=60%, Percent CA2+AB=40% Since CA1+AA has the highest percent compound, it is the
most abundant product. The most abundant product in each experiment is tabulated below. Table 4:
The Most Abundant Product in Each Experiment Experiment Number Most Abundant Product 1
CA1 + AA 2 CA2 + AA 3 CA3 + AA 4 CA4 + AA 5 CA1 + AA and CA4 + AA 6 CA2 + AB
Conclusion In experiment 4 and experiment 5, the smell of wintergreen was produced. The alcohol,
methanol (AA), and the acid, salicylic acid (CA4), were the reactants that produced the wintergreen

Synthesis Of Methyl Cinnamate
Introduction
The ester that was developed throughout the entire lab is known as methyl cinnamate. Methyl
cinnamate is an ester that is created when cinnamic acid is mixed with methanol and sulfuric acid
(see Scheme 1). Around the world, methyl cinnamate is found in a variety of plants and fruits such
as strawberry or cinnamon. The plant most used to collect higher concentrations of methyl
cinnamate is the Eucalyptus olida with a concentration of 98%. Due to the fact that the ester comes
from a cinnamic base, the ester contains a sweet strawberry aroma mixed in with a bit of cinnamon.
The sweet fruity smell of the ester is used heavily in the flavoring and the perfume industries (1).
This methyl cinnamate was an off–white solid color and consisted of fine, white particles that
clumped together in certain spots. Scheme 1. Synthesis of Methyl Cinnamate
Results and Discussion
A. Synthesis of Ester The synthesis of the ester had no conceivable procedural changes. The creation
of the ester could be deemed a success as the percent yield came out to a total of 42%. From a
mixture of 1.51 grams of cinnamic acid, 4.05 mL of methanol, and 20 mL of concentrated sulfuric
acid, a total of 0.68 grams of ester was produced. The 42% yield came from dividing the actual mass
of the ester (0.68 g) by the theoretical yield, which was calculated by the formula weight and the
amount of moles used. The produced ester, as mentioned above, was an off white color and had

Esterification Of 3-Methylbutyl Ethanoate Lab Report
Esterification of 3–MethylButyl Ethanoate Results Distillation range: 97–102°C Ester has a fruity
odor, smells very much like banana. Discussion Results table: Observations Process Observations
Reflux When adding 3–methyl–1–butanol, sulphuric acid and ethanoic acid heat were produced by
the colourless mixture, which pertained a smell of sulphuric acid. Once heating began, the solution
quickly changed to orange and continued to rapidly change to a darker colour. After approximately
six minutes, it began to bubble and the colour was now a dark red colour, very similar to the shade
of a cherry. At this point, the liquid began to vaporise, rising up to the condenser about a third way
before it was condensed to a liquid which ran back down the condenser to the pear shaped flask. The
strong smell of the sulphuric smell began to fade, the smell it was replaced with still smelt strong
and bad but to a less extent. The mixture remained a dark red colour for the remaining duration of
the reflux process, continually bubbling. Separation/Purification The initial substance was a dark red
colour, similar to the colour of a cherry. When added to approximately 20mL of water, the mixture
changed to a yellow colour, forming an insoluble layer. The bottom layer, which was soluble was
predominately clear but pertained the original colour of the mixture at the bottom. There was a clear
distinction between the two layers. When the Sodium Carbonate was added to the organic mixture, it
appeared

Advantages And Disadvantages Of Esters
The chemicals used in the making of esters, food flavourants, contribute to health problems in
humans such as allergies, behavioral problems, tumors and many other health problems. The
carboxylic acids and alcohols used in ester formation are the reason for the health problems as these
chemicals are harmful to the human body. Esters are also used in the production of foods that have
edible oils and fats, n–amyl butyrate is an example of these types of esters and it causes health
issues such as cardiovascular diseases (Department of Health & Human Services, 2014). These
esters are those used as flavourants to give off the odor of apple (College, 2017). Esters are organic
molecules that have strong, pleasurable smells and can be found in an organic and inorganic ...
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Just like ethyl butyrate is an additive in orange juice to enhance the flavour of the fresh fruit in the
juice. Esters properties make them appropriate for the production of cosmetic products such as nail
polish, nail polish remover and other manicure products and perfumes. Perfumes are used in
everyday life by all humans to get rid unwanted body odors, boosts ones self–esteem as it makes
them feel good about themselves. Polyesters, a form of esters, are used to create plastics. Plastics are
useful in everyday life as they are used as containers to carry many things such as shopping items,
drinks and food products. They are also recyclable so therefore are good for the environment.
Synthetic flavourants are also very cheap so therefore cost effective. They are the preferred idea
over using naturally flavouring as that is more time orientated as the flavour has to be extracted
from all the fruits where as with synthetic flavouring, the flavour can be made in a lab on a lab scale
– cost and time

Ir Spectroscopy Lab Report
Esters are carbonyl compounds with groups that can be replaced by a nucleophile. Esters perform
hydrolysis reactions, where it reacts with water for form a carboxylic acid and an alcohol. Esters can
also perform alcoholysis reaction, where it reacts with an alcohol to form a new ester and alcohol.
This is also known as transesterification reaction since one ester creates another. The experiment
conducted was an example of a transesterification reaction; mixing acetic acid and isoamyl alcohol
to synthesize isoamyl acetate and water.
When comparing reactivities, esters and carboxylic acids are relatively equal, which means it will
take more for a product to occur. For the barrier to be overcome an excess of one reactant is needed
to push ... Show more content on Helpwriting.net ...
Once purified and distilled, the final product was tested through GC chromatographic analysis. GC
analysis revealed experiment successes, producing 98.63% area of isoamyl acetate, with trace
amounts of ether (0.11% area) and isoamyl alcohol (1.25% area). The standard vs. sample retention
time also indicated experiment success with standard documented at 3.3 minutes and sample
documented at 3.495 minutes. Another indication was the product's observed fragrance of banana
scent and clear appearance.
Based on the percent yield of 16.80%; 83.20% of the product was lost during intermediate product
transfer between phases. During each phase of the experiment, an intermediate product was obtained
and through transfer to and from multiple round bottom flasks, Erlenmeyer flask, and funneling,
majority of the product was lost. Additionally, a small percent of the product would be lost to the
aqueous layer. Minimizing intermediate product transfer and an alternate funnel method would have
drastically minimized the considerable amount of product

The Fischer Esterification Of An Unknown Acid
5. Introduction In this experiment, the Fischer Esterification of an unknown acid and an unknown
alcohol was used to prepare an unknown ester. Sulfuric acid was used as a catalyst in the reaction
which then was put under reflux. After cooling, the pH of the solution was raised to approximately 8
using sodium carbonate. Diethyl ether was added, then the aqueous layer was removed and the
organic layer was washed with sodium chloride. The aqueous layer was removed again and sodium
sulfate was added. The unknown product was then identified using gas chromatography (GC) to
obtain the retention time.
6. Data and Results The GC data for the product produced graph with a signal level out–of–range in
peak. This gave a retention time 2.952 minutes. This would not indicate any of the possible ester
products. However, after appropriate dilution, a retention time of 1.753 minutes was obtained. This
retention time indicates that the ester product was ethyl benzoate.
7. Discussion and Conclusion Hydrogens, alkyls, or aryls bonded to carboxyl groups–made up of a
carbonyl group and a hydroxyl group–are known as carboxylic acids. Derivatives of carboxylic
acids include acid chlorides, esters, anhydrides, amides, and generally nitriles. These derivatives are
formed by the replacement of the hydroxyl group with a different electronegative heteroatom
substituent, which can be a single atom, such as a chlorine atom, or a group of atoms, such as in the
formation of

Preparation of Synthetic Banana Oil Essay
Lab 5: Preparation of Synthetic Banana Oil
September 20th, 2012
Purpose:
The main purpose of this experiment was to synthesize banana oil (isopentyl acetate.) Ester are often
prepared by the Fischer esterification method, which involves heating a carboxylic acid with an
alcohol in the presence of an acid catalyst.
Theory:
Synthesize isopentyl acetate by combining isopentyl alcohol with acetic acid and sulfuric acid and
then heating the reaction mixture under reflux for an hour. The alcohol is the limiting reactant, so it
should be weighed/ the acids can be measured by volume. The esterification reaction is reversible,
and it has an equilibrium constant of approximately 4.2. A pure component can be obtained from a
mixture by ... Show more content on Helpwriting.net ...
Reflux apparatus
When the reaction time is up, allow the reaction mixture to cool to about room temperature. Turn off
the cooling water and remove the reflux condenser. Transfer the reaction mixture to a separatory
funnel. Leaving the boiling chips behind, and washes the mixture with 50 mL of water. Drain the
aqueous layer, and leave the organic layer in the separatory funnel. Then carefully wash the organic
layer with two successive portion of 5% aqueous sodium bicarbonate, draining the aqueous layer
after each washing. During the first washing, stir the layers until gas evolution subsides before you
stopper the separatory funnel, and vent it frequently thereafter. Dry the crude isopentyl acetate with
anhydrous magnesium sulfate or sodium sulfate, and filter I by gravity. Using standard–taper
glassware, assemble an apparatus for standard scale simple distillation. Be sure the thermometer is
straight up as shown in the picture below. Distill the crude product, collecting any liquid that distills
between 137oC and 143oC. Record the actual boiling range. Wait until the entire thermometer bulb
is moist with condensing vapors, liquid is distilling into the receiver, and the temperature is stable.
Stop the distillation when only a drop or so of liquid remains in the pot or when the temperature
reaches 143%. Using a Carbowax column or another suitable

Essay about Organic Chemistry Ii Lab Report
Torres 1
Luis A. Torres
Group #11
USC Chemistry 322b
Formal Lab Report
6th November 2015
I.
II.
Enzymatic Resolution of 1–Phenylethanol and Diastereomer Analysis
Objective/Abstract
Enzymatic transesterification reaction was performed to study the resolution of diastereomers using
1H–NMR analysis. The stereo–selectivity of acylase I, an enzyme, for a 50:50 racemic mixture of
1–phenylethanol was determined. In the first of a two–step reaction, 1–phenylethanol was reacted
with vinyl acetate with the help of acylase I to form an ester, unreacted 1–phenylethanol, and vinyl
alcohol. The unreacted 1phenylethanol was separated from the ester by column chromatography and
confirmed by thin–layer chromatography (TLC). In the second ... Show more content on
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In the first reaction of this experiment, 1–phenylethanol was reacted with vinyl acetate, using the
acylase I enzyme. The enzyme's chirality results in a preferred reaction with one alcohol enantiomer
over the other. In the second reaction, the unreacted alcohol is reacted with (R)–(–)–
acetoxyphenylacetic acid to create a diastereomer. By comparing the 1H–NMR spectra of the final
product diastereomers, we can determine which alcohol enantiomer the enzyme preferred to react
with.
We relied on column chromatography to separate the unreacted 1–phenylethanol from the
phenylethyl acetate ester. Column chromatography is a useful laboratory technique aimed at
separating aqueous and organic components of a mixture.
Torres 3
For this experiment, the lab was separated into groups of four. Each member of the group was
responsible for using a sample of 1–phenylethanol. The samples used were detailed in the
Objective/Abstract section of this report.
IV.

Results and Discussion
1
H–NMR Analysis:
The 1H–NMRs were produced for all 4 samples, and segments of each can be seen below in Figures
1 – 4. The integrations at 1.5 ppm refers to the (R)–1–phenylethanol while the integrations at 1.4
ppm refers to the (S)–1–phenylethanol. I was unable to use my own unreacted alcohol because TLC
analysis shows that I was unable to separate my alcohol from the ester during column
chromatography. I used an unreacted alcohol

Analysis Of Esters Lab Report
PREPARING ESTERS
INTRODUCTION
An ester is an organic compound where the hydrogen in the compound's carboxyl group is replaced
with a hydrocarbon group. Esters are derived from carboxylic acids and (usually) an alcohol
(Helmensine A, 2017). The reaction required to produce an ester is called esterification.
Esterification is the reaction in which a Carboxylic acid combines with an alcohol in the presence of
a catalyst (commonly concentrated sulphuric acid) to form an ester (Esterification, 2017). This is an
example of a general class of reactions called condensations.
Esters are common in our everyday lives. Esters are colourless, volatile liquids with pleasant aromas
and create the fragrances and flavours of many flowers and fruits (Organic Chemistry Life, 2013).
Esters are also excellent solvents for organic compounds. Sunburns lotions, nail polish removers,
plasticisers and glues use esters as solvents (Veerenda, 2017).
The aim of this experiment was to investigate different reactions between a range of alcohols and
carboxylic acids to produce a variety of esters of different odours and discover how they can be used
commercially in household products. MATERIALS & METHODS
The experiment was divided into three parts. Firstly, to record the aroma of each alcohol and
carboxylic acid that would be used in the experiment. Secondly, to prepare five different esters and
record the results. Finally, reporting the balanced equations for each of the

Tests on the Medical Effectivness of Phlomis...
Phlomis Younghusbandii Mukerjee is a perennial herb (family Labiatae) and grows wildly in
Qinghai–Tibet Plateau of China. It has been widely used to treat colds, coughs, sores ulceration,
rheumatoid arthritis, pneumonia, bronchitis and other diseases for thousands years. In this paper, 5
iridoid glycosides (sesamoside, shanzhiside methylester, 7, 8–dehydropenstemoside, penstemoside
and 8–O–acetylshanzhiside methylester) and 3 phenylethanoid glycosides (acteoside, alyssonoside,
and isoacteoside) in the four samples from different places were analyzed by HPLC. The acetic
acid–induced writhing test, the hot plate test, the carrageenan–induced paw edema test, the xylene–
induced ear swelling test, and the acetic acid–induced Evans blue leakage ... Show more content on
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Younghusbandii[2–7].
Iridoid glycosides and phenylethanoid glycosides with antinociceptive and anti–inflammatory
activities have been isolated from several plants of genus Phlomis [8–9].In our recent study, the
related plants, Phlomis umbrosa Turcz and Lamiophlomis rotata (Benth.) Kudo, have showed
significant antinociceptive and anti–inflammatory activities in several animal models[10–11].At the
same time,six iridoid glycosides: sesamoside,shanzhiside methyl ester, 7,8–dehydropenstemoside,
penstemoside, 8–O–acetylshanzhiside methyl ester, phlomiol and three phenylethanoid glycosides:
acteoside, alyssonoside, and isoacteosidewere isolated and identified from P. Younghusbandii.
Among of these compounds, 7, 8–dehydropenstemoside, and three phenylethanoid glycosides were
isolated from this plant for the first time [12].In this paper,the acetic acid–induced writhing test, the
hot plate test, the xylene–induced ear swelling test, and the acetic acid–induced Evans blue leakage
test were used to investigate the antinociceptive and anti–inflammatory activities of the aqueous
extract of this plant.5–iridoid glycosides (sesamoside, shanzhiside methylester, 7, 8–dehydro–
penstemoside, penstemoside and 8–O–acetyl–shanzhiside methylester) (Fig. 2)and 3–
phenylethanoid glycosides (acteoside, alyssonoside, and isoacteoside) (Fig. 3)in three samples of P.
Younghusbandii from different places were

The Advantages And Disadvantages Of An Esters
Introduction
Esters are organic molecules that generally have delightful tastes and smells and so are used to make
perfumes and artificial flavours. (Mann, 2007)
In an ester the central carbon atom is bonded by a double bond to an oxygen atom. The central
carbon atom is also bonded to another carbon chain and bonded to another oxygen atom, both
bonded with single bonds. The oxygen atom which is bonded to the carbon with a single bond is
also bonded with a single bond to another carbon chain. Esters make up the biggest part of the group
of chemical compounds which are approved for use in food flavouring. Esters are used in foods as
natural flavouring and when the essential oils of plants are analysed, it can be determined that they
consist of esters. (Anon., 2016).
A flavourant is a substance which changes the characteristics of the solute to which it was added.
The flavour of the substance changes according to the type of flavourant added. Smell can determine
the flavour of a substance and can therefore be used in this experiment to determine which flavours
are created by which esters. (Dusengemengu, 2012).
The purpose of this experiment is to determine the advantages and disadvantages of esters. ... Show
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Before the study it was difficult to distinguish between the smell of a decomposing human corpse
and the smell of other decomposing animals. Animal fat is composed of a large amount of esters and
this is where the decaying human corpse smell comes from. Pigs and humans release eight different
compounds to other animals and humans release five different esters from pigs; in this way the smell
of a decaying human can be differentiated from the smell of other decaying animals. In this way
esters are an advantage because sniffer dogs can now be better trained to find dead humans and
machines can be made to detect the esters that a decaying human body releases. (Pennisi,

Pentyl Methanoate Lab Report
The reaction created in the lab was a condensation reaction, specifically a fischer esterification
reaction. This reaction is created by combination of a carboxylic acid and alcohol group with loss of
water. A very noticible property of ester products are the oders they produce, which is usually
described as fruity. For example, propyl methanoate is described as smelling like apples. Butyl
heptanoate has a distinct sent of coconut. Also pentyl ethanoate has a banana scent when created.
Lastly propyl butanoate is described as smelling like pears.
During this lab the scent of the ester product was evident. The combination of methanoic acid and 2
methylpropyl alcohol created the ester product of 2 methylpropyl methanoate which had a smell of

Synthesis of Isopentyl Acetate Via Fischer Esterification...
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 of this reaction referred to as Fischer Esterification. The reaction is characterized by the
combining of an alcohol and an acid (with an acid catalyst) to yield and ester plus water. In order to
accomplish the reaction, the reactants were ... Show more content on Helpwriting.net ...
Once cooled, the mixture was then transferred to a separatory funnel using the funnel while avoiding
adding the boiling chip. 10 ml of water was then added to the mixture. The mixture was gently
shaken and the phases were allowed to separate. The funnel was then unstopped and the lower
aqueous phase was drained into a beaker. 5 ml of 5% aqueous NaHCO3 was added and then shaken
gently. A great deal of caution was taken into consideration because of the production of carbon
dioxide gas which caused pressure to develop inside the funnel. The pressure needed to be released
so the funnel was vented frequently. The phases were allowed to separate and the lower aqueous
phases was drained into the beaker. After draining, 5 ml of saturated NaCl was added to the funnel
and then shaken gently. Once again, the phases were allowed to separate and the lower aqueous
phase was drained into a beaker. An ester product was produced and was transferred into a 25 ml
Erlenmeyer flask. This organic product was then dried over anhydrous Na2SO4 to trap small
amounts of water in its crystal lattices thus removing it from the product. Finally the ester was
decanted, so that the drying agent was excluded from the final product. Results and Discussion:
Fischer esterification is the primary way of synthesizing this ester. The reactants involved in

The Process Of Boiling Reactants
Reflux
The reflux procedure is 'the process of boiling reactants while continuously cooling the vapour and
returning it back to the flask as a liquid' (chem.wisc.edu, 2014). The reactants are needed to be
heated for a long period of time with the sulfuric acid, which acts as a catalyst to speed the reaction
up, in order for the reactants to react and be converted into the products, which in this case is the
ester. However the reactants are very volatile which means that it is easily evaporates and won't
produce the products. Reflux is then needed and used to cool any of the reactant and product vapour
evaporating to be heated by reflux once again.
Separation/Purification
There are a few different steps into separating and purifying the ester from the mixture.
At the end of reflux, both the reactants and products are present in the pear–shaped flask. This is
because the acid used was very weak and did not fully react with the alcohol therefore once the
mixture has reached a chemical equilibrium, the concentration will remain the same. This means
that not all the reactants are going to be converted into products. Washing the mixture with 20mL of
distilled water allowed the separation between the aqueous layer (water–soluble substances) and the
organic layer (ester) in the separating funnel. Therefore washing the mixture with distilled water is
needed to separate the aqueous layer, which is discarded, with the ester.
There will still be a small amount of acid which wasn't

Kinetic Resolution
Intro Kinetic resolution of a various esters was conducted, where the esters differed by a single
substituent. The substituents para to the aromatic ring were a hydrogen, methyl group, fluorine,
bromine, and chlorine atoms. The varying para–substituents influence on efficiency of separating a
racemic mixture into an enantioenriched reactant and product was assessed. The esters were formed
from a given set of ketones as the starting material and reduced into a racemic alcohol followed by
acetylation; the product was a racemic mixture of esters(1). In contrast, the kinetic resolution itself
was conducted using the racemic ester produced from the acetylation, and introduced in the
presence of an enantioselective lipase in order to produce an ... Show more content on
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The hydrogen and methyl substituents had the greatest E–values, 12.4 and 10.8 respectively, when
compared to the halogen substituents whose E–values ranged from ~8–4 (9). This apparent trend
depicting halogens to having the lowest enantioselectivity goes against the hypothesis that was made
stating that halogens, specifically the ester with a bromine substituent would have the greatest
enantioselectivity. Though halogens may have a lower enantioselectivity value, this is mostly due to
their %ee rather than the actual percent conversion from ester to alcohol. Furthermore the esters
with halogenic substituents had the greatest percent conversion from ester to alcohol: bromine –
73.0%, fluorine – 43.0%, and chlorine 27.9% (9). This is compared to lower percent conversion
from the esters with a methyl or hydrogen substituent in the para position of the benzene ring;
values of 14.9% and 27.5% respectively (9). This would reflect that notion that since the halogenic
substituents are more electron withdrawing there was a greater inductive effect to stabilize the
tetrahedral intermediate, which lowers the activation energy resulting in a great percent conversion
of ester in to alcohol. However higher reactivity did not imply greater selectivity for the R–
enantiomer. In contrast to the high percent

History Of Aspirin
The synthesis of aspirin is very important in today's society. One of the age old methods of treating
patients with inflammation problems, blood coagulation problems, fevers, and having a high risk of
heart problems involves the patient ingesting an oral supplement of aspirin. Using aspirin as a
therapy can decrease the risk of a second heart attack (Baigent 2009). In fact, the FDA has approved
four drugs for the prevention of vascular problems, and aspirin is one (Furie 2010). In addition,
aspirin is used daily by many seniors in the U.S. In a recent survey, it was found that in people
ranging from 45 to 75 years of age, 52% percent reported that they were currently taking aspirin,
and 20% reported that they had used aspirin in the past (Thompson, ... Show more content on
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In an esterification reaction, a carboxylic acid reacts with an alcohol. The synthesis of aspirin is an
esterification reaction. Initially, the proton, i.e. the hydrogen ion, from the acid attacks the acetic
anhydride and attaches itself on a double bond oxygen. This makes the compound more
electrophilic, meaning that it has a higher affinity for electrons. This is what sets off the reaction.
The salicylic acid then acts as an alcohol and attaches its OH group onto a carbon on the acetic
anhydride. Then, the hydrogen from the OH group (the alcohol group) of the salicylic acid falls off,
forming a tetrahedral intermediate, and the hydrogen ion reassociates with the conjugate base of the
acid used as the catalyst. Next, the hydrogen that came from the acid initially, transfers its electrons
and forms a double between the adjacent oxygen and carbon. However, the hydrogen atom does not
fall off after the transfer of electrons but is kept there with a positive charge. With this, another
transfer of electrons occurs and an acetyl group is generated from the breaking of the acetic
anhydride. Now, the acetyl group breaks off the positive hydrogen attached and acetic acid is
generated as a result. With this, the ester, the aspirin, is created (Watson

Ester Synthesis Lab Report
The synthesis of an ester using Fisher esterification by reacting acetic acid with an unknown alcohol
was performed. Fisher esterification is a reaction that produces ester by refluxing a carboxylic acid
and an alcohol in presence of an acid–catalyst. In this experiment, the carboxylic acid is acetic acid,
and the alcohol is unknown. The product has a banana–like smell, which was most likely to be
pentyl acetate, 2–pentyl acetate, or isopentyl acetate. The IR spectroscopy was performed on the
alcohol and the product in order to confirm the synthesis of ester. Three distinct signals were
observed on alcohol IR spectrum. A broad signal was observed between 3500–3200cm–1 indicates
O–H functional group. Various small sharp sp3 C–H signals between ... Show more content on
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4 distinct signals and two overlapping signals were observed on the spectrum. From left to right, the
first signal labeled as "B" is a multiplet at 4.8ppm since it is next to the ester group, has 5 neighbors,
is the most deshielded proton. Therefore, the ester can be either 2–pentylacetate or 1, 3–
dimethylbutyl acetate. Since it has the banana–like smell, the ester would most likely be 2–
pentylacetate. Other signals would further confirm the identity of the synthesized ester. The signals
labeled as "A" at 2.01ppm should be a singlet since it is next the ester group and has no neighbor.
Two overlapping signals labeled as "D&E" have 3 and 5 neighbors, respectively. The signals are
multiplet overlapping each other between 1.6 to 1.30 ppm. A doublet was seen in the spectrum at
1.18ppm labeled as "C" since the protons are on the carbon that attached to the tertiary carbon,
which locates next to the ester group labeled as "B" and has one proton. Lastly, a triplet labeled "F"
was seen at 0.90ppm, which is the most shielded since it locates the furthest from the
electronegative ester group. These signals confirm that ester product is indeed 2–pentyl acetate.
Since 2–pentyl acetate was confirmed to be the synthesized ester, the starting alcohol must be

Ester And The Fischer Esterification Of Esters
Esters are a specific type of functional group that can be derived from carboxylic acids. The –COOH
group found within a carboxylic acid is changed to form an ester, specifically the hydrogen
molecule, which is replaced by a hydrocarbon. Esters are present in many common things like
animal and vegetable fats and oils. Made up of long, complex esters, the physical differences
between fats and oils are in fact due to the different melting points of esters contained in each. For
example, if the melting point of a substance is said to be below room temperature, the product will
be a liquid and thus be classified as an oil. In contrast, if the melting point is said to be above room
temperature, the product will be a solid and thus be classified as a fat. Esters can also be found in
many perfumes or fragrances since they have a pleasant or fruity aroma. This unique smell is highly
dependent on the structure of the molecule, meaning that even the slightest change can alter its
scent. This is very important when considering how esters are formed. As stated previously, esters
are derived from carboxylic acids, and thus need to be obtained through special reactions, like the
Fischer Esterification reaction. Fischer esterification is the process of creating an ester from a
carboxylic acid by heating it with an alcohol, while in the presence of a strong acid being used as the
catalyst. This reaction needs to be monitored very closely to make sure the ester is formed correctly
in order

Preparing Esters by Esterification Method Using Carboxylic...
Preparing Esters by esterification method using carboxylic acid to an alcohol, which is 1.0 ml of
ethanoic acid to the ethanol, and ethanoic acid to the propan–1–ol, also adding H2SO4 as a catalyst
for the reaction
Abstract:
Esters are a group of organic compound, famous for their interesting odours and smells. In this
investigation student used ethanoic acid and ethanol with sulfuric acid as catalyst to produce ester,
which was known of its smell. However it was expected to have a pleasant smell, but it has a smell
like a nail polish in cold water and a vinegar in hot water. While the second test was ethanoic acid
and propan–1–ol and it has a similar smell like that of ethanoic acid and ethanol, although the
product of ethanoic acid and ... Show more content on Helpwriting.net ...
The smell of ethanol is alcoholic, slight and clear. The smell of ethanoic acid, ethanol and sulfuric
acid is like nail polish remover plus a little vinegar, very strong in the cold water. While for the hot
water the product also smelled like a nail polish remover, although not as strong as the cold water.
Ethanol + ethanoic acid ethyl ethanoate + water
C2H5OH (aq) + CH3CO2H (aq) CH3CO2C2H5 (aq) + H2O (l)
Table #1 Cold water250 ml of beaker filled with ice (cold water)Its temperature was 59.6 = 60 oC |
Qualitative | Quantitative | Ethanoic acid and ethanol | | * Smells like nail polish remover (plus a
little vinegar) | Ethanoic acid and propan–1–ol | | * Oil stains formed, maybe from watch glass. It is
liquid like water. * Smelled like vinegar. |
Test 2:
The second reaction: also an ester formed between ethanoic acid and propan–1–ol acid, adding two
drops of sulfuric acid. Propan–1–ol has a smell like sour and tart alcohol (liquid) but not as strong as
ethanol. In the cold water Propan–1–ol, ethanoic acid and sulfuric acid have a smell like vinegar but
not as strong as ethanoic acid, ethanol and sulfuric acid. When the ethanoic acid, propan–1–ol and
sulfuric acid are moved around in the beaker, they leave substances on the sides like a clear

An Experiment On Methyl Isoamyl Ester, The Fruity Ester...
Abstract: The purpose of this experiment was to synthesize Isoamyl Acetate, the fruity ester that
produces a banana fragrance, by a reversible reaction called esterification. The reaction was
prepared by the process of refluxing a solution of acetic acid and 3–methyl–1–butonal. The organic
layer of solution was processed through a distillation apparatus where an impure fraction and pure
fraction was collected. Infrared (IR) spectroscopy data was collected on both fractions and
compared to an IR ran on the starting alcohol (3–methly–1–butonal). The actual yield was 15.3
grams less than the theoretical yield producing a percent yield of 34.8 %. The IR data determined
the starting alcohol was present in the final product indicating the sample was impure.
Purpose and Theory: The purpose of this experiment is to synthesize an alcohol 3–methyl–1–butonal
to produce the fruity ester isoamyl acetate by an esterification reaction. In order to experience flavor
it is a combination of taste, sensation, and odor being transmitted to receptors. Esters are organic
compounds that often have pleasant odors and can be found in nature. However, scientists have
developed a mechanism to synthesize these natural odors in a laboratory setting and use for artificial
flavoring or fragrances. The chemical reaction in order to develop fruity esters, a carboxylic acid
and an alcohol are combined to produce a by–product of water and ester. This type of reaction is
reversible.
CHO2R1 + R2OH

Ester Reaction
The first step in preparing the ester involved placing 10mL of an alcohol, 1–butanol, and 10mL of an
carboxylic acid, ethanoic acid, in a 50mL pear–shaped flask in the staff fume hood. An alcohol and
carboxylic acid was added together as they undergo an oxidation reaction together that produces an
ester as a result, in this case, 1–butyl–ethanoate. After this, the teacher added 1mL of concentrated
sulphuric acid (H2SO4) into the pear–shaped flask to be used as a catalyst to increase the rate of
reaction between the two reactions, 1–butanol and ethanoic acid. The sulphuric acid acts as a
catalyst by lowering the activation energy of the reactants, and therefore, providing an alternative
path with a lower energy for the reactants to react, ultimately ... Show more content on
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A distillation apparatus was then set up. This distillation apparatus was used to help separate the
ester, to hopefully obtain a pure ester as a distillate. The ester was distilled by heating the pear–
shaped with a Bunsen burner. However, before beginning the boiling of the ester, a mercury
thermometer was placed in the fractioning column. The bulb of the thermometer was levelled with
the intake to the condenser so that it was ensured that the temperature recorded was that of the ester
vapour that was condensed in the condenser and not the fractioning column. This was important as
the temperature of the vapour that was being condensed in the condenser represented the boiling
point of the ester, which had to be recorded to obtain a distillation range. Using a 10mL measuring
cylinder, the volume of the collected ester distillate was measured and recorded to determine the
yield. The clarity, appearance, and odour of the ester were then noted to help determine how pure
the ester distillate

Describe Your Observations For The Following Stages Of The...
Describe your observations for the following stages of the experiment:
Reflux:
Before:
Inside the pear shape flask 2 distinct layers were observed sulphuric acid made bottom layer which
was light orange and the top layer contained a mixture of and was light yellow. The layers were
formed as (density/solubility???) The initial temperature was measured to be
During:
As the mixture was heated, it began to boil steadily. Also two separate layers were gradually formed
and these layers were distinguishable due to the difference in the colour. The top layer started to turn
into yellow and the bottom layer light pink. Also as the solution was heated, the vapours of gases
were condensed by the condenser and returned into the solution. This was inferred as droplets were
observed on the inner surface of the condenser at the site close to the junction between the
condenser and the pear shaped flask.
After:
When the solution was cooled after 25 minutes of heating, the top layer was pale violet red and the
bottom layer was maroon. Furthermore the top layer took the larger volume of the flask, about
tenfold the volume of the bottom layer.
Isolation: with sodium carbonate and with water
When the sodium carbonate was added, it vigorously reacted with the solution and caused the
solution to start bubbling for about 4 minutes. When the reaction was completed, inside the
separating fuel three separate layers were observed. The top, middle and bottom layers were muddy
brown, white and

Environmental Issues Surrounding The Use Of Biofuels
A biofuels is a fuel that is produced through biological processes, such as agriculture rather than a
fuel produced by geological processes. Hence a biofuel is a fuel which is gained from the living
matter. A biofuel is a hydrocarbon that is made from a living organism hence we humans end up
using this to power something. In a short amount of time, if a hydrogen fuel is produced from
organic matter hence this is known as a biofuel being produced. Biodiesel is an fuel which is similar
to fossil diesel. Therefore biofuel is any fuel from which energy is gained through a process of
biological carbon fixation. Biodiesel can be produced from vegetable oil, animal oil/fats and waste
cooking oils. A well known process used to convert these oils ... Show more content on
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Biodiesel has many environmentally impacts. One of the main benefits is that it can be described as
carbon neutral. Therefore this helps me understand that the fuel produces has no net output of
carbon in the form of carbon dioxide. The reason for this effect to occur is that when the oil crops
grows it gains the same amount of CO2 as is released when the fuel is combusted. However this is
not exact as CO2 is released during the production of the fertilizer require to fertilize the fields in
which the oil crops grow in. fertilizer production is not the only source of which is attached to the
production of biodiesel, other sources include the process which is called esterification process. No
matter what all these processes requires an energy input either in the form of electricity or from a

Esterification Lab
A Fischer esterification reaction was used in the first part of this lab to convert an unknown alcohol
into an ester through the help of microscale reflux, which was later identified using GC, micro–
boiling point, and IR spectroscopy. In this type of reaction, an alcohol is reacted with a carboxylic
acid, and is driven by a strong acid catalysis to yield ester and water. To obtain a good yield of the
ester produced, Le Chatelier's principle is exploited to remove excess water and form more ester
product, by the addition of excess carboxylic acid.
A trans–esterification reaction was used in part b of the experiment to synthesize biodiesel from
vegetable oil through the help of microscale reflux, which was analyzed using IR spectroscopy and
... Show more content on Helpwriting.net ...
By using the technique of reflux, the reaction was allowed to heat for a long period of time, where
the vapors from the boil are cooled by the water flow and condensed back into the vial, allowing for
a constant temperature. Micro–boiling point allows for the measuring of a liquid compounds' boiling
point through the usage of the Mel–Temp. The heating of the sample will release air bubbles inside
of the inverted bell, which will fill with the vapor from the sample, when the heat is turned off and
the last bubble exits the bell, the atmospheric pressure is equal to the vapor pressure of the sample,
giving the boiling point, which can help identify a sample. IR spectroscopy measures the IR
absorbance of a compound, and because each functional group has unlike IR absorbance, they can
be used to identify a compound. Gas chromatography evaporates a sample and separates it using a
carrier gas, which reaches the detector giving out a retention time. Different compounds have
different retention times, so when the GC of an unknown is compared to a known standard, the
sample can be identified. In viscosity determination, the time it takes for a compound to flow from
one mark to another in a pasteur pipette, is compared to the time it takes for another compound,
which divided give the relative viscosity of the

Esters Lab
Flavor Lab
Leslie Perez
FST 426L.1
Purpose
The objective of this experiment is to prepare and identify several types of esters by the process of
dehydration synthesis using an alcohol with an acid.
Introduction
The process by which esters are formed is a reversible reaction called esterification. They are
formed when alcohols react with carboxylic acids in the presence of hydrochloric acid or sulfuric
acid. This reaction is known as a condensation reaction. In the reaction above, the hydroxyl group (–
OH) in the carboxylic acid is replaced by the alkoxy group (–R*O) of the alcohol yielding an ester
and water. Esters are used as constituents of perfumes, cosmetics, and surfactants, just to mention a
few examples. In addition to this they are used in the food industry for flavoring of sweet and
margarine. In the article, ... Show more content on Helpwriting.net ...
Table 1 shows the different alcohols and acids used for the production of esters. The name of the
esters is shown in the last column of this table as well as how the team member identified the odors
of the ester produced. Table 2 shows the results for all 5 groups in the class. Most of the esters
produced in this laboratory experiment were easily identified as specific fragances such as banana,
wintergreen, and menthol. It is shown in the table, that banana was the most identified one followed
by tube M and tube A. The rest of the esters, E and B, had more variability in the identification of
esters while C was identified as mouthwash, which can be associated to the menthol flavor and odor.
Ester in tube B was the hardest to be identified according to Table 2, since it had 4 different
associated smells to it. Students identified one of the odors as expo marker which can be due to
experimental error in which the ester did not fully react and the solution smelled more like alcohol
(ethanol or isopropanol), which are ingredients that most dry–erase markers such as the brand Expo

Rosin Esters Lab Report
ESTERIFICATION OF ROSIN TO MAKE ESTER GUM
Esterification :– It is a reaction between alcohols and carboxylic acids to produce esters.
The carboxylic acid group of a rosin acid can be converted to an ester through a reaction with
various alcohols. The alcohols typically used to make rosin esters are given below. The molecular
weight and functionality of the alcohol determines the softening point of the subsequent ester.
Glycerol with three reactive sites is the most commonly used alcohols. Methanol with a single
hydroxyl group and tri–ethylene–glycol with two reactive sites are used to produce liquid and low
softening point esters.
Figure 1:Types of Alcohols Used to Produce Rosin Esters Esterification is an equilibrium reaction
that can ... Show more content on Helpwriting.net ...
Lacquer is a wood polish; it is the chemical added to wood to give it the smooth and shiny
properties. Without it, the wood of a piano would be a lot more difficult to work with, shrinking the
lifespan of the common piano by years if not decades. Without lacquer, the piano and other
hammered string instruments may have never become the influential instruments they are today.
WHAT IS LACQUER EXACTLY? Lacquer is a polymer of many different bases that when coated
on a wooden substance, offers a layer of protection and gloss to a piece of wood. The most common
lacquer used on piano frames is a urushiol–based lacquer. Urushiol is a common allergen found in
many Anacardiaceae plants such as poison ivy. It has a boiling point of
200˚ C (392˚ F) and can dissolve in substances such as alcohol. It is composed of a 6 carbon ring
with 3 double bonds similar to benzene, 2 hydroxyl groups, and an R group. The R group varies
from a large amount of hydrocarbons (such as (CH2)14CH3, (CH2)7CH=CH(CH2)5CH3,
(CH2)7CH=CHCH2CH=CH(CH2)2CH3 and others).
ADHESIVES
Rosin in a natural organic polymer that is used in many binders and adhesives. Binders help
particles to stick to each other or stick to a surface, but adhesives are used to connect pieces or

Esterification Lab Report
105BMS Coursework 1. Synthesis and Analysis of Esters. This experiment was carried in order to
produce an ester by a process known as esterification (Coventry University 2015). As the starting
materials were amyl alcohol and ethanoic acid, the reaction is: CH3 – C – OH + H2SO4 H3C – C –
OH H3C – C – OH H3C – C – OH H3C – C – OH H3C – C – OH H3C – C – OH H3C – C H3C – C
– (CH2)4 – CH3 The end product was methyl propanoate. The final yield of this experiment was
determined to be 0.02 or 2%. This measurement may have occurred because of experimenters fault.
Mistakes while measuring stating material weight may have led to a human error which resulted in
such inaccurate results. Also, ... Show more content on Helpwriting.net ...
Liquid samples are drawn into a nebulizer where they become fine mist. These particles are then
moved by a carrier gas into a flame where the sample is desolvated, broken down and ionised. A
light is generated with a wavelength specific to an element analysed, that shines through the sample
and the atoms become excited. The absorbance of light should increase as more atoms of the
element selected are in the pats of the light source. The light then passes through the detector which
records the decrease of the light. That decrease is proportional to the concentration of the metal
present in a sample (Reed et al

Esters Lab Report
Part 1: Esters aromas are very distinct and often pleasant, they are often used in food aroma and
fragrances.1 Esters chemical properties are distinguished by their low molecular weight and low
boiling points, caused by their dipole–dipole and dispersion interaction.2 Esters are the result of a
condensation reaction, in which a carboxylic acid, an alcohol, and an acid catalyst react to create a
water molecule and an ester.
In this part of experiment, alcohol(2ml) and CH3COOH(1ml) will react to produce an ester, the
ester's odor can then be compared with that of the ester bank to determine the identity of the ester.
This is done by mixing the reagents in the solution with a glass stirring rod and then to further
dissolve the solution, it ... Show more content on Helpwriting.net ...
Therefore, the experimental yield is larger than theoretical yield. This indicates an error in how the
result was produced, this could have been caused by a number of different factors. The first possible
reason for this error could be a result of the drying process of the amino group. The product was left
out for several minutes, however despite this the product was still wet after the drying process over
should have been complete, thus increasing the mass of our product and therefor increasing the
percent yield. Another possible factor in this over calculation is an excess of 4–aminophenol, which
was 1.008g instead of 1 gram. Additionally, a number of errors could have been the result of time
management, which in the future will need to improve. In the process of cooling reactants (4–
aminophenol and acetic acid) in ice water, time could have been used more effectively in other parts
of the experiment. This could have been a major factor in why 3 hours were used to complete the
lab. Despite these potential errors we found that both acetaminophen and 4–aminophenol were
alcohols as they produced a color change in the Cerium Test. This means that both these compounds
have a hydroxyl group which coincides with the resulting chemical structure record on our green
sheet. Using the Universal Indicator Test the pH of 4–aminophenol was found to be slightly basic
whereas the acetaminophen was acidic. These

Fischer Esterification of (1,3–Dimethylbutyl) Acetate from 4–Methyl–2–Pentanol Alison Evans
Anne Richards TA: Dylan Kahl Tuesday 11:30am – 2:20pm 81807 Abstract: An ester was
synthesized during an organic reaction and identified by IR spectroscopy and boiling point. Acetic
acid was added to 4–methyl–2–pentanol, which was catalyzed by sulfuric acid. This produced the
desired ester and water. After the ester was isolated a percent yield of 55.1% was calculated from the
0.872 g of ester recovered. This quantitative error was most likely due to product getting stuck in the
apparatus. The boiling point of the ester was 143° C, only one degree off from the theoretical boiling
point of the ester 1,3–dimethylbutyl, 144 ° C. The values of the ... Show more content on
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If necessary the centrifuge can also be used to further separate the two layers. A final means of
drying the ester product is the addition of granular sodium sulfate. The purity and identity of the
product can be determined through the use of smell, IR spectroscopy and melting point
determination. A general idea of what the ester is can be obtained by smell. Esters can have specific
smells and if the scent can be determined, one may have an idea of the ester was created. IR
spectroscopy will identify the bonds of the functional groups. The ester can be considered pure if
there are no additional peaks on the IR spectrum. For example, if a peak corresponding to an alcohol
group appeared on the IR spectrum it would mean the ester is not completely pure. Melting point
can also be used to confirm the identity and how pure the final product is. Comparison of the
experimental melting point and the literature value allows for determination of how close the
experimental value is to the literature value. If the experimental value is within the range of the
literature value, the product can be considered pure. Procedure: A 10 mL round–bottom flask was
weighed both before and after approximately 1.5 mL of the given alcohol, 4–methyl–2–pentanol,
was added. 3 mL of glacial acetic acid, one boiling chip, and 2–3 drops of concentrated sulfuric acid
were added to the flask in that order. The reflux apparatus was assembled, the

Esterification Of Its Alcohol And Carboxylic Acid Components
Esterification
Aim
The aim of this practical is to produce the ester, 3–methylbutyl ethanoate (isoamyl acetate) through
esterification of its alcohol and carboxylic acid components. This will require expert understanding
and operation of reflux, isolation and distillation processes.
Procedure
Reflux Assemble apparatus for reflux as shown in figure 1. Begin pre–heating mantle. Measure and
add 12mL of butan–1–ol and 9mL of ethanoic acid (glacial acetic acid) into a 50mL boiling flask.
Add boiling chips. Slowly add 1mL of concentrated sulphuric acid. Reflux mixture for 30–40
minutes; ensure smooth boiling. Pour cooled refluxed mixture into a conical flask; apply stopper.
Isolation
Pour cooled mixture into a separating funnel containing 20mL of water. Shake and allow contents of
solution to separate into layers. Determine the aqueous (non–organic) layer by observing the
addition of a drop of distilled water. Discard the aqueous layer, retaining the organic layer in the
separating funnel. Add 10mL of sodium carbonate solution, shake gently and allow effervescence to
occur. Discard aqueous layer, wash with 20mL distilled water. Decant organic solution into a conical
flask containing fused calcium chloride. Stopper, swirl and allow to stand for 15 minutes.
Distillation
Assemble distillation apparatus as shown in figure 2, begin pre–heating mantle. Decant organic
solution into a 50mL boiling flask, add boiling chips. Distil the organic liquid, record boiling range

Classification And Discussion Of Esterification
Results and discussion
Esterification extent:
The color reaction using hydroxylamine hydrochloride was used with modification to quantify the
extent of esterification of proteins and the results showed that the highest level of esterification was
recorded for esterified cowpea protein isolate (82%) followed by esterified common bean protein
isolate (79%).
Functional properties of native and modified proteins:
PH–solubility profile:
The pH–solubility curves of native and esterified cowpea protein are shown in Fig.1. The solubility
profile of native cowpea indicate that protein solubility reduced as the pH increased from 2 to 4,
which corresponding to its isoelectric point, after which subsequent increases in pH increased
protein solubility progressively. The minimum solubility for native cowpea (10 %) was at pH 4
which corresponds to its isoelectric point ( IP).The highest protein solubility (80%) was observed at
pH 10. Esterification increased protein solubility in the acidic pH range from 2 to 5. Increasing pH
more than 5 reduced the solubility and giving a minimum value (9 %) at pH 6. Methylated cowpea
protein was more soluble in the acidic range of pH and less soluble in the alkaline range of pH as
compared to unmodified protein. On the other hand The solubility profile of native common bean
indicate that protein solubility reduced as the pH increased from 2 to 5, which corresponding to its
isoelectric point, after which subsequent increases in pH increased protein

The And Chemical Properties Of Artificial Acids
Abstract: In this experiment, we made an artificial ester called pentyl ethanoate, also known as
pentyl acetate, and analyzed its physical and chemical properties. The method used in the
experiment is an esterification reaction. We synthesized pentyl ethanoate by mixing equal amounts
of 1–pentanol and ethanoic acid in the presence of a few drops of sulfuric acid, which is a strong
acid catalyst. The mixture of the reactants was heated for ten minutes in a hot–water bath at a
temperature of sixty degrees Celsius and was given time to cool in a different beaker for five
minutes. The product formed was a colorless, insoluble liquid that smelled like banana candy. Two
minutes later, a reverse reaction had occurred and the aroma of banana changed to a marker smell.
The pentyl ethanoate was on the surface of the water mixture while the sulfuric acid, ethanoic acid,
and 1–pentanol were dissolved into the bottom of the water mixture. These findings helped us
understand the importance of synthesizing esters, the physical and chemical properties of artificial
esters, and how the esterification reaction between an alcohol and a carboxylic acid such as between
1–pentanol and ethanoic acid can form a pleasant banana aroma ester, such as pentyl ethanoate.
Introduction:
Esters are a class of organic compounds that contain a functional group with a carbon atom double
bonded to one oxygen atom and single bonded to another. An ester can be identified by the suffix –
oate (Clancy,

Isoamyl Acetate Synthesis

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