Ethyl cinnamate

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    Ethyl Cinnamate Lab Report

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    Abstract: The purpose of this experiment was to extract ethyl cinnamate, cinnamic acid, and glucose, which are ingredients in the candy, Red Hots. The experiment began with 0.604 grams of a mixture of ethyl cinnamate, cinnamic acid, and glucose. The purity of glucose and ethyl cinnamate was measured through IR Spectroscopy. Melting point was used to determine the purity for cinnamic acid. Using the final amount for each ingredient, we determined the percent yields, which were 64.7% for glucose, 56.2% for cinnamic acid, and 38.8% for ethyl cinnamate. The melting point of cinnamic acid, tested twice, was consistent with the melting point of pure cinnamic acid. The glucose corresponded to the standard IR spectra, indicating we had pure glucose.…

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    Ethyl Cinnamate Synthesis

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    Experiment 5 Synthesis and NMR Spectroscopy of ethyl cinnamate Introduction: Wittig reactions involve the stereoselective synthesis of olefins from phosphonium ylides and aldehydes or ketones, where the carbonyl bond is converted to an alkene double bond.1 The variety of suitable reagents and the relatively mild experimental conditions facilitate their industrial applications, such as the synthesis of epoxides, esters, carotenoids and vitamin A.2,3 Specifically, the ester ethyl cinnamate is used…

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    Bromination of trans-cinnamic acid Purpose and Introduction The halogenation of of trans-cinnamic acid using pyridinium tribromide was connected in the organic solvent glacial acetic acid in order to verify and test which addition mechanism the reaction would follow. In the anti-addition mechanism, bromines attach themselves on opposite sides of the alkene functional group in a compound. In a syn-addition, the attach to the same side of the alkene. The reaction synthesis was completed by using a…

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    瀀瀀ract The purpose of Isolation of Bixin from Annatto Seeds using Column Chromatography was to separate and purify macroscopic amounts of pure bixin compound from annatto seed ex-tract.1 A mixture of bixin, methylbixin, and norbixin were extracted from annatto seeds. Bixin was then isolated from the mixture through the use of the column chromatography technique. The isolated bixin was characterized through Thin Layer Chromatography (TLC) analysis, which displayed an Rf value of 0.317, which…

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    Eugenol Lab Report

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    The lab instructions provided five components of cinnamon oil, of which one is the major component of clove oil. Of these five chemicals, only one, eugenol, has a phenol functional group. Because the IR spectrum of the distilled clove essential oil had a weak, broad peak around 3200 to 3500 cm-1, which corresponds to the hydroxyl/phenol functional group, there is evidence that eugenol is the major component of clove oil. Furthermore, since the IR spectra for the other four given chemicals would…

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    Apart from guava’s nutritional value, flavor of guava is also one of the most distinguishable characteristics of this tropical fruit. Studies on guava volatile compounds have been made using leaf, skin, fruit and fruit puree. The first publication was made on the volatile components of guava in 1970. The compounds from guava fruit were extracted using distillation. Twenty-two compounds were present in the oil: eight alcohols, six esters, three aldehydes four terpenes, one ketone and an alcohol.…

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    Green chemistry principles were applied to multi-step synthesis reactions; these reactions included the bromination of trans-diphenylethylene, bromination of ethyl trans-cinnamate, and debromination of 1, 2-dibromo-1, 2-diphenylethane. These reactions featured a reflux set-up, which allowed the reactions to occur at higher temperatures and aided in the prevention of the evaporation of the solvent and the loss of product thereby increasing the efficiency of the reactions. Furthermore, the…

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