CHAPTER-III MATERIALS AND METHODS
The present investigation on “Compositional & phytochemical analysis of dried fig” was carried out in Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar. 3.1 Procurement of Raw Materials: The raw materials used in the present investigation were as follows
3.1.1 Procurement of dried figs: Fresh and fully matured dried figs (Ficus Carica), of good quality were obtained from the local market of Hisar.
3.1.2 Chemicals used in investigation All the chemicals used in the investigation were of Analytical grade from Qualigens (Mumbai), Spectrochem (Mumbai), E. Merck (Mumbai),
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In to a conical flask containing 50ml of 95% ethanol, 10g of the macerated sample was placed and maintained at a temperature of 70-80˚c in a water bath for 20 minutes with periodic shaking. The supernatant was decanted, allowed to cool. The ethanol concentration of the mixture was brought to 85% by adding 15ml of distilled water and it was further cooled in a container of ice water for about 5 minutes. The mixture was transferred into a separating funnel and 25ml of petroleum ether was added and the cooled ethanol was poured over it. The funnel was swirled gently to obtain a homogenous mixture and it was later allowed to stand until two separate layers were obtained. The bottom layer was run off into the beaker while the top layer was collected into a 250ml conical flask. The bottom was transferred into the funnel and re-extracted 10ml petroleum ether for 5-6 times until the extract becomes fairly yellow. The entire petroleum ether was collected into 250ml conical flask and transferred into separating funnel for re-extraction with 50ml of 80% ethanol. The final extract was measured and poured into sample bottles for further
The serial 2-fold dilution were done with a volumetric pipette, its pump, and 10 mL volumetric flasks. Eight different solutions were produced, half of which came from Red 40 and the other half, from Blue 1. These different concentrated solutions were placed in a 10 mL volumetric flask, each labelled with either R for Red 40
Identification of an Unknown Compound using Quantitative and Qualitative Analysis Lauren Tremaglio Chemistry 1011 Lab, Section 16 Instructor: Steven Belina October 3, 2014 Our signatures indicate that this document represents the work completed by our group this semester. Experimental Design and Discussion of Results The objective of this experiment was to identify an unknown compound through quantitative and qualitative analysis. In order to find the identity of the unknown compound, an initial qualitative test for solubility was performed.
Using two separate aseptic pipettes, 250 µl of LB broth were added to each micro test tube and mixed gently. Likewise, using two separate, aseptic pipettes for each tube, 100 µl of solution was added to the appropriate agar plate. After, using a new loop for each plate, the solution was spread gently across their surfaces. Lastly, the plates were stacked, taped together, and labelled before placing them upside down in an incubator set at 37°C
After obtaining an homogeneous mixture, the flask was placed in an ice bath during five minutes next to a graduated cylinder containing 5.0 mL of concentrated sulfuric acid. The temperature of the ice bath was recorded to be 1.1 °C. Likewise, a second graduated cylinder containing 1.8 mL of nitric acid and 2.5 mL of sulfuric acid was immersed in the cold ice bath to keep the three different solutions at the same temperature. Thereafter, the cold 5.0 mL of H2SO4 were added to the erlenmeyer flask containing the acetanilide solution, which remained in the cold water for approximately another 4 minutes.
First, it was hypothesized that test tube "A", the control, would not show any red concentration, test tube "B" which contains supernatant II would show the most red concentration and test tube "C" which contains sediment II would only show a little red concentration. The second hypothesis states that the raw corn kernels would have mitochondrial activity while the boiled corn kernels would not. The last hypothesis interprets that the "gunk" and sediment I will both contain starch granules. It was only expected to find mitochondrial activity in Supernatant II. Unfortunately, after performing this experiment, we were not able to support this hypothesis and come up with a conclusion.
Modifications of this procedure include the use of hot plates instead of Bunsen burners, and heating t-butyl alcohol to 60-65 ℃ instead of 50 ℃. Other modifications include the use of weighing boats to measure an amount of unknown instead of weighing paper, and completing one run of unknown 2 instead of two runs of unknown 2. Summary of
Glacial acetic acid and acetic anhydride were added to the mixture while refluxing, which converted the lime colored solution into a clear mixture. The flask was cooled in an ice bath and the solution
3. Upon adding 20 drops of NaOH, a white precipitate was formed signifying acidic impurity. In the second NaOH mixture, about 20 drops were administered and no precipitate formed indicating that the ample is more pure than before. Data: Weight of flask = 75.10 grams Weight of the flask with solids =
The first experiment involved in this four-week project was the extraction and
Materials and Methods The chemicals used to perform this experiment were distilled water, sodium chloride (NaCl), ice,
Conclusion: Based on the results of molarity from Trials 1, 2, and 3, it is concluded that our experimental for each trial is .410M NaOH, .410M NaOH, and .450M NaOH. The actual molarity of the NaOH concentration used was found to be 1.5M NaOH. The percent error of the results resulted in 72%. The large error may have occurred due to over titration of the NaOH, as the color of the solution in the flask was a darker pink in comparison for the needed faint pink. Discussion of Theory:
INTRODUCTION A gas chromatograph (GC) can be utilized to analyze the contents of a sample quantitatively or in certain circumstances also qualitatively. In the case of preparative chromatography, a pure compound can be extracted from a mixture. The principle of gas chromatography can be explained as following: A micro syringe is used to inject a known volume of vaporous or liquid analyte into the head or entrance of a column whereby a stream of an inert gas acts a carrier (mobile phase). The column acts as a separator of individual or chemically similar components.
Commercial vinegar, Yamaha brand 0.1 mol/dm3, NaOH soloution Phenolpthalein indicator soloution (50.00 ± 0.5 cm3 ) cm3 burrete (250.00 ± 0.5 cm3) volumetric flask a (250 cm3± 0.5 cm3)
Conclusion The GC ethanol analysis method described above has a simple concept, its rapid, and extremely accurate, determining ethanol precisely without interference from other beverage components. With this method, it takes only 7 to 8 min to complete a sample analysis for the determination of ethanol content in a beverage sample. Analyst handling is minimized to prevent deviation in results or possible human error. This method requires a gas chromatograph and a digital integrator, both reasonably expensive and sophisticated pieces of equipment.
In relation to a previous experiment in which the students determined the boiling points of two liquids, it was deduced that the boiling point of [propyl and methyl] alcohol was estimated to be around 80oC. According to numerous sources, ethanol boils (and consequently evaporates) at around 78.5oC[7] a much lower temperature compared to the alcoholic beverage’s other ingredients—water, for example, boils at precisely 100oC. It is immensely possible that because of this, ethanol is isolated from the beverage sooner than said beverage’s other components. Perhaps, if the students worked within