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Fidaa Janoudi Chemistry Liz Schibuk Synthetic Ester Lab Purpose The purpose of this lab is to learn the process by which food chemists synthesize artificial flavor. Introduction Chemistry is the study of all chemicals. Chemicals may seem like an extremely small topic, but in reality it is huge. Chemicals are the base of chemistry. They lead the subject into deeper aspects that pass on more knowledge. Part of the deeper aspects of chemistry is called organic chemistry. Organic chemistry is all about chemistry related to the element carbon. Organic chemistry breaks down to many topics as well. Carbons bond with other elements in different ways. They also may include an important aspect called a functional group. Functional groups are atoms or groups of atoms that we add to hydrocarbons that give hydrocarbons extra elements that cause different properties. Hydrocarbons are when a bunch of carbons that are bonded together, are also individually bonded with hydrogen and/or another element. Some functional groups are alcohols, esters, carboxylic acids, ketones, ethers, amines, and benzenes. They all have different properties that make them unique and are very important especially for this specific lab. Esters, the main topic for this lab, are part of the artificial flavors we will be making. Ester synthesis is when a chemical reaction happens and an ester is formed. In order for ester synthesis to happen, an ester must be formed. Chemicals can be either natural or synthetic. The only difference is that natural chemicals are found in nature and synthetic chemicals are made by hand. They are the same exact compound, just one is natural and one is artificial. Artificial flavors are flavors that are created by human hands and are not found in nature. In order to make an artificial flavor, a chemical reaction must take place. There are two types of chemical reactions. There is endothermic and there is exothermic. The difference between the two is the endothermic reaction takes in heat while the reaction is taking place and the exothermic reaction releases heat while the chemical reaction is taking place. They both start off with a little bit of heat and then they either take in or release later on in the reaction. The activation energy is the energy needed to start off the reaction. It will only work before the product is made. Catalysts are used to speed up a chemical reaction and lessen the amount of activation energy needed in a reaction. Procedure Wintergreen: 1. Add 6 drops of methyl alcohol to the test tube that has acid pre-measured. 2. Gently agitate the mixture. 3. Add 1 drop of concentrated sulfuric acid (H2SO4). 4. Gently agitate the mixture. 5. Place the test tube in a beaker of hot water for 3 minutes. 6. Add 15 drops of water. 7. Carefully smell the mixture, and record the smell. Grape: 1. Add 2. 3. 4. 5. 6. 7. Pear: 1. 2. 3. 4. 5. 6. 7. 8. 6 drops of methyl alcohol to the test tube that has acid pre-measured. Gently agitate the mixture. Add 1 drop of concentrated sulfuric acid (H2SO4). Gently agitate the mixture. Place the test tube in a beaker of hot water for 3 minutes. Add 15 drops of water. Carefully smell the mixture, and record the smell. Add 6 drops of n-propyl alcohol to a clean test tube. Add 2 drops of glacial acetic acid. Gently agitate the mixture. Add 1 drop of concentrated sulfuric acid (H2SO4). Gently agitate the mixture. Place the test tube in a beaker of hot water for 3 minutes. Add 20 drops of water. Carefully smell the mixture, and record the smell. Banana: 1. Add 6 drops of isamyl alcohol to a clean test tube. 2. Add 2 drops of glacial acetic acid. 3. Gently agitate the mixture. 4. Add 1 drop of concentrated sulfuric acid (H2SO4). 5. Gently agitate the mixture. 6. Place the test tube in a beaker of hot water for 3 minutes. 7. Add 20 drops of water. salicylic anthranilic 8. Carefully smell the mixture, and record the smell. Orange: 1. Add 6 drops of octyl alcohol to a clean test tube. 2. Add 2 drops of glacial acetic acid acid. 3. Gently agitate the mixture. 4. Add 1 drop of concentrated sulfuric acid (H2SO4). 5. Gently agitate the mixture. 6. Place the test tube in a beaker of hot water for 3 minutes. 7. Add 20 drops of water. 8. Carefully smell the mixture, and record the smell. Pineapple: 1. Add 6 drops of n-butyl alcohol to a clean test tube. 2. Add 2 drops of butyric acid. 3. Gently agitate the mixture. 4. Add 1 drop of concentrated sulfuric acid (H2SO4). 5. Gently agitate the mixture. 6. Place the test tube in a beaker of hot water for 3 minutes. 7. Add 20 drops of water. 8. Carefully smell the mixture, and record the smell. Strawberry: 1. This reaction must take place in a fume hood because it uses a smelly compound called butyric acid . 2. Add 6 drops of ethyl alcohol to a clean test tube. 3. Add 2 drops of butyric acid. 4. Gently agitate the mixture. 5. Add 1 drop of concentrated sulfuric acid (H2SO4). 6. Gently agitate the mixture. 7. Place the test tube in a beaker of hot water for 3 minutes. 8. Add 20 drops of water. 9. Carefully smell the mixture, and record the smell. Apple: 1. This reaction must take place in a fume hood because it uses a smelly compound called butyric acid . 2. Add 6 drops of methyl alcohol to a clean test tube. 3. Add 2 drops of butyric acid. 4. Gently agitate the mixture. 5. 6. 7. 8. 9. Add 1 drop of concentrated sulfuric acid (H2SO4). Gently agitate the mixture. Place the test tube in a beaker of hot water for 3 minutes. Add 20 drops of water. Carefully smell the mixture, and record the smell. Results REACTANTS PRODUCT FLAVOR Carboxylic Acid Alcohol Ester Intended Observed Salicyclic Acid Methyl Salicylate Wintergreen Wasn’t observed. Anthranilic Acid Methyl Alcohol Methyl Alcohol Smelled like burnt gloves. Grape Glacial Acetic Acid Wasn’t observed. N-propyl Alcohol Pear Glacial Acetic Acid Isoamyl Alcohol Banana Glacial Acetic Acid Octyl Alcohol Orange Smelled like banana laffy taffy. Smelled like a rotten orange. Butyric Acid N-butyl Alcohol Smelled like a banana. Pineapple Butyric Acid Ethyl Alcohol Smelled like bubble gum. Strawberry Butyric Acid Methyl Alcohol Apple Analysis of Results Part 1 Smelled like French cheese. 1. What evidence do you have that an ester was produced in each of your reactions? An ester was produced in each reaction because after all of the carboxylic acids were added to the alcohols; some bonds are broken and create two new bonds. One bond of water and one bond of a new chemical including an ester. The evidence we have is that an ester is a double bond oxygen that is bonded to another oxygen which is sandwiched in between the double bond and a carbon. 2. What is the role of sulfuric acid in this reaction? How come it isn’t listed with the other reactants? The role of the sulfuric acid is the catalyst. It isn’t listed with the others because it does not do anything that changes the actual chemical. It is only used to speed up the reaction and lessen the amount of activation energy. 3. In your own words, describe what happens at a molecular level when an alcohol and a carboxylic acid react. When a carboxylic acid and an alcohol react, the bonds are broken and are switched around to bonding into two different molecular bonds. One bond will contain the water and the other bond will contain the newly formed product of the carboxylic acid and the alcohol. Conclusion I. Choose one of the mastery tasks listed at the beginning of the lab. Write a short paragraph explaining how your work on this lab demonstrates mastery of that GSE. One of the mastery tasks I showed complete mastery in for this lab is ester synthesis. Before I started working on this lab report, ester synthesis was a little challenging. I asked peers and relatives for a little more information about it. Although, as I was working for this lab, I learned a whole lot more. I learned how to find esters, I learned how to write and complete chemical reactions and esters and I learned that it wasn’t as hard as I thought. By the end of this lab, I felt one hundred percent more comfortable in using ester synthesis and am very glad that I had the opportunity to learn such an amazing topic. II. You and your little sister are at Stop and Shop with your mom. Your sister sees Grapples for sale and shouts out: “That’s nasty! Apples that taste like grapes? That must be filled with like mad chemicals. We should get the organic apples instead, I hear they don’t have chemicals.” Write a short paragraph in response to your sister. Your paragraph should demonstrate a strong understanding of what "organic" means when speaking about agriculture, as well as the difference between natural and artificial chemicals. No, I think you have gotten the wrong understanding of this, little sister. Organic foods also have chemicals as well. They may not be the same as regular farming chemicals use but they are still chemicals. Chemicals are not bad, unless you are using them in the wrong way. There are two different kinds of chemicals. There are natural chemicals and there are synthetic chemicals. Natural chemicals are the types of chemicals that organic farmers use for their crops. They are called natural because they are chemicals found in nature. Synthetic chemicals are the types of chemicals that regular farmers use. They have the same exact molecular structure; the only difference is that synthetic chemicals are made by hand. Grapples are apples that have a grape flavor added to it. The grape flavor is made by hand, so it is an artificial chemical. The difference between the organic apple and the grapple is the organic apple is fed with natural chemicals and doesn’t have any flavoring in it and the grapple is an ordinary apple that does have artificial flavoring in it. In conclusion, the difference is not which is healthier, it is which is natural and which is artificial. Appendix: Skeletal Structures for Alcohols and Carboxylic Acids Used in this Lab Alcohol Carboxylic Acid Methyl Salicylic Acid n-Propyl Isoamyl Anthranilic Acid Octyl n-Butyl Acetic Acid Ethyl Butyric Acid