Transcript Traditional Synthesis vs Green Chemistry

Group H
Dyshuwnna Nobles, Austin Saunders, Jamil Rogers
A LITTLE TASTE OF CHEMISTRY
A WHIFF OF WHAT IT’S ALL ABOUT
DID YOU CATCH THAT WHIFF?
Perfumes
Deodorants
Candy
Beverages
Food
Fragrance and Flavor Chemistry plays a
vital role in our everyday lives!!!
WHAT’S THAT SMELL
Ester functional groups are widely studied in the field of organic chemistry
Low molecular weight often have a pleasant smell
fruit
floral
candy
INTRODUCTION



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We are exploring different syntheses and extractions to create
an ester.
Our main goal was to improve the protocol on creating the
ester.
The protocol was meant to improve the yield of many esters
through combinatorial chemistry.
This experiment will be used in the undergraduate organic
chemistry lab.
FISCHER ESTERIFICATION

Fischer Esterification is the process in which an alcohol and a carboxylic acid are
combined and form an ester.
Combinations we MADE!!!!!!
2 Methyl 1
propanol
Formic
Acid
Propionic
Acid
Phenylacetic
Acid
Acetic Acid
3 methyl-1
butonal
1 propanol
1 butonal
INSTRUMENTS
These are the instruments that
we used to analyze our data
Nuclear Magnetic
Resonance
Gas Chromatography
Infrared Spectrometer
PROCEDURES
1.
We used Fischer Esterification
1. We measured out our carboxylic acids by their mass and our alcohol by
their volume
2. We used 2 moles of alcohol for every 1 moles of carboxylic acid
3. Avagadro’s number is the number used in a mole. It is the amount of
how many molecules are in a mole. The number is 6.022142*10(23)
Heating Process….
We heated our mixture for an hour
Washing of our product……
We washed our mixture using biocarbonate to
rid the substance of the sulfuric acid and
carboxylic acid
Result
E
A C D
B
400 MHz NMR (Nuclear Magnetic Resonance)
Sigma Aldrich Co
E
F
A
B
C
Austin’s ester -Tropical
D
F
Infrared Spectrometer
Austins Ester
C-H
bonds
C =O
C-O
Jamil’s Ester
Alcohol
O-H bond
C =O
C-O
Gas Chromatography
RT: 0.00 - 30.01
8.97
100
NL:
RT: 0.00 - 18.38
2.19E8
100
TIC F: MS
SEECoS_tr
opical
90
ESTER
Tropical
90
80
2.95
NL:
4.82E7
TIC F: MS
SEECoS_J
amil_C3
EsterRaspberry
80
70
Relative Abundance
70
60
50
40
60
50
40
30
30
20
20
2.82
10
10
2.58 2.65 3.90 7.98 8.29 10.28 11.29 13.45 17.03 18.63 20.78
0
0
5
Austin’s
10
15
Time (min)
20
24.33 27.73 29.75
25
30
2.60
3.75
0
0
2
4
5.63 6.22 7.93 8.44 10.89 11.50 12.54
6
8
10
Time (min)
Jamil’s
12
14.93 16.81 17.03
14
16
18
CONCLUSION
We were able to create an ester using different synthesis and
extractions.
Further Research
If water washes don't get rid of the
alcohol, we might have to include
distillation.
Dr. Jackie Bortiantyski- SEECOS Professor
Kaitlyn Sanders- Graduate Student
SEECOS Faculty
Jody Markley- Director
Derek James- Assistant Director
Joanne Nash- administrative Coordinator
Jackie Mills- Group Mentor
UBMS Staff
Thank you
Works Cited
•http://www.mynewsletterbuilder.com/ex/template_content_corner/ex82/images/fragrance
%2520sticks%2520general.jpg
http://www.novelguide.com/a/discover/plsc_02/plsc_02_00137.html