...Engineering & Technology Course No: CHE 302 Course Name: Chemical Engineering Laboratory- II ________________________________________________________________________ Experiment No: 01 Name of the Experiment: EXTRACTION OF OIL FROM OIL CAKE BY SOXHLET EXTRACTOR _______________________________________________________ Date of Performance: 18/11/15 Date of Submission: 25/11/15 Partners’ Std. Id- 1202012 1202013 1202014 1202015 0902058 Submitted To- Md. Nazibul Islam Lecturer, Department of Chemical Engineering, BUET Partners’ Std. Id- 1202012 1202013 1202014 1202015 0902058 Submitted To- Md. Nazibul Islam Lecturer, Department of Chemical Engineering, BUET Submitted by, Md. Touhidul Islam Std. Id- 1202011 Level- 3, Term- 1 Dept. – Ch.E Group- 03 (A1) ------------------------------------------------- 1.0 SUMMARY The objective of this experiment was to study Soxhlet Extractor and to determine the percent extraction of oil from oil cake and percent recovery of solvent used for extraction. In this experiment, a paper thimble was weighed and then measured amount of oil cake was taken in the thimble and placed in the Soxhlet holder. N-hexane, which was used as the solvent, was measured...
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...EXTRACTION CAFFEINE FROM TEA PURPOSE: This experiment is designed to introduce students to the use of another separation technique, which is the solvent extraction. In this experiment you will isolate a compound from a natural source. You will extract caffeine from the tealeaf by using both solid-liquid and liquid-liquid extractions. INTRODUCTION: Caffeine is a natural product found in coffee, tea, soft drinks, and chocolate. The tea and coffee leaves are composed of approximately 4% of caffeine. Caffeine can also be isolated from natural sources. Extraction is a chemical method of separating a specific component of a solution from the rest of the solution. Caffeine was chosen in this experiment because caffeine is relatively easy to extracts from tea leaves. The reasons are there is approximately 5% of caffeine by weight of dry tea leaves, which is a large amount for a natural product. And the bulk of the tea leaf consists mostly of cellulose, which is a water-insoluble polymer of glucose. Caffeine is also soluble in both hot water and dichloromethane. In this experiment, all caffeine dissolves in the tea when the tea leaves are extracted with boiling water, which is the first extraction. The second extraction uses dichloromethane to separate the caffeine from the polar inorganics in the water. This is done two times; therefore, there is a minimal amount of caffeine left in the discarded tea. Sodium sulfate will serve to absorb the small amount of water from the...
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...TITLE OF EXPERIMENT: EXTRACTION WITH ACID AND ALKALINE OBJECTIVES: 1) Performed on acid-alkaline extraction 2) Learned to recovered benzoic acid and p-dichlorobenzene from its mixture using acid-alkaline extraction method 3) Determine the percent recovery of benzoic acid and p-dichlorobenzene 4) Determine the melting point of recovered benzoic acid and p-dichlorobenzene INTRODUCTION: Extraction involves dissolving a compound or compounds either from a solid into a liqiud or from a solution into another liquid. An acid-alkaline extraction is also known as a form of liquid-liquid extraction. Extraction is a procedure to separate compounds based on their relative solubility in two different immiscible solutions. Two layers are formed when the mixture are separated. The upper layer contains a low dense solvent. Basically in most of the extraction, one of the solvent used would be water as an aqueous solution and the other would be an organic solvent that is insoluble in water. The choice of organic solvent must be volatile so it can easily by removed by evaporation when forming crystals. The cleanest separations of organic compounds can be performed by using acid or alkaline solutions which can convert the compound to be extracted to a water-soluble and ether insoluble salt. Phenolic compounds undergo similar salt formation with sodium hydroxide solution. Hence, sodium hydroxide solution can be used to extract a carboxylic acid or phenolic compound from its solution...
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...Experiment 7: Lipid Extraction I. Abstract Lipids are biomolecules that are used primarily for structural components of the cell, signaling molecules and energy storage purposes. Lipids are naturally occurring esters of long chain fatty acids with both hydrophobic chains, which is insoluble to polar organic solvents and hydrophilic chains which is soluble to polar organic solvents. Because of this conformation, they can assume a wide range of complex structures including fused rings. Lipids can be isolated from cells through different techniques and their presence can be tested through different qualitative tests. The sample choice is egg yolk and was used as a source of lipids in the experiment. Liquid-liquid extraction, separation of the organic and aqueous layer was used to extract the supernatant or extract. Also, thin layer chromatography or TLC was used to separate the different lipid components by using the Rf values computed. The farther the distance traveled by the compound (higher Rf), the more nonpolar the component, while the smaller the distance traveled, the more polar the component (lower Rf). Lecithin and cholesterol was not able to travel the plate. After, the isolated lipid was subjected to qualitative tests such as Acrolein test, test for phosphates, Leibermann-Burchard test and test for unsaturation. Acrolein tests determine the presence of glycerin; the test for phosphate detects phosphate groups in the structure of the lipid, Leibermann-Burchard uses cholesterol...
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...EXTRACTION Concepcion, Ma. Noelle. U., Corpus, Ian Dexter. N., Dayanghirang, Vivien Angela I., De Vera, Yerim K., Del Pilar, Nicole Alexandre L. Group 3 – 2CPH Organic Chemistry Laboratory ABSTRACT The group extracted caffeine from tea using single extraction, where 10 tea bags(15g) were boiled in 100ml of water containing 4.4g of anhydrous sodium carbonate. The extract was placed in a separatory funnel and the 60 ml of dichloromethane was poured at once to the mixture in a separatory funnel. From two distinctive layers, the clear portion was collected in a beaker containing anhydrous sodium sulfate. The group decanted the solution to pre-weighed evaporating dish and was evaporated to dryness. The weight of the dried product was 0.9 g, which was determined by subtracting the weight of pre-weighed evaporating dish from weight of evaporating dish containing the residue. The percentage yield of the caffeine was 6%. INTRODUCTION: Extraction is the process of solute tra-nsfer from one solvent to another solvent to where the extractive is more soluble (Pavia, 1998). The theory of extraction is the immiscibility in two liquid phases to separate only desired content from the others. It is used in the isolation of natural products, which consist of multi-component mixtures, from its sources. It commonly utilizes organic solvents, such as ether, hexane, and benzene or methylene chloride to extract organic substance. Extraction consists aqueous phase and organic phase,...
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...Food Chemistry Laboratory report The analysis of Lipids Determination of fat by Soxhlet Extraction and Determination of fat content in milk by Gerber method Introduction Lipids are molecular organic compounds, composed largely of carbon, oxygen and hydrogen and are essential for cell growth. Lipids are non-soluble in water and combine with carbohydrates and proteins to form the majority of all plant and animal cells. Lipids are transported through the body attached to protein and are an important element of food. Lipids are the third major micronutrient required for the body after carbohydrates and protein. Lipids are also a medical term for ‘fat’ and though all fats are lipids, not all lipids are fats. Lipids have many roles within the body, one of its main duties is to transport, absorb and digest the fat soluble vitamins A,D,E and K. They provide the most energy to the body, are used for energy storage, cell membrane development, and they protect vital organs. Other major purposes are that they insulate layers under the skin, provide vitamins, essential nutrients and fatty acids in the body. Fatty acids cannot be made by the body and are therefore fat is essential in the diet. In many foods the lipid components add to flavor perception, texture, mouth feel and appearance. (Intro to food Nutrition handout, 15/02/11) It is important to remember that although fat is essential, the body only requires 30% of daily calorie intake to come from fat. Over consumption of...
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...Mixture Date of experiment: Friday September 13, 2013 Name: Luis Gutierrez; September 20, 2013 Introduction This lab was the separation of the components of a ternary mixture. The three objectives in this lab were: 1. Learn the different separation techniques which include; sublimation, extraction, decantation, filtration and evaporation. 2. Separate three components in a mixture using the separation techniques learned. 3. Determine the mass percentages of each of the three components present in a mixture. In order to separate the components of a ternary mixture, one must understand what a mixture is and the different separation techniques that can be used. Mixtures are defined as a physical combination of two or more pure substances. Separation techniques are used to separate components that are not chemically combined. Because only physically combined mixtures are being used in this experiment, the separation techniques described in this experiment are based on physical changes, rather than chemical changes. METHODS 1. Sublimation- Involves the heating of a solid that passes directly into a gaseous phase without transitioning into a liquid phase. The reverse process where a gas goes into the solid phase is called deposition or condensation. 2. Evaporation- Involves the heating of a mixture in order to separate a volatile liquid in the form of a vapor, while the residual components remain dry. 3. Extraction- Involves using of...
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...Pepper Seed DNA Extraction Biochem lab: CHE 452L marisol gomez Pepper Seed DNA Extraction Biochem lab: CHE 452L marisol gomez 2015 2015 INTRODUCTION The jalapeno is a member of the capsicum family, along with many other peppers. The usual methods for characterization of different pepper species are based on their morphological and physiological traits, however this many not always be enough. For peppers, their traits are influenced by things like their genotype or their specific environment. Genomic markers can allow for a more direct comparison of closely related individuals (Ansari and Khan, 2012). In our case we focus on DNA extraction. The two basic parts of a DNA extraction procedure include the breaking of the cell walls to expose the DNA and the use of enzymes to remove contaminants. The DNA is analyzed for purity by taking the absorbance. The pure DNA is then visualized by gel electrophoresis. The DNA extraction of plant seeds is difficult because of their cell wall. The method used to break the cell wall includes grinding the seeds with liquid nitrogen. The addition of DNAzol is used to isolate genomic DNA (Chomczynski et al. 1997). Restriction enzymes are necessary to fragment patterns of the DNA and in turn making it easier to analyze the DNA through gel electrophoresis. BACKGROUND The purpose of our experiment is to extract the DNA from pepper seeds to be able to compare and contrast the similarities in their DNA. The extraction of DNA from a plant...
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...Isolation of clove oil from cloves Names Institutional Affiliation Introduction There has been continuous increased in demand of herbal medicine as compared to synthetic medicine. The demand growth is based on the fact that people believe that the natural product is less dangerous as compared to synthetic products. A problem arises when administering the medicine from a natural product because one can contain complex mixtures of many components with one or few active components. The steam distillation is a special kind of distillation that is sensitive to temperature and very much important in natural (organic oil) extraction. It works on the substance that are volatile and water insoluble. Because the clove oil have boiling point of 2540 C, this method becomes fundamental and necessary for the clove oil extraction as it reduces the boiling point of the clove oil to below 1000 C (Harding, 2008). In the presence of steam, the boiling point temperature of the clove oil reduces to 980C which is volatilized. The vapor mixture made up water and oil is passed through the condenser which cools the vapor that is collected at the end as distillate. Separation using organic solvent is mostly utilized in pharmaceutical industry. The organic molecule in plants after steam distillation would be easily separated by this method. This separation process has high demand energy in the processes involved e.g. evaporation and condensation (Harding, 2008).. The product of steam distillation...
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...Lab report for Experiment #2: Extraction Your Name: Name of TA: Lab Partner’s Name: Lab Section: Title: Experiment #2: Extraction Purpose: What is the purpose of this lab? In your OWN words! Observations: Weighed out 3.2568 grams of chemical mixture that was yellow in color. Dissolved dry chemicals in 38 ml CH2Cl2 with gentle heating. Poured the yellow solution into sep funnel. Added 10 ml CH2Cl2 to flask to rinse, poured solution into sep funnel. Added 15 ml 3 M HCl, gently mixed and vented (saw bubbles during mixing, heard the evolution of gas while venting). Allowed layers to separate. Upper layer determined to be aqueous by density: lower layer removed. Upper layer placed into separate flask labeled “A” for acid extract. Lower layer placed into sep. funnel and reextracted with 15 ml 3 M HCl. Combined aqueous layers in flask A Reextracted CH2Cl2 layer containg chemicals with 15 ml 3 M NaOH. Upper layer in flask labeled “B” for base extract. Re-extract organic layer with 15 ml 3M NaOH. Combined base extracted materials in flask “B”. Saw bubbles during mixing, heard the evolution of gas while venting. Dried organic layer with anhyd. Na2SO4 until free flowing salt was observed (about 3 grams). Filtered the organic solution into a tared 100 ml round-bottom flask. Rinsed flask and funnel with 10 ml of CH2Cl2 and rotovaped off remaining solvent and weighed flask. The biphenyl obtained was white in color and was like a powder. Weight of flask and biphenyl...
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...parts of the body, possibly causing addiction, insomnia, and headaches. Using the proper extraction methods, the caffeine within a tea bag could potentially be isolated to yield a pure solid; the mass of this solid would reflect the actual yield of caffeine in the tea. Introduction Caffeine belongs to a large class of organic compounds called alkaloids, which vary widely in structure and reactivity. These nitrogen based compounds are found in plants and often taste bitter 2. Alkaloids can be found in different forms such as nicotine, morphine, or cocaine. The structure of caffeine is shown below along with the purine ring. Figure 1: Structure of purine and caffeine Caffeine is found in a number of foods and beverages. Such has chocolate, soda, and over the counter medication. The purpose of this experiment was to isolate caffeine that is found in tea by using the techniques of extracting, separating, drying, and sublimation. To do so, caffeine must be introduced to a solvent that is both volatile and insoluble to water; a perfect example is dichloromethane. Caffeine has a greater affinity for dichloromethane and will easily dissolve in this solvent over water; however, caffeine is not the only organic substance found in tea that is capable of reacting with dichloromethane. Along with caffeine, tea contains another substance, tannins, which are capable of dissolving in water as well 2. This is due to dipole-dipole interactions that result from the greater polarity of caffeine...
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...Offline handwritten Arabic character recognizer based on Feature extraction and Support vector machine Thahira banu, Assistant professor in MCA department Sankara College of Science and comerce, Coimbatore-35. thahirshanth@gmail.com. ABSTRACT: Since the problem of Arabic text recognition is a large and complex one, it makes sense to try a simple method to see what performance can be achieved. The characters are written by many people using a great variety of sizes, writing styles, instruments, and with a widely varying amount of care. Some of the characters or words are poorly formed and are hard to classify, even for a human. Of the 280 sample characters used for training, 280 have been used for test purposes. The captured image of a character is normalized and set to eight feature values as parameter values of a vector. Training has given for a character by SVM (Support Vector machine) algorithm. It attempts to work with a subset of the features in a character that a human would typically see for the identification of Arabic characters. 1. Introduction One of the most classical applications of the Artificial Neural Network is the Character Recognition System. Cost effective and less time consuming, businesses, post offices, banks, security systems, and even the field of robotics employ this system as the base of their operations. Handwriting recognition can be defined as the task of transforming text represented in the spatial form...
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...Acid and Base Extraction Finding the unknown compound by extraction using their conjugate acid and base. Huda Introduction The purpose of the acid and base extraction lab is to determine the unknown mixture that contains three compounds which is made of an organic acid, an organic base and an organic neutral. To find out what the unknown compounds are found in the mixture, a series of techniques are done. To extract the compounds from the given unknown mixture, they were changed back to their conjugate acids by adding a strong acid and back to their conjugate bases by adding a strong base. The first technique is called extraction in which organic Bases and organic acids are separated from neutral compounds and from each other by using an aqueous solution of different PH values. Compounds that contain less than six carbons are not affected by changing the pH value. The compounds are extracted based on the solubility properties of the acid, bases and salts. The unknown compound will be dissolved in dichloromethane and HCl will be added and extraction will occur by mixing the solution and removing the aqueous layer. The extracted aqueous layer will be isolated by adding NaOH which will make the solution basic that will lead it to precipitate. The organic acid will be extracted NaOH to the dichloromethane solution and separating the aqueous solution. The majority of organic carboxylic acids are highly soluble in dilute NaOH since the acid gets deprotonated by the base and...
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...------------------------------------------------- FIFTH SEMESTER BAS 311 | Methods of Food Analysis | 2 0 3 4 | | TheoryUNIT – I Introduction to Food Analysis: Rules & Regulations of Food Analysis, Safety in Laboratory. Sampling and sampling techniques, sample preparation for analysis. Basic principles of spectroscopy: UV-VIS molecular absorption spectrometry, atomic absorption & emission spectrometry, fluorescence spectrometry, Atomic mass spectrometry, IR spectrometry.UNIT – II Separation Science: Basic principles of chromatography, HPLC, GC, TLC, Super critical fluid extraction chromatography UNIT-III Analysis of liquids: Total liquids concentration, Solvent extraction; Non-solvent liquid extraction methods; instrumental methods. Determination of liquid composition. UNIT-IV Electrophoresis methods, Chemical methods; enzymatic methods; physical methods; immunoassays; analysis of polysaccharides fiber. Analysis of proteins Determination of overall protein concentration; protein separation and characterization; methods based on different adsorption characteristics separation due to size differences; separation by electrophoresis. UNIT-V Radiochemical Methods: Use of radio isotopes, viscosity and consistency measurements of food, measurement of rheological properties. | | | Practical 1. Introduction to Food Analysis Techniques and calibration of glasswares 2. Sampling techniques and methods of sample preparation. 3. Experiment using principles of colorimetry and spectrophotometry. 4....
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...Telefax: 628-2177 RESEARCH PLAN I - Proposed Research Topic: Anti-paw edema property of Lupeol extracted from (Capsicum annuum var. longum) Siling Haba fruit against Streptococcus pyogenes and Mycobacterium tuberculosis. II - Proponents: Ariane Joy C. Listanco Alyssa Mae C. Eguia Beatrice Ann P. Sablay Ashley L. Quebrado Alexis R. Redondo Raffy A. Wamar III - Background of the Study: In this study, we sought to know the effectiveness of the anti-paw edema property of Lupeol on Streptococcus pyogenes and Mycobacterium tuberculosis. We will investigate the effects of Lupeol on the organisms in different concentration. There will be three replicates for every trial in order to have an accurate answer. Nonetheless, the extraction of the Lupeol from capsicum is to be done by laboratories available. The researchers were the one that will extract the Lupeol from Siling Haba with the aid of acid that came from an apple. The researchers want to expand the study and employments of Siling Haba for cooking purposes as well as for its therapeutic employments. Siling mahaba, siling haba, (long chili), siling pangsigang (chili for sinigang), siling Tagalog (Tagalog chili), and sometimes called finger chili, is one of two common kinds of native chili found in the Philippines, the other being siling labuyo. The siling mahaba fruit grows to between five and seven centimeters long, and is bright light green in color. While of moderate spiciness, it is much milder...
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