Isolation and Analysis of Essential Oils from Spices.
In: Journal of Chemical Education, Jg. 89 (2012-05-01), Heft 5, S. 665-668
academicJournal
Zugriff:
The article looks at experimental techniques for use in introductory undergraduate-level organic chemistry courses for the isolation, identification, and analysis of essential oils from common spice extracts, such as allspice, anise, and dill. Compounds extracted include eugenol, anethole, and carvone. The experiment is designed to introduce organic chemical concepts such as natural products, chromatography, and polarity.
Titel: |
Isolation and Analysis of Essential Oils from Spices.
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Autor/in / Beteiligte Person: | O'Shea, Stephen K. ; Von Riesen, Daniel D. ; Rossi, Lauren L. |
Zeitschrift: | Journal of Chemical Education, Jg. 89 (2012-05-01), Heft 5, S. 665-668 |
Veröffentlichung: | 2012 |
Medientyp: | academicJournal |
ISSN: | 0021-9584 (print) |
DOI: | 10.1021/ed101141w |
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