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Resource Book for Sixth-Form Practical Chemistry

Experiment 9

Isolation of the Essential Oils from Common Spices and Spectroscopic Analysis of Their Major Constituents

image: Whole cloves Whole cloves
image: Cinnamon barks Cinnamon barks
image: Cinnamon barks ground into small pieces Cinnamon barks ground into small pieces
image: Cinnamon barks soaked in ethyl ethanoate Cinnamon barks soaked in ethyl ethanoate
image: Heating the cinnamon barks in refluxing ethyl ethanoate (solid-liquid extraction) Heating the cinnamon barks in refluxing ethyl ethanoate (solid-liquid extraction)
close-up image: Heating the cinnamon barks in refluxing ethyl ethanoate
image: the essential oil of the cinnamon barks was extracted into ethyl ethanoate After heating under reflux for 20 minutes, the essential oil of the cinnamon barks was extracted into ethyl ethanoate
image: The decanted ethyl ethanoate solution containing the essential oil of cinnamon The decanted ethyl ethanoate solution containing the essential oil of cinnamon
image: Drying the organic solution by anhydrous magnesium sulphate Drying the organic solution by anhydrous magnesium sulphate
image: Removing the magnesium sulphate powder and other solid residue by simple filtration Removing the magnesium sulphate powder and other solid residue by simple filtration
image: The solid residue remained in the filter paper The solid residue remained in the filter paper
image: The filtrate - the dried solution of the essential oil of cinnamon in ethyl ethanoate The filtrate: the dried solution of the essential oil of cinnamon in ethyl ethanoate
image: Removing the organic solvent (ethyl ethanoate) from the solution Removing the organic solvent (ethyl ethanoate) from the solution
image: The essential oil of cinnamon collected as yellowish oily residue and the white/gray solids are anti-bumping granules The essential oil of cinnamon collected as yellowish oily residue (the white/gray solids are anti-bumping granules)

2004 Department of Chemistry, The Chinese University of Hong Kong