تخليق زيت الموز (أسيتات الإيزوأميل)
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صنع الإستر المسؤول عن نكهة الموز
الهدف
تخليق أسيتات الإيزوأميل (زيت الموز) عبر أسترة فيشر لحمض الأسيتيك وكحول الإيزوأميل، مما يوضح كيف تخلق الإسترات نكهات الفاكهة.
الخلفية
Isoamyl acetate is the ester responsible for the characteristic smell of bananas. It is synthesized by the acid-catalyzed reaction of isoamyl alcohol with acetic acid. This experiment demonstrates ester formation, liquid-liquid extraction, and the connection between molecular structure and sensory properties.
تحذيرات السلامة
- Concentrated H₂SO₄ is extremely corrosive
- Glacial acetic acid causes burns
- Isoamyl alcohol is flammable
- Work in a fume hood throughout
معدات الوقاية الشخصية المطلوبة
المواد
-
Isoamyl alcohol (3-methyl-1-butanol) (5 mL)
-
Glacial acetic acid (7 mL)Excess
-
Sulfuric acid (H₂SO₄) (1 mL)Concentrated, catalyst
-
Sodium bicarbonate solution (50 mL)5%
-
Anhydrous sodium sulfate (5 g)Drying agent
المعدات
الإجراء
Add 5 mL isoamyl alcohol and 7 mL glacial acetic acid to the round-bottom flask with boiling chips.
Slowly add 1 mL concentrated H₂SO₄ as catalyst.
Attach reflux condenser and heat at gentle reflux for 60 minutes.
Cool and transfer to a separating funnel. Add 25 mL water and shake.
Wash the organic layer with 25 mL of 5% NaHCO₃. Vent frequently.
Dry the organic layer over Na₂SO₄ for 10 minutes. Filter and smell by wafting.
Calculate the yield and record the banana-like aroma.
النتائج المتوقعة
A clear, pale yellow liquid with a strong banana aroma (isoamyl acetate). Typical yield is 50-65%. The unmistakable banana smell confirms successful ester formation.
التنظيف
Dispose of organic waste in designated containers. Neutralize acid waste. Rinse glassware with acetone then water.
التفاصيل
- الفئة
- Organic Synthesis
- الصعوبة
- Advanced (University)
- المدة
- 90 دقيقة
- التكلفة التقديرية
- $22,00
- الخطوات
- 7
- المواد
- 5