Posted on Jan 31 2011
by Mauro Mocerino, Sara Zadnik
In this experiment students will determine the concentration of vanillin in imitation vanilla flavouring. The method of analysis involves the following steps:
ol> Extraction of the vanillin from the other components of the essence using an organic solvent, dichloromethane. Extraction of the vanillin as its sodium salt into the aqueous phase using dilute sodium hydroxide solution. Preparation of standards and construction of a calibration curve. Determination of the concentration of vanillin in the aqueous extract by ultra-violet spectrophotometry.
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