The synthesized product, isopentyl acetate, is made by the reaction of isopentyl alcohol and glacial lactic acid with sulfuric acid (H2SO4) as the catalyzing agent. The elementary ester manufactured in lab was isopentyl acetate, because initial, the product smelled of bananas and second, the MARCHAR spectrum for the product demonstrates that the product is usually isopentyl acetate. As for the purity with the product, the distillation of the crude ester showed that its cooking point was supposed to be 130C ” 140C and the hot points of the impurities that may have been in the crude ester have reduce boiling factors.


Therefore, since the crude product had a boiling point of 124C, it indicated that there were some impurities in the crude product.

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When looking at the IR spectrum, it can be seen that there is no spike around 3235cm-1, which shows that there is no presence of “OH, which makes it unlikely that isopentyl alcohol is present. This could be because the reaction did not go to completion, the extraction of the organic layers was not done with precision, since the first 0.

5mL was not taken out of the crude product before getting put into the distillation, or because during the distillation, the acetic acid evaporated because of its lower volatility than isopentyl acetate. Based on the GC/MS data, there are very few impurities and the spectrum look very similar to the 1-Butanol, 3-methyl, acetate.

Post-Lab Questions:

1. The reaction mixture is extracted with sodium bicarbonate because the sodium bicarbonate neutralizes the excess acetic acid. The equation of the reaction is: NaHCO3(aq) + CH3COOH(aq) “>H2O(l) + CO2(g) + NaC2H3O2(aq) The carbon evaporates into the air as a gas following your reaction; the sodium acetate dissolves in water for its polar qualities. This is significant because it makes the acetic acid easier to remove throughout the extraction as it will be conveniently removed combined with water level.

2 . Instead of using acetic acid, isopentyl alcohol, and a few drops of sulfuric acid (to drive the reaction), the reagents will be butyric chemical p, ethanol, and sulfuric acidity. The reason is since the different among methyl butyrate (apple) and apple butyrate (pineapple) is the extra -CH2-, which is why blueberry is called a great “ethyl rather than “methyl. Therefore , the acid only has to have the additional -CH2 so that if the esterification reaction happens, the -OH in both the acid and the liquor will combine to make WATER, separation through the reaction and combining the rest of the acid plus the alcohol together.

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