Name: Shermin Pauline Delgado Reysyl Caroline Garferio Donna Rendaje

Date Performed: July 12, 2013 Date Submitted: July 16, 2013 Section 1

Experiment 3 STEAM DISTILLATION I. Introduction

Citrus oils are located as glands within the peel and the cuticles of the fruits. Some citrus oils are also found within the leaves (Petitgrain) and flower parts (Neroli). Depending on the variety of the fruit, peel oils yield an essential oil content of 0.5-5.0%. Distillation of a liquid in a current of steam, or Steam Distillation, is used to purify liquids that are not very volatile and are immiscible with water like essential oils from citruses. No single compound is responsible for the characteristic odor of any citrus oil. Odor is due to the fact that citrus odor is a complex mixture of related metabolites of terpenes and secondary metabolites of unsaturated fatty acids. The individual odors of the different citrus fruits and their various cultivars are not due to various different chemicals but rather to the proportions of the various chemical components. To identify the odor of any one citrus over another, it is as important to know the odor by your senses (strength, quality and perception), as it is to have a good chemical analysis. ` II. Methods A. Steam Distillation 200g of pomelo peel was used in this experiment. The peel was cut into small pieces. Water was then added into the peel and was placed on a flask. the sample underwent steam distillation and the distillate was collected and stored. B. Separation of the Essential Oil from the Steam Distillate The stored distillate was observed for a distinct oil layer. NaCl was added to a=make th oil layer event more distinc. The sapmle was palced in a separatory funnel and the water was separated from the essential oils. The remaining oil was collected then weighed. It was then placed on a vial then labeled.

III.

Results and Discussion

Limonene (is an unsaturated hydrocarbon, classed as a terpene. At room temperature it is a colorless oily liquid with the smell of oranges. Its molecular formula is C10H16 and its boiling point is 176 C. It is a chiral molecule with two optical isomers (enantiomers). The major biological form d-limonene, the (R)-enantiomer, is used in food manufacture and medicines. It is also used as a fragrance in cleaning products, a botanical insecticide, and due to its flammability, a potential biofuel. The (S)-enantiomer, l-limonene, is also used as a fragrance but has a piney, turpentine odor. It is possible to allow students to observe the optical activity of chiral molecules by comparing saturated glucose solution with distilled water in a polarimeter. There are 4 types of distillation including simple, fractional, steam and vacuum distillations. In simple distillation, all the hot vapors produced are immediately passed into a condenser to cool and condense the vapors back to liquid. Therefore, the distillate may not be pure depending on the composition of the vapors at the given temperature and pressure. Simple distillation is usually used only to separate liquids whose boiling points differ greatly (more than 25C), or to separate liquids from nonvolatile solids or oils. In case of very close boiling points, fractional distillation must be used in order to separate the components well by repeated vaporization-condensation cycles within a fractionating Column. Steam distillation is a method for distilling compounds which are heat-sensitive by bubbling steam through a mixture. After the vapor mixture is cooled and condensed, a layer of oil and a layer of water are usually obtained. Some compounds have very high boiling points and may boil beyond their decomposition temperatures at atmospheric pressure. It is thus better to do vacuum distillation by lowering the pressure to the vapor pressure of the compound at a given temperature at which the compound is boiled, instead of increasing the temperature. 1. A mixture of immiscible liquids (both water-insoluble) is subjected to steam distillation. At 90C, the vapor pressure of pure water is 526 mm Hg. If the vapor pressure of Compound A is 127 mm Hg and that of B is 246 mm Hg at 90C, a. What is the total vapor pressure of the mixture at 90? b. Would this mixture boil at a temperature above or below 90? c. What would be the effect on the vapor pressure and boiling temperature by doubling the amount of water used? Answers: a. 899 mmHg b. above c. no effect

2. Research on the essential oil you have isolated from your source. Draw its structure. Based on literature, what is its boiling point/vapor pressure? What are the uses of this oil?

Answer: The essential oil that we have isolated from pomelo is limonene which comprises 99.01% of the total oil extracted. Limonenes Structure:

Its boiling point is at 167C. There are different uses of this oil it could be used in food manufacture and medicine, as a fragrance in cleaning products and a botanical insecticide. It could also be used as a potential biofuel due to its flammability.

Observations: The distillate that we collected is about 200 ml. Its is turbid white. Distillate was poured into the separatory funnel two separate the oil from water. We added NaCl because the layers are not visible. The oil was colleted and put in the vial for weighing Weight of vial: 56.4782 g Weight of vial + oil: 57.5764 g Weight of oil: 0.5982 g

IV. Conclusion

The students were able to collect lemonene from the citrus fruit. They were able to collect 0.5982 g of oil from200g Cabugao (Citrus decumana Linn.) rind. In steam distillation should be carefully done because of expensive glasswares used and and also the prize spent fo the fruit. And it should be monitored to lessen the leakage of steam.

V. References http://www.stuartxchange.com/Suha.html http://www.aromaticplantproject.com/articles_archive/citrus_essential_oils.html http://www.botanical.com/botanical/mgmh/