Objective
The objective of this lab is to create a bottle of around 75 ml of vanilla extract using a vanilla bean from Madagascar and ethyl hydroxide.
Procedure
1. Cut vanilla bean in half lengthwise leaving 1 inch at the end
2. Fold vanilla bean to put into bottle
3. Pour in around 75ml of ethyl hydroxide
4. Let sit for 8 weeks in dark, cool location
2. Fold vanilla bean to put into bottle
3. Pour in around 75ml of ethyl hydroxide
4. Let sit for 8 weeks in dark, cool location
Data and Observations
Room Temperature Appearance- White Crystals
Melting Point -354-356K
Boiling Point -558K
Molar Mass -152.15g/mol
Solubility in Ethanol -2.47M
Melting Point -354-356K
Boiling Point -558K
Molar Mass -152.15g/mol
Solubility in Ethanol -2.47M
Conclusions: Post-Lab
Vanilla flavoring and extract is used widely throughout the world in cooking and baking. It provides a great taste to many things, but can be very expensive. There are many different qualities in a vanilla bean to tell if it is a good vanilla bean. There are also many chemicals inside of the vanilla bean that produce its flavor. Using these chemicals, we can use some ethyl hydroxide, and we can extract the flavor out of the bean and turn it into a liquid, easily used substance.