What principles of green chemistry apply to this experiment and explain
STNT 713 713 Preparing Isopentyl Acetate by the Fischer Esterification Prepared by Ronald J. Wiholm, University of Connecticut PURPOSE OF THE EXPERIMENT Prepare isopentyl acetate from isopentyl alcohol and acetic acid by the Fischer esterification. EXPERIMENTAL OPTIONS Semi-Microscale Fischer Esterification Microscale Fischer Esterification Using Glassware with Elastomeric Connectors Using Glassware with a Hickman Still BACKGROUND REQUIRED You should be familiar with the techniques for extraction and distillation. You should be familiar with gas chromatography, infrared spectroscopy, and/or nuclear magnetic resonance spectroscopy for characterizing the product and assessing its purity BACKGROUND INFORMATION Esters are derivatives of carboxylic acids in which the acyl carbon bears an alkoxy substituent (-OR) rather than the hydroxyl substituent (-OH) of the acid. Simple esters tend to have pleasant, fruity odors and are widely used as flavors and fragrances. Table 1 on the next page shows the flavors or fragrances associated with some esters. The volatile compounds in natural fruits and flowers are usually com- plex mixtures of compounds, where esters frequently predominate. Many artificial flavorings contain esters or mixtures of esters. For example, the volatil page 3 later in this experiment. e oil of ripe pineapple contains several esters, as shown in Table 2 on
