Udenitficmtcn Tests For Functional Groups
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Acetic acid
- 15 ml water
- a glass tube
Method
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- Fatty Acids upon hydrolysis (A) Reflux 1 g of sairple with 15 ml of 0.5 N ethanolic potassium hydroxide for 1 h.
- Add 15 ml of water, acidify with dilute hydrochloric acid TS (about 6 ml) .
- Oily drops or a white to yellowish-white solid is produced which is soluble in 5 ml of hexane.
- Remove the hexane layer, extract again with 5 ml of hexane and again remove the hexane layer.
- The fatty acids thus extracted may be identified by gas-liquid chromatography.
- Carry out the whole of the procedure in a fumehood.
- The aqueous layer is used for tests B through H.
- Acetic acid (B) Transfer about 5 ml of the aqueous layer resulting from test A into a dish, add excess calcium carbonate and evaporate until dry.
- Transfer the major part of the residue into a glass tube.
- Place a filter paper, moistened with Reagent for aoetone, on top of the tube.
- Heat as indicated in the Figure.
- The yellow colour of the paper changes into greenish blue by reaction of the Reagent for acetone, with the calcium acetate formed.