Chemistry Project

File

TOPIC-
TO EXTRACT ESSENTIAL OILS PRESENT
IN AJWAIN(CAROM) AND
ELAICHI(CARDAMOM)

Submitted by Submitted to
Ambika Ashutosh Sahu Mr.Ashish pattnaik
Acknowledgments

I wish to express my deep gratitude and sincere

thanks to the principal of sankalp senior secondary
school for his encouragement and for all the
facilities that he provided in this project work. I
sincerely appreciate this magnanimity by taking
me into her fold for which I shall herein indebted
to him. I extent my hearty thanks to Mr. Ashish
Pattnaik sir, Chemistry teacher, who guided me
to the successful completion of this project . I
take this opportunity to express my deep sense of
gratitude for his invaluable guidance, attitude
and immense motivation, which has sustained
my efforts at all stage of this project work

Submitted by
Ambika Ashutosh sahu

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 Certificate
This is to certify that Ambika Ashutosh Sahu has
satisfactorily completed the project in chemistry on
To EXTRACT ESSENTIAL OILS PRESENT IN AJWAIN (CAROM) AND
ELAICHI(CARDAMOM)
prescribed by the CBSE course in the school in the year
2019-20. I have examined the project and hereby accord
by my approval of it. As a study carried out and
presented in the manner required for its acceptance.
This doesn’t necessarily endorse or accept every
statement made, opinion expressed or conclusion
drawn. It only signifies the acceptance of the project for
which it is submitted.

Mr. Ashish Pattnaik

(Head of Chemistry Dept.)

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CONTENT:-

S.NO CONTENTS PAGE NO.

1 INTRODUCTION

2 EXPERIMENT

3 THEORY
PROCEDURE AND
4 REQUIREMENTS

5 OBSERVATION
CONCLUSION AND
6 PRECAUTIONS

7 BIBLIOGRAPHY
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INTRODUCTION
We are all familiar with the pleasant odours coming out

from flowers, spices and many trees. The essence or aromas of plants

are due to volatile oils present in them. These smelling volatile oils

present in plants are called essential oils. Cinnamon, clove, cumin,

eucalyptus, garlic, jasmine, peppermint, rose, sandalwood, spearmint,

thyme, wintergreen are a few familiar examples of valuable essential

oils. The term “essential oils” literally means “oils derived from the

essence” of plants. Essential oils are mainly used for their pleasant

odours and flavors in perfumes and as flavoring agents in foods. Some

are used in medicines (e.g., camphor, wintergreen, eucalyptus) others as

insect repellants (e.g., citronella).

Chemically essential oils are composed of complex mixtures

of ester, alcohols, phenols, aldehydes, ketones and hydrocarbons. They are

essentially non-polar compounds and are thus soluble in non-polar solvents

such as petroleum ether, benzene etc. Essential oils may occur in all parts of the

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plant, but they are often concentrated in the seeds or flowers. They are

obtained from the plants by the process of steam distillation and extraction. The

technique of steam distillation permits the separation of volatile components

from non-volatile materials without raising the temperature of the distillation

above 100° C. Thus steam distillation reduces the risk of decomposition

of essential oils.

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 Experiment
To extract essential oil present in
 Ajwain(carom)

 Elaichi(cardamom)

Carom essential oil:

Carom seeds are also known as ajwain , Thymol seeds, Onum ,

Ajma , Ajmodika and bishops weed. They are the tiny, cute, delicate and

oval shaped herbs with a penetrating fragrance. Carom seed belongs to

the family of cumin and parsley. These seeds have been used since years

as they consists number of medical properties. Because of their strong

aroma, carom seeds are highly used for the Indian culinary.

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 Carom seeds are sharp and hot with the burning taste, that’s why

few seeds are enough to bring the flavor in any Indian recipe. Carom

seeds can be whole or powdered one. It is always advisable to buy whole

carom seeds as they can be easily turned into powder form just by

grinding them in a smooth powder.

USES OF CAROM SEEDS:-

These seeds are used for the tempering or tadka’s in the dishes.

Ajwain has strong, dominant and distinctive taste and flavor, that’s

why few seeds are enough to bring exotic fragrance to the vegetarian

and non-veg food.

Ajwain can be used for making pickles as well.

The aroma and unique taste of ajwain is used for making various types of

roti’s, parathas, thepla’s and so on.

They are specially used in different types of meat, snack recipes and dal

recipes to enhance the flavor.

Soups, stocks and stews can be flavored with few seeds of ajwain.

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Ajwain are highly incorporated for making various salad dressings and

Indian bakery items.

Cardamom Essential oil:

Cardamom provides a warming and stimulating tonic .Cardamom is also

an excellent choice for the digestive system. I am sure I don’t have to tell

you that Cardamom is greatly admired and extensively used as a

culinary spice all over the world. You can also try a gargle with

Cardamon if you suffer with halitosis (bad breath). Why not try 1 drop

Cardamon and one drop of Peppermint in a small amount of water as an

effective way to freshen your breath!

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USES FOR CARDAMOM
1 Smoothies

Add some cardamom to fruit smoothies to give them an extra edge. It doesn’t
matter what flavor the basic smoothie is – in fact, the more exotic the better.

2 Fruit loaves
If you want to jazz up your banana bread or add a bit of life to your tired fruit
loaf recipe, then a touch of ground cardamom will make a world of difference.
Just add the spice when you are mixing in the rest of the dry ingredients and
you will get a lovely warm, rich flavor from the finished loaf.

3 Bread
As with fruit loaves, a sprinkling of cardamom will do wonders for your bread
rolls and loaves. Don’t worry about the cardamom turning savory breads into
sweet; the spice will just a hint of warmth to the flavor and you can add as
little or as much as you like, depending on taste.

4 Puddings

Many desserts benefit from the addition of cardamom – rice pudding works
especially well, but you could also try adding a little ground cardamom to ice
cream, set custards, yogurt, and baked fruit.

5 Casseroles

A few pods added to a casserole dish will give a lamb, chicken or vegetable
casserole an extra zing and makes a great entertaining or moving house meal.

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REQUIREMENTS:-
Steam generator (Copper Vessel), round bottom flask (500 ml), conical

flask, condenser, glass tubes, iron stand, sand bath, separatory funnel,

tripod stands, burners, Ajwain(Carom), Petroleum ether(60-80°C ),

Elaichi(Cardamom).

PROCEDURE:-
Set the apparatus as shown in the picture of Experimental Setup. The

apparatus consists of a steam generator connected to the round bottom

flask through a glass inlet tube. The flask is connected to a water

condenser through a glass outlet tube. Condenser is further attached to

a receiver through an adaptor. Take about 750 ml of water in the steam

generator and start heating to produce steam. In the round bottom flask

take about 75 gm of crushed elaichi . A vigorous current of steam from

steam generator is passed through the round bottom flask. A part of the

steam condenses in the round bottom flask. As more and more steam is

passed, the steam volatile components of elaichi pass through the

condenser along with steam. These contents on condensation are

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collected in the receiver. The contents in the round bottom flask may

be heated by a bunsen burner to prevent excessive condensation of

steam. The process of steam distillation is continued for about half an

hour.

Transfer the distillate to a separating funnel and extract with 20 ml

portions of petroleum ether 3 times. Combine the petroleum ether

extracts in a 250 ml conical flask and dry it with the help of anhydrous

sodium sulphate. Remove the solvent from the dried filtrate by careful

distillation in a water bath. The essential oil is left behind in the

distillation flask. Find the weight of the extracted essential oil. Note the

colour, odour and weight of the essential oil.

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OBSERVATIONS:-
Name of Item Weight Initial Weight Weight Percentage Colour Odour of
of Item Weight of bottle of of essential of the the oil
(x) + essential oil oil
taken
essential oil (y/100)*100
oil (y) extracted
(y-x)
100 gm 10gm
1.) Elaichi 11.25 gm 1.25 gm 1.25 %
Colour-
Elaichi
(CARDAMOM):- -less like
smell.

75 gm 10 gm 1 gm 1.33%
2.) 11 gm
Colour-
Ajwain
like
AJWAIN -less
smell

(CAROM):-

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Conclusion
“HENCE WE HAVE EXTRACTED ESSENTIAL OILS FROM 75 GM OF AJWAIN(CAROM) AND

ELAICHI(CARDAMOM)”

Precautions
• If you accidentally spill essential oils – Clean any spillage with an absorbent

material such as kitchen roll.

• If you accidentally get essential oils in your eye – Flush with copious amounts

of MILK for at least 15 minutes and seek medical advice if symptoms persist.

• If you accidentally swallow essential oils – Rinse mouth with MILK and seek

medical attention.

• Handling – Do not eat, drink or smoke when handling. Respect good personal

hygiene.

• Always mix with carrier oil before applying to the skin. Never apply to

inflamed or broken skin.

• Do not use neat on skin.

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• Do not take internally. If pregnant seek medical advice before using.
• Storage – Store in a cool, dry place away from heat and direct sunlight.

Always use original containers. Avoid contact with polished surfaces and

plastic.

• Keep essential oils away from children and pets

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BIBLIOGRAPHY
COMPREHENSIVE CHEMISTRY PRACTICAL CLASS-XII. Ø

HTTP://EN.WIKIPEDIA.ORG/WIKI/ANISE Ø

HTTP://WWW.ESSENTIALOILS.CO.ZA/ESSENTIAL-OILS/ANISEED.HTM

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