CONTENTS

S.NO CONTENTS
1 INTRODUCTION

2 EXPERIMENT

3 THEORY

4 PROCEDURE AND
REQUIREMENTS
5 OBSERVATION

6 CONCLUSION AND
PRECAUTIONS
7 BIBLIOGRAPHY
INTRODUCTION
We are all familiar with the pleasant
odors 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 odors 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 plant,
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but they are often concentrated in the seeds or
flowers. They are obtained from the plants by the
process of steam distillation and extraction.

Aniseed Essential oil

Aniseed, on steam distillation, yields an essential
oil, known as `Oil of Aniseed`, which has now
replaced the fruits for medicinal and flavoring
purposes. Aniseed oil is a colorless or pale-yellow
liquid having the characteristic odour and taste of
the fruit. The yield of oil generally varies from 1.9 to
3.1 per cent. Higher values up to 6 per cent have
been reported from Syrian aniseed. Crushing of
fruits prior to distillation gives better yields of oil.
The material should be distilled soon after the
crushing to prevent any loss of oil due
to evaporation. Aniseed oil is a highly refractive
liquid, which solidifies on cooling. The congealing
point depends much on the anethole content and is
a valuable criterion for evaluating the oil. Exposure
of the oil to air causes polymerization, and some
oxidation also takes place with the formation of
anisaldehyde and anisic acid. The chief constituent
of aniseed oil is anethole, which is present to the
extent of 80 to 90 per cent and is mainly
responsible for the characteristic flavor of the oil.
The oil also contains methyl chavicol, p-
methoxyphenyl acetone, and small number of

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terpenes and sulfur containing compounds of
disagreeable odour.

USES OF ANISEED OIL: -

➢ In aromatherapy, aniseed essential oil is
used to treat colds and flu.
➢ Aniseed oil can be made into a liquid scent
and is used for both hunting and fishing. It is
put on fishing lures to attract fish.
➢ Anethole, the principal component of anise
oil, is a precursor that can eventually
produce 2,5-dimethoxybenzaldehyde which
is can be used in the clandestine synthesis
of psychedelic drugs such as 2C-B, 2C-I and
DOB.
➢ Oil of aniseed is also reported to be used as
an aromatic carminative to relieve flatulence,
and as an ingredient of cough lozenges in
combination with liquor ice.
➢ Essential oil is also used externally as an
insecticide against small insects such as
head lice, mites and vermin. It also has
fungicidal properties.

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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 consist
number of medical properties. Because of their
strong aroma, carom seeds are highly used for
the Indian culinary.
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.

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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.
➢ Ajwain are highly incorporated for making
various salad dressings and Indian bakery
items.

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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

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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.

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),Saunf(Aniseed) .

PROCEDURE:-
Set the apparatus as shown in the picture of
Experimental Setup. The apparatus consists of a
steam generator connected to the round bottom

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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 saunf. 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 saunf pass through the
condenser along with steam. These contents on
condensation are 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

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 essential oil. Note the colour, odour and weight
of the essential oil.

OBSERVATIONS:-

Name of Item Wei Initi Weig Weig Percen Col Odour

ght al ht of ht of tage of our of the
of Wei bottl esse essenti of oil
Item ght e+ ntial al oil the
take (x) esse oil (y/100) oil
n ntial extra *100
oil cted
(y) (y-x)
1.) SAUNF 100 10g Col
11.25 1.25 1.25 % Saunf
(ANISEED):- gm m our-
gm gm like
- smell.
less

2.) AJWAIN 75 10 1 gm 1.33% Col

11 Ajwai
(CAROM):- gm gm our-
gm n like
- smell
less

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Conclusion
“HENCE WE HAVE EXTRACTED ESSENTIAL
OILS FROM 75 GM OF SOUNF(ANISEED),
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.

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

• Do not use neat on skin.

• 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.HTML

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