Lab 6 - Caroline Ho Identification of an Adulterated Herb...

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Caroline Ho Identification of an Adulterated Herb or Spice by Thin Layer Chromatography Purpose: In the lab, the volatile oils of some botanical products were analyzed and identified by means of Thin Layer Chromatography. The data obtained is then used to identify the adulterant in a sample. Discussion: By observations and comparison of TLC plates, the three unknown vials with pure herbs were identified as caraway, cinnamon, and lemon verbena. Each group member then prepared TLC plate #4 with the previously prepared extracted of the adulterated herb/spice sample and all three of the pure herb/spice samples. After the plate was developed, there were five visible spots from either or both UV light or iodine. Herb sample #55, caraway, showed up under UV light and iodine with R f value of 0.28. Herb sample #56, cinnamon, showed up under UV light with R f value of 0.52. Herb sample # 57, lemon verbena, showed up in two spots under UV light, with R f values of 0.40 and 0.56 respectively. Herb sample #58, the adulterated sample, showed up in two spots. The first spot, visualized under UV light and iodine, had a R
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This note was uploaded on 04/08/2009 for the course CHEM Chemistry taught by Professor Nitche during the Spring '08 term at University of California, Berkeley.

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Lab 6 - Caroline Ho Identification of an Adulterated Herb...

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