Post Lab Transfer Hydrogenation

Post Lab Transfer Hydrogenation

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Transfer Hydrogenation of Olive Oil Christina Wolverton 14 October 2016 TA: Alex Reese Results The starting weight of olive oil used was 0.411g. The final weight of recovered tristearin was 0.391g. The melting point range found for the saturated fat was 48.9- 54.0ºC. Percent Yield = (actual yield/theoretical yield) x 100 % yield = 0.391g/0.414g x 100 = 94% Limiting Reagent Calculation:
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Discussion/Conclusion The percent yield is plausible because it is slightly less than 100%. The literature
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