identification of an adulterated herb or spice by thin layer chromatography

Identification of an adulterated herb or spice by thin layer chromatography

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Nadia Garcia Section 301 Chem 3AL Experiment 8: Identification of an Adulterated Herb or Spice by Thin Layer Chromatography (TLC) The purpose of experiment 8 was to analyze the volatile of some botanical products and then identify the adulterant in a sample. We were given six different herbs and spices to investigate: anise, caraway, cinnamon, cloves, coriander, and cumin. There were many different parts to this experiment and five TLC plates observed; plates four and five dealt with the identification of the adulterant in the adulterated herb/spice sample. In order to prepare plates four and five, each person in the group spotted plate four with the previously prepared hexane extract of the adulterated herb/spice sample, the one with the highest code number, in our case #316. All three of the pure herb/spice samples were also spotted on the same plate. Developing the plate and visualizing the spots made it easier to determine which herbs/spices were mixed together to form the adulterant. And we narrowed it down to cloves based on the Rf data of the
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This note was uploaded on 03/18/2010 for the course CHEM 3AL taught by Professor Li during the Spring '08 term at Berkeley.

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Identification of an adulterated herb or spice by thin layer chromatography

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