Isolation of Cholesterol from Egg Yolks

Isolation of Cholesterol from Egg Yolks - Isolation of...

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Isolation of Cholesterol from Egg Yolks Kristin Blalock October 22, 2011 The objection of this lab was to separate the cholesterol from the yolks of two eggs using various techniques previously learned in this lab section with the addition of using a reflux apparatus. The first step was to set up a hot bath, getting the water to about 60 degrees C. The next step was to separate the egg whites from the yolks and pulverize them with a spatula, then combining 38.45g of egg yolks with 30 mL of methanol and 40 mL of ether. The solids were allowed to settle and then the solids were decanted with the use of a Buchner funnel. This was repeated with an additional 15 mL of methanol and 30 mL of ether to further extract the solids. The saturated mixture was then vacuum filtered to collect the crude cholesterol in the liquids. Then 5.069g of KOH pellets were added to the mixture to be used as a drying agent. The next step was to set up the simple distillation apparatus using the warm water bath as the source of heat. This apparatus distilled off the ether from the crude cholesterol mixture. However, there was an error with the thermometer that read the solution to be 80 degrees. I rapidly ended distillation, attempting to cool down the solution. However, the solution did not appear to be the hot and according to a second thermometer the temperature was within normal range. Another error that set back the experiment was the power going out at my bench for 45 minutes. After this was over distillation continued to completion. Then the reflux apparatus was set up. This apparatus keeps the organic solvents whole also reacting the
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Isolation of Cholesterol from Egg Yolks - Isolation of...

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