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Cinnamaldehyde is the component responsible for cinnamon flavor. It is alsoa potent
Chapter 27, Problem 27-30(choose chapter or problem)
Cinnamaldehyde is the component responsible for cinnamon flavor. It is alsoa potent antimicrobial compound present in essential oils (see M. Friedman,N. Kozukue, and L. A. Harden, 1. Agric. Food Chern" 2000, 48, 5702). The GCresponse of an artificial mixture containing six essential oil components andmethyl benzoate as an internal standard is shown in part (a) of the figure.An idealized enlargement of the region near the cinnamaldehyde peakis given in part (b) of the figure. Determine the retention time forcinnamaldehyde.(b) From part (b) of the figure, determine the number of theoretical plates forthe column. . ,(c) The fused-silica column was 0.25 mm x 30cm with a 0.25-flm film. Determinethe height equivalent to a theoretical plate from the data in parts (a) and (b).(d) Quantitative data were obtained by using methyl benzoate as the internalstandard. The following results were found for calibration curves of cinnamaldehyde,eugenol, and thymol. The values under each component representthe peak area of the component divided by the peak area of the internalstandard.Determine the calibration curve equations for each component. Include theR2 values.(e) From the data in part (d), determine which of the components has the highestcalibration curve sensitivity? Which has the lowest?(f) A sample containing the three essential oils in part (d) gave the peak areasrelative to the internal standard area: cinnamaldeyde, 2.6; eugenol, 0.9; thymol,3.8. Determine the concentrations of each of the oils in the sample andthe standard deviations in concentration.A study was made of thc decomposition of cinnamaldehyde in cinnamon oil.The oil was heated for various times at different temperatures. The followingdata were obtained:Determine whether temperature has a statistical effect on the decompositionof cinnamaldehyde using analysis of variance (ANOYA). (For howto perform ANOYA, see S. R. Crouch and F. 1. Holler, Applications ofMicrosoft'" Excel in Analytical Chemistry, Chap. 3, Belmont, CA: BrookslCole, 2004.) In the same way, determine if time of heating has an effect.Using the data in part (g), assume that decomposition begins at 60C andtest the hypothesis that there is no effect of temperature or time
Questions & Answers
QUESTION:
Cinnamaldehyde is the component responsible for cinnamon flavor. It is alsoa potent antimicrobial compound present in essential oils (see M. Friedman,N. Kozukue, and L. A. Harden, 1. Agric. Food Chern" 2000, 48, 5702). The GCresponse of an artificial mixture containing six essential oil components andmethyl benzoate as an internal standard is shown in part (a) of the figure.An idealized enlargement of the region near the cinnamaldehyde peakis given in part (b) of the figure. Determine the retention time forcinnamaldehyde.(b) From part (b) of the figure, determine the number of theoretical plates forthe column. . ,(c) The fused-silica column was 0.25 mm x 30cm with a 0.25-flm film. Determinethe height equivalent to a theoretical plate from the data in parts (a) and (b).(d) Quantitative data were obtained by using methyl benzoate as the internalstandard. The following results were found for calibration curves of cinnamaldehyde,eugenol, and thymol. The values under each component representthe peak area of the component divided by the peak area of the internalstandard.Determine the calibration curve equations for each component. Include theR2 values.(e) From the data in part (d), determine which of the components has the highestcalibration curve sensitivity? Which has the lowest?(f) A sample containing the three essential oils in part (d) gave the peak areasrelative to the internal standard area: cinnamaldeyde, 2.6; eugenol, 0.9; thymol,3.8. Determine the concentrations of each of the oils in the sample andthe standard deviations in concentration.A study was made of thc decomposition of cinnamaldehyde in cinnamon oil.The oil was heated for various times at different temperatures. The followingdata were obtained:Determine whether temperature has a statistical effect on the decompositionof cinnamaldehyde using analysis of variance (ANOYA). (For howto perform ANOYA, see S. R. Crouch and F. 1. Holler, Applications ofMicrosoft'" Excel in Analytical Chemistry, Chap. 3, Belmont, CA: BrookslCole, 2004.) In the same way, determine if time of heating has an effect.Using the data in part (g), assume that decomposition begins at 60C andtest the hypothesis that there is no effect of temperature or time
ANSWER:Problem 27-30
Cinnamaldehyde is the component responsible for cinnamon flavor. It is also a potent antimicrobial compound present in essential oils (see M. Friedman,N. Kozukue, and L. A. Harden, 1. Agric. Food Chern" 2000, 48, 5702). The GCresponse of an artificial mixture containing six essential oil components and methyl benzoate as an internal standard is shown in part (a) of the figure.An idealized enlargement of the region near the cinnamaldehyde peak is given in part (b) of the figure. Determine the retention time for cinnamaldehyde.(b) From part (b) of the figure, determine the number of theoretical plates for the column. . ,(c) The fused-silica column was 0.25 mm x 30cm with a 0.25-flm film. Determinethe height equivalent to a theoretical plate from the data in parts (a) and (b).(d) Quantitative data were obtained by using methyl benzoate as the internal standard. The following results were found for calibration curves of cinnamaldehyde,eugenol, and thymol. The values under each component represents the peak area of the component divided by the peak area of the internalstandard.Determine the calibration curve equations for each component. Include theR2 values.(e) From the data in part (d), determine which of the components has the highest calibration curve sensitivity? Which has the lowest?(f) A sample containing the three essential oils in part (d) gave the peak areas relative to the internal standard area: cinnamaldehyde, 2.6; eugenol, 0.9; thymol,3.8. Determine the concentrations of each of the oils in the sample andthe standard deviations in concentration.A study was made of thc decomposition of cinnamaldehyde in cinnamon oil.The oil was heated for various times at different temperatures. The following data were obtained:Determine whether temperature has a statistical effect on the decomposition of cinnamaldehyde using analysis of variance (ANOYA). (For how to perform ANOVA, see S. R. Crouch and F. 1. Holler, Applications ofMicrosoft'" Excel in Analytical Chemistry, Chap. 3, Belmont, CA: Brooks Cole, 2004.) In the same way, determine if time of heating has an effect.Using the data in part (g), assume that decomposition begins at 60C and test the hypothesis that there is no effect of temperature or time
Step by step solution
Step 1 of 8
(a)
To calculate the retention time from a peak, look at must be the middle of the top of the peak. The retention time will be given by this time when this takes place.
Therefore, the retention time for cinnamaldehyde is 19 minutes.
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