Isolation of trimyristin from nutmeg discussion part 2
Melting point of the once recrystallized product was determined to be 53-55oC. The melting point of the twice recrystallized product was determined to be 54oC. In literature, the melting point of trimyristin was 57oC. The narrowing melting point range after each recrystallization indicated a relatively pure product formed from recrystallization. The slightly lower melting point obtained versus in literature indicates some soluble impurities present. The product of the hydrolysis and acidification of trimyristin was determined to be myristic acid using melting point analysis. Melting point of the myristic acid was determined to be 51-52oC and the literature value of expected melting point of myristic acid was 54oC. The slightly lower melting point obtained as well as the narrow melting point range indicate subtle impurities.
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