Procedure Cont.: The Isolation of Trimyristin from Nutmeg

Hydrolysis using trimyristin (0.06 g, 0.083 mmol), 6M NaOH (2 mL, 0.107 mol), and ethanol (2 ML, 95%) was performed for 45 minutes. The flask was then cooled to room temperature and the contents poured into a 50 mL beaker with water (8.0 mL). HCl (2 mL, 81.7 mmol) was then added dropwise. The beaker was cooled in ice water for 10 minutes and the final product of myristic acid (0.032 g, 3.28%) was collected via suction filtration. The melting point of trimyristin was taken at the first recrystallization (52-53 °C) and the second (not observed). The melting point of the final product, myristic acid (52-53 °C) was also taken.