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Introduction To Extraction Extraction

Extraction refers to transferring compounds from one solvent or phase into another based on their relative solubility. Common examples of extraction include steeping tea bags in hot water to extract flavor compounds, and using solvents to extract caffeine from coffee beans or essential oils from plant materials. In chemistry labs, liquid-liquid extraction is often used, which involves shaking an immiscible solvent with a solution in a separatory funnel to transfer compounds between the solvent layers based on their solubility. Extraction techniques are useful for isolating natural compounds, transferring compounds between solvent layers, and selectively removing components from mixtures.

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247 views

Introduction To Extraction Extraction

Extraction refers to transferring compounds from one solvent or phase into another based on their relative solubility. Common examples of extraction include steeping tea bags in hot water to extract flavor compounds, and using solvents to extract caffeine from coffee beans or essential oils from plant materials. In chemistry labs, liquid-liquid extraction is often used, which involves shaking an immiscible solvent with a solution in a separatory funnel to transfer compounds between the solvent layers based on their solubility. Extraction techniques are useful for isolating natural compounds, transferring compounds between solvent layers, and selectively removing components from mixtures.

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Sun Jacob Javier Capundag
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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INTRODUCTION TO EXTRACTION

EXTRACTION
"Extraction" refers to transference of compound(s) from a solid or liquid into a different solvent or phase.
When a tea bag is added to hot water, the compounds responsible for the flavor and color of tea are
extracted from the grounds into the water (Figure 4.1a). Decaffeinated coffee is made by using solvents
or supercritical carbon dioxide to extract the caffeine out of coffee beans. Bakers use the extract of
vanilla, almond, orange, lemon, and peppermint in their dishes, essences that have been extracted from
plant materials using alcohol (Figure 4.1b).

Figure 4.1: Examples of extraction: a) Tea, b) Baking extracts, c) Plant pigments extracted into water
droplets after sprinklers hit a fallen leaf on the sidewalk.

In the chemistry lab, it is most common to use liquid-liquid extraction, a process that occurs in a
separatory funnel (Figure 4.2). A solution containing dissolved components is placed in the funnel and
an immiscible solvent is added, resulting in two layers that are shaken together. It is most common for
one layer to be aqueous and the other an organic solvent. Components are "extracted" when they move
from one layer to the other. The shape of the separatory funnel allows for efficient drainage and
separation of the two layers.

Figure 4.2: Schematic of extraction.


Compounds move from one liquid to another depending on their relative solubility in each liquid. A
quick guide to solubility is the "like dissolves like" principle, meaning that nonpolar compounds should
be readily extracted into nonpolar solvents (and vice versa). The compounds responsible for the taste and
color of tea must be polar if they are readily extracted into hot water. When allowed to equilibrate
between two liquids in a separatory funnel, the majority of a compound often ends up in the layer that it
is more soluble.

TYPES OF EXTRACTION
• Liquid-to-liquid extraction – in liquid-liquid extraction compounds are separate according to
their relative solubility.

• Solid-to-liquid extraction - For solid liquid extraction the principles of extraction are the same.
The solute you’re trying to extract, will prefer to sit in the other component. However, in this case
you cannot shake the two components, they will not mix. So, instead of shaking you will generally
try to cut the solid phase into smaller pieces. The smaller surfaces result in more surface area over
which the solute can travel.

• Acid/base extraction – is a procedure using sequential liquid-liquid extractions to purify acids


and bases from mixtures based on their chemical properties.

USE OF EXTRACTION
There are a lot of different separation techniques. Some techniques use heat to separate two
components. If your components are sensitive to heat, distillation is not suitable. In a lot of those cases
extraction is a good alternative. Since a lot of food components (especially flavors) are heat sensitive,
extraction is used quite often in the food industry.

There are several reasons to use extraction in the chemistry lab. It is a principal method for
isolating compounds from plant materials. Extraction moves compounds from one liquid to another, so
that they can be more easily manipulated or concentrated. It also enables the selective removal of
components in a mixture.
 EXTRACTING OF NATURAL COMPOUND - Fruit and plant leaves are primarily composed
of cellulose and water, but also contain "essential oils." a greasy mixture of compounds that
capture the "essence" of the plant material's smell and taste.
 TRANSFERRING COMPOUNDS FROM LAYERS - Another method for extracting essential
oils from fragrant plant materials is through steam distillation. This process often results in the
lovely smelling compounds suspended in the aqueous distillate. In order to concentrate the oil,
the aqueous suspension is often extracted with a low-boiling organic solvent, which can then be
easily removed from the oil.
 SELECTIVE REMOVAL OF COMPONENTS - When conducting an experiment that
synthesizes a chemical product, a reaction is often complete whenever stirring or heating is
ceased. And yet, there are always more steps in the procedure! What commonly happens directly
afterwards is to "work-up" the reaction in some way. A work-up refers to methods aimed at
isolating the product from the reaction mixture, and often begins by using a separatory funnel
and extractions.

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