ONENESS INTERNATIONAL SGHOQL

KHURDA-

AFFILIATED TO CBSE

INVESTIGATORY PROJECT ON CHEMISTRY

TOPIC: To Extract Essential Oils Present In Aniseed,
Carom and Cardamom.

GUIDED BY. Sfr Anam bthuio

SUBMITTED BY. kiRAN 6INbH H

NAME- KIRAN SINGH

CLASS- XII

ROLL- 63/17 Lo971g)

Khurea
dis
 CERTIFICATE

This is to
certify that KIRAN SINGH, a student of class XII has
Successfully completed the research on the below mentioned project
under the guidance of 5i Anam ahuna (subject teacher)
during the year 2018-2019 in partial fulfillment of physics
practical
examination conducted by AISSCE, Bhubaneswar.
Dotl 4ubmis sion - alloilao1N

JRatu
 ACKNOWLEDGEMENT
In the accomplishment of this project successfully,
many
people have best owned upon me their blessings and the heart

pledged support, this time I am utilizing to thank all the people who
have been concerned with
project.
Primarily I would thank god for being able to complete this
project with success. Then I would like to thank my principal

And physics teacher ,whose

valuable guidance has been the ones that helped me patch this
project and make it full proof success his suggestions and his
instructions has served as the major contributor towards the
completion of this project.

Then I would like to thank my parents and friends who have

helped me with their valuable suggestions and guidance has been

helpful in various phases of the completion of the project.

Last but not the least I would like to thank my classmates who

have helped me a lot.

 CONTENTS
Aim

Introduction
Aniseed Essential Oil
Uses COf Aniseed Oil
Carom Essential Oil

Cardamom Seeds
Uses Of Cardamom

Requirements
Procedure
Observation

Bibliography
AIM

To extract essential oils present in aniseed, carom and cardamom

INTRODUCTION

We are all familiar with the pleasant odours coming out from flowers,

spices and many trees. The essence of aromas of plants is due to volatile

oils present in them. These smelling volatile oils present in plants are

called essential oils. Cinnamon, clove, cumin, eucalyptus, garlic,

jasmine, peppermint, rose, sandalwood, spearmint, thyme, wintergreen

few familiar examples of valuable essential oils. The

term
are a

"essential oils" literally means "oils derived from the essence" of plants.

their pleasant odours and flavours in

Essential oils are mainly used for

flavouring agents in foods. Some are used in

perfumes and as

medicines (e.g., camphor, wintergreen, eucalyptus) others as insect

repellants (eg., citronella).

Chemically essential oils are composed of complex mixtures of ester,
alcohols. phenols, aldehydes, ketones and hydrocarbons. They are

essentially non-polar compounds and are thus soluble in non-polar

Solvents such as petroleum ether, benzene etc. essential oils may occur

seeds
parts of the plant, but they are often concentrated in the
or
in all

flowers. They are obtained from the plants by the process of steam

distillation and extraction. The technique of steam distillation permits

non-volatile materials
the separation of volatile components from
above 100°C. Thus
without raising the temperature of the distillation

steam distillation reduces the risk of decomposition of essential oils.

ANISEED ESSENTIAL OIL

distillation, yields an essential oil, known as "oil of

Aniseed, on steam

replaced the fruits for medicinal and

aniseed", which has now

flavouring purposes. Aniseed oil is a colourless or pale-yellow liquid

of oil
having the characteristic odour and taste of the fruit. The yicld
1.9 to 3.1 percent. Higher values up to 6 percent
generally varied from
have been reported from Syrian aniseed. Crushing of fruits prior to

distillation gives better yields of oil. The material should be distilled

soon after the crushing to prevent any loss of oil due to evaporation.

Aniseed oil is a highly refractive fluid, which solidifies on cooling. The

congealing point depends much on the anethole content and is a

valuable criterion for evaluating the oil. Exposure of the oil to air

oxidation also takes place with the

causes polymerization, and some

of
formation of anisaldehyde and anisic acid. The chief constituent
extent of 80 to 90
aniseed oil is anethole, which is present to the

for the characteristic flavour of the

percent and is mainly responsible

oil. The oil also contains methyl chavicol, p-methooxyphenyl acetone,

of
and small amount of terpenes and sulfur containing compounds

disagreeable odour.

Aniseed essential oil

Extraction-Steam Distillation
V Common Method of 4

V Colour-Clear
V Botanical Name-Pimpinella Anisum
4

V Aromatic Description-Distinctive Scent of Licorice, Rich and Sweet,

V Constituents.-A-Pinene, Camphene, B-Pinene, Linalool, Cis-Anethole,

Trans-Anethole, Safrole, Anisaldehyde, Acetonisole.

Uses of aniseed oil-

.In aromatherapy, aniseed essential oil is used to treat cold and flu.

Aniseed oil can be made to a liquid scent and is used for both

hunting and fishing. It is put on fishing lures to attract fish.

Anethole, a principle component of anise oil, is a precursor that

can eventually produce 2, 5-dimethoxybenzaldehyde which can

be used in the clandestine synthesis of psychedelic drugs such as

2C-B. 2C-1I and DOB.

.Oil of aniseed is also reported to be used as an aromatic

carminative to relieve flatulence, and as an ingredient of cough

lozenges in combination with liquorices.

 Essential oil is also used externally as an insecticide against smal

insects such as head lice, mites and vermin. It also has fungicidal

properties.

Carom essential oil 4

Carom seeds are also known as ajwain. thymol seeds, onum, ajma,

ajmodika and bishops weed. They are the tiny, cute, delicate and oval

shaped herbs with a penetrating fragrance. Carom seeds belong to the

family of cumin and parsley. These seeds have been used since years as
they consists number of medical properties. Because of their strong

aroma, carom seeds are highly used for the Indian culinary.

Carom seeds are sharp and hot with the burning taste, that's why few

seeds are enough to bring flavour in any Indian recipe. Carom seeds

can be whole or powdered one. It is always advisable to buy whole

carom seeds as they can be easily turned into powder from just by

grinding them in a smooth powder. 4

Uses
 tadka's in the dishes.
These seeds are used for the tempering or

be used for making pickles as well.

Ajwain can also

The aroma and unique taste of ajwain is used for making various types

of rotis. parathas, and theplas and so on.

snack recipes and

They are especially used in different types of meat,

dal recipes to enhance the flavour.

Soups, stocks, and stews can be flavoured with few seeds of ajwain.

and
Ajwain are highly incorporated for making various salad dressings

Indian bakery itemns.

CARDAMOM SEEDS

Cardamom provides a warming and stimulating tonic. Cardamom is

excellent choice for the digestive system. I am sure I don't have

also an

to tell you that cardamom is greatly admired and extensively used as a

the world.
culinary spice all over
 AAAAATaasAA
You can also try a gargle with cardamom if you suffer with halitosis

(bad breath). Why not try 1 drop cardamom and one drop of

peppermint in a small amount of water as an effective way to freshen

your breath!

lf your energy is waning, perhaps in the middle of the afternoon, when

you still have mountain of work to do, try inhaling cardamom to perk

you up. It will help to relieve your mental fatigue and improve your

concentration.

On a spiritual level, cardamom helps you to establish true and strong

bonds with others on the spiritual way.

Uses of cardamom.-

1. Smoothies

Add some cardamom to fruit smoothies to give them an extra edge. It

doesn't matter what flavor the basic smoothie is-in fact, the more

exotic the better. Mango, pineapple, and guava are particularly good

matches for this heady spice.

2. Fruit loaves

If you want to jazz up your banana bread or add a bit of life to your

tired fruit loaf recipc, then a touch of ground cardamom will make a

world of difference. Just add the spice when you are mixing in the restT

of the dry ingredients and you will get a lovely warm, rich flavour from

the finished loaf.

3. Bread

As with fruit loaves, a sprinkling of cardamom will do wonders for

your bread rolls and loaves. Don't worry about the cardamom turning

hint of warmth to the

savory breads into sweet; the spices will just a

flavor and you can add as little or as much as you like, depending on

taste.

4. Puddings

Many desserts benefit from the addition of cardamom-rice pudding

works especially well, but you could also try adding a little ground

cardamom to ice cream, set custards, yogurt and baked fruit.

 5. Casseroles

A few pods added to casserole dish will give a lamb, chicken or

vegetable casserole an extra zing and makes a great entertaining or

moving house meal.

6. Rice

A lot of people use a couple of bruised cardamom cloves to the pan

when they cook rice. It adds a subtle flavor to the rice, which works

with Indian curries and vegetable dishes. You can do with

really well

any kind of rice-basmati, brown, white, etc and

it also works well with

rice dishes like pilaff and biryani.

7. Roast meat

Cardamom is strong enough to hold its down with any grilled or

roasted meat and yet it only adds to, and never detracts from, the main

flavor of the recipe. Try adding a few pods to the roasting pan. The
4

juices will make fantastic gravy once the meat has cooked.

8. Soups
 Spices always work well with soup. but have you tried cardamom yet?

As it works equally well with sweet and savory dishes, you can

experiment with any kind of soup-try it with carrot or coriander, or a

chunky root vegetable soup.

9. Tea

Yes, that's right; a couple of cardamom pods can transform a cup of tea

into an exotic drink. Chai tea traditionally includes cardamom, as well

as a number of other spices, but you can create your own drink based

on your favorite flavors. Hot milk has a natural affinity to warm spicy

ingredients and cardamom is no exception.

10. Breath freshener

Popping a cardamom pod into your mouth can help get rid of

unwanted food smells and help you breathe a nice, fresh odour. It

makes a change from chewing gum and is great to chew after a spicy

meal.
AV

REQUIREMENTS

Steam generator(copper vessel). round bottom flask(500 ml). conical

4
flask, condenser, glass tubes, iron stand, sand bath, separatory funnel,

tripod stands, burrners, Ajwain(carom), petroleum ether(60-80°C)

Saunf(Aniseed).

PROCEDURE
4

Set the apparatus as shown in the picture of Experimental Setup. The

apparatus consists of a steam generator connected to the round bottom

flask through a glass inlet tube. The flask is connected to a water

condenser through a glas outlet tube. Condenser is further attached to

a receiver through an adaptor. Take about 750 ml of water in the

4
steam generator and start heating to produce steam. In the round

A
bottom flask take about 75 gm of crushed saunf. vigorous current or

the round bottom flask.

steam from steam generator is passed through
A part of the steam condenses in the round bottom flask. As more and

more steam is passed, the steam volatile components of saunf pass

 steam. These contents on
through the condenser along with
condensation are collected in the receiver. The contents in the round

bottom flask may be heated by a Bunsen burner to prevent excessive

condensation of steam. The process of steam distillation is continued for

about half an hour. Transfer the distillate to a separating funnel and

the
extract with 20 ml portions of petroleum ether 3 times. Combine

in 250 ml conical flask and dry it with the

petroleum ether extracts a

sodium sulphate. Remove the solvent from the dried

help of anhydrous
water bath. The essential oil is left
filtrate by careful distillation in a
behind in the distillation flask. Find the weight of the extracted

essential oil. Note the color, odour, and weight of the essential oil.

OBSERVATIONS.-

1) Saunf(Aniseed).-

Weight of saunf taken-1008m

Initial weight of the bottle-1Ogm(x)

Weight of bottle essential oil-11.25 gm (y)

+

AAA-AA AAAAANEA
Weight of essential oil extracted-(y-x) -1.25 gm

Percentage of essential oil-(y/100)°100-1.25 %

Color of the oil- colorless

Odour of the oil- Saunf like smell

2) Ajwain(carom).-

Weight of saunf taken-75 gm

Initial weight of the bottle- 10 gm(x)

Weight of bottle + essential oil-11 gm(y)

-1 gm
Weight of essential oil extracted-(y-x)

oil-(y/75)*100-1.33%
Percentage of essential

Color of the oil- colorless

Odour of the oil- Ajwain like smell

4
A
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BIBLIOGRAPHY

Comprehensive Chemistry Practical Class-Xll.ø

http.//en.wikipedia.org/wiki/Aniseo

http.//eee.essentialoils.co.za/essential-oils/aniseed.htm