Concentration (mg Cinnamaldehyde Eugenol Thymol sample/200 uL) 0.50 0.4 0.65 1.8 0.75 1.0 0.8 1.10 1.2 1.25 2.0 1.30 3.0 1.50 1.5 1.90 3.1 2.0 4.6 2.50 4.0 5.8
Concentration (mg Cinnamaldehyde Eugenol Thymol sample/200 uL) 0.50 0.4 0.65 1.8 0.75 1.0 0.8 1.10 1.2 1.25 2.0 1.30 3.0 1.50 1.5 1.90 3.1 2.0 4.6 2.50 4.0 5.8
Introductory Chemistry: An Active Learning Approach
6th Edition
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Mark S. Cracolice, Ed Peters
Chapter16: Solutions
Section: Chapter Questions
Problem 10PE
Related questions
Question
Cinnamon is made up of a mixture of many compounds. Cinnamaldehyde is the component responsible for cinnamon flavor. Several of these compounds are also a potent antimicrobial compounds present in essential oils. The following results were obtained for known concentrations of three of the compounds.
Concentration (mg sample/200 uL) |
Cinnamaldehyde |
Eugenol |
Thymol |
0.50 |
|
0.4 |
|
0.65 |
|
|
1.8 |
0.75 |
1.0 |
0.8 |
|
1.10 |
|
1.2 |
|
1.25 |
2.0 |
|
|
1.30 |
|
|
3.0 |
1.50 |
|
1.5 |
|
1.90 |
3.1 |
2.0 |
4.6 |
2.50 |
4.0 |
|
5.8 |
Determine the calibration curve equations for each component including regression.
- which component has the highest calibration sensitivity?
- A sample containing the three essential oils in part b gave the peak areas relative to the internal standard of cinnamaldehyde 2.6, eugenol 0.9 and thymol 3.8. Determine the concentration of each of the oils in the sample and the standard deviations.
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