Anise waters

Intermediate solutions Pharmaceutical solutions are used as intermediates for manufacturing other preparations. Aromatic water is used as a flavoring agent and peppermint and anise waters have some carminative properties. These are manufactured as concentrated waters and are diluted before use. Infusions are prepared by extracting the drug using 25% alcohol without heat. Extracts are similar to infusions, but are... 

Oil-free alkyds Oil from seeds Oil-in-water emulsion Oil laundering Oil length Oil mining Oil of anise Oil of bergamot Oil of eucalyptus Oil oflemon Oil of Olay Oil of Palma Christi Oil of turpentine Oil Orange Oil-pump Oil reclaiming Oil recovery... 

The creamy suspension is allowed to cool to room temperature, and the electrodes of a pH meter are inserted (Note 4). A solution of 20.5 g. (0.15 mole) of zinc chloride (Note 5) in 75 ml. of water is added dropwise with vigorous stirring over a period of 45 minutes, while the pH is maintained at 7 by the simultaneous dropwise addition of a 4A aqueous solution of sodium hydroxide (Note 6). The mixture is stirred for 1 hour and is then filtered with suction the solid product is dried under reduced pressure over phosphorus pentoxide. The dry material is slurried with 200 ml. of petroleum ether (b.p. 30-60°), and the solvent is decanted. This process is repeated five times, and the combined extract is evaporated at reduced pressure. The yield of almost pure -chlorophenyl isothiocyanate, obtained as a readily crystallizing oil with a pleasant anise-like odor, is 33-35 g. (65-68%), m.p. 44-45°. The product can be recrystallized from the minimum amount of ethanol at 50°. 

It is very necessary that the. 6 water in the refrigerant should bo replaced by cold water as fast as it becomes warm exeept for those oils, such as anise and rose, which thicken readily. The temperature of the water must he regulated is accordance with that property. 

ANISIC ACID (m.p. 184.2) Ethyl alcohol Methanol Propyl alcohol Water... 

The research indicated that comparatively few common flavorings absorb beat Ithus. temperature rise/unit offline) as fast as water. Among the more Volatile under microwave radiation are fenugreek and onion oleoresin, whereas, in decreasing order of volatility, arc sage oleoresiu. ginger oleoresin, carrot seed oil. anise nil. hasil sweet oil. oleoresin celery, and oleoresin black pepper. 

Prepare a solution of 6 g of potassium permanganate in a mixture of 20 ml of 5 per cent sodium hydroxide solution and 150 ml of water, add 2.0 g of p-cresyl methyl ether and heat under reflux for 2-3 hours. If any permanganate remains at the end of this period, destroy it by the addition of a few drops of ethanol. Remove the precipitated manganese dioxide by filtration at the pump, evaporate the filtrate to a volume of 25-30 ml and acidify it (to Congo red) with dilute sulphuric acid. Anisic acid, m.p. 183-184°C, crystallises out on cooling. 

The essential oil from star anise fruits traditionally is extracted by steam distillation. This process is not expensive but can induce thermal degradation, hydrolysis and water solubilization of some fragrance constituents (Reverchon, 1997). 

A relatively simple apparatus was described by Lucchesi et al. (2004) for extracting essential oils from aromatic plant material by atmospheric solvent-free microwave extraction (SFME) without the addition of any solvent or water. The essential oils from spices like star anise extracted by SFME for 30 min and lh were similar to those obtained by conventional hydrodistillation (HD) for (respectively) 4 and 8 h. 

Ishikawa, T., Fujimatu, E. and Kitajima, J. (2002) Water-soluble constituents of anise new glucosides of anethole glycol and its related compounds. Chemical and Pharmacological Bulletin 50(11), 1460-1466. 

Anethole FEMA No. 2086 trans-Anethole Isoestragole p-Propenylanisole 148.20/C10H12O/ ch3o—ch=chch3 colorless to faintly yel liq at or above 23° sweet taste/ anise ss—water m—chloroform, ether/ 234° 1 mL in 2 mL ale... 

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