BOKARO PUBLIC

SCHOOL

A Project Report
On
…… TO EXTRACT ESSENTIAL OILS PRESENT IN
SOUNF(ANISEED), AJWAIN(CAROM) AND
ELAICHI(CARDAMOM):

For
CBSE AISSCE 2019 Examination
[As a part of the Chemistry Practical Course]

SUBMITTED BY -
RITWIK RAJ

Roll No. - 39
Board Roll No. -
Class - XII B

Chemistry Project File:-

Topic-

TO EXTRACT ESSENTIAL OILS

PRESENT IN
SOUNF(ANISEED),AJWAIN(CARO
M) AND ELAICHI(CARDAMOM):
 Acknowledgement
I wish to express my deep gratitude and sincere
thanks to the School Administration of Bokaro Public
School, Bokaro for encouragement and for all the
facilities that School provided in this project work. I
extent my hearty thanks to Mr. Ravi Sir, Chemistry
teacher, who guided me to the successful completion
of this project. I take this opportunity to express my
deep sense of gratitude for his invaluable guidance,
attitude and immense motivation, which has
sustained my efforts at all stage of this project work

Submitted by -
RITWIK RAJ
XII B

3
 Certificate
This is to certify that Ritwik Raj has satisfactorily completed the
project in chemistry on
“TO EXTRACT ESSENTIAL OILS PRESENT IN
SOUNF(ANISEED),AJWAIN(CAROM)
AND ELAICHI(CARDAMOM)”
Prescribed by the AISSCE course in the school in the year 2018-19. I
have examined the project and hereby accord by my approval of it.
As a study carried out and presented in the manner required for its
acceptance. This doesn’t necessarily endorse or accept every
statement made, opinion expressed or conclusion drawn. It only
signifies the acceptance of the project for which it is submitted.

……………………………… ……………………………
Signature of Signature of
External Teacher Chemistry Teacher

Place - ……………….
Date - ………………..
 CONTENTS
S.NO CONTENTS PAGE NO.
1 INTRODUCTION 5-6

2 EXPERIMENT 7

3 THEORY 8-14

4 PROCEDURE AND
REQUIREMENTS
15-16

5 OBSERVATION 17

6 CONCLUSION AND
PRECAUTIONS
18-19

7 BIBLIOGRAPHY 20
INTRODUCTION:-
We are all familiar with the pleasant odours coming out

from flowers, spices and many trees. The essence or aromas of

plants are 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 are a few familiar

examples of valuable essential oils. The term “essential oils”

literally means “oils derived from the essence” of plants. Essential

oils are mainly used for their pleasant odours and flavors in

perfumes and as flavoring agents in foods. Some are used in

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

repellants (e.g., 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 in all parts of the plant, but they are often concentrated in the seeds
 or flowers. They are obtained from the plants by the process of steam

distillation and extraction.

The technique of steam distillation permits the separation of volatile components

from non-volatile materials without raising the temperature of the

distillation above 100° C. Thus steam distillation reduces the risk of

decomposition of essential oils.

 Experiment
To extract essential oil present in
 Saunf (aniseed)

 Ajwain(carom)

 Elaichi(cardamom)
 Aniseed Essential oil:-
Aniseed, on steam distillation, yields an essential oil,

known as `Oil of Aniseed`, which has now replaced the

fruits for medicinal and flavoring purposes. Aniseed

oil is a colorless or pale-yellow liquid having the

characteristic odour and taste of the fruit. The yield of

oil generally varies from 1.9 to 3.1 per cent. Higher

values up to 6 per cent 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 liquid, 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 causes

polymerization, and some oxidation also takes place

with the formation of anisaldehyde and anisic acid.

The chief constituent of aniseed oil is anethole, which

is present to the extent of 80 to 90 per cent and is

mainly responsible for the characteristic flavor of the

oil. The oil also contains methyl chavicol , p-

methoxyphenyl acetone, and small amount of terpenes

and sulfur containing compounds of disagreeable

odour.
 USES OF ANISEED OIL:-
(1.) In aromatherapy, aniseed essential oil is used to treat colds
and flu.

(2.) Aniseed oil can be made into a liquid scent

and is used for both hunting and

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

(3.) Anethole, the principal component of anise oil, is

a precursor that can eventually produce 2,5-

dimethoxybenzaldehyde which is can be used in the

clandestine synthesis of psychedelic drugs such as

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

(4.) 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

liquorice.

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(5.) Essential oil is also used externally as an

insecticide against small insects such as head lice,

mites and vermin. It also has fungicidal

properties.

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 Carom essential oil:-
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 seed belongs 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 the flavor 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 form just by grinding

them in a smooth powder.

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 USES OF CAROM
SEEDS:-
These seeds are used for the tempering or tadka’s in the dishes.

Ajwain has strong, dominant and distinctive taste and flavor, that’s

why few seeds are enough to bring exotic fragrance to the

vegetarian and non-veg food.

Ajwain can be used for making pickles as well.

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

of roti’s, parathas, thepla’s and so on.

They are specially used in different types of meat, snack recipes

and dal recipes to enhance the flavor.

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

Ajwain are highly incorporated for making various salad dressings

and Indian bakery items.

 Cardamom Essential oil:-

Cardamom provides a warming and stimulating tonic

.Cardamom is also an excellent choice for the

digestive system. I am sure I don’t have to tell you

that Cardamom is greatly admired and extensively

used as a culinary spice all over the world. 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!

 USES FOR 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.

2 Fruit loaves
If you want to jazz up your banana bread or add a bit of life to your tired
fruit loaf recipe, then a touch of ground cardamom will make a world of
difference. Just add the spice when you are mixing in the rest of the dry
ingredients and you will get a lovely warm, rich flavor 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 savory
breads into sweet; the spice will just a hint of warmth to the 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.
REQUIREMENTS:-
Steam generator (Copper Vessel), round bottom flask (500 ml),

conical flask, condenser, glass tubes, iron stand, sand bath,

separatory funnel, tripod stands, burners, Ajwain(Carum),

Petroleum ether(60- 80°C),Saunf(Aniseed) .

PROCEDURE:-
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 glass outlet tube. Condenser is further

attached to a receiver through an adaptor. Take about 750 ml of

water in the steam generator and start heating to produce steam. In

the round bottom flask take about 75 gm of crushed saunf. A

vigorous current of steam from steam generator is passed through

the round bottom flask. 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 through the condenser along with steam.

These contents on 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 extract with

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

ether extracts in a 250 ml conical flask and dry it with the help of

anhydrous sodium sulphate. Remove the solvent from the dried

filtrate by careful distillation in a water bath. The essential oil is

left behind in the distillation flask. Find the weight of the extracted

essential oil. Note the colour, odour and weight of the essential oil.
OBSERVATIONS:-

Name of Item Weig Initia Weigh Weight Percenta Colo Odour

ht of l t of of ge of ur of of the
Item Weig bottle essenti essential the oil
taken ht (x) + al oil oil oil
essent extract (y/100)*
ial oil ed (y- 100
(y) x)

1.) SAUNF 100 10gm 11.25 1.25 gm 1.25 % Colour Sau

gm gm - nf
(ANISEED):-
-less like
sme
ll.

2.) AJWAIN 75 gm 10 gm 11 gm 1 gm 1.33% Colour Ajwa

- in
(CAROM):-
-less like
smell

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Conclusion:-
“HENCE WE HAVE EXTRACTED ESSENTIAL OILS FROM 75 GM OF SOUNF(ANISEED),

AJWAIN(CAROM) AND ELAICHI(CARDAMOM)”

Precautions:-
 If you accidentally spill essential oils – Clean any

spillage with an absorbent material such as

kitchen roll.

 If you accidentally get essential oils in your eye –

Flush with copious amounts of MILK for at least 15

minutes and seek medical advice if symptoms

persist.

 If you accidentally swallow essential oils – Rinse

mouth with MILK and seek medical attention.

 Handling – Do not eat, drink or smoke when

handling. Respect good personal hygiene.

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 Always mix with carrier oil before applying to

the skin. Never apply to inflamed or broken

skin.

 Do not use neat on skin.

 Do not take internally. If pregnant seek medical advice

before using.

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 Storage – Store in a cool, dry place away from heat and
direct sunlight.

Always use original containers. Avoid contact

with polished surfaces and plastic.

 Keep essential oils away from children and pets.

BIBLIOGRAPHY:-
1.) COMPREHENSIVE CHEMISTRY PRACTICAL CLASS-XII.

2.)HTTP://EN.WIKIPEDIA.ORG/WIKI/ANISE

3.

3.)HTTP://WWW.ESSENTIALOILS.CO.ZA/ESSE

NTIAL-OILS/ANISEED.HTML

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