Chem Project2

8/3/2019 Chem Project2

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MADE BY: JASMINE



INTRODUCTION

PERFUMES:

WHAT ARE THEY?

The word perfume has been originated from the Latinword ‘PERFUMUM’ meaning through smoke. Perfumes,fragrances etc are all part of our daily lives. The sense of smell is very important as it helps us enjoy many

experiences.

The nose can detect 7 primary smells :

1.) Camphorous.2.) Musky.3.) Floral.

4.) Pepperminty.5.) Ethereal.6.) Pungent.7.) Putrid.

WHAT IS A GOOD PERFUME?



Anything that just smell nice can’t be called aperfume. The essential requirements of a good perfume are1.) Harmonius smell.2.) Stability.

3.) Lsting fragrance.4.) Diffussiveness.5.) Ability to get fixed in the required product.

SOURCES OF PERFUMES :

Many of the fragrances made into perfumesoriginate from plants . the fragrances come fromparts like flowers(rose), seeds (cardamom),roots(angelica), wood (sandal), peels (orange).However due to the limited supply of naturalmaterials, perfumes have been synthesizedsynthetically.

HISTORY OF PERFUMES



The history of the perfumes goes back over 4000years into the past. Humans used it for the hygieneand hair care. The perfume as me know it today became

between the end of 19th century and at the

beginning of 20th

century. The smell of humans alsowas at the same time, indication of its classaffiliation, because not yet all social classesattached importance on hygiene. The smellsbecame stronger, because in the increasinganonymity of the large are wanted to makeimpression on its fellowmen.

SOME OF THE RENOWNED PERFUMES

TODAY COMPRISE:

1.) Perfume: 8-25% smelling materials with 95%alcohol.

2.) Eau de perfume: A weaker variant of theperfume.

3.) Eau de toilette: 5-8% alcohol solution is thesimplest one.

4.) Eau de cologne: 2-5% perfume oil in 70-80%alcohol.

5.) Perfume of gels: Little alcohol gel picturesand 5-7% perfume oil.

THE CHEMISTRY OF PERFUMES



A perfume contains mainly three components:

1.) ODORIFEROUS CONSTITUENTS: These are thfunctional groups, which give the perfumes its

characteristic odour. They may include alcohols,ethers, aldehydes, ketones, esters, lactones, castoroil products, terpenes, paraffins and heterocycles of these aromatic aldehydes, ketones, heterocycles andterpenes are the most important.

2.) FIXATIVE: These are the substances which make

the perfume last longer by reducing its volatility.

3.) DILUTANT: It is invariably ethyl alcohol, serverto dilute the fended perfume to the desired odourstrength.

SYNTHESIZING THE SMELLS :

[GENERAL PREPARATIONS]



Formulation and blending of perfumes is by nomeans an easy task. The perfumer must be achemist with a highly developed sense of smell sothat he can recognize and distinguish between

thousands of different odours and notes. Thesmells for odours can be stated as below :

Man smells: freshly (cool water), bluing freshly(escape), spicy (old spice), chirp (bass).

MANUFACTURING METHODS:

COLD EXTRACTION: For this one cuts up forexample: orange blows and grind her with littlealcohol until a mash developed. Subsequently, onefilters the mixture off.

EFFEURAGE: For this petals are presented onodourless fat and pressed between two glass plates.

The fat takes upe the smell of the blooms. Thisprocedure last 24hrs. with a bloom fright thenreplaces one the blooms several times at least, untilthe fat is satisfied. Subsequently, the fat with alcohois mixed. The odoriferous substances change into thealcohol.

STRUCTURES OF SOME COMMON PERFUMES:-

METHYL SALICYLATE:



ETHYL SALICYLATE:

ETHYL BENZOATE:

BENZOPHENONE:

METHOXY NAPTHELENE:

METHYL CINNAMATE:

USE OF PERFUMES:

Perfumes have a wide range of applications, whichare specified as under:

1.) All of them are used in perfumery andflavouring of cosmetic, soaps and otherarticles.

2.) Camphor (Terpene) is used in medicine.



3.) O-terpineol is used as perfume indisinfectants.

4.) Benzyl alcohol is used as a solvent forsynthetic musk .

5.) Methyl salicylate is used as modifier of floralbanquets.

6.) Thymol is used in antiseptics and germicidein dental preparations.

Experiment -1

Aim and objective:

To prepare a perfume ‘METHYLSALICYLATE’.

MATERIAL REQUIRED: Test tube, burner, beaker, tripod stand, wire gaugetest tube holder.



CHEMICALS REQUIRED:Salicylic acid: 1gm, methyl alcohol: 2gm, conc.Sulphuric acid, water.

REACTION:

SALICYLIC ACID + METHYL ALCOHOL + CONC.SULPHURIC ACID METHYL SALICYLATE

PROCEDURE:

STEP 1:

Take salicylic acid in a boiling tube and add to itmethyl alcohol plus 1-2 drops of conc. Sulphuricacid.

STEP 2:Heat the test tube in a boiling water bath for 20-25min. and then pour its contents in a beakercontaining 2 cm thick layer of water.

STEP:Note the odour, which is that of pungentwintergreen.



EXPERIMENT – 2

AIM AND OBJECTIVE:

To prepare a perfume ‘ETHYLSALICYLATE’.


CHEMICALS REQUIRED:Salicylic acid: 1gm, Ethyl alcohol: 2gm, conc.Sulphuric acid, water.

REACTION:



EXPERIMENT – 3

AIM AND OBJECTIVE:To prepare a perfume ‘ETHYL BENZOATE’


CHEMICALS REQUIRED:Benzoic acid: 1gm, Ethyl alcohol: 2gm, conc.

Sulphuric acid, water.

REACTION:

BENZOIC ACID + ETHYL ALCOHOL + CONC.SULPHURIC ACID ETHYL BENZOATE



PROCEDURE:

STEP 1:

Take benzoic acid in a boiling tube and add to itethyl alcohol plus 1-2 drops of conc. Sulphuric acid

STEP 2:Heat the test tube in a boiling water bath for 20-25min. and then pour its contents in a beaker

containing 2 cm thick layer of water.

STEP 3:Note the odour, which is pungent and fruity.

SOME OTHER PERFUMES



Some other perfumes that can be prepared in thelaboratory by similar procedure are:

1.) METHYL CINNAMATE: Fruity and balsamic asstrawberry.

2.) ETHYL CINNAMATE: Sweet balsamic honeynote.

3.) ETHYL ANISATE: Light fruity anise odour.

4.) METHYL ANISATE: Sweet odour of new mown

(cut).

5.) CYNNAMYL ACETATE: Sweet balsamic(creamy) floral odour.

MOSCHUS-NATURE’S PERFUME

Moschus, a class of deer shows outstandingfixing characters and hence has added itself to thecount of popular perfumes. The deer has exocrinesmell glands in the proximity of the male sex organs

and is settled in the high valleys of Himalayas. Their



extremely strong smelling secretion serves on theone hand the marking of its territory, on the otherhand it makes the attraction for the female kindcomrade possible over large distance.

The smell determining component containsMakrocylen along with Ambrettolid and Zebeton. TheZibet is extracted from the bag like glands of theZibetkatze. The secretion is out scraped twice weeklyby means of a horn spoon from the bags. Eachscrapping supplies approximate 20-30 gm Zibet permonth.

Due to high price and the large demand forMoschus, synthetic maschusriechstappe is beingmanufactured. Both the natural and synthetic form oMoschus perfume is highly respectable thoughunfortunately it is highly expensive.

The synthetic perfume however has some

disadvantage as well. They pass high bioaccumulation ability as they

deposit themselves in the fatty tissue of organisms.

It is considered as very difficult degradable.

It adds to the carcinogenic characteristics in

mother’s milk.



CONCLUSION

The following perfumes were successfully preparedin the laboratory:

1.) METHYL SALICYLATE: This is an ESTER, whichhas pungent and characteristic odour of wintergreen and has following structure:



It is used as a modifier of Floral Banquets.

2.) ETHYL SALICYLATE: This is an ESTER, which haswintergreen odour and the following structure:

It is used for Acacia, Classic and clang perfumes.

3.) ETHYL BENZOATE: This is an ESTER, which hasfruity odour and the following structure

It is used in soap perfumery.

Chem Project2

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