Acknowledgment

I wish to express my deep gratitude sincere thanks to

principal Mrs. Anupma mishra ,sunbeam school varuna
Varanasi for her encouragement and for a the facilities that
she provided in the project work
I sincerely appreciate this magnanimity by taking me into
her fold for which I shall herein indebted to her.
I extent my hearty thanks to Mr. Devendra kumar Tiwari
the chemistry teacher and Mr. Nitin Srivastav the lab
assistant 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 effort at all stage of this
project work

submitted by
Alok Raghuvanshi

XII A
 Certificate
This is to certify that Alok Raghuvanshi has satisfactorily
completed the project in chemistry on
“ To extract essential oils present in the sounf
(aniseed),ajwain(carom),and elaichi(cardamom)”prescribed by the
CBSE course in the school in the year 2017-18 . I have examined
the project and hereby accord by my approval of it . As a study
carried out and 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

Mrs. Anupama mishra Mr. Devendra Singh

(principal) (head of chemistry dept.)
CONTENTS
S.NO CONTENTS PAGE NO.

1 Introduction

2 Aim

3 Theory

4 procedure and
requirement

5 Observation

6 conclusion and
precautions

7 Bibliography
 INTRODUCTION
we are all familiar the pleasant odours coming out from
flowers,spices and many trees. The essence or aromas of plant
are due to volatile oils present in them. These smelling volatile
oils present plants are called essential oils
.Cinnamon,clove,cumin,eucalyptus,garlic,jasmine,peppermint
rose,sandalwood,spearmint,thyme,wintergreen are few example of
valuable essential oils. The term”essential oil”literally means”oils
derived from essence”of plants. Essential oils are mainly use for
their pleasant odours and flavors in perfumes and as flavoring
agents in foods. some are used in medicines others as insect
repellents.
Chemically essential oils are composed of complex mixtures
of ester,alcohols,phenol's,aldehydesketones and hydrocarbons.
They are essentially non polar compound and are thus soluble in
non polar solvents such as petroleum ether ,benzene etc.eseential
oils may occur in type of plant but they are often concentrated in
the seed or flowers. they are often obtained from plant 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.
 Aim
To extract essential oil present in

: saunf (aniseed)
: ajwain(carom)
: elaichi(cardamom)
ANISEED ESSENTIAL OIL
Aniseed on steam distillation , yield 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 characteristics odour and
taste of the fruit. The yield of oil generally varies from 1.9
to 3.1 per cent .higher values to 6per cent have been
reported to Syrian aniseed. Crushing of fruit prior to
distillation gives better yields of oil.

The material should be distillation soon after the crushing to

prevent any loss of oil due to evaporation.
Aniseed oil is 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 anthehole which is present to extent of 80 to
90 % and 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 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 attack
fish
3. Anethole ,the principal component of anise oil,is a precursor
that can eventually produce 2,5dimethoxybenzaldehyde which
is can be used in the clandestine synthesis of psychedelic
drugs such as 2G-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 liquor-ice.
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.
Carom Essential Oil :
Carom seed are also known as ajwain, thymol seeds, onum,
ajma,ajmodika and bishops weed. They are the tiny
,cute,delicate and oval shaped herbs with penetrating
fragrance. Carom seed belong to the family of cumin and
parsley. These seed has been used since years as they consist
of number of medical properties. Because of their strong
aroma, carom seeds are highly used for Indian culinary.

Carom seeds are sharp and hot with burning taste, that's
why few seed are enough to bring the flavor in 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.
 Uses Of Carom Seeds:-
1.These seeds are used for tempering or tadka's in dishes

2.ajwain has strong, dominant and distinctive taste and

flavor, that's why few seeds are enough to bring the
exotic fragrance to the vegetarian and non-veg food.
3. ajwain can be use for making the pickles as well.
4. The aroma and unique taste of ajwain is used for
making various type of roti's, parathas, thepla's and so
on.
5.They are specially use in different type of meats,snack
recipes and dal recipes to enhance the flavor.
6.Soups,stocks and stew can be flavored with few seeds of
ajwain.
7.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 cardamon if you suffer
with halitosis. Why not try 1 drop cardamon and one drop of
peppermint in small amount of water as an effective way to
freshen your breath!
Use For Cardamon:-
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.

5 Casseroles
A few pods added to a casserole dish will give a lamb, chicken or vegetable
casserole an extra zing and makes a great entertaining or moving house meal.
REQUIREMENTS:-
• Steam generator (Copper Vessel)
• round bottom flask (500 ml)
• conical flask
• condenser
• glass tubes
• iron stand
• sand bath
• separator y 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
was 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 was passed through the round
bottom flask. A part of the steam condenses in the round
bottom flask. As more and more steam was 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 was 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
OBSERVATIONS:-
-Name Weight of Initial Weight of Weight of Percentag Colour of Odour of
of Item Item Weight bottle + essential e of the oil the oil
taken (x) essential oil essential
oil extracted oil
(y) (y-x) (y/100)*1
00
1.) SAUNF 100 gm 10gm 11.25 gm 1.25 gm 1.25 % Colour- Saunf like
(ANISEED -less smell.
):-
2.) 75 gm 10 gm 11 gm 1 gm 1.33% Colour- ajwain like
AJWAIN -less smell
(CAROM):

-
RESULT
“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.

 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.
19
 Storage – Store in a cool, dry place away from heat and direct
sunlight. Always use original containers. Avoid contact with
polished surfaces and plastic.
BIBLIOGRAPHY
COMPREHENSIVE CHEMISTRY PRACTICAL CLASS-XII. Ø
HTTP://EN.WIKIPEDIA.ORG/WIKI/ANISE Ø
HTTP://WWW.ESSENTIALOILS.CO.ZA/ESSENTIAL-
OILS/ANISEED.HTM
 Certificate
This is to certify that ALOK RAGHUVANSHI has satisfactorily
completed the project in chemistry on “TO EXTRACT ESSENTIAL OILS
PRESENT IN SOUNF(ANISEED),AJWAIN(CAROM) AND
ELAICHI(CARDAMOM)” prescribed by the CBSE course in the school
in the year 2017-18. 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.

Mrs. Anupama mishra Mr. Devendra kumar tiwari

(Principal) (Head of Chemistry Dept.)