What This Document Is
This is a second lab report from Organic Chemistry I (CHE 223) at Pace University, completed by James Forst and Sibora Peca on October 17, 2019, detailing an experiment focused on the extraction of caffeine from coffee. It documents the procedures followed, observations made, and results obtained during the lab session performed on October 3, 2019.
Why This Document Matters
This report is intended for the course instructor to assess student understanding of extraction techniques and application of organic chemistry principles. It serves as a record of experimental work and analytical skills demonstrated by the students. It’s a key component of the course grade, demonstrating practical application of theoretical concepts.
Common Limitations or Challenges
This document represents a single lab experiment and its associated report. It does not provide a comprehensive guide to caffeine extraction or organic chemistry principles. It is a specific instance of a procedure, and results may vary.
What This Document Provides
The full report includes an abstract summarizing the experiment, a stated objective, an introduction to caffeine and extraction, a detailed description of the experimental procedure (including reagents used – Na2CO3 and chloroform), and preliminary results including a caffeine yield of 0.15g and melting point determination of 230 degrees Celsius. This preview only provides a summary of the document’s purpose and scope; the full experimental details and data analysis are contained within the complete report.
