Location
CoLab, COM 100
Start Date
1-5-2025 9:45 AM
Document Type
Poster
Description
In this experiment, we explored the effect that freeze drying might have on organic compounds present in a green granny smith apple. We boiled the apple with methylene chloride and then cooled the mixture to reveal an organic layer and an inorganic layer. The organic layer was carefully extracted from the mixture of apple mash and methylene chloride, filtered and dried. The solvent that remained was examined via Thin Layer Chromatography (TLC) and Gas Chromatography Mass Spectrometry, or GCMS. These results were compared to a GCMS spectra of freeze-dried granny smith apple, and we were able to determine that some compounds present in the non-freeze-dried apple were not present once freeze dried and compounds that were not present initially were detected after the apple was freeze-dried.
Image
What is Apple? GCMS Analysis
CoLab, COM 100
In this experiment, we explored the effect that freeze drying might have on organic compounds present in a green granny smith apple. We boiled the apple with methylene chloride and then cooled the mixture to reveal an organic layer and an inorganic layer. The organic layer was carefully extracted from the mixture of apple mash and methylene chloride, filtered and dried. The solvent that remained was examined via Thin Layer Chromatography (TLC) and Gas Chromatography Mass Spectrometry, or GCMS. These results were compared to a GCMS spectra of freeze-dried granny smith apple, and we were able to determine that some compounds present in the non-freeze-dried apple were not present once freeze dried and compounds that were not present initially were detected after the apple was freeze-dried.
Comments
The faculty mentor for this project was Todd Watson, Chemistry.