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This document summarizes steps taken to extract and purify piperine from black peppercorns, including refluxing peppercorns in ethanol, distilling the filtrate, recrystallizing crude piperine, and characterizing purified piperine through melting point determination and acid reactions. Purified piperine was obtained and identified as the pungent compound in black pepper through a melting point of 98°C and specific color reactions with acids like nitric acid and phosphoric acid. The document also discusses re

Author

James Aaron Santiago

Language

EN