Identification Fruits Aroma With Ester MethodEsterification with more acidThis graphic was description about my practical long time ago.On time ago, we was prakticed in laboratorium for saw identification fruits aroma to reaction of acid with alcohol.The kind of acid were salicilyc acid and butyric acid.The volume of acid as this line blue on graphic, two,four,and six ml.And than,The alcohol we used butyl alcohol with volume in red line on graphic,from one until three ml.We started to practical with prepared some material and matter.First procedure, we prepared six reaktion tube on cracking tube,after that we mixed took a little salicilyc acid with pipette,and mixed salicilyc acid with a little butyl alcohol in three reaction tube.On three reaction tube other,we mixed a little butyric acid with a little butyl alcohol.Volume of acid and alcohol as on this graphic.finally mixed a little sulphate acid on each tube reaktion.The solution pre-heat on bunsen while ten minutes,with looked and saw respond to change on all reaction tube.On this method,the solution would been two layer as the solution of butyric acid,upper layer of the solution was orange and the name was ester.Height of layer of the ester as this graphic were 0,3, 0,2 and 0,2 mm. Under layer did not respond to the change.The solution of salicilyc acid same with butirat acid,but it solution was clear.After heat on bunsen we could identification the solution with drawed aroma from each tube reaktion. Took a little solution with pipette and put down in plate.From all method,we could determine aroma of solution.The aroma solution of salicilyc was pineapple.And then aroma of butyric was banana.