Abstract
In this article we introduce chemical experiments which are inspired by Easter’s time and its aromas. The main theme is the isolation of derivatives of phenol - vanillin, ethylvanillin, thymol, eugenol.
It’s a suitable theme for detection of main characteristics of phenolic compounds like an acidity and also reaction of the functional groups. In the age of different food affairs these experiments with the food composition can be interesting part of the chemical education.
The last experiment leading to the isolation of trimyristin shows one isolation’s experiment with large amount of the product.