Completa,+Patrick1

= Vanillin =  The organic compound that I chose to research is Vanillin. The structural formula of Vanillin is C8H8O3. Vanillin is most largely used by the food industry in natural vanilla extract and artificial vanilla flavoring. 75% of the Vanillin on the market is used by the ice cream and chocolate industries alone. Other uses include perfumes and masking unpleasant tastes in medicines.

Vanilla Beans

Although Vanillin was originally only native to Mexico, Madagascar is now the chief exporter of Vanillin. The vanillin is found in the seed pods of the Vanilla planifola plant. When first harvested, the Vanillin does not have the characteristic taste or smell of vanilla. The seed pods go through long curing processes in which they are blanched in hot water, sunned and sweated, and dried and aged for several months. This process allows the full flavor to be brought out.

(usually in needles) ||
 * ~ Properties ||
 * [|Molecular formula] || C8H8O3 ||
 * [|Molar mass] || 152.15 g/mol ||
 * Appearance || White or lightly yellow solid
 * [|Density] || 1.056 g/cm³, solid ||
 * [|Melting point] || 80–81 °C (353–354 K) ||
 * [|Boiling point] || 285 °C (558 K) ||
 * [|Solubility] in [|water] || 1 g/100 ml (25°C) ||
 * [|Solubility] in [|THF],[|ethanol], [|methanol] || THF 3.6 M, ethanol 2.3 M, methanol 4.16 M [|[1]] ||
 * [|Viscosity] || ? [|cP] at ?°C ||

Sources: -http://en.wikipedia.org/wiki/Vanillin

Patrick, I liked the description of how the common vanilla we know is made and how in its original state it doesn't appear as we commonly see it. Maybe you could have added more pictures or graphics to make it more exciting. Great job though SDF