A chemist is trying to separate a mixture of isoamyl acetate (an ester that gives bananas their sweet odor, melting point = -78°C) and triethylamine (an amine that gives fish their not-so-sweet odor; melting point = -114°C). Which extraction technique would be most useful to separate these compounds?
a. Solid-liquid extraction
b. Liquid-liquid extraction
c. Chemically active extraction
