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Amines and Aniline pH of aqueous ammonia, cyclohexylamine, and aniline, iodination of aniline, oxidation of aniline with benzoyl peroxide, the nitrous acid test, diazo coupling, reaction of luminol and light sticks are demonstrated.
Organic : FunctionalGroups (18 Variations) The structure for niacin (one of the B-vitamins) is shown below. Which of the following functional groups is present in niacin?
Cocrystal Controlled Solid-State SynthesisMiranda L. Cheney, Michael J. Zaworotko, Steve Beaton, and Robert D. Singer Describes experiments that can easily be adapted to a typical undergraduate organic chemistry course and are inexpensive, relatively safe, require little or no solvent, have high atom economy, make use of non-toxic or low toxicity compounds, and generate negligible quantities of waste. Cheney, Miranda L.; Zaworotko, Michael J.; Beaton, Steve; Singer, Robert D. J. Chem. Educ.2008, 85, 1649.
Amines / Ammonium Compounds |
Calorimetry / Thermochemistry |
Green Chemistry |
IR Spectroscopy |
Microscale Lab |
Solid State Chemistry |
Synthesis
Identification of Secondary Metabolites in Citrus Fruit Using Gas Chromatography and Mass SpectroscopyJean-Michel Lavoie, Esteban Chornet, and André Pelletier Using a simple extraction and a gas chromatograph coupled with a mass spectrometer, this protocol allows students in analytical or organic chemistry to quantify and qualify monoterpenes from the peels of limes, grapefruits, and oranges. Lavoie, Jean-Michel; Chornet, Esteban; Pelletier, André. J. Chem. Educ.2008, 85, 1555.
Alkenes |
Food Science |
Gas Chromatography |
Mass Spectrometry |
Natural Products |
Plant Chemistry |
Qualitative Analysis |
Quantitative Analysis
NMR and IR Spectroscopy for the Structural Characterization of Edible Fats and OilsMolly W. Crowther This article describes an upper-level instrumental laboratory for undergraduates that explores the complementary nature of IR and NMR spectroscopy in the analysis of five edible and structurally similar fats and oils for average chain length, degree of unsaturation, and trans fat content. Crowther, Molly W. J. Chem. Educ.2008, 85, 1550.
