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Operational organic chemistry : a problem-solving approach to the laboratory course
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1.
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Mastering the operations : Learning basic operations: The effect of pH on a food preservative 20; Extraction and evaporation: Separating the components of "panacetin" 27; Recrystallization and melting-point measurements: Identifying a component of "panacetin" 33; Heating under reflux: Synthesis of salicylic acid from wintergreen oil 38; Simple distillation, gas chromatography: Preparation of synthetic banana oil 46; Fractional distillation: Separation of petroluem hydrocarbons 54; Addition, mixing, sublimation: Preparation of camphor 60; Boiling point, refractive index: Identification of a petroleum hydrocarbon 67; Column chromatography, UV-VIS spectrometry: Isolation and isomerization of lycopene from tomato paste 74; Steam distillation, infrared spectrometry: Isolation and identification of the major constituent of clove oil 81; Thin layer chromatography, NMR spectrometry: Identification of unknown ketones 88; Vacuum distillation, optical rotation: Optical activity of alpha-pinene 95; 2. Correlated laboratory experiments 101; 3. Minilabs 473; 4. Qualitative organic analysis : An overview 530; Preliminary work 531; Classification 533; Spectral analysis 552; Identification 553; Exercises 571; 5. The operations : A. Basic operations 574; B. Operations for conducting chemical reactions 584; C. Separation operations 598; D. Washing and drying operations 635; E. Purification operations 644; F. Measuring physical constants 680; G. Instrumental analysis 697; Appendixes and bibliography 762.
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SCAFF XXV 509
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