Discussion Principle behind the experimental design Results are tabulated and with table number and title Graph‚ Drawings (Figure # and Title) Conclusion Recommendation Experimental 1.0 A. Reagents - Anhydrous ZnCl2 - 6M H2SO4 - 10% KI - 6M NaOH - 10% K2Cr2O7 - conc. HCl - DNPH reagent (potential carcinogen!) - unknown sample B. Materials - Small test tube - Hot Plate - 250 mL beaker - Pasteur Pipettes 2.0 Procedures Chemical Analysis was done for each test
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11:30-2:20 Abstract: In this experiment‚ phenylmagnesium bromide‚ a Grignard reagent was synthesized from bromobenzene and magnesium strips in a diethyl ether solvent. The Grignard reagent was then converted to triphenylmethanol‚ a tertiary alcohol with HCl. The reaction for phenylmagnesium bromide was: The reaction for Grignard to triphenylmethanol was: In the formation of the Grignard reagent‚ the limited reagent‚ magnesium was determined and 0.00617mol was calculated. In the second part
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Lab 3: Grignard Synthesis Objective: The goal of this lab is to synthesize a Grignard reagent from bromobenzene and magnesium metal in diethyl ether. This same Grignard reagent would then be used to prepare a tertiary alcohol and then purify and characterize the product. Table of Reagents: Name Chemical formula Melting Point Boiling Point Density Safety Hazards Diethyl ether C4H10O -116.3°C 34.6°C 0.7134 g/ml Flammable Bromobenzene C6H5Br -30.6°C 156°C 1.5 g/ml
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Complete the following questions and submit with your report. 1. Propose the starting materials needed to prepare the following compounds by the Grignard reaction (in pen)‚ using phenylmagnesium bromide as the Grignard Reagent. [pic] 2. If the reaction tube is washed with water but not dried thoroughly‚ what side product is formed (draw the reaction in pen and name the product)? 3. If the bromobenzene
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Objective: The purpose of this experiment was to prepare the Grignard reagent methylmagnesium iodide and react it with benzoin to form the 3o alcohol 1‚2-diphenyl-1‚2-propanediol‚ through an addition reaction pathway. Introduction: Grignard reagents are alkyl or aryl-magnesium halides that act as the nucleophile in Grignard reactions‚ where ketones are reacted with the reagent‚ then treated with acid to produce an alcohol. In the case of this experiment‚ methylmagnesium iodide was created
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11-1:50 Title: Grignard Reaction with a Ketone: Triphenylmethanol Part 1 Objective: The goal of this experiment is to learn to make Grignard reagents. The reactions of the Grignard reagents with ketones form tertiary alcohols. These reagents are highly air- and moisture-sensitive materials. We will observe the formation of the Grignard reagents‚ which magnesium metal is transformed into organometallic salts. Experimental Procedure: Our experiment was as followed as in our text “Microscale
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4 given samples A‚ B‚ C and D. Research Question: Out of the four given samples which sample consists of protein/ starch/reducing sugar/ disaccharide? What color changes will help to identify the contents of each sample when treated with iodine‚ biuret agent and benedicts solution? Theory and background information: What is a protein?1 Proteins are macromolecules‚ consisting of one or more chains of amino acid residues. Proteins perform a vast array of functions within living organisms‚ including
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Testing for the Presence of Starches‚ and Proteins Purpose: To test for the presence of starches and protein macromolecules‚ to introduce the concept of variations in chemical compounds. Hypothesis: If biuret is blue after a test for protein‚ then it is a negative result because biuret reagent is blue to begin with. If a solution is pinkish purple‚ or purple‚ then the test for protein is positive. The test solution for starches is yellowish brown. If any substance that is yellowish brown when mixed
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Reducing Sugars Testable Question: Are all carbohydrates reducing sugars? Hypothesis: If the carbohydrate contains available ketone or aldehyde molecules then they are reducing sugars. Variables: a. Independent: Function groups react w/ reagent b. Dependent: Color change (red‚ orange‚ yellow) Control: Water Materials: - 4 mL of each solution (Water‚ Starch‚ Glucose‚ Maltose‚ Sucrose‚ Onion Juice‚ Potato slice‚ Milk) - 8 test tubes - 8 pipetes - Benedicts
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Materials • Samples of different types of milk • Benedict’s Reagent • Biuret Reagent • Sudan III • Water bath • Pipettes/syringes • Test tubes • Microscopic slides and cover slips • Microscope Method (testing for reducing sugars) 1. Add 3cm³ of whole milk‚ by using a pipette or syringe to the test tube. 2. Add 5cm³ of Benedict’s reagent and place it in the boiling water bath for 8 minutes. Do the same for semi-skimmed milk and skimmed milk. 3. Once all 3 of the test tubes are
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