Experiment 13: Synthesis of 1- Bromobutane An SN2 Reaction Theory: One of the methods of preparing alkyl halides is via the nucleophilic substitution reactions of alcohols. Alcohols are inexpensive materials and easy to maintain. However‚ they are a poor leaving group the OH group is a problem in nucleophilic substitution‚ this problem is fixed by converting the alcohol into H2O. Objective: The objective of this lab is to observe the synthesis of 1-bromobutane in an SN2 reaction‚ to see how
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I. Introductory Page A. Name and Address of Business The Pastry Couture is offers Pillas cake. Pillas is a combination of the main product of Bicol Region which is the Pili nuts and Pastillas that will be mixed to create a filling to the cake with a lemon glaze on the top of the cake. The location of our business will be at the Satellite Market near the Central Bus Terminal in Legaspi City‚ Albay. B. Names and Addresses of Principals Judiel Villar 2074 Samar St.‚ Sampaloc‚ Manila Pearl Dustin
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Dark Orange LiNO3 Red Sr(NO3)2 Dark Red KNO3 Blue-Indigo Ba(NO3)2 Yellow-Green Cu(NO3)2 Green Ca(NO3)2 Red-Orange Ni(NO3)2 Yellow-Green Materials: Nichrome test wire Bunsen Burner 150 mm test tubes (14) 6.0 mol/L HCl Solid NaCl 0.50 mol/L NaCl 0.50 mol/L NaNO3 0.50 mol/L LiNO3 0.50 mol/L Sr(NO3)2 0.50 mol/L KNO3 0.50 mol/L Ba(NO3)2 0.50 mol/L Cu(NO3)2 0.50 mol/L Ca(NO3)2 0.50 mol/L Ni(NO3)2 50 mL beaker Bunsen Burner lighter
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9/22/2011 Basic Chemistry Why are we studying chemistry? • Biology has chemistry at its foundation Elements • All matter composed of basic substances called elements • Living organisms require about twenty of the known elements Together‚ carbon‚ hydrogen‚ nitrogen and oxygen make up 95% of the elements found in the body. Atoms • All elements made of tiny particles called atoms • Made up of: – Nucleus • contains protons (+ charge) and neutrons (no charge) – Outside
Free Atom Chemical bond Hydrogen
1. 2. Qualitative Density 3. 4. Potential energy chemical equation 5. 6. kinetic energy physical properties 7. 8. particulate submicroscopic 9. 10. hypothesis intensive properties 2. The ratio of the mass of an object to its volume 4. A written representation of a chemical reaction‚ showing the reactants and products‚ their physical states‚ and the direction in which the reaction proceeds 6. 1. Nonnumerical experimental
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Curriculum vitae I. PERSONAL INFORMATION |Full name: |Date of birth: Jan/2/1990 |ID card No: 273318435 | |Tran Phuong Nam |Place of birth: Ba Ria- VungTau Province |Date of issue: 19/5/2005 | | | |Place of issue: BR-VT Province
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EXPERIMENT 2: SYNTHESIS OF ORANGE II (2-NAFTHOL ORANGE OBJECTIVE 1. To produce dye based to the coupling of diazonium. 2. To understand the characteristic of dye orange II. INTRODUCTION The first dye was introduced by William Henry Perkin on 1856. It can be produced by the coupling of diazonium sulfanilic acid with nafthol in alkaline solution.. This was the common method used to produce dye nowadays. In this experiment‚ dye produced was the orange II. Azo compound is compound that contain
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Chemistry 42 Course Syllabus Introductory General Chemistry Santa Rosa Junior College Spring 2013 Section 5618 - Course Information Lecture W‚F 7:30 – 9:00 PM (1999 Bech)‚ Lab W 9:00 – 12:00 PM (1948 Bech) Instructor of Record: Dr. Valeria Martinovic My office is in 1914 Bech. My Spring office hours are Mondays 10:00-10:30 PM‚ Wednesdays 7:00-7:30am‚ 9:00-10:30am‚ Fridays 7:00-7:30am. Leave a message at any time by e-mail at vmartinovic@santarosa.edu. Course description: Welcome
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ORGANIC CHEMISTRY II OBJECTIVES FOR FINAL EXAM 1. If given names‚ identify structures‚ or if given structures‚ identify name of each of the following types of compounds: a. Esters b. Amines c. Aromatic compounds including polynuclear aromatic hydrocarbons. 2. Identify structures that are products of the following reactions: a. Grignard reaction including identification of the nucleophile. b. Conversion of nitriles into carboxylic acids and acid derivatives c. Diels-Alder reactions
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aciAwareness on trans fats among selected food service operators K.M.Amila Sidheeka‚ S.Thilagamani Department of Food Service Management and Dietetics‚ Avinashilingam Institute For Home Science and Higher Education for Women – University‚ Coimbatore – 641043‚ Tamil Nadu ABSTRACT Food options‚ choices and eating behaviours are influenced by a complex number of factors including the nationality‚ culture‚ community‚ family and the individual’s food likes and dislikes and are affected by global
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