Organic Chemistry II Laboratory (ABCT357) Although studying fundamental theories of chemistry in the class is important to understand the concept of chemistry‚ carrying out experiments to corroborate the theories is also important. It is very important for students to get used to experiments in order to speed up their experiments. Expt.1. Acetylation of α-D-glucopyranose Add slowly 2.5 g (0.014 mol) of powdered D-glucose in small portions (roughly in 7-10 portions and 5 min for each addition)
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(over-oxidation) and therefore are classified in the genus Acetobacter (De Ley et al 1984). Acetic acid is formed in a four-step reaction involving conversion of starch to sugar by amylases‚ anaerobic conversion of sugars to ethanol by yeast fermentation‚ conversion of ethanol to hydrated acetaldehyde‚ and dehydrogenation to acetic acid by aldehyde dehydrogenase (Nichol 1979; Canning 1985). The last two steps are performed aerobically with the aid of acetic acid forming bacteria. Acetic acid
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resonance. They are promoted by the use of polar protic solvents that can help stabilize the carbocation and leaving group‚ and often the solvent also serves as the nucleophile. For this experiment‚ you will be performing solvolysis reaction using ethanol. The concerted bimolecular reaction has no intermediate. The reaction is promoted by the use of a polar aprotic solvent and requires the presence of a strong nucleophile. For this experiment‚ you will use sodium iodide (NaI) in acetone. You will
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production‚ sugars are widely used as it could make the food and beverage taste sweet and delicious. There are many types of sugars such as glucose‚ fructose‚ lactose and maltose. A problem occurs as those sugars might transform to an alcohol named ethanol (or ethyl alcohol) by natural fermentation process which is not performed by enzymes. According to scientific review‚ both natural and manufactured products contain small amount of alcohol; for example‚ fruits‚ juices‚ vegetables‚ breads‚ cheeses
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RECRYSTALLIZATION AND MELTING POINT DETERMINATION OF BENZOIC ACID ANSWERS TO QUESTIONS 1. How does the use of fluted filter paper hasten filtration? Why is it advisable to place a small piece of wire between the funnel and the mouth of the flask during hot filtration? Fluted filter paper is effective in preventing crystal formation in the filter paper. It is also often used in filtering hot saturated solution used during crystallization. One major advantage of a fluted filter is that it increases
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helpful to you in the future. If you take advantage of that and drink alcohol in excess there are affects that you should be aware of. it slows down the body’s functions and its effects are similar to those of a general anesthetic. Ethyl alcohol (ethanol) is the active ingredient in all alcoholic drinks. If you take any alcoholic beverage and remove the ingredients that give it taste and color‚ you get ethyl alcohol. Remove the water from ethyl alcohol and you get ether. Ether is an anesthetic that
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8-dibromo-2-(4-chlorophenyl)quinazolin-4-yloxy)methyl)-5-methyl-1‚3‚4-oxadiazole (IX) : A mixture of the hydrazide VII (0.01 mol) and acetic anhydride (30mL) was refluxed for 6h. The precipitated solid formed upon cooling‚ was filtered and recrystallized from ethanol‚ m.p. 155oC‚ 80% yield. Analysis calculated for C18H11Br2ClN4O2; Calcd.: %C‚ 42.34; H‚ 2.17; N‚ 10.97‚ Found: % C‚ 42.30; H‚ 2.14; N‚ 10.90. IR: υmax./cm-1 3000 (C-H aromatic)‚ 1610 (C=N) and at 1600 (C=C). 1H-NMR (DMSO-d6‚ ppm): δ 2.6 (s‚ 3H‚ CH3)
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Many cultures use alcohol as a social drink and a way to relax. People also drink alcohol for different causes. For example: loneliness caused by life changes‚ to face with depression‚ influence of older friends or parents. The ethyl alcohol or ethanol‚ in alcoholic drinks such as beer‚ wine and liquor is a central nervous depressant‚ which has short-term and long-term effects on the body. First of all‚ Loneliness caused by life changes‚ such as failing health‚ the death of loved ones or moving
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Fermentation Lab Report Introduction: Fermentation‚ a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen‚ is extremely vital in food processing. Especially useful in the making of bread and wine is yeast‚ a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution
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as fennel root. This compound is closely related to apiole‚ having amethoxy group positioned differently on the benzene ring. Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient‚ but historically‚ as the most easily available mild acid‚ it had a great variety of industrial‚
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