Using Whiskey-Flavoring Compounds To Teach Distillation and IR Spectroscopy to First-Semester Organic Chemistry Students
Using Whiskey-Flavoring Compounds To Teach Distillation and IR Spectroscopy to First-Semester Organic Chemistry Students
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使用威士忌调味化合物向第一学期有机化学学生教授蒸馏和红外光谱
DOI：
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发表时间：
2014
期刊：
影响因子：
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通讯作者：
Yonghoon Kwon
中科院分区：
文献类型：
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作者：
Hayley Wan;N. Djokić;B. A. Brown;Yonghoon Kwon
沸点测定、蒸馏和红外光谱等实验室技术通常在本科有机化学第一学期课程中教授。这个综合实验教导了将这些不同的实验室技术结合起来用于结构阐明的有用性。以威士忌蒸馏的想法作为现实世界的例子，吸引有机化学学生，并教授沸点测定、简单和分馏、结构解析、红外光谱和批判性思维等技能的重要性。学生不会蒸馏真正的威士忌样品，而是含有两种不同威士忌调味化合物的混合物。
Laboratory techniques, such as boiling point determination, distillation, and infrared spectroscopy, are commonly taught during first-semester undergraduate organic chemistry courses. This integrated experiment teaches the usefulness of combining these different laboratory techniques for structure elucidation purposes. The idea of whiskey distillation is used as a real-world example to engage organic chemistry students and teach the importance of skills such as boiling point determination, simple and fractional distillation, structure elucidation, IR spectroscopy, and critical thinking. Students do not distill real whiskey samples but rather mixtures containing two different whiskey-flavoring compounds.