Using Whiskey-Flavoring Compounds To Teach Distillation and IR Spectroscopy to First-Semester Organic Chemistry Students

• Autores: Hayley Wan, Nada Djokic, Brenna Arlyce Brown, Yonghoon Kwon
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 91, Nº 1, 2014, págs. 123-125
• Idioma: inglés
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• Resumen

  • 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.