Vanillin is the major flavor and scent compound isolated from vanilla beans. In addition to it's use in foods and beverages it is a versatile staining reagent for Thin Layer Chromatography. но ÓCH3 vanillin TMS 10 9. 8. 7 2
Vanillin is the major flavor and scent compound isolated from vanilla beans. In addition to it's use in foods and beverages it is a versatile staining reagent for Thin Layer Chromatography. но ÓCH3 vanillin TMS 10 9. 8. 7 2
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Question
Given your knowledge of 1H NMR, fill in a table like the one shown below for the vanillin that was obtained using deuterochloroform as the solvent and tetremethylsilane for the chemical shift standard.
Peak Label |
Chemical Shift (δ) |
Integration |
Splitting Pattern |
Assignment |
A |
7.8 |
2 |
Multiplet |
|
B |
6.7 |
2 |
Multiplet |
|
C |
4.2 |
2 |
Quartet |
|
D |
3.0 |
6 |
Singlet |
|
E |
1.3 |
3 |
Triplet |
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