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This study guide covers chapters 13 and 17 of exam iii, focusing on nuclear magnetic resonance (nmr) spectroscopy for 13c and 1h, chemical shifts, hydrogen bonding, and alcohol synthesis and reactions. Topics include understanding the effect of magnetic fields on nuclei, recognizing differences between 13c and 1h spectra, predicting signals in spectra, applying the n + 1 rule, hydrogen bonding, and reactions of alcohols. Tms and suitable nmr solvents are also discussed.
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Chapter 13: NMR basic theory Effect of a magnetic field on nuclei, focus on 13 C and 1 H. Effect of field strength on energy states Chemical shifts, shielding, and deshielding Be able to recognize the difference between 13 C and 1 H spectra. Be able to identify equivalent carbons and protons Given a chemical structure, be able to predict how many signals there should be in the 13 C and 1 H spectra. Be able to apply the n + 1 rule to decide upon the multiplicity of carbons and protons in 13 C and 1 H spectra. Index of hydrogen deficiency Know where the infrared absorptions occur for alcohols, amines, and carbonyl- containing compounds. Understand how to deduce that an oxygen-containing compound might be an ether, acetal, or ketal. (absence of carbonyl and alcohol absorptions). Given nmr and spectral data deduce the structure of a chemical compound. TMS and why it is used as a standard in 13 C and 1 H spectra. Suitable nmr solvents Chapter 17: Effects of hydrogen bonding on physical properties of alcohols Acid/base properties of alcohols…similar to water Know the ways to make alcohols. Know the reactions of alcohols that we discussed. Know reagents to interconvert alcohols with alkenes, alkl halides, carbonyl- containing compounds Synthesis problems utilizing alcohols as reagents and products. Aromatic reactions (halogenation, nitration, Friedel Crafts reactions) and their characteristics. Grignard reagents: addition to aldehydes, ketones, formaldehyde, esters. Effects of compounds containing active hydrogen on Grignard reagents… alcohols, amines, water, etc.