Figures index

From

Low-field NMR Spectroscopy in Chemical Education

Marcel Emmert, Ekkehard Geidel

World Journal of Chemical Education. 2023, 11(3), 45-53 doi:10.12691/wjce-11-3-5
  • Figure 1. Experimental setup for the fermentation process
  • Figure 2. Determination of the ethanol concentration as a weight fraction in a sample of vodka by comparing signal intensities [3]
  • Figure 3. Selected 1H-NMR spectra (60 MHz) of the fermenting apple juice with signal assignments
  • Figure 4. Progress of the fermentation reaction of apple juice
  • Figure 5. Comparison of a 400 MHz (above) and a 60 MHz (below) 1H-NMR-spectrum of a Mirabelle plum brandy that contains maleic acid as an internal standard. The integrals show the intensities of the signals of the protons of maleic acid (δ = 6.3 ppm; vinyl protons), water (and the hydroxy groups of the alcoholic compounds at δ = 4.8 ppm), the methyl group of methanol (δ = 3.3 ppm) and the methyl group of ethanol (δ = 1.1 ppm) [3].
  • Figure 6. SN1-mechanism for the reaction of tert-Butyl chloride with water
  • Figure 7. 1H-NMR spectrum of the reaction mixture, 29 minutes after the start of the reaction at 10°C
  • Figure 8. Obtained signal intensities of the methyl-protons of tert-Butyl chloride in dependence on time for the reaction at 20°C
  • Figure 9. Comparison of 1H-NMR-spectra of the reaction mixture in protonated (red spectrum) and deuterated (blue spectrum) solvent mixtures
  • Figure 10. 1H-NMR spectra over time of the hydrolysis of 2-Chloro-2-methylpropane at 10 °C, recorded via a reaction monitoring kit