- Docente: Mauro Andrea Cremonini
- Credits: 4
- SSD: CHIM/06
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: Second cycle degree programme (LS) in Food Science and Technologies (cod. 0212)
Learning outcomes
This course aims at teaching a basic knowledge of nuclear magnetic
resonance, mass spectrometry and infrared spectroscopy. At the end
of the course the students will be able to find the structure of
simple organic molecules starting from NMR, mass and IR specta.
Course contents
Nuclear magnetic resonance: Zeeman effect; CW
instrumentation.
Coupling constants. NMR spectra of alkanes, alkenes, alkynes,
ketones,
aldehydes, carboxylic acids, esters, amides and aromatic
compounds.
Fourier transform. Radiofrequency pulses. The FID. NMR "sequences".
T1
and T2 and how to measure them. Homonuclear decoupling. NOE. 13C -
NMR.
Structural determination of unknown compounds from NMR spectra.
Low
resolution NMR and applications of it in food science. Mass
spectrometry. Electron impact and chemical ionization methods of
ion generation. Main fragmentations found in EI spectra of alkanes,
alchools, amines, thiols, carbonylic compounds, aromatics. Infrared
spectroscopy. Absorbtion bands of CH bonds in alkanes, alkenes and
alkynes; vibrations of the C=O bond both carbonylic and carboxylic.
How to find the structure of an organic molecule from NMR,
mass and IR spectra.
Readings/Bibliography
Pedulli, "Metodi Fisici in Chimica Organica", Piccin;
Silverstein, "Identificazione Spettroscopica di Composti Organici", Ambrosiana.
Teaching methods
Lectures and laboratory sessions.
Assessment methods
Written examination. The students will have to find the structure
of one or two organic molecules starting from NMR, mass and IR
spectra
Teaching tools
Computer presentations and transparencies.
Links to further information
Office hours
See the website of Mauro Andrea Cremonini