Using Whiskey-Flavoring Compounds To Teach Distillation and IR Spectroscopy to First-Semester Organic Chemistry Students-Reference-Cited by-同舟云学术

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

Published:2013-12-23 Issue:1 Volume:91 Page:123-125
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Wan Hayley¹,Djokic Nada¹,Brown Brenna Arlyce¹,Kwon Yonghoon¹

Affiliation:

1. Department of Chemistry, University of Alberta, Edmonton, Alberta T6G 2G2, Canada

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ed300718y

Reference8 articles.

1. A Survey of the Practices, Procedures, and Techniques in Undergraduate Organic Chemistry Teaching Laboratories

2. Pavia, D. L.; Lampman, G. M.; Kriz, G. S.; Engel, R. G.A Microscale Approach to Organic Laboratory Techniques;Brooks/Cole:Belmont, CA, 2013; pp58–62.

3. Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

4. Liquor Press.http://www.liquorpress.com/2011/03/01/the-chemistry-of-casks-%E2%80%93-part-2/(accessed June 2013) .

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