Chem 51B. Lec 13. Organic Chemistry: Reduction and Oxidization (English)

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UCI Chem 51B Organic Chemistry (Winter 2013)
Lec 13. Organic Chemistry -- Reduction and Oxidation -- Part 1
View the complete course: http://ocw.uci.edu/courses/chem_51b_organic_chemistry.html
Instructor: David Van Vranken, Ph.D.

License: Creative Commons BY-NC-SA
Terms of Use: http://ocw.uci.edu/info.
More courses at http://ocw.uci.edu

Description: This is the second quarter of the organic chemistry series. Topics covered include: Fundamental concepts relating to carbon compounds with emphasis on structural theory and the nature of chemical bonding, stereochemistry, reaction mechanisms, and spectroscopic, physical, and chemical properties of the principal classes of carbon compounds. This video is part of a 26-lecture undergraduate-level course titled "Organic Chemistry" taught at UC Irvine by Professor David Van Vranken.

Organic Chemistry (Chem 51B) is part of OpenChem.

Recorded on February 8, 2013.

Index of Topics:
00:10 - Imitation Vanilla
01:13 - 'Vanilla Extract' produced in Mexico is no bargain
02:09 - The Tonka Bean
03:30 - Structure of Vanillin vs. Coumarin

CHAPTER 12 - Oxidation and Reduction
05:52 - 12.1: Introduction
12:42 - 12.2: Secret "Hydride" Reducing Agents from Ch 20
15:54 - 12.2: Other Reducing Agents
19:20 - 12.3,12.4: Hydrogenation of Alkenes
25:12 - 12.3,12.4: Hydrogenation of Alkenes-Benzene rings, C=C bonds
29:37 - 12.5A,B: Partial Hydrogenation of Alkynes
32:20 - 12.5 A,B: Hydrogenation of Alkynes
37:17 - 12.5C: Partial Hydrogenation of Alkynes to Alkenes
42:57 - 12.5C: Dissolving metal reduction

Required attribution: Vranken, David Van. Organic Chemistry 51B (UCI OpenCourseWare: University of California, Irvine),  http://ocw.uci.edu/courses/chem_51b_organic_chemistry.html. [Access date]. License: Creative Commons Attribution-ShareAlike 3.0 United States License.

David Van Vranken
Creative Commons License
Chem 51B. Lec 13. Organic Chemistry: Reduction and Oxidization by David Van Vranken is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
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