14C_s08_lec02_e02

14C_s08_lec02_e02 - C h e m is t r y 1 4 C L e c t u r e 2 O liv e o il is g ra d e d a c c o rd in g to its o rig in a n d m e th o d o f p re s s

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Olive oil is graded according to its origin and method of pressing as extra virgin, virgin, pure, etc. Some lower quality olive oil is adulterated with less expensive oils such as hazelwood oil. In recent years olive oil merchants have come to rely on spectroscopy to verify the purity of their oil. Triolein (shown at the right), one of the more abundant components of high-grade olive oils, has a molecular formula of C 57 H 104 O 6 . O O O O O O 1. (8) Consider the mass spectrum of triolein. Assume the intensity of M is 100%. In each blank write a number or “cannot determine,” as appropriate. (a) For M, m/z = ____________________ (b) The best estimate for the intensity of M+1 (include all elements; give a two-digit number) = _____________ (c) The m/z for the base peak in the triolein mass spectrum = ____________________ (d) The m/z for the highest possible triolein fragment = ____________________ Question 1 workspace. Nothing between the lines will be graded. 2. (5) Using the scale shown below, sketch the IR spectrum of triolein. Neatness and accuracy count . Practice your drawing on the back of the spectroscopy data table page before writing your final answer here. Write the stretching frequencies (or ranges) below each important peak. 4000
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This note was uploaded on 08/11/2010 for the course CHEM CHEM 14C taught by Professor Hardinger during the Spring '09 term at UCLA.

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14C_s08_lec02_e02 - C h e m is t r y 1 4 C L e c t u r e 2 O liv e o il is g ra d e d a c c o rd in g to its o rig in a n d m e th o d o f p re s s

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