Chemical Biology 3OA3, September 2009 Page 36 Procedure: 1. Reduction of 1-phenyl-1,2-propanedione with baker’s yeast Weigh 3 g of dry active yeast into a 125 mL Erlenmeyer flask. Add 20 mL of distilled water, add a magnetic stir bar, and place the flask into a beaker of warm water at 30 o C. Place the beaker on a stirrer, and stir at medium speed. IMPORTANT NOTE: use the hot and cold tap water to set the temperature to 30 o C: this experiment uses live yeast, so the temperature must be maintained within a couple of degrees throughout the experiment: too hot and the yeast will die, too cold and the reaction will be too slow. Add 115 μ L of 1-phenyl-1,2-propanedione to the flask. Take aliquots of approximately 0.2 mL with a pasteur pipette immediately after addition of the diketone and every 15-30 mins for at least 90 mins. In the meantime, between TLC runs, obtain the IR spectrum of the starting diketone. The NMR spectrum of the starting ketone will be recorded by your TA. Transfer each aliquot to a 1-dram vial, and add approx. 0.4 mL of
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This note was uploaded on 01/08/2012 for the course CHM 30A3 taught by Professor Ricktroendle during the Fall '11 term at UNF.