Hybrid Orbitals and Hybridization
Today’s post is all about hybrid orbitals. Here’s a quick summary: [Note: This post was co-authored with Matthew Pierce of Organic Chemistry Solutions. Ask Matt about scheduling
Read moreBirch Reduction
Birch Reduction of Electron-Rich and Electron-Poor Aromatic Molecules – Examples and Mechanisms The Birch Reduction is a process for converting benzene (and its aromatic relatives)
Read moreThe Hofmann and Curtius Rearrangements
Here’s the thing about the coverage of “amines” in Org 2: there’s no narrative. Unlike most chapters, it doesn’t start with a set of concepts
Read moreConverting a Fischer Projection To A Haworth (And Vice Versa)
Everything you ever wanted to know about converting Fischer Projections to Haworth Projections, And Vice Versa Starting with a Fischer projection, it’s not too hard
Read moreThe Diels-Alder Reaction
The Diels-Alder Reaction Is Awesome Today we’ll introduce a reaction I consider to be the most useful and powerful reaction in all of organic chemistry: the
Read moreThe Cope Elimination
Cope Elimination The “Cope Elimination” is a reaction where an amine is oxidized to an intermediate called an “N-oxide“, which, when heated, acts as the
Read moreCyclic Dienes and Dienophiles in the Diels-Alder Reaction
Cyclic Dienes (e.g. Cyclopentadiene) and Cyclic Dienophiles In The Diels-Alder Reaction Last post in this series we introduced the Diels-Alder reaction. We saw that no
Read moreHow To Determine Hybridization: A Shortcut
A Shortcut For Determining The Hybridization Of An Atom In A Molecule Here’s a shortcut for how to determine the hybridization of an atom in
Read moreSodium Borohydride (NaBH4) Reduction of Aldehydes and Ketones
Sodium borohydride (NaBH4) For the Reduction of Aldehydes and Ketones Sodium borohydride (NaBH4) is a convenient source of hydride ion (H-) for the reduction of
Read moreReactions of Sugars: Glycosylation and Protection
Finally, Some Reactions Of Sugars: Glycosylation And Protection In this post we introduce some simple reactions of sugars, especially glycosylation and protection: Formation of “glycosides”
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