orgo general

[Anonymous No.7703564]

Hi friendos, time for /ogen/

>Recommend me a textbook
Wade, Clayden, Solomon, whatever. It doesn't actually matter too much, you just need to keep doing practice problems (I really like the problems in Bruice). Please don't shit up the thread asking for textbook recommendations.

>Guys I'm a future doctor taking organic next year. Tell me how to get a good grade!
Just make sure you memorize everything. Don't bother trying to understand the concepts, that's a waste of time. It's a lot easier if you just brute force your way through it and memorize all the mechanisms.

>How do I into synthesis research?
Go walk up to a professor and tell them you want to work in their lab. Most are glad to take on a new student, provided you aren't completely retarded -- you're basically free labour. Note that if your school has a lot of future doctor then you might have to compete with them on grades, some of them might also be bumming the prof so they could pad up their applications.

Also obligatory
>premeds need not apply

[Anonymous No.7703592]

I work in a synthesis lab and I'm a straight up baller

[Anonymous No.7703603]

>>7703564
>Don't bother trying to understand the concepts
I second this. If you were meant to understand orgo, you would've crawled out your mother's snatch expounding on the relative merits of lithium, boron, titanium, tin and zirconium enolates in carbon nucleophile reactions instead of whining like a little bitch.

[Anonymous No.7703611]

>>7703564
>Just make sure you memorize everything
This is a guaranteed A
>Don't bother trying to understand the concepts, that's a waste of time
What's exactly wrong with this? I feel like the concepts are fairly straightforward in orgo, like they just build off of simple concepts from general chemistry. Well, except for MO theory.

[Anonymous No.7703612]

>>7703603
you forgot palladium ya retardando

kill yourself before it's too late

[Anonymous No.7703667]

>mfw I'm that dick that loads up the NMR autoloader with all of my samples so no one else can run theirs

DEVILISH
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H

[Anonymous No.7703875]

>>7703612
But one can't hope to understand palladium enolates without a sophisticated grasp on triple integration in Barnett-metrizable space. Is this bait, anon?

[Anonymous No.7704277]

Yea hi, I need recommdations on a good book or source to learn about GC and HPLC. I know I know. Thanks

[Anonymous No.7704458]

>>7703603
>implying people use zirconium enolates

[Anonymous No.7704840]

>>7703667
>tfw 10^9 ion count on the gcms

[Anonymous No.7704847]

>>7704277
You don't need a book, look up the effects of N, Cl, Br, and C13, theory of radical cations, then learn mclafferty rearrangements.

[Anonymous No.7704854]

got my cumulative orgo final in three days, let's just see how this goes.

[Anonymous No.7705612]

>tfw your paper gets cited

[Anonymous No.7705851]

>>7703564
what's going on in that picture?

also I have a question, probably a silly one. I was making rice and I chopped garlic and mushrooms along with red paprika (I think americans call it bell pepper). I let the garlic+mushroom+paprika (along with some salt) mix release some juices in a bowl.

the rice ended up smelling like cigarettes, first time it happened, and i cant think of any other thing i may have done differently (the garlic/shroom mix before frying). is there some chemical shenanigans going on in my food that im unaware of?

if the question makes no sense, just ignore it, thanks

[Anonymous No.7705995]

>>7705851
Hard to tell, foods are incredibly complex chemical systems. Did the smell occur after frying? When you have heat + amino acids + reducing sugars you always have the possibility of forming any of hundreds of Maillard products, Amadori compounds etc. These are what give cooked foods their characteristic smell/flavor. To pinpoint exactly what caused the smell is possible, but exceedingly difficult.

I'm applying to grad school for food chemistry. Fight me faggots

[Anonymous No.7706245]

>>7705995
>Did the smell occur after frying?
yep!

[Anonymous No.7707393]

>>7706245
then my guess would be a Maillard product, although that's not very helpful to you. To give you an idea of what we are dealing with here, you have a number of polyphenols and anthocyanins from the red bell pepper, allicin from garlic, and asparagine from mushrooms as well as many other chemical constituents. Each can react in a number of different ways. Fascinating really. Here have this chart.

[Anonymous No.7707548]

>>7706245
If it smelled like ash, it was probably ash
Otherwise, you'd have to look up the flavor compunds of tobacco, compile a list, then send it to us and we might be able to help further

Anyone else think smell and flavor chemistry are underappreciated?