level is lower Against magnetic field, the energy level is higher Protons go up on energy level and once they come down it is possible to see the energy admitted and there will be peak on the spectrum Low magnetic field High magnetic field 0n 0n 3n 1n 6n 1n 1n Aldehyd Aromatics Halogens Single C-H Bond Carboxyl Group To identify the organic product: Number of H types (8 different H types) Splitting of peaks (try hat method to separate H types) Number of neighbors Shifts C-NMR Qualitative analysis Gas chromatography-Mass Spectrograph Mass spectrograph is used as the detector because it provides higher knowledge of the sample's structure IR- infrared spectrograph It shows us all the functional groups for
Element Percent range Carbon 83 to 87% Hydrogen 10 to 14% Nitrogen 0.1 to 2% Oxygen 0.05 to 1.5% Sulfur 0.05 to 6.0% Metals < 0.1% Four different types of hydrocarbon molecules appear in crude oil. The relative percentage of each varies from oil to oil, determining the properties of each oil. Composition by weight Hydrocarbon Average Range Paraffins 30% 15 to 60% Naphthenes 49% 30 to 60% Aromatics 15% 3 to 30% Asphaltics 6% remainder Most of the world's oils are non-conventional. Crude oil varies greatly in appearance depending on its composition. It is usually black or dark brown (although it may be yellowish, reddish, or even greenish). In the reservoir it is usually found in association with natural gas, which being lighter forms a gas cap over the petroleum, and saline water which, being heavier than most forms of crude oil, generally sinks beneath it
Generalized Procrustes Analysis and princi- After this initial screening, assessors were pal component analysis showed that the first given examples of Italian dry-cured hams, axis accounted for 33% of the total variation country-style ham, and Spanish “Serrano” and presented a contrast between hams that ham. The final lexicon contained three cate- were gelatinous, of a plastic texture, and gories: aromatics (10 descriptors), compris- plastic appearance against hams that were ing fat complex, boar taint, barnyard, haylike/ flaky, cohesive, and firm, with a stronger ham musty, brown spice, pickling spice, smoky, flavor. This same axis, when instrumental pork, serum, pungent; taste (3 descriptors), and chemical measurements were projected comprising sour, salty, bitter; feeling factors
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