肉桂酸制备实验的重新设计

Cinnamic Acid Preparation of Re-design

在《有机化学实验》第3版中,肉桂酸的制备是一个比较重要的实验,学生从中能够了解和掌握perkin反应制备肉桂酸的原理和方法,又能够重温以前学过的回流、水蒸气蒸馏、重结晶等基本实验操作.在传统的实验装置上进行了重新设计,减少了一些不必要的环节,将原来实验回流和水蒸气蒸馏两个过程整合为一套装置,简化了操作过程,增加了产率,节约了实验成本.

In the Organic Chemistry Experiments, the preparation of Cinnamie Acid is an important experiment. Students can understand and master the perkin principles and methods, but also are able to review previously learned, experimental operation of the steam distillation, reerystallization. We had greatly innovated in the traditional Synthetic device of Cinnamie acid, and contrasted with our teaching materials, there was line with less equipment required for simple installation, saving energy, improving yield, reducing the time, safe and reliable, saving experiment costs.