Wiley
Wiley.com
Print this page Share

Classics in Spectroscopy

ISBN: 978-3-527-32617-4
659 pages
April 2009
Classics in Spectroscopy (3527326170) cover image
The first book of its kind to describe the art of NMR using everyday examples.
This textbook will not only fascinate students wanting to learn about the topic, but also those experienced analytical chemists who are still inspired by their profession.
The contents provide for easy reading by using natural products that everyone knows, such as caffeine, backed by an attractive layout with many pictures to visualize the topics.
In addition, an in-depth analytical part makes the book a valuable teaching tool, or for self-learning using the questions and answers at the end of each chapter.
See More
Preface
ALKALOIDS
Nicotine
Caffeine
Theobromine
Piperine
Cytisine
Galanthamine
Strychnine
AROMATIC COMPOUNDS
Anethole
Eugenol
Chamazulene
Tetrahydrocannabinol
DYESTUFFS AND COLOURED COMPOUNDS
Lawsone
Curcumin
Brazileine
Indigo
Capsanthin
CARBOHYDRATES
Glucosamine
Lactose
Amygdalin
Hesperidin
TERPENOIDS
Limonene
Menthol
The Thujones
Patchouli Alcohol
Onocerin
Cnicin
Abietic Acid
Betulinic Acid
MISCELLANEOUS
Shikimic Acid
Aleuritic Acid
ANSWERS TO QUESTIONS AND TRANSLATIONS
Appendix
See More
Stefan Berger was intrigued by NMR after having won a bottle of beer during an introductory course in organic NMR led by Prof. H. Suhr at the University of Tübingen in 1968. After completing a PhD thesis with Prof. Anton Rieker, in 1973 he joined Prof. J. D. Roberts at Caltech for postdoctoral work, where he also met Prof. D.M. Grant and Prof. D. Seebach, who were then guest professors in Pasadena. This period was decisive to try a Habilitation in NMR spectroscopy, which was achieved at the University Marburg. At the University Leipzig his aim is to combine methodological development of NMR and its application to bioorganic problems.

As a boy, Dieter Sicker, born in 1954 in Chemnitz, was intrigued by the phenomena of material transformations in the kitchen. However, later, he decided to become a chemist rather than a cook. He is convinced that the manifold knowledge gained in the isolation of natural products is helpful for any organic chemist. Working as a lecturer and a practical supervisor at the Institute of Organic Chemistry at the University of Leipzig, he was awarded the title apl. Professor in 1997. He is fond of presenting experimental shows in which the beauty of chemistry is both shown and explained to the public.
See More

Related Titles

Back to Top