Microsoft Office Chemistry

Avram Wurf

*** – *** Garibaldi Ave., Lodi, NJ, **644

Cell: 347-***-**** Home: 973-***-**** *****@*****.***

Chemist / Organic Chemist

Profile

Highly driven and educated Organic Chemist with experience in the synthesis of materials to produce a chemical reaction. I also have an interest in environmental science. The demonstration involves the synthesis & structure determination, effect of temperature, as well as working up the reaction. When performing a homogenous reaction, the products were usually solids, or liquids dissolved in a solvent to mediate a reaction. Heterogeneous mixtures, invoked the use of gases such as oxygen, hydrogen, or carbon dioxide with material in a solution. After determine the structure, a fisher apparatus was used to determine a boiling point of the product. Most organic reactions were either endothermic, or exothermic.

I always strive to provide the best performance so that I could accede others expectations.

Strengths

Bench Top Synthesis

Inert Atmosphere Techniques

Schlenk Lines

Spectroscopy

Melting Points, GCMS

Titration’s

Synthesis and Structure Determination

*Wet Chemistry & Organic Extractions

Experience

RUTGERS UNIVERSITY, Newark, NJ 2003–2009

Student

As a student, would perform the scientific structures, properties and reactions of any class of gaseous, liquid, or solid chemical compounds that contain molecules of carbon. After each experiment, all data results included percentage yields, melting points, boiling points and others were recorded. Some experiments that were performed were,

The extraction of caffeine from tea leaves

The determation of the highest capsaicin in hot peppers.

HPLC

Experimental part of the extraction involved using equipment such as the Erlenmeyer flask filled with water and 15 tea bags that had to be boiled for 7 min to extract the caffeine from the tea bags.

Then, 30ml of dichloromethane was poured into a separatory funnel, which was used to separate solutions from the product.

An experiment was performed determining the amount of capsaicin in hot peppers.

Using the scoville scale, it was seen that the pepper with the most capsaicin was the Trinidad Moruga Scorpion pepper located in Trinidad with over two million scoville units of capsaicin.

Education

RUTGERS UNIVERSITY, Newark, NJ 2009

Organic Chemistry I & II, Analytical Chemistry, General Chemistry I & II.

BERGEN COMMUNITY COLLEGE 2004

Technical Skills

Computer Skills

Work History

References

Salary requirement

Gas Chromatography (GC), Mass Spectrometry (MS), High-Performance Liquid Chromatography (HPLC), pH Meter, Data Measurements & Interpretation: NMR, LC / MS, MS

Proficient in Microsoft Office Suite, ChemDraw, Scifinder

Hackensack Middle school, 1993-1994

Pathmark Stores Inc. 8/1994-4/26/2014

Whole Foods Market, 4/26/2014-Present

Pathmark in Hackensack, NJ (201) 487 – 3745

Dr. John Sheridan, Professor at Rutgers-Newark

Email: ********@*******.***

Office: 973-***-****

Whole Foods Market, Paramus NJ 201-***-****

Will work for any salary offered.

Contact this candidate