The preparation of a Grignard reagent is an important laboratory technique and is a required

method in the synthesis of numerous organic molecules. Discovered by the French chemist
Victor Grignard, it involves the formation of a temporal organometallic compound which
contains a carbon-metal bond involving a carbon atom, magnesium metal and a halogen anion
(McMurry 345).

Many different kinds of halides can be used in these reactions, including alkyl and vinylic
chains, and aromatic rings. Grignard reagents are prepared by the reaction of organo halides
and magnesium metal. The reaction happens on the surface of the Mg and involves single-
electron transfers, radical ions, surface-bound species, and possibly free radicals as well. The
result is an overall insertion of Mg into the CX bond. Because the divalent Mg is electron-
deficient, solvation by electron donating ethers is normally required to stabilize these reagents
during their formation, storage, and reactions. Their polar carbon-metal covalent bond causes
Grignard reagents to behave as carbanion equivalents. They are extremely strong bases as well
as excellent nucleophiles. Because these compounds are such strong bases, they must be
prepared and handled in environments free of water and other proton sources like alcohols and
amines.

Dry solvents and glassware are essential to the success of any reaction that involves a Grignard
reagent.Grignard reagents, such as phenyl magnesium bromide, are Lewis bases and good
nucleophiles, they are also good leaving groups. Due to the increase of the size of a molecule
upon descending down the periodic table, it was evident that phenyl magnesium bromide was
a good leaving. Additionally, the continuation of the Grignard reaction in producing the final
product was due to the fact that ketones are more reactive with nucleophiles than esters.
Consequently, the ketone, benzophenone was able to utilize the Grignard reagent to further the
Grignard reaction to completion, thus producing triphenylmethanol as final product.The
melting point of the resulting product of the Grignard reaction allowed the purity of the product
to be evaluated. Additionally, the IR peaks present in the IR spectrum of the product allowed
the functional groups of the triphenylmethanol to be observed. Notably, the absence of water
during the Grignard reaction allowed for the product of the reaction, triphenylmethanol, to be
synthesized.