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1. NACH(CO,CH,CH3)2 2. КОН, Н-О, heat 3. H30* PBr C3H15B1 Но heat CH;0 | 160–180°C Но -CH;NH2 SOCI, C13H2,NO3 C1,H1¬C1O C10H1802 Capsaicin

1. NACH(CO,CH,CH3)2 2. КОН, Н-О, heat 3. H30* PBr C3H15B1 Но heat CH;0 | 160–180°C Но -CH;NH2 SOCI, C13H2,NO3 C1,H1¬C1O C10H1802 Capsaicin

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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The spicy flavor of cayenne pepper is due mainly to a substance called capsaicin. See if you can deduce the structure of capsaicin on the basis of its laboratory synthesis:

1. NACH(CO,CH,CH3)2 2. КОН, Н-О, heat 3. H30* PBr C3H15B1 Но heat CH;0 | 160–180°C Но -CH;NH2 SOCI, C13H2,NO3 C1,H1¬C1O C10H1802 Capsaicin
Transcribed Image Text:1. NACH(CO,CH,CH3)2 2. КОН, Н-О, heat 3. H30* PBr C3H15B1 Но heat CH;0 | 160–180°C Но -CH;NH2 SOCI, C13H2,NO3 C1,H1¬C1O C10H1802 Capsaicin
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