3. Structurally compare and contrast the compound responsible for the odor and flavor of pear (propyl acetate or propyl ethanoate) to the compound responsible for the odor and flavor of blackberries (propyl hexanoate.) How are they similar? How are they different? Draw structures to show how each of these compounds is formed from its "parent" molecules. Name all the compounds involved.
3. Structurally compare and contrast the compound responsible for the odor and flavor of pear (propyl acetate or propyl ethanoate) to the compound responsible for the odor and flavor of blackberries (propyl hexanoate.) How are they similar? How are they different? Draw structures to show how each of these compounds is formed from its "parent" molecules. Name all the compounds involved.
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
Related questions
Question
![3. Structurally compare and contrast the compound responsible for the odor and flavor of pear
(propyl acetate or propyl ethanoate) to the compound responsible for the odor and flavor of
blackberries (propyl hexanoate.) How are they similar? How are they different? Draw structures
to show how each of these compounds is formed from its "parent" molecules. Name all the
compounds involved.
4. Explain the trends in the graph below. Discuss the structural reasons (think in terms of
functional groups) for these trends.
250
200
150
100
50
-50
Acids
Alcohols
-100
Aldehydes
Alkanes
-150
1 23456 7 8 9 10
Carbon number
Boiling point (°C)](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fa0775f4f-4f78-48a8-b68d-a762f326d59e%2Fc3908864-0f3f-424e-979c-b76edf1e3180%2F7qo5qw_processed.jpeg&w=3840&q=75)
Transcribed Image Text:3. Structurally compare and contrast the compound responsible for the odor and flavor of pear
(propyl acetate or propyl ethanoate) to the compound responsible for the odor and flavor of
blackberries (propyl hexanoate.) How are they similar? How are they different? Draw structures
to show how each of these compounds is formed from its "parent" molecules. Name all the
compounds involved.
4. Explain the trends in the graph below. Discuss the structural reasons (think in terms of
functional groups) for these trends.
250
200
150
100
50
-50
Acids
Alcohols
-100
Aldehydes
Alkanes
-150
1 23456 7 8 9 10
Carbon number
Boiling point (°C)
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