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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
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
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### Educational Content #### Question 3 **Task:** 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. #### Question 4 **Task:** Explain the trends in the graph below. Discuss the structural reasons (think in terms of functional groups) for these trends. **Graph Description:** The graph illustrates the boiling points of various organic compounds plotted against the number of carbon atoms they contain. Four types of compounds are represented: - **Acids** (Red line) - **Alcohols** (Blue line) - **Aldehydes** (Yellow line) - **Alkanes** (Green line) The x-axis represents the carbon number, ranging from 1 to 10. The y-axis represents the boiling point in degrees Celsius, ranging from -150°C to 250°C. **Trends:** - The red line (acids) consistently shows higher boiling points across all carbon numbers compared to other compounds, indicating strong intermolecular hydrogen bonding. - The blue line (alcohols) also shows significant boiling points but lower than acids, due to hydrogen bonding. - The yellow line (aldehydes) displays moderate boiling points, generally lower than both acids and alcohols as they primarily exhibit dipole-dipole interactions. - The green line (alkanes) has the lowest boiling points, reflecting weaker van der Waals forces. Each type of compound exhibits an upward trend, showing that boiling points increase as the carbon chain lengthens due to increased van der Waals forces and surface area.
Transcribed Image Text:### Educational Content #### Question 3 **Task:** 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. #### Question 4 **Task:** Explain the trends in the graph below. Discuss the structural reasons (think in terms of functional groups) for these trends. **Graph Description:** The graph illustrates the boiling points of various organic compounds plotted against the number of carbon atoms they contain. Four types of compounds are represented: - **Acids** (Red line) - **Alcohols** (Blue line) - **Aldehydes** (Yellow line) - **Alkanes** (Green line) The x-axis represents the carbon number, ranging from 1 to 10. The y-axis represents the boiling point in degrees Celsius, ranging from -150°C to 250°C. **Trends:** - The red line (acids) consistently shows higher boiling points across all carbon numbers compared to other compounds, indicating strong intermolecular hydrogen bonding. - The blue line (alcohols) also shows significant boiling points but lower than acids, due to hydrogen bonding. - The yellow line (aldehydes) displays moderate boiling points, generally lower than both acids and alcohols as they primarily exhibit dipole-dipole interactions. - The green line (alkanes) has the lowest boiling points, reflecting weaker van der Waals forces. Each type of compound exhibits an upward trend, showing that boiling points increase as the carbon chain lengthens due to increased van der Waals forces and surface area.
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