< Question 8 of 10 > Attempt 4 The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by testing for 4-ethylphenol. Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms. Select Draw Rings More Erase

Chemistry
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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< Question 8 of 10 >
Attempt 4
The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad
flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by testing
for 4-ethylphenol.
Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms.
Select
Draw
Rings
More
Erase
Transcribed Image Text:< Question 8 of 10 > Attempt 4 The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by testing for 4-ethylphenol. Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms. Select Draw Rings More Erase
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