< 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
Reactive Intermediates
In chemistry, reactive intermediates are termed as short-lived, highly reactive atoms with high energy. They rapidly transform into stable particles during a chemical reaction. In specific cases, by means of matrix isolation and at low-temperature reactive intermediates can be isolated.
Hydride Shift
A hydride shift is a rearrangement of a hydrogen atom in a carbocation that occurs to make the molecule more stable. In organic chemistry, rearrangement of the carbocation is very easily seen. This rearrangement can be because of the movement of a carbocation to attain stability in the compound. Such structural reorganization movement is called a shift within molecules. After the shifting of carbocation over the different carbon then they form structural isomers of the previous existing molecule.
Vinylic Carbocation
A carbocation where the positive charge is on the alkene carbon is known as the vinyl carbocation or vinyl cation. The empirical formula for vinyl cation is C2H3+. In the vinyl carbocation, the positive charge is on the carbon atom with the double bond therefore it is sp hybridized. It is known to be a part of various reactions, for example, electrophilic addition of alkynes and solvolysis as well. It plays the role of a reactive intermediate in these reactions.
Cycloheptatrienyl Cation
It is an aromatic carbocation having a general formula, [C7 H7]+. It is also known as the aromatic tropylium ion. Its name is derived from the molecule tropine, which is a seven membered carbon atom ring. Cycloheptatriene or tropylidene was first synthesized from tropine.
Stability of Vinyl Carbocation
Carbocations are positively charged carbon atoms. It is also known as a carbonium ion.
![< 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](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F651618ca-9967-4239-aaf4-d2bb03ef45f4%2F6efb822d-9a06-4a3d-ba6d-b9510b99ba82%2Fspsujfo_processed.jpeg&w=3840&q=75)
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