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It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound O HO OU OH OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.

It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound O HO OU OH OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.

Chemistry by OpenStax (2015-05-04)
Chemistry by OpenStax (2015-05-04)
1st Edition
ISBN:9781938168390
Author:Klaus Theopold, Richard H Langley, Paul Flowers, William R. Robinson, Mark Blaser
Publisher:Klaus Theopold, Richard H Langley, Paul Flowers, William R. Robinson, Mark Blaser
Chapter14: Acid-base Equilibria
Section: Chapter Questions
Problem 45E: The active ingredient formed by aspirin in the body is salicylic acid, C6H4OH(CO2H). The carboxyl...
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It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound HO O O OH 0 OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.
Transcribed Image Text:It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound HO O O OH 0 OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.
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