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?
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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
Multiple Choice
HO
OH
OH
OH
citric acid, a
major componant
in lemon juice
O The citric aicd undergoes and Sn2 reactions with putrescine.
The citric acid undergoes an E2 reaction with the putrescine.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fc73caa56-8d92-451d-ab85-7deba622c97b%2Fd6d7c0e7-25d5-40af-9923-ea6a47a8011f%2Fwuva9ll_processed.jpeg&w=3840&q=75)
![O
O
O
O
O
The citric aicd undergoes and Sn2 reactions with putrescine.
The citric acid undergoes an E2 reaction with the putrescine.
The citric acid protonates the putrescine.
The citric acid oxidizes the putrescine.
The citric acid hybridizes the putrescine.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fc73caa56-8d92-451d-ab85-7deba622c97b%2Fd6d7c0e7-25d5-40af-9923-ea6a47a8011f%2F2rt9zb_processed.jpeg&w=3840&q=75)
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