Question 1. The compound capsaicin is the flavor component that gives "heat" to hot peppers. One step in the biosynthesis of capsaicin is the conversion of vanillin H,Co to vanillamine through the action of the aminotransferase enzyme. Organic chemists also have non-enzymatic ways to carry out this type of transformation. If you wanted to convert vanillin to vanillamine, how would you do it? Feel free to review Chapter 16. HO, CH3 `CH3 capsaicin НО HO. NH2 H3CO H3CO vanillin vanillamine
Question 1. The compound capsaicin is the flavor component that gives "heat" to hot peppers. One step in the biosynthesis of capsaicin is the conversion of vanillin H,Co to vanillamine through the action of the aminotransferase enzyme. Organic chemists also have non-enzymatic ways to carry out this type of transformation. If you wanted to convert vanillin to vanillamine, how would you do it? Feel free to review Chapter 16. HO, CH3 `CH3 capsaicin НО HO. NH2 H3CO H3CO vanillin vanillamine
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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![Question 1. The compound capsaicin is the flavor
component that gives "heat" to hot peppers. One step in
the biosynthesis of capsaicin is the conversion of vanillin H3CO
to vanillamine through the action of the aminotransferase
enzyme. Organic chemists also have non-enzymatic ways
to carry out this type of transformation. If you wanted to convert vanillin to vanillamine, how
would you do it? Feel free to review Chapter 16.
но
CH3
CH3
capsaicin
НО.
HO,
NH2
H,CO
H3CO
vanillin
vanillamine](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F54c39de5-f201-481f-82ae-471fa247e32e%2F2f6e2d2e-5c2b-4da4-b218-f8e7d36388e7%2Fhcwohw_processed.png&w=3840&q=75)
Transcribed Image Text:Question 1. The compound capsaicin is the flavor
component that gives "heat" to hot peppers. One step in
the biosynthesis of capsaicin is the conversion of vanillin H3CO
to vanillamine through the action of the aminotransferase
enzyme. Organic chemists also have non-enzymatic ways
to carry out this type of transformation. If you wanted to convert vanillin to vanillamine, how
would you do it? Feel free to review Chapter 16.
но
CH3
CH3
capsaicin
НО.
HO,
NH2
H,CO
H3CO
vanillin
vanillamine
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