The flavors and aromas of almost any fruit are primarily due to esters. In an experiment, an artificial fruit flavor is prepared using the Fischer esterification (reaction of an alcohol with a carboxylic acid in the presence of sulfuric acid catalyst). Why is it easier to remove excess carboxylic acid from the product than excess alcohol?
The flavors and aromas of almost any fruit are primarily due to esters. In an experiment, an artificial fruit flavor is prepared using the Fischer esterification (reaction of an alcohol with a carboxylic acid in the presence of sulfuric acid catalyst). Why is it easier to remove excess carboxylic acid from the product than excess alcohol?
Chemistry: Matter and Change
1st Edition
ISBN:9780078746376
Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl Wistrom
Publisher:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl Wistrom
Chapter22: Substituted Hydrocarbons And Their Reactions
Section22.4: Other Reactions Of Organic Compounds
Problem 19SSC
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The flavors and aromas of almost any fruit are primarily due to esters. In an experiment, an artificial fruit flavor is prepared using the Fischer esterification (reaction of an alcohol with a carboxylic acid in the presence of sulfuric acid catalyst).
Why is it easier to remove excess carboxylic acid from the product than excess alcohol?
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