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.
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.
Chemistry
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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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
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testing for 4-ethylphenol.
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Correct
O5 Question
Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms.
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