Chemistry In Focus
Chemistry In Focus
7th Edition
ISBN: 9781337399692
Author: Tro, Nivaldo J.
Publisher: Cengage Learning,
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Chapter 15, Problem 35E
Interpretation Introduction

Interpretation:

A perfume in three different notes is to be described along with the kinds of molecules in the notes.

Concept Introduction:

A perfume is a fragrant liquid solution made up of essential oil which is extracted from natural sources, and is used to give a pleasant odor to the body. Perfumes are composed of natural sources as well as synthetic sources, which are manufactured in the laboratoty.

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Sulfur compounds cause "off odors" in wine, so winemakers want to know the odor threshold — the lowest concentration of a compound that the human nose can detect. The odor threshold for dimethyl sulfide (DMS) in trained wine tasters is about 2525 micrograms per liter of wine (?g/L).(�g/L). The untrained noses of consumers may be less sensitive, however. The DMS odor thresholds for 1010 untrained students are given. DMS odor thresholds 30 30 42 35 22 33 31 29 19 23   Assume that the standard deviation of the odor threshold for untrained noses is known to be ?=7 ?g/L.     Give a 95% confidence interval for the mean DMS odor threshold among all students. Use the four‑step process. Give your answer as an interval in the form (lower bound, upper bound). Give your numbers to two decimal places. What is the confidence interval ?
4) The following figure is a type of molecule found in nature. What type of molecule is it? Please label the parts and then answer the following questions about the molecule. Name/Part: H,C-O HC 12 15 H,C–O a 1 Methylene Name/Part: a) What is the name of the entire molecule that is seen above? Triglyceride molecule b) What specific type of this molecule is seen above? (What is the number one referring to?) glycerol and three fatty acids (The number 1 referring to the position of double bond between carbon k and k+1 counted from 1 at the end. d) What class or group of biological macromolecules does the above figure belong to? It belongs to the lipids (fat or oil)
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