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Organic Chemistry (8th Edition)
8th Edition
ISBN: 9780134042282
Author: Paula Yurkanis Bruice
Publisher: PEARSON
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Textbook Question
Chapter 18, Problem 106P
Saccharin, an artificial sweetener, is about 300 times sweeter than sucrose. Describe how saccharin can be prepared from benzene.
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Chapter 18 Solutions
Organic Chemistry (8th Edition)
Ch. 18.1 - Draw the structure for each of the following: a....Ch. 18.3 - Why does hydration inactivate FeBr3?Ch. 18.6 - Prob. 4PCh. 18.7 - What is the major product of a Friedel-Crafts...Ch. 18.9 - Describe two ways to prepare each of the following...Ch. 18.10 - Prob. 7PCh. 18.11 - Name the following:Ch. 18.11 - Draw a structure for each of the following: a....Ch. 18.11 - Draw the structure for each of the following: a....Ch. 18.11 - Correct the following incorrect names: a....
Ch. 18.12 - Prob. 14PCh. 18.12 - List the compounds in each set from most reactive...Ch. 18.13 - Prob. 16PCh. 18.13 - What product(s) result from nitration of each of...Ch. 18.13 - Prob. 18PCh. 18.13 - What products are obtained from the reaction of...Ch. 18.15 - Give the products, if any, of each of the...Ch. 18.16 - a. Does a coupling reaction have to be used to...Ch. 18.16 - Show how the following compounds can be...Ch. 18.16 - Prob. 24PCh. 18.17 - What is the major product(s) of each of the...Ch. 18.17 - Prob. 26PCh. 18.18 - Why isn't FeBr3 used as a catalyst in the first...Ch. 18.18 - Prob. 29PCh. 18.18 - Write the sequence of steps required for the...Ch. 18.18 - Show how the following compounds can be...Ch. 18.19 - What product is formed from reaction of...Ch. 18.19 - Prob. 33PCh. 18.19 - Draw the structure of the activated ring and the...Ch. 18.20 - Prob. 35PCh. 18.20 - Prob. 36PCh. 18.20 - Diazomethane can be used to convert a carboxylic...Ch. 18.21 - Prob. 38PCh. 18.21 - Prob. 39PCh. 18.21 - Prob. 40PCh. 18.22 - Prob. 41PCh. 18 - Draw the structure for each of the following: a....Ch. 18 - Name the following:Ch. 18 - Prob. 44PCh. 18 - Prob. 45PCh. 18 - For each of the statements in Column I, choose a...Ch. 18 - What product is obtained from the reaction of...Ch. 18 - Draw the product(s) of each of the following...Ch. 18 - Rank the following substituted anilines from most...Ch. 18 - Prob. 50PCh. 18 - Prob. 51PCh. 18 - Show how the following compounds can be...Ch. 18 - Prob. 53PCh. 18 - The compound with the 1H NMR spectrum shown below...Ch. 18 - Rank each group of compounds from most reactive to...Ch. 18 - Prob. 56PCh. 18 - Prob. 57PCh. 18 - For each of the following components, indicate the...Ch. 18 - Prob. 59PCh. 18 - Prob. 60PCh. 18 - Describe two ways to prepare anisole from benzene.Ch. 18 - Prob. 62PCh. 18 - The following tertiary alkyl bromides undergo an...Ch. 18 - An aromatic hydrocarbon with a molecular formula...Ch. 18 - Show how the following compounds can be...Ch. 18 - Use the four compounds shown below to answer the...Ch. 18 - a. Rank the following esters from most reactive to...Ch. 18 - A mixture of 0.10 mol benzene and 0.10 mol...Ch. 18 - Prob. 69PCh. 18 - Prob. 70PCh. 18 - Benzene underwent a Friedel-Crafts acylation...Ch. 18 - Prob. 72PCh. 18 - Prob. 73PCh. 18 - Friedel-Crafts alkylations can be carried out with...Ch. 18 - Show how the following compounds can be prepared...Ch. 18 - Prob. 76PCh. 18 - Prob. 77PCh. 18 - a. Describe four ways the following reaction can...Ch. 18 - Propose a mechanism for each of the following...Ch. 18 - How can you prepare the following compounds with...Ch. 18 - Describe how naphthalene can he prepared from the...Ch. 18 - Using resonance contributors for the carbocation...Ch. 18 - Prob. 83PCh. 18 - What reagents are required to carry out the...Ch. 18 - Prob. 85PCh. 18 - Prob. 86PCh. 18 - Prob. 87PCh. 18 - Propose a mechanism for each of the following...Ch. 18 - P-Fluoronitrobenzene is more reactive toward...Ch. 18 - When heated with chromic acid, compound A forms...Ch. 18 - Show how the following compounds can be prepared...Ch. 18 - How can you distinguish the following compounds...Ch. 18 - Describe how mescaline can be synthesized from...Ch. 18 - Propose a mechanism for the following reaction...Ch. 18 - Propose a mechanism for each of the following...Ch. 18 - Describe how 3-methyl-1-phenyl-3-pentanol can he...Ch. 18 - An unknown compound reacts with ethyl chloride and...Ch. 18 - a. Explain why the following reaction leads to the...Ch. 18 - Explain why hydroxide ion catalyzes the reaction...Ch. 18 - Prob. 100PCh. 18 - Prob. 101PCh. 18 - a. How can aspirin be synthesized from benzene? b....Ch. 18 - Prob. 103PCh. 18 - Show how Novocain, a painkiller used frequently by...Ch. 18 - Prob. 105PCh. 18 - Saccharin, an artificial sweetener, is about 300...
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- Why is it safe for us to consume foods like vinegar that contain acetic acids?arrow_forwardEster compounds often have a sweet, pleasant odor. Many characteristic fruit scents are largely due to the natural presence of one or more ester compounds. As such, artificial scents for foods are often composed of complex mixtures of various esters. The exact identity and ratio of ingredients that compose a particular scent are closely guarded secrets in the food and fragrance industry. Suppose that you are a chemist working for a company that i creating a new line of air fresheners. The company is considering three scents: apple, pear, and pineapple. The project manager has asked you to prepare the ester compounds that are largely responsible for these scents. The structural formulas for these ester compounds are shown here: Alcohols for Air Freshener Project Molar mass Density Cost, per (g/mL) Reagent (g/mol) 1.00 L methanol 32.04 0.79 $46.20 ethanol 46.07 0.79 $112.00 1-propanol 60.10 0.80 $72.70 1-butanol 74.12 0.81 $72.60 Use the structural formulas of the alcohols and…arrow_forwardPolyphenols are compounds found in many fruits, vegetables, tea, and wine. Predict the solubility of this polyphenol, gallic acid, in water.arrow_forward
- 1) To identify which contains more acid vinegar or lemon juice neutralization with sodium hydroxide can be used. Explain how. 2) The long filaments making up the thread of woven synthetic fabrics are likely polyesters. Describe the special characteristic that the alcohol and carboxylic acid must have so that they can react with each other to produce such long filaments.arrow_forwardwhich reaction will lead to the formation of sodium benzoate? a) phenol + NaOH b) benzoic acid + NaOH c) ethyl benzoate + NaOH d) both b and carrow_forwardWhat happens to phenol when: a) it reacts with Tollen's reagent? b) it undergoes esterification? c) it undergoes hydrolysis of esters?arrow_forward
- Amines with more than 6 carbons are soluble in: a) aqueous HCI b) aqueous NaHCO3 d) water c) aqueous NaOH Which of the following would give a positive iodoform test? acetone a) benzophenone c) 3-pentanone d) cyclopentanone meth "Saponification" as the term is used in organic chemistry means: a) acidic hydrolysis of an ester b) basic hydrolysis of an ester c) acidic hydrolysis of an amide d) basic hydrolysis of an amide 3. ( Propylamine can be synthesized by the LiAlH4 reduction of: a) CH3CH2CECH b) CH3CH=NH d)) CH3CH2CEN c) CH3CH2NO2arrow_forward4. Give the organic products that might be obtained when butanol react with the following reagents; a) pyridinium chloro chromate b) hydrogen chloride c) sodium metal d) sulphuric acid and heat e) CH3CH2COOH in acidic solutionarrow_forwardQ1) What colors are the various forms of polyphenols when they are protonated vs deprotonated? Q2) How does the equilibrium shift when HCl is added to the equilibrium reaction? Q3) Chemically speaking, what causes the color change when sodium hydroxide (NaOH) is added to the system?arrow_forward
- Draw a structure for cycloheptanecarboxylic acidarrow_forwardDraw structural formulas for the following entities. a. Propanoate ion b. Sodium propanoate c. Acetate ion d. Sodium acetatearrow_forwardGive the name of a carboxylic acid or carboxylate salt used in each of the following ways: a.As a soap b.As a general food preservative used to pickle vegetables c.As a preservative used in soft drinks d.As a treatment of athletes foot e.As a mold inhibitor used in bread. f.As a food additive noted for its pH buffering abilityarrow_forward
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