The main difference between a fragrant ester and a wax is to be stated. The reason as to why some esters are fragrant and waxes are not aromatic is to be stated. Concept introduction: Waxes are the simple lipids. They are the esters of fatty acids. The alcohol part of waxes is derivative of long chain alcohols. Waxes are present as protective coatings on feathers, fur, skin, fruits and leaves.

Question

Ester 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…

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Question

Chapter 18, Problem 18.63E

Interpretation Introduction

Interpretation:

The main difference between a fragrant ester and a wax is to be stated. The reason as to why some esters are fragrant and waxes are not aromatic is to be stated.

Concept introduction:

Waxes are the simple lipids. They are the esters of fatty acids. The alcohol part of waxes is derivative of long chain alcohols. Waxes are present as protective coatings on feathers, fur, skin, fruits and leaves.

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Ester 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…

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