1. NACH(CO,CH,CH3)2 2. КОН, Н-О, heat 3. H30* PBr C3H15B1 Но heat CH;0 | 160–180°C Но -CH;NH2 SOCI, C13H2,NO3 C1,H1¬C1O C10H1802 Capsaicin

Chemistry: The Molecular Science
5th Edition
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:John W. Moore, Conrad L. Stanitski
Chapter11: Chemical Kinetics: Rates Of Reactions
Section: Chapter Questions
Problem 83QRT
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The spicy flavor of cayenne pepper is due mainly to a substance called capsaicin. See if you can deduce the structure of capsaicin on the basis of its laboratory synthesis:

1. NACH(CO,CH,CH3)2
2. КОН, Н-О, heat
3. H30*
PBr
C3H15B1
Но
heat
CH;0
| 160–180°C
Но
-CH;NH2
SOCI,
C13H2,NO3
C1,H1¬C1O
C10H1802
Capsaicin
Transcribed Image Text:1. NACH(CO,CH,CH3)2 2. КОН, Н-О, heat 3. H30* PBr C3H15B1 Но heat CH;0 | 160–180°C Но -CH;NH2 SOCI, C13H2,NO3 C1,H1¬C1O C10H1802 Capsaicin
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