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It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound O HO OU OH OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.

It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound O HO OU OH OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.

Chemistry & Chemical Reactivity
Chemistry & Chemical Reactivity
9th Edition
ISBN:9781133949640
Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Chapter16: Principles Of Chemical Reactivity: The Chemistry Of Acids And Bases
Section: Chapter Questions
Problem 116IL: Amino acids are an important group of compounds. At low pH, both the carboxylic acid group (CO2H)...
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It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound HO O O OH 0 OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.
Transcribed Image Text:It has been known for a very long time that lemon juice can mask the "fishy" smell of cooked fish. The "fishy" smell is often due to the presence of amines, such as putrescine, shown below. Lemon juice contains up to 5% citric acid, also shown below. Based on your knowledge amine chemistry and carboxylic acid chemistry, what could be occurring when lemon juice is put on the cooked fish? H₂N NH₂ putrescine, a smelly fish compound HO O O OH 0 OH OH citric acid, a major componant in lemon juice The citric acid undergoes an E2 reaction with the putrescine. The citric acid protonates the putrescine. The citric aicd undergoes and Sn2 reactions with putrescine. The citric acid oxidizes the putrescine. The citric acid hybridizes the putrescine.
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