Comparision of the role of low concentrated by-products in the production of cheese and beer. Introduction: The production of any organic substance results in the formation of some by-products. These by-products are present in small amounts and are therefore called trace products. They can be esters, aldehyde , alcohols, and acids. Their presence contributes to the good flavor of the product. In aerobic processes, they can produce off-flavors.

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Answer 1

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Definition Definition Organic compounds that have a carbonyl group, C=O, as their functional group. The carbonyl group in aldehydes is placed at the end of the molecular structure, which means the C=O is attached to one hydrogen atom and an alkyl group or a benzene ring. Just like all the other homologous series in organic chemistry, the naming of aldehydes uses the suffix “-al”. The general molecular formula is C n H 2n O.

Chapter 16.4, Problem 2TQ

Summary Introduction

To review:

Comparision of the role of low concentrated by-products in the production of cheese and beer.

Introduction:

The production of any organic substance results in the formation of some by-products. These by-products are present in small amounts and are therefore called trace products. They can be esters, aldehyde, alcohols, and acids. Their presence contributes to the good flavor of the product. In aerobic processes, they can produce off-flavors.

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Answer 2

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Definition Definition Organic compounds that have a carbonyl group, C=O, as their functional group. The carbonyl group in aldehydes is placed at the end of the molecular structure, which means the C=O is attached to one hydrogen atom and an alkyl group or a benzene ring. Just like all the other homologous series in organic chemistry, the naming of aldehydes uses the suffix “-al”. The general molecular formula is C n H 2n O.

Chapter 16.4, Problem 2TQ

Summary Introduction

To review:

Comparision of the role of low concentrated by-products in the production of cheese and beer.

Introduction:

The production of any organic substance results in the formation of some by-products. These by-products are present in small amounts and are therefore called trace products. They can be esters, aldehyde, alcohols, and acids. Their presence contributes to the good flavor of the product. In aerobic processes, they can produce off-flavors.

Expert Solution & Answer

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Answer 3

Question

Definition Definition Organic compounds that have a carbonyl group, C=O, as their functional group. The carbonyl group in aldehydes is placed at the end of the molecular structure, which means the C=O is attached to one hydrogen atom and an alkyl group or a benzene ring. Just like all the other homologous series in organic chemistry, the naming of aldehydes uses the suffix “-al”. The general molecular formula is C n H 2n O.

Chapter 16.4, Problem 2TQ

Summary Introduction

To review:

Comparision of the role of low concentrated by-products in the production of cheese and beer.

Introduction:

The production of any organic substance results in the formation of some by-products. These by-products are present in small amounts and are therefore called trace products. They can be esters, aldehyde, alcohols, and acids. Their presence contributes to the good flavor of the product. In aerobic processes, they can produce off-flavors.

Expert Solution & Answer

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Check out a sample textbook solution

See solution

Answer 4

Question

Definition Definition Organic compounds that have a carbonyl group, C=O, as their functional group. The carbonyl group in aldehydes is placed at the end of the molecular structure, which means the C=O is attached to one hydrogen atom and an alkyl group or a benzene ring. Just like all the other homologous series in organic chemistry, the naming of aldehydes uses the suffix “-al”. The general molecular formula is C n H 2n O.

Chapter 16.4, Problem 2TQ

Summary Introduction