Macroscale and Microscale Organic Experiments
7th Edition
ISBN: 9781305577190
Author: Kenneth L. Williamson, Katherine M. Masters
Publisher: Brooks Cole
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Macroscale and Microscale Organic Experiments
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- 5. What products would result from the following processes? Write an equation for each reaction. a. 2-Methyl-2-butanol is subjected to controlled oxidation. b. 1-Propanol is heated to 140°C in the presence of sulfuric acid. c. 3-Pentanol is subjected to controlled oxidation. d. 3-Pentanol is heated to 180°C in the presence of sulfuric acid. e. 1-Hexanol is subjected to an excess of oxidizing agentarrow_forwardwrite acid-base reactions using NaOH/HCI and your acidic/basic compound (benzoic acid/p-toluidine). Is your neutral compound (9-fluorenone) acid/base reactive? explainarrow_forwardStarting with acetylene and ethylene oxide as the only sources of carbon atoms, show how to prepare the compound Q.)1,6-Hexanediolarrow_forward
- Formaldehyde, H2C=O, is known to all biologists because of its usefulness as a tissue preservative. When pure, formaldehyde trimerizes to give trioxane, C3H6O3, which, surprisingly enough, has no carbonyl groups. Only one monobromo derivative (C3H5BrO3) of trioxane is possible. Propose a structure for trioxane.arrow_forwardWrite an equation for the reaction of chloroacetic acid (Ka=1.5103) with trimethylamine (Kb=5.9105) . Calculate the equilibrium constant for the reaction. If 0.10 M solutions of these two species are mixed, what will be their concentrations at equilibrium?arrow_forward1. Dimethyl disulfide, CH,S-SCH, found in the vaginal secretions of female hamsters, acts as a sexual attractant for the male hamster. Write an equation for its synthesis from methanethiol. 2. Write an equation for the reaction of ethylene oxide with a. I mole of HCI b. excess HCI c. phenol +H d. phenylmagnesium bromidearrow_forward
- The amount of tartaric acid is responsible for the tartness of wine and controls the acidity of the wine. Tartaric acid also plays a very significant role in the overall taste, feel and color of a wine. Tartaric acid is a diprotic organic acid The chemical formula for tartaric acid is C4H6O6 and its structural formula is HO2CCH(OH)CH(OH)CO2H. A 50.00 mL sample of a white dinner wine required 21.48 mL of 0.03776 M NaOH to achieve a faint pink color. Express the acidity of the wine in terms of grams of tartaric acid, H2C4H4O6 (M. M. = 150.10) per 100 mL of wine. Assume that the two acidic hydrogens are titrated at the end point. MM H2C4H4O6 = 150.10 MM NaOH = 40.00 Below is the balanced chemical equation for this titration.arrow_forwardWhy does a substance become more soluble in a solvent with increasing temperature? Solvents are ordered by decreasing value of theirdielectric constant. In the table, which is the most polar solvent and which is the least polar? How can acetylsalicylic acid be obtained from salicylic acid?arrow_forwardDraw the structure of the predominant form of CF3CH2OH (pK a = 12.4) at pH = 6.arrow_forward
- Using molecular structures, what will happen in the following situations: 1) Benzoic acid is dissolved in diethyl ether and then 1 M HCl (aq) is added: 2) Ethyl 4-aminobenzoate is dissolved in dichloromethane and then 1 M NaOH (aq) is addedarrow_forwardDescribe the process (Step by Step) of the fractional distillation of 4-t-butylcyclohexanol and 4-t-butylcyclohexenearrow_forward-Arrange the following acids in the increasing order of their solubility in water: p-ClC6H4COOH, CH3COOH, CH3(CH2)3COOH -Which one of the following will be most acidic and why? 2-Chlorobutanoic acid, 4-Chlorobutanoic acid, Butanoic acid, 3-Chlorobutanoic acid Give the products of the following reactions.arrow_forward
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