3-Methylbutanal is a compound that is found in low concentrations in many types of food - Scottish Highers Chemistry - Question 4 - 2018
Question 4
3-Methylbutanal is a compound that is found in low concentrations in many types of food. The structure of 3-methylbutanal is shown.
(a) Draw a structural formula fo... show full transcript
Worked Solution & Example Answer:3-Methylbutanal is a compound that is found in low concentrations in many types of food - Scottish Highers Chemistry - Question 4 - 2018
Step 1
Draw a structural formula for a ketone that is an isomer of 3-methylbutanal.
96%
114 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The structural formula of a ketone that is an isomer of 3-methylbutanal is pentan-2-one or pentan-3-one. This structure contains a carbonyl group (C=O) located within the carbon chain.
Step 2
Name a reagent which could be used to distinguish between 3-methylbutanal and a ketone.
99%
104 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
Fehling's solution or Tollen's reagent can be used to distinguish 3-methylbutanal from a ketone. These reagents will react with aldehydes but not with ketones.
Step 3
Name the strongest intermolecular force that occurs between 3-methylbutanal molecules.
96%
101 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The strongest intermolecular force present between 3-methylbutanal molecules is permanent dipole-permanent dipole interaction due to the polar carbonyl (C=O) group.
Step 4
Explain fully what can happen to 3-methylbutanal that will cause the olive oil to develop an unpleasant taste.
98%
120 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
3-Methylbutanal can react with oxygen in a process known as oxidation. This leads to the formation of a carboxylic acid, which can contribute to the rancid taste of the olive oil.
Step 5
Explain why step 1 is described as a condensation reaction.
97%
117 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
Step 1 is described as a condensation reaction because it involves two molecules joining together with the loss of a water molecule.
Step 6
Give the systematic name for product A.
97%
121 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The systematic name for product A is 6-methylheptan-2-one.
Join the Scottish Highers students using SimpleStudy...
