subject
Chemistry, 23.04.2020 03:32 familygrahambusiness

3-Methylbutanoic acid, produced by bacteria from leucine, is a component of wine flavor and is responsible for foot odor. Which alkylating agent(s) should be used for the malonic ester synthesis of 3-methylbutanoic acid

ansver
Answers: 1

Other questions on the subject: Chemistry

image
Chemistry, 22.06.2019 03:30, acaciacoats
The atomic radius of sodium is 186 pm and of chlorine is 100 pm. the ionic radius for na+ is 102 pm and for cl– is 181 pm. in going from na to cl in period 3, why does the atomic radius decrease while the ionic radius increases? a. the inner electrons in the sodium cation shield its valence electrons more effectively than the inner electrons in the chloride anion do. b. the inner electrons shield the valence electrons more effectively in the chlorine atom than in the chloride anion. c. the outermost electrons in chloride experience a smaller effective nuclear charge than those in the sodium cation do. d. the outermost electrons in chloride experience a larger effective nuclear charge than those in the sodium cation do. e. monatomic ions are bigger than the atoms from which they are formed.
Answers: 2
image
Chemistry, 22.06.2019 04:00, soonerlady19
Which atom or ion is the largest? 0 a. 0 0 0 0 e. li
Answers: 2
image
Chemistry, 22.06.2019 05:30, alaynagrace1111
What is the mass of each element in a 324.8 sample of co2
Answers: 1
image
Chemistry, 22.06.2019 10:50, mi364
A100 kmol/h stream that is 97 mole% carbon tetrachloride (ccl4) and 3% carbon disulfide (cs2) is to be recovered from the bottom of a distillation column. the feed to the column is 16 mole% cs2 and 84% ccl4, and 2% of the ccl4 entering the column is contained in the overhead stream leaving the top of the column. calculate the mass and mole fractions of ccl4 in the overhead stream, and determine the molar flow rates of ccl4 and cs2 in the overhead and feed streams. 12. mw_ccla- 153.82; mw_cs2-76.14.
Answers: 3
You know the right answer?
3-Methylbutanoic acid, produced by bacteria from leucine, is a component of wine flavor and is respo...

Questions in other subjects:

Konu
Mathematics, 22.01.2021 23:40
Konu
English, 22.01.2021 23:40