Carboxylic Acids & Esters

Question 1

When CARBOXYLIC ACIDS react with WATER, what is FORMED?

Answer 1

• Carboxylate Ion
• H+ ion

Question 2

What is FORMED when a CARBOXYLIC ACID reacts with a CARBONATE/H-CARBONATE?

Answer 2

• A Salt
• Water
• CO2

Question 3

What is ESTERIFICATION?

Answer 3

• The FORMATION of an ESTER
• When an ALCOHOL is heated with a CARBOXYLIC ACID
• In the presence of a STRONG ACID

Question 4

What are ESTERS used for?

Answer 4

• Perfumes, Flavouring food
• Organic Solvents
• Plasticisers

Question 5

Why can ESTERS be used as ORGANIC SOLVENTS?

Answer 5

• POLAR Liquid
• Low BP so they EVAPORATE easily from MIXTURES

Question 6

What are the 2 TYPES of HYDROLYSIS of an ESTER?

Answer 6

• Acid Hydrolysis
• Base Hydrolysis

Question 7

What happens to an ESTER during an ACID HYDROLYSIS?

Answer 7

• Forms the ACID and ALCOHOL it was ORIGINALLY made from
• Ester is REFLUXED with a DILUTE ACID

Question 8

What happens to an ESTER during a BASE HYDROLYSIS?

Answer 8

• Forms a CARBOXYLATE ION & ALCOHOL
• Ester is REFLUXED with a DILUTE ALKALI

Question 9

What are ANIMAL / VEGETABLE fats ESTERS of?

Answer 9

• Glycerol (Propane-1,2,3-TriOl)
• Fatty Acids

Question 10

What gives a FAT / OIL most of its PROPERTIES, why?

Answer 10

• Fatty Acid Chains
• Because MOST of the Fat / Oil is made up from it

Question 11

What allows SATURATED FATS to have a HIGH MP? What STATE is it in at ROOM TEMP?

Answer 11

• No DOUBLE BONDS (Saturated)
• Can ‘Pack’ neatly together, INCR. VAN DE WAALS
• Requires more energy to MELT, so they are SOLID at Room Temp

Question 12

What results in UNSATURATED FATS to have a LOW MP? What STATE is it in at ROOM TEMP?

Answer 12

• DOUBLE BONDS, so they CANNOT ‘Pack’ neatly together
• DECREASING the effect of VAN DE WAALS
• So they are LIQUID at Room Temp and easier to melt