MOD 12 Flashcards
are responsible for many FLAVORS and ODORS.
ALDEHYDES & KETONES
prepared by dissolving AgNO3 in water, adding NaOH to precipitate silver ion as Ag2O
TOLLEN’S REAGENT
positive result of TOLLEN’S test
SILVER MIRROR PPT
– K2Cr2O7 or KMnO4 at high temperature
– Conc. HNO3
– Keto à ENOL (-ene + -ol) à RCOOH
OXIDATIVE CLEAVAGE
Oxidative Cleavage is used in
Oxidation of Ketones to Carboxylic acids
Tollens’ reagent is used in
Oxidation of Aldehydes to Carboxylic acids
Reduction of Aldehydes and Ketones catalysts
H2, Pt or Pd catalyst at room temp
Reduction of Aldehydes and Ketones reducing agents
Lithium Aluminum Hydride (LiAlH4 or LAH)
Sodium borohydride (NaBH4)
Reduces aldehyde, ketones and carboxylic acids
Lithium Aluminum Hydride (LiAlH4 or LAH)
Reduces aldehyde, ketones ONLY
Sodium borohydride (NaBH4)
responsible for the PUNGENT SMELL of vinegar
ACETIC ACID
responsible for the RANCID ODOR of SOUR BUTTER
BUTANOIC ACID
responsible for the odor of DIRTY SOCKS
HEXANOIC ACID
responsible for the taste of SOUR MILK
LACTIC ACID
aspirin, widely used ANALGESIC
ACETYLSALICYLIC ACID