Explanation:
You may not realise it, but you come across aldehydes and ketones many times a day. Take cakes and biscuits, for example. Their golden, caramelised crust is formed thanks to the Mailliard reaction. This is a process that occurs at temperatures above 140° C, when sugars with the carbonyl group in foods react with nucleophilic amino acids to create new and complex flavours and aromas.
Another example is formaldehyde. Correctly known as methanal, it is the most common aldehyde in industry. It has multiple uses, such as in tanning and embalming, or as a fungicide. However, we can also react it with different molecules to make a variety of more useful compounds. These include polymers, adhesives and precursors to explosives. But how do aldehydes and ketones react, and why?You should remember from Aldehydes and Ketones that they both contain the carbonyl functional group , . This is a carbon atom joined to an oxygen atom by a double bond. Let's take a closer look at it.
If we compare the electronegativities of carbon and oxygen, we can see that oxygen is a lot more electronegative than carbon.
Option B
Primary productivity is not limited by time
<u>Explanation:</u>
To ecosystems, the productivity of the primary producers is essential because certain bodies generate energy for different existence bodies. Besides the era, primary production ends in the extension of dissimilar plant biomass to the practice. Consumers acquire their strength from primary producers, unless directly (herbivores, any detritivores), or diffusely.
It depends superimposed on the availability of the sunlight, availability of the nutrients such as nitrogen, iron, phosphorus from the soil and water. The primary productivity of the plant's distinct autotrophs is not restricted by time.
