Explanation:
Three major bitter compounds in whole wheat bread crumb were identified.
...
Apigenin-6-C-arabinoside-8-C-galactoside. ...
Apigenin-6-C-galactoside-8-C-arabinoside. ...
9,12,13-Trihydroxy-trans-10-octadecenoic acid (pinellic acid)
Answer:
2,2,3,3-tetrapropyloxirane
Explanation:
In this case, we have to know first the alkene that will react with the peroxyacid. So:
<u>What do we know about the unknown alkene? </u>
We know the product of the ozonolysis reaction (see figure 1). This reaction is an <u>oxidative rupture reaction</u>. Therefore, the double bond will be broken and we have to replace the carbons on each side of the double bond by oxygens. If
is the only product we will have a symmetric molecule in this case 4,5-dipropyloct-4-ene.
<u>What is the product with the peroxyacid?</u>
This compound in the presence of alkenes will produce <u>peroxides.</u> Therefore we have to put a peroxide group in the carbons where the double bond was placed. So, we will have as product <u>2,2,3,3-tetrapropyloxirane.</u> (see figure 2)
Answer: The answer is D.
Explanation: The warm water will cause the sugar to dissolve quicker.