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when aromatic compounds were first discovered they were called aromatic due to their plesant odours but as you have rightly pointed out compouns such as diatomic hydrogen have pleasant smells its is becuase of this that the meaning of aromaticity changed as aromatic compounds are saturated stable compounds its the notion of delocalised electrons that defines a aromatic compound now as this enhances the stabilty of the compound so chemically aromatic and aromatic are not particularly synoynymous any more in fact chemical aromacity has very little to do with aromacity and ewhat it does to the oliafactory centres that gives us the perception of smell
There are a great number of yellow compounds. Sulfur, gold, alizarin yellow, and tartrazine are just four examples.
The xanthproteic test gives a positive result when proteins with amino acids carrying aromatic groups are present. Aromatic groups are functional groups consisting of a 6 hydrocarbons with alternating double and single bonds between carbon atoms forming rings.
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Aromatic compounds are resonance stabilized. Hence if a compound is aromatic it is more stable. The main thing to note here is that AROMATICITY GIVES STABILITY TO A COMPOUND. Therefore cyclopropene is an aromatic compound and hence is more stable than propene.
when aromatic compounds were first discovered they were called aromatic due to their plesant odours but as you have rightly pointed out compouns such as diatomic hydrogen have pleasant smells its is becuase of this that the meaning of aromaticity changed as aromatic compounds are saturated stable compounds its the notion of delocalised electrons that defines a aromatic compound now as this enhances the stabilty of the compound so chemically aromatic and aromatic are not particularly synoynymous any more in fact chemical aromacity has very little to do with aromacity and ewhat it does to the oliafactory centres that gives us the perception of smell
There are a great number of yellow compounds. Sulfur, gold, alizarin yellow, and tartrazine are just four examples.
Red and yellow
Xanthophill
The orange color of some cheese comes from compounds such as beta carotene (yellow) or spices such as annatto (orange). Most processed cheeses just add coloring.
Red and yellow gives us orange!
beta galactosidase breaks onpg into galactose and ortho-nitrophenol which gives a yellow colour
The xanthproteic test gives a positive result when proteins with amino acids carrying aromatic groups are present. Aromatic groups are functional groups consisting of a 6 hydrocarbons with alternating double and single bonds between carbon atoms forming rings.
Room temperature outgassing of aromatic oils and other volatiles
Yes. It lightens the ink, and gives off a pale yellow colour.
sodium gives off an orange to yellow flame colour
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