Ring
When substituting a functional group on a cyclohexane molecule in a chair conformation, key factors to consider include steric hindrance, stability of the transition state, and the orientation of the new functional group relative to existing groups on the molecule.
The reaction of cyclohexane with alkaline potassium permanganate is oxidation. This oxidation gives off the chemical cis-1,2-cyclohenanediol. The permanganate ion is reduced to green manganite.
PCP consists of a phenyl group, a cyclohexane group, and a piperdine [(CH2)5NH] group. You can consider the piperdine group to be a tertiary amine.
The functional groups of furfural are an aldehyde group and an aromatic ring.
A kenopentose has a ketone functional group attatched to a monosaccharide that contains all hydroxyl functional groups.
When substituting a functional group on a cyclohexane molecule in a chair conformation, key factors to consider include steric hindrance, stability of the transition state, and the orientation of the new functional group relative to existing groups on the molecule.
The reaction of cyclohexane with alkaline potassium permanganate is oxidation. This oxidation gives off the chemical cis-1,2-cyclohenanediol. The permanganate ion is reduced to green manganite.
PCP consists of a phenyl group, a cyclohexane group, and a piperdine [(CH2)5NH] group. You can consider the piperdine group to be a tertiary amine.
Functional
there are two functional groups in an aldoheptose: hydroxyl and aldehyde.
Vanillin contain as functional groups ether, hydoxyl and aldehyde.
The functional groups of furfural are an aldehyde group and an aromatic ring.
A kenopentose has a ketone functional group attatched to a monosaccharide that contains all hydroxyl functional groups.
The functional groups attached to novestrol are:AlcoholMethylAlkyne
There are several functional groups in Taxol, including ester, benzene ring, hydroxyl, and amide groups.
The main functional groups in butter are esters (found in triglycerides, which make up the majority of the fat content), hydroxyl groups (from glycerol), and carboxyl groups (found in fatty acids). Butter also contains small amounts of other functional groups such as alcohols and aldehydes, contributing to its flavor and aroma.
The functional groups involved in forming disulfide bonds are sulfhydral (-SH) groups.