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Aldehydes and ketones are similar in that they are both chemicals that have an oxygen atom bonded via a double bond to a carbon atom. When this (C=O) part of the chemical structure is at the end of a carbon chain (the carbon atom is bonded to one other carbon atom, one hydrogen atom, plus the double bond with an oxygen atom), this is an aldehyde. When the carbon double bonded to oxygen atom is in the middle of a carbon chain, (bonded to 2 other carbon atoms, one on each side), we have a ketone.
What else can I help you with?
Which functional group will not be found on a carbohydrate molecule A Aldehyde B Carboxylic acid C Hydroxyl D Ketone?
It sort of depends on how restrictive your definition of "carbohydrate" is. If you're using it in a way synonymous with "saccharide" (common, but not necessarily the only possible definition), then they will have hydroxyl groups and might have either an aldehyde or a ketone group (or they may not, for example glucose in its hemiacetal form), but they will not have a carboxylic acid group.
How are ketons and aldehydes related to each other?
they have the same functional group
What is the equation for the reaction of CH3CH2MgBr with benzophenone and then ammonium chloride in H2O?
benzophenone, or diphenyl ketone, is a ketone. You might have known that when Grignard reagents react with ketones, the product is a tertiary alcohol. CH3CH2MgBr + (C6H5)2CO-----> CH3CH2(C6H5)2COH (a tertiary alcohol) The ammonium chloride solution merely dissolves this alcohol.
Why might a substance taste sweet but give a negative reaction with the Benedict's solution?
A substance could taste sweet due to the presence of natural sugars, while giving a negative reaction with Benedict's solution if the sugar present is a non-reducing sugar. Non-reducing sugars like sucrose do not react with Benedict's solution because they do not have the free aldehyde or ketone groups required for the reaction.
Can you form a grignard reagent with 4-bromoaniline 4-bromobenzoic acid or 4-bromophenol when reacted with Mg in ether and why?
A Grignard reagent cannot be formed with 4-bromobenzoic acid as it has a carboxylic acid functional group that would not react with Mg in ether to form a Grignard reagent. Both 4-bromoaniline and 4-bromophenol can form Grignard reagents in the presence of Mg in ether due to the presence of a halogen atom (bromine) in their structures, which can undergo nucleophilic substitution reactions with Mg to form Grignard reagents.
Which functional group will not be found on a carbohydrate molecule A Aldehyde B Carboxylic acid C Hydroxyl D Ketone?
It sort of depends on how restrictive your definition of "carbohydrate" is. If you're using it in a way synonymous with "saccharide" (common, but not necessarily the only possible definition), then they will have hydroxyl groups and might have either an aldehyde or a ketone group (or they may not, for example glucose in its hemiacetal form), but they will not have a carboxylic acid group.
How are ketons and aldehydes related to each other?
they have the same functional group
What Is the opposite of characteristic?
Covet is a verb and cannot be a characteristic. A characteristic has to be some kind of noun. Covetousness might be a characteristic, and its opposite is generosity.
What is the opposite characteristic of covet?
Covet is a verb and cannot be a characteristic. A characteristic has to be some kind of noun. Covetousness might be a characteristic, and its opposite is generosity.
Situation where you might use the Biuret Reagent colorimetric test?
To test for the presence of starch in cells.
Why do you heat substanses with Benedict's reagent with them while testing?
Answer:- It requires energy for the Cu2+ ions in the Benedicts to be reduced to Cu+ Explanation:- Benedicts reagent indicates a reducing sugar because it consists of copper (II) sulphate in an alkaline solution. Its distinctive blue colour turns brick red when it is added to a reducing agent because the Cu2+ ions will be reduced, resulting in copper (I) sulphate, which is brick red. This is where the term "reducing sugars" comes from. All sugars that reduce the benedicts have an available aldehyde or ketone group. It is this group that provides the electron needed to reduce the Benedict's. Because of ionisation energies, even when the reducing sugar is present energy is required to remove the electron from the valence shell. This is why heat is required. It does not, as the previous answer stated, have anything to do with enzymes. Enzymes are globular protein molecules whereas saccharides are ring structured carbohydrate molecules. Do not use any of that answer in any work you might do!
What sugar might be present in a sweet tasting food that tests negative with the Benedicts reagent?
Sucrose. Sucrose is a disaccharide therefore does not have free electrons in the sugar to react with the Benedict reagent. Glucose has free electrons therefore shows positive with the Benedict reagent.
What is meant by a characteristic of a substance?
The Characteristic of a substance is the stuff you find after you masturbate, (if you get heaps it is a good option to go to the Doctor, you might have cancer.),
One characteristic of a right-brained person might be?
he is creative and adventurous
Is characteristic an abstract noun?
Yes, the term characteristic can be an abstract noun. However, a specific characteristic (trait) might be either concrete, able to be seen or felt, or abstract, unable to be physically examined.
What is the equation for the reaction of CH3CH2MgBr with benzophenone and then ammonium chloride in H2O?
benzophenone, or diphenyl ketone, is a ketone. You might have known that when Grignard reagents react with ketones, the product is a tertiary alcohol. CH3CH2MgBr + (C6H5)2CO-----> CH3CH2(C6H5)2COH (a tertiary alcohol) The ammonium chloride solution merely dissolves this alcohol.
What characteristic might be found in an octopus but not in a sunflower?
capable of complex and rapid movement
