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28 Cards in this Set
- Front
- Back
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How does one determine if a structure is saturated? |
Saturated is if no double bonds are present and if it is only a carbon and hydrogen chain. |
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How is an ester named? |
An ester is made from an acid and an alcohol. The carbon chain on the left hand side is the acid and the right side is the alcohol. |
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What is the determination between primary, secondary and tertiary structures (such as amines and alcohols)? |
Primary: Only one carbon connected to the functional group. Secondary: Two carbons connected to the functional group. Tertiary: All spaces filled in the functional group. |
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Why is it that non-polar organic compounds do not dissolve in water? |
Because they cannot form hydrogen bonds with the polar water molecules. Molecules however with polar groups can form these hydrogen bonds but their non polar carbon chains are often long and decrease the solubility of the compound. |
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How is ethanol produced? |
By an addition reaction, under high pressure, temperature and a catalyst. |
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Explain the process of alcohols being oxidised. |
- Primary alcohols are oxidised to aldehydes and when further oxidised, goes to carboxylic acid. - Secondary alcohols only oxidise to ketones. - Tertiary alcohols do not oxidise. The oxidation occurs when acidified dichromate reduces into chromium ions, changing from orange to green in the following reaction: |
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How can one test for the presence of an aldehyde? |
Using the presence of a silver mirror in a silver mirror test using ammoniacal silver nitrate. |
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How are carboxylic acids ionised and neutralised and how does this translate to drugs? |
The carboxylate salts produced from tablets are easily absorbed and are faster reacting. When they reach the stomach, the acid will convert it back into its carboxylic acid form. |
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When an amine is in the presence of an acid, what happens? |
The amine accepts the proton and becomes positively charged with an extra bonded hydrogen added to it. This occurs because amines have a pair of non bonded electrons on the nitrogen. |
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How soluble are protonated amines? |
Amines are insoluble in water however protonated amines are due to the strong ion dipole bonds between the positively charged nitrogen and the water molecules. |
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How are esters made? |
They are made under reflux conditions with a concentrated solution of sulfuric acid. This reaction is a condensation reaction. |
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What is a reflux procedure? |
A process where a mixture of products and reactants is boiled as to cause vaporisation but without the loss of products or reactants over an extended time. |
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What are the two hydrolysis of esters equations? |
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How are amides prepared? |
They are prepared by a condensation reaction between a carboxylic acid and an amine. |
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What are the equations for alkaline hydrolysis of amides? |
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What must a carbon have to be considered the "central" or "alpha" carbon of the amino acid? |
A central carbon must have surrounding it: - One hydrogen atom. - One amine functional group. - One carboxyl functional group. - One other atom or carbon chain. Example in image. |
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What are the equations for acidic hydrolysis of amides? |
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At various values of acidity (different pH levels), how do zwitterions behave? |
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How are peptide bonds created and what do they look like? |
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What happens to a protein if temperatures are increased? |
Raising the temperature to above 50 to 60 degrees is sufficient to break secondary interactions between proteins which denatures them, rendering them useless. |
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What is the scientific name of glycerol? |
propane-1,2,3-triol |
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What is a triglyceride? |
They are triesters which are made from a propane-1,2,3-triol and a carboxylic acid. |
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What is the equation for the hydrolysis of trigylcerides? |
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What generalisations are made about the boiling points of fats and oils? |
- As the length of the hydrocarbon chain increases, so does the melting points of fats and oils. This is because the dispersion forces between triglyceride molecules increases with in strength as the molar mass increases. - Melting points decrease as the degree of unsaturation increases. This is because unsaturated molecules cannot pack well together and hence have weaker dispersion forces acting between them. |
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What is the iodine/bromine number of an oil? |
This shows the mass of iodine/bromine which reacts exactly with 100 grams of the fat. The greater the number, the more double bonds and hence more of a degree of unsaturation. |
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What occurs during the hydrogenation of oils? |
The unsaturated (double) bonds in fats and oils can be broken down and hydrogen put in their place. This occurs under the following conditions: - Hydrogen gas under pressure. - Nickel catalyst. - Elevated temperature. |
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What identifies a carbohydrate? |
If it follows the rule Cx(H2O)y AND if it is either a polyhydroxyaldehyde or polyhydroxyketone, the compound can be considered to be a carbohydrate. |
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What are the four general notes of monosaccharides and disaccharides? Also what is known about polysaccharides? |
Monosaccharides: 1) Water soluble 2) End in 'ose' (sucrose, glucose etc) 3) Sweet, simple sugars 4) Solids at room temperature (lots of hydrogen bonding available). Disaccharides: 1) Water soluble 2) Contains two monosaccharides 3) Produced from condensation with monosaccharides 4) Reversed by hydrolysis Polysaccharides: In soluble in water due to the large structure |
