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General Chemistry Principles, Patterns, and Applications, 2011

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The<br />

product is benzyl alcohol.<br />

Exercise<br />

Predict the product of each reaction.<br />

a.<br />

b.<br />

Answer:<br />

a.<br />

b.<br />

Carboxylic Acids<br />

The pungent odors of many carboxylic acids are responsible for the smells we associate with sources as<br />

diverse as Swiss cheese, rancid butter, manure, goats, <strong>and</strong> sour milk. The boiling points of carboxylic acids<br />

tend to be somewhat higher than would be expected from their molecular masses because of strong<br />

hydrogen-bonding interactions between molecules. In fact, most simple carboxylic acids form dimers in<br />

the liquid <strong>and</strong> even in the vapor phase. (For more information on the vapor phase, see Chapter 11<br />

"Liquids", Section 11.2 "Intermolecular Forces".) The four lightest carboxylic acids are completely miscible<br />

with water, but as the alkyl chain lengthens, they become more “alkane-like,” so their solubility in water<br />

decreases.<br />

Saylor URL: http://www.saylor.org/books<br />

Saylor.org<br />

2289

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