Prova-2-1º semestre 2009.indd - Centro Paula Souza

Questão 12
Dadas as reações:
H 2 SO 4
i - 2 H 3 C-CH 2 OH H 3 C-CH 2 -O-CH 2 -CH 3 + H 2 O
140ºC
ii - H 3 C-CH 2 OH
H 2 SO 4
170ºC
São feitas as seguintes afirmações.
I. A reação I é uma desidratação intermolecular.
II. O nome oficial do produto orgânico formado na reação I é o éster etoxi etano .
III. A reação II é uma desidratação intramolecular.
IV. O principal produto formado na reação II é o alceno de menor massa molar.
Está correto o que se afirma em
(A) I e II, apenas.
(B) II e III, apenas.
(C) I, III e IV, apenas.
(D) II, III e IV, apenas.
(E) I, II, III e IV.
inglês
Leia o texto abaixo para responder às questões 13, 14, 15 e 16.
The Green Fairy Returns
H 2 C = CH 2 + H 2 O
In the 20,000 years or so that humans have been getting pissdrunk, no spirit has earned a worse rap than absinthe.
Said to turn mild- mannered imbibers into raving maniacs, it was banned in the US and much of Europe in the early
1900s. (Remember Van Gogh’s ear incident? Some scholars blame the green fairy.) The chemical culprit was thujone,
a toxic compound found in the crushed ftowers and leaves of absinthe’s key ingredient, wormwood. Or so we
thought.
Three years ago, WIRED sent me to meet Ted Breaux, a chemist and microbiologist who had reverse engineered
the liquor’s recipe and discovered that there was barely any thujone present (November 2005). During harvest and
distillation, he explained, its concentration was reduced to a minuscule five parts per million.
Breaux’s research-finaIIy published this spring in the Journal of Agricultural and Food Chemistry - and that WIRED
story have helped change absinthe’s image from drug to drink. The US has been slowly peeling away its ban, and
in March, the Alcohol and Tobacco Tax and Trade Bureau approved the sale of absinthes that were “thujone free”
(containing less than 10 parts per million).
To date, there are four brands on US shelves: Lucid (Breaux’s formula), Kübler, Green Moon, and, St. George Absinthe
Verte. “The US is lucky in that its first absinthes are high-quality products, distilled from whole herbs,” Breaux
says. “In the European market, 80 to 90 percent is industrial junk.”
Under the Jade label, Breaux is making his own absinthes in France and trying to get them green-lighted for saIe in
the US. “Even at this point, gaining that approval seems to involve more luck than anything,” he says. Luck, and a
littIe chemistry.
(BRIAN ASHCRAFT - Wired / Aug08)
VEstiBulAr 2º sEm/09 • FAtEC • 7