Banana oil, 3-methylbutyl ethanoate, CH₃COOCH₂CH(CH₃)₂, is a sweet smelling liquid that gives bananas their characteristic odour - VCE - SSCE Chemistry - Question 7 - 2011 - Paper 1
Question 7
Banana oil, 3-methylbutyl ethanoate, CH₃COOCH₂CH(CH₃)₂, is a sweet smelling liquid that gives bananas their characteristic odour.
a. A chemist working for Go Banana... show full transcript
Worked Solution & Example Answer:Banana oil, 3-methylbutyl ethanoate, CH₃COOCH₂CH(CH₃)₂, is a sweet smelling liquid that gives bananas their characteristic odour - VCE - SSCE Chemistry - Question 7 - 2011 - Paper 1
Step 1
i. Identify reagent A.
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Answer
Reagent A is sulfuric acid (H₂SO₄), which is commonly used as a catalyst in the esterification process.
Step 2
ii. Compound B is an alcohol. Draw a structure of compound B.
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Answer
Compound B is 3-methyl-1-butanol. Its structure can be represented as follows:
CH₃
|
CH₃-CH-CH₂-OH
|
H
Step 3
iii. Give the systematic name of compound B.
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The systematic name of compound B is 3-methyl-1-butanol.
Step 4
iv. Give the systematic name of compound C.
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The systematic name of compound C is 2-methylbutanoic acid.
Step 5
v. Identify reagent D.
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Reagent D is sodium hydroxide (NaOH), which is often used in reactions involving the formation of esters.
Step 6
vi. Which reaction is an oxidation reaction?
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Reaction II is an oxidation reaction, as it involves the conversion of the alcohol to a carboxylic acid.
Step 7
b. Describe the principles of fraction distillation.
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Answer
Fractional distillation works on the principle of different boiling points of substances. When a mixture is heated, the component with the lower boiling point vaporizes first. This vapor is then cooled and condensed back into liquid form. This process is repeated for each component, allowing for the separation of miscible liquids. Factors such as intermolecular forces play a significant role in determining boiling points, impacting the efficiency of separation.
Step 8
c. Explain how the evidence provided by these spectra supports the chemist’s claim.
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The IR spectra of the banana oil after distillation should show distinct peaks corresponding to the functional groups present in banana oil and should lack peaks that would indicate the presence of starting materials or other unwanted compounds. The comparison between the two IR spectra can demonstrate the removal of impurities, supporting the claim that complete separation has been achieved during the distillation process.
