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Notes
- 1. Chemistry 30S Unit 5 ORGANIC CHEMISTRY
- 4. Organic Chemistry Chemistry of Carbon
- 17. Organic Chemistry Naming Alkanes 4-ethyl-2,2-dimethylheptane
- 18. Organic Chemistry 2,4-dimethylpentane Example 1. Name the following organic structure. CH 3 CH(CH 3 )CH 2 CH(CH 3 )CH 3
- 19. Organic Chemistry 3,3,5-trimethyloctane Example 2. Give the IUPAC name for the following compound.
- 48. What is the name of this compound?
- 67. Organic Chemistry Esterification Reactions
Notas do Editor
- The more carbon atoms a compound contains, the greater the number of structural isomers that can exist. For example, octane has 18 different structural isomers, decane has 75, pentadecane (a 15 carbon alkane) has 4 347, and eicosane (a 20 carbon alkane) has 366 319 isomers!
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
- Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.