You are watching: Which of these functional groups is likely to give a sour taste to a food?
The odor of vinegar is led to by the visibility of acetic acid, a carboxylic acid, in the vinegar. The odor of ripe bananas and many kind of various other fruits is due to the presence of esters, compounds that deserve to be ready by the reaction of a carboxylic acid through an alcohol. Due to the fact that esters execute not have hydrogen bonds between molecules, they have lower vapor pressures than the alcohols and carboxylic acids from which they are acquired.
Both carboxylic acids and esters contain a carbonyl team via a 2nd oxygen atom bonded to the carbon atom in the carbonyl group by a single bond. In a carboxylic acid, the second oxygen atom additionally bonds to a hydrogen atom. In an ester, the second oxygen atom bonds to another carbon atom. The names for carboxylic acids and also esters include prefixes that denote the lengths of the carbon chains in the molecules and are derived complying with nomenclature rules similar to those for inorganic acids and also salts (watch these examples):
The (ceR) team deserve to either be a hydrogen or a carbon chain. The (ceR") team must be a carbon chain given that a hydrogen atom would certainly make the molecule a carboxylic acid.
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Esters are produced by the reactivity of acids with alcohols. For example, the ester ethyl acetate, CH3CO2CH2CH3, is created when acetic acid reacts through ethanol: