Study Set Content:
- liquid/oily at room temp
Low MW carboxylic acids
vinegar
Ethanoic acid/acetic acid:
locker rooms and dirty socks
Butanoic acid
- Limburger cheese
Hexanoic acid
- waxy solids at room temp
High MW carboxylic acids:
Sour taste
vinegar & citric acid)
Carboxylic acids with 12 to 20 carbon atoms are often referred to as
fatty acids
they are found in the triglycerides in fats and oils
fatty acids
- more soluble in water (form hydrogen bonds with water molecules)
Short-chain carboxylic acids:
Carboxylic acids are weak acids; in water, they dissociate to produce
hydronium ions and carboxylate ions
The dissociation of a carboxylic acid is a reversible reaction, and the position of the equilibrium can be affected by the
- addition of acid (low pH) or by adding base (high pH)
- At the physiological pH of (the pH of most body fluids) the carboxylate form of most carboxylic acids is the predominant form.
7.4
HCO2H NAME AND ACYL GROUP
FORMIC FORMYL
CH3CO2H NAME AND ACYL GROUP
ACETIC AND ACETYL
CH3CH2CO2H NAME AND ACYL GROUP
PROPIONIC AND PROPIONYL
CH3CH2CH2CO2H NAME AND ACYL GROUP
BUTYRIC AND BUTYRYL
HO2CCO2H NAME AND ACYL GROUP
OXALIC AND OXALYL
HO2CCH2CO2H NAME AND ACYL GROUP
MALONIC AND MALONYL
HO2CCH2CH2CO2H
SUCCINIC AND SUCCINYL
HO2CCH2CH2CH2CO2H
GLUTARIC AND GLUTARYL
