20 Lecture
20 Lecture
Chapter 20
Organic Chemistry
Sherril Soman
Grand Valley State University
© 2014 Pearson Education, Inc.
Fragrances and Odors
• Our sense of smell helps us identify food, people,
and other organisms, and alerts us to dangers such
as polluted air or spoiled food.
• Odorants must be volatile.
• However, many volatile substances have no
scent at all.
• Most common smells are caused by
organic molecules.
• The study of compounds containing carbon
combined with one or more of the elements
hydrogen, nitrogen, oxygen, and sulfur, including
their properties and their reactions, is known as
organic chemistry.
© 2014 Pearson Education, Inc.
© 2014 Pearson Education, Inc.
What Is Organic Chemistry?
ethene = ethylene
propene = propylene
H H
C C H H
C C
H H
H CH3
Nucleophilic substitution
CH3─OH + HCl CH3Cl + H2O
Oxidation
−2 H −2 H
CH3CH2OH CH3CHO CH3COOH
A common oxidizing agent is Na2Cr2O7.
• Acetophenone = pistachio
• Carvone = spearmint
• Ionone = raspberries
• Muscone = musk
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