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The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by testing for 4-ethylphenol. Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms.

The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by testing for 4-ethylphenol. Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms.

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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S NNU Portal Home | Portal * HW 12 C Of 15 ) Modify The Molecule x C NNU Portal Home Portal X CX * Northwest Nazarene Univer X Assign an IUPAC name to ea X O saplinglearning.com/ibiscms/mod/flcn/view.php?id=15334833 H : H Apps 6 New Tab Apps M Gmail O YouTube 9 Maps S NNU Portal Home.. E Connect A&P W Microsoft Office H. a Sapling Learning HW 12 Hana Naito - mamilan lamirg Sapling Learning > Northwest Nazarene University - CHEM 1210 - Spring21 - ANSTINE > Activities and Due Dates HW 12 = 6 of 32 Questions O Assignment Score: L Give Up? O Hint 58.6% Resources Check Answer Question 6 of 32 > 3 Question 50% 1 of Attempts In Progress The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by 04 Question 100% testing for 4-ethylphenol. 1 of o Attempts Correct O5 Question Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms. 100% 1 of o Attempts Carrect Select. Draw Rings More Erase 6 Question 0% / | C o H Dof se Attompts O7 Question 95% 2 of o ALlempis Correet 8 Question C of so Attempts O9 Question 1 of o Attempts 100% Correct O 10 Question 95% 2011 2021 Sapling Learning, Inc. privecy policy terms of use help about us careers contact us
Transcribed Image Text:S NNU Portal Home | Portal * HW 12 C Of 15 ) Modify The Molecule x C NNU Portal Home Portal X CX * Northwest Nazarene Univer X Assign an IUPAC name to ea X O saplinglearning.com/ibiscms/mod/flcn/view.php?id=15334833 H : H Apps 6 New Tab Apps M Gmail O YouTube 9 Maps S NNU Portal Home.. E Connect A&P W Microsoft Office H. a Sapling Learning HW 12 Hana Naito - mamilan lamirg Sapling Learning > Northwest Nazarene University - CHEM 1210 - Spring21 - ANSTINE > Activities and Due Dates HW 12 = 6 of 32 Questions O Assignment Score: L Give Up? O Hint 58.6% Resources Check Answer Question 6 of 32 > 3 Question 50% 1 of Attempts In Progress The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by 04 Question 100% testing for 4-ethylphenol. 1 of o Attempts Correct O5 Question Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms. 100% 1 of o Attempts Carrect Select. Draw Rings More Erase 6 Question 0% / | C o H Dof se Attompts O7 Question 95% 2 of o ALlempis Correet 8 Question C of so Attempts O9 Question 1 of o Attempts 100% Correct O 10 Question 95% 2011 2021 Sapling Learning, Inc. privecy policy terms of use help about us careers contact us
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