The flavor and odor of fruits comes primarily from the esters they contain. for example, a major component in the flavor of oranges is octyl acetate. draw the organic products formed when octyl acetate reacts with aqueous sodium hydroxide

Why do sodium and neon have vastly different chemical and physical properties despite having similar atomic masses?

In the analysis of hair and fiber samples, which does a compound comparison microscope allow for that a conventional compound microscope does not? a. simultaneous observation b. polarization c. fluorescence d. higher magnification

The boiling point of propanoic acid is higher than that of 1-butanol because: propanoic acid has a higher molecular weight than 1-butanol. propanoic acid is more soluble in water than 1-butanol. propanoic acid is a better hydrogen bond donor than 1-butanol. propanoic acid forms hydrogen bonded dimers and 1-butanol does not. 1-butanol forms hydrogen bonded dimers and propanoic acid does not.