Question

Final Submission Date: 10" December 2018 (Monday) I. How could UV spectruscopy be used to distinguish betw cen compounds A. B and C An organic compound E has the molecular formula CH NO gives spectroscopic data as ollow N,N Diethy I phenyl a utamile a) IR (KBR Disc): λǐnas 3296. I 642 cm ; b)'II NMR (CDCI): 093 (t. H). 148 d. 3): 1 o6 tsextet. 21h, 2.1S (t 210 5.14 tq. I)5.74 (broad. s, exchange with D,o. IH) 742 723 (m.S1) c) 13C NMR/CDCI.) : δ 137(q); 19. I (t); 21.7 (q); 38.8 It); 485 (d):126.1 (d); 120 3 (d): 128.6 (d): 143.0 (s); 172.0 (s) d) MS: 191: 148; 105: 86; 43 Give peak assignments to account for the absorptions in the above spectruscopie data and then propose a structure of compound E 3. The dominant flavours of chocolate are due to molecules called sibstituted pyrazines such as 2 3-dimethylnyrazine (Figure ). These are produced when sugars and amino acids react during the roasting of cocoa beans. Other substances responsible for the distinctive hunulethanal J-methylbutanal and A