2. Define synthetic. Should you be concerned about synthetic flavorings in food? Explain your answer for full credit. 3. If the esters were not volatile, would their use increase or decrease? Explain your answer for full credit. 4. What materials/products contain esters? (give 3 examples)

2. Define synthetic. Should you be concerned about synthetic flavorings in food? Explain your answer for full credit. 3. If the esters were not volatile, would their use increase or decrease? Explain your answer for full credit. 4. What materials/products contain esters? (give 3 examples)

Chemistry: The Molecular Science

5th Edition

ISBN:9781285199047

Author:John W. Moore, Conrad L. Stanitski

Publisher:John W. Moore, Conrad L. Stanitski

Chapter10: Fuels, Organic Chemicals, And Polymers

Section: Chapter Questions

Problem 56QRT

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Concept explainers

Micelles and Biological Membrane

Micelles are the type of lipid molecules that organize themselves in spherical shape in aqueous solutions. The production of the micelle is a reply to the amphipathic behavior of fatty acids. It means that they consist of both hydrophobic regions and hydrophilic regions. In micelles, polar head groups (hydrophilic groups) produce an outer layer associated with water whereas nonpolar tails (hydrophobic groups) are organized in the interior.

Question

2. Define synthetic. Should you be concerned about synthetic flavorings in food? Explain your
answer for full credit.
3. If the esters were not volatile, would their use increase or decrease? Explain your answer for
full credit.
4. What materials/products contain esters? (give 3 examples)

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