14C_w11_finalA

14C_w11_finalA - Chemistry 14C Winter 2011 Final Exam Part...

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Chemistry 14C Winter 2011 Final Exam Part A Page 1 Page 1 score = You are probably familiar with the characteristic odor of fish (fresh or long-dead) that is due to amines such as trimethylamine, putrescine, and cadaverine. The questions on this page refer to these amines. (CH 3 ) 3 N Trimethylamine H 2 NCH 2 CH 2 CH 2 CH 2 NH 2 Putrescine H 2 NCH 2 CH 2 CH 2 CH 2 CH 2 NH 2 Cadaverine 1. (3) Any molecule that has a noticeable odor must evaporate at least a little bit. Among similar substances such as amines, those that evaporate more readily might have stronger odor. Write the correct boiling point for each substance in the blanks. Boiling point choices: 3 o C, 159 o C and 179 o C. Trimethylamine bp __________ o C Putrescine bp __________ o C Cadaverine bp __________ o C 2. (8) Complete each sentence in twenty words or less . (a) (CH 3 ) 2 NH might have a higher boiling point than (CH 3 ) 3 N because. .. (b) (CH 3 ) 2 NH might have a lower boiling point than (CH 3 ) 3 N because. .. 3. (3) Trimethylamine dissolves readily in water. Circle the intermolecular force(s) that occur between molecules of trimethylamine and water. Anion-cation dipole-dipole hydrogen bonding London dispersion forces ion-dipole aromatic interactions 4. (2) Of the force(s) you circled in the previous question, which is the weakest? 5. (3) By changing exactly one atom to a different element, redraw the structure of trimethylamine so that its boiling point is higher due to polarizability effects . (Changing one element into another is called transmutation. The ancient alchemists sought to transmute lead into gold.)
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14C_w11_finalA - Chemistry 14C Winter 2011 Final Exam Part...

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