The molecule below, 2-acetyl-1-pyrroline (2-AP), is associated with the aroma and flavor of white bread and basmati rice. In higher concentrations, it gives cooked popcorn its characteristic buttery aroma and flavor. Its odor is very intense: We can detect 2-AP in water at concentrations below one nanogram/liter. The buttery aspect derives from a hydrolysis reaction. Identify the functional group sensitive to hydrolysis, write out a hydrolysis mechanism under acidic conditions, and give the structure of the product.

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The last few miles of the marathon are the most difficult for heather, her hair plastered to her head, sweat clinging to her arms, and her legs already feeling as if they had nothing left, just dead weight. after grabbing a cup of ice water, she feels the ice cubes smash against her nose as she gulps some cool refreshment and keeps on running. in these last few miles, the breeze kicks up and she finally feels some coolness against her skin. drips of sweat, once clinging to her forehead, now spill down, and heather feels more pain as the sweat flows into her eyes.which of the following is the most likely reason why the ice struck heather’s nose when she took a drink? a) water can function as a solvent. b) water can store large amounts of heat. c) water can moderate temperatures through evaporative cooling. d) the density of water decreases when it freezes. e) water has a cohesive nature.sweat remained on heather’s forehead and arms because of the a) high salt content of sweat b) cohesive nature of water c) ability of water to moderate heat d) high evaporative cooling effect of water e) ability of water to act as a solvent

What are the chemical names of these compounds? ke: mg3n2: reset next