Organic Properties Worksheet

1.	For each of the following pairs of compounds, select the one that has the higher boiling point. Give reasons for your answer.

(a)	ethylene glycol or glycerol
(b)	water or methoxymethane
(c)	methanol or propanol
(d)	methoxyethane or propanol

2.	Consider the two compounds, CH3CH2CH2CH2CH2OH and CH3CH2OCH2CH2CH3. Giving reasons for your choice, select the compound that:

(a)	will evaporate at a lower temperature;
(b)	has higher solubility in a nonpolar solvent;
(c)	can undergo an addition reaction with hydrogen.

3.	Name and draw a general structure for the functional group in a carboxylic acid. Explain the effect of the components of this functional group on the molecule.

4.	The labels have fallen off three bottles. Bottle A contains a gas, bottle B contains a liquid, and bottle C contains a solid. The labels indicate that the compounds have the same number of carbon atoms, one being an alkane, one an alcohol, and the other a carboxylic acid. Suggest the identity of the contents of each bottle, and give reasons for your answer.
5.	Suppose that you are given three colourless liquids whose identities are unknown. You are told that one is an aldehyde, one a ketone, and the other a carboxylic acid. What physical and chemical properties would you examine in order to identify each compound? Give reasons for your strategy.

6.	In what way is the functional group of an ester different from that of a carboxylic acid? How does this difference account for any differences in properties?

7.	Explain why amines generally have lower boiling points than alcohols of comparable molar mass.

8.	Look at the following pairs of compounds and arrange each pair in order of increasing solubility in nonpolar solvents. Give reasons for your answer.

(a)	an alcohol and an amine of similar molecular mass
(b)	a primary amine and a tertiary amine of similar molecular mass
(c)	a hydrocarbon and a tertiary amine of similar molecular mass a primary amine of low molecular mass and one of high molecular mass

9.	Draw structural formulas for three isomers of C3H9N, and classify them as primary, secondary, or tertiary amines. Write IUPAC names for each isomer.

10.	What features in the molecular structure of a compound affect its solubility and its melting and boiling points? Illustrate your answer with several examples, including structural diagrams.

11.	In some cuisines, fish recipes include lemon garnish or a vinegar sauce such as sweet-and-sour sauce. Suggest a reason why these common culinary technique might be used. Support your answer with chemical information.