A-LevelChemistryOrganic synthesis9701/12 · May/June 2010 · Q381 Mark
Propanoic acid occurs naturally as a result of the bacterial fermentation of milk, and is partly responsible for the flavour of Swiss cheese. [Figure 38 - Chemical structure of propanoic acid] Which starting materials could be used to synthesise propanoic acid? 1 CH3CH2CH2OH 2 CH3CH2CN 3 CH3CH2CHO
This question uses a diagram from the original paper, which isn't shown here. Open the full paper from the past papers archive to see it.
A1, 2 and 3 are correct
B1 and 2 only are correct
C2 and 3 only are correct
D1 only is correct
✓ Correct answer
A: 1, 2 and 3 are correct
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