Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms.

Organic Chemistry
8th Edition
ISBN:9781305580350
Author:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote
Publisher:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote
Chapter8: Haloalkanes, Halogenation, And Radical Reactions
Section8.7: Radical Autoxidation
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The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad
flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by testing
for 4-ethylphenol.
Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms.
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Rings
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Erase
I need all Carbon and hydrogen listed. Not just the ones not on the ring
Transcribed Image Text:The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad flavor (described as "barnyard" or "sweaty animal"). Diagnostic labs test for the presence of Brettanomyces in wine by testing for 4-ethylphenol. Draw 4-ethylphenol (p-ethylphenol). Include all hydrogen atoms. Select Draw Rings More Erase I need all Carbon and hydrogen listed. Not just the ones not on the ring
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