Table of contents

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1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

2. Molecular Representations

Functional Groups

Organic Chemistry

2. Molecular Representations

Functional Groups

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Multiple Choice

The receptors for umami taste are most sensitive to which of the following functional groups?

Hydroxyl group

Carbonyl group

Amino group

Carboxyl group

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Verified step by step guidance

Understand the context: Umami taste is one of the five basic tastes and is often described as savory or meaty. It is primarily associated with the taste of glutamate, an amino acid.

Identify the functional groups: The problem lists several functional groups: Hydroxyl group (-OH), Carbonyl group (C=O), Amino group (-NH2), and Carboxyl group (-COOH).

Recall the structure of glutamate: Glutamate contains both an amino group (-NH2) and a carboxyl group (-COOH).

Consider the role of the amino group: The amino group is crucial in the structure of amino acids, which are the building blocks of proteins and are responsible for the umami taste.

Conclude the sensitivity: The receptors for umami taste are most sensitive to the amino group, as it is a key component in the structure of glutamate, which is responsible for the umami flavor.