A food science student is studying the chemistry of common carbonyl compounds used in flavouring and preservation industries. She has four unlabelled bottles containing: (I) Formaldehyde (HCHO), (II) Acetaldehyde (CH₃CHO), (III) Acetone (CH₃COCH₃), and (IV) Acetic acid (CH₃COOH).
A food science student is studying the chemistry of common carbonyl compounds used in flavouring and preservation industries. She has four unlabelled bottles containing: (I) Formaldehyde (HCHO), (II) Acetaldehyde (CH₃CHO), (III) Acetone (CH₃COCH₃), and (IV) Acetic acid (CH₃COOH).
Based on this information, answer the following questions:
(a) The student wants to identify which two bottles contain aldehydes. She uses Tollens' reagent. Which bottles (I–IV) will give a positive result? Write the observation. (1 mark)
(b) Among bottles I and II, she further applies the iodoform test. Which bottle gives a positive result, and what is the observation? Write the balanced chemical equation for the reaction of bottle II with I₂/NaOH. (2 marks)
(c) The student notices that acetic acid (bottle IV) has a much higher boiling point (118°C) than acetone (bottle III, b.p. 56°C), despite having similar molar masses. Give one reason for this difference. (1 mark)
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Observation: A bright silver mirror is deposited on the inner walls of the test tube (silver mirror test).
[Tollens' reagent — ammoniacal silver nitrate — oxidises aldehydes to carboxylate ions; Ag⁺ is reduced to Ag(s). Ketones and carboxylic acids do NOT react.]
(1 mark)
(b) Bottle II (Acetaldehyde, CH₃CHO) gives a positive iodoform test because it contains the CH₃CO– group (methyl ketone / methyl aldehyde pattern).
Bottle I (Formaldehyde, HCHO) does NOT give iodoform test — it lacks the CH₃CO– group.
Observation: A pale yellow precipitate of iodoform (CHI₃) with a characteristic antiseptic smell is formed from bottle II.
Balanced chemical equation:
CH₃CHO + 3I₂ + 3NaOH → CHI₃↓ + HCOONa + 3NaI + 3H₂O
(yellow ppt of CHI₃)
(2 marks — 1 mark for correct identification with observation; 1 mark for balanced equation)
(c) Due to intermolecular hydrogen bonding / dimer formation in acetic acid.
Acetic acid molecules associate strongly through O–H···O hydrogen bonds, forming dimers, which require significantly more energy to break during vaporisation. Acetone, having no O–H bond, cannot form such hydrogen bonds, so it has a much lower boiling point.
(1 mark)