the preceding chapter the special stability of benzene was described, along with reac- tions in which an aromatic ring was present as a substituent. In the present chapter we move from considering the aromatic ring as a substituent to studying it as a functional

he next several chapters deal with the chemistry of various oxygen-containing functional groups. The interplay of these important classes of compounds-alco- hols, ethers, aldehydes, ketones, carboxylic acids, and derivatives of carboxylic acids-is fundamental to organic chemistry and biochemistry

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第27章 人体养生学

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第26章 食品中的有害成分

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第25章 食品添加剂

ADDITION TO THE CARBONYL GROUP Idehydes and ketones contain an acyl group RC-bonded either to hydrogen or to another carbon

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第23章 色素和着色剂

ACYL SUBSTITUTION his chapter differs from preceding ones in that it deals with several related classes of compounds rather than just one. Included are 1. Acyl chlorides, RCCI 2. Carboxylic acid anhydrides, RCOCR 3. Esters of carboxylic acids, RCOR'99

PHYSICAL PROPERTIES TABLE A Selected Physical Properties of Representative Hydrocarbons Boiling Molecular Structural Melting Compound name formula point,C Alkanes Methane 182.5 Ethane CH CH3CH3

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第20章 矿物质及其营养功能