The natural bacterial fermentation of milk produces a compound called propanoic acid. Propanoic acid is partly responsible for the flavour of Swiss cheese.
Which starting materials could be used to produce propanoic acid?
|
1 |
CH3CH2CN |
|
2 |
CH3CH2CHO |
|
3 |
CH3CH2CH2OH |
1, 2 and 3
1 and 2
2 and 3
1 only
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