geg

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K D L N B R O M I N E S O L U T I O N A J
N E E T C A R B O X Y L I C J P L D C D O
E T G D V F H Q J O U R D J G N P F D P B
O A P V A N D E R W A A L S F O R C E S R
O R S N X U Q F N U G A O U X A G Y N M U
Y U H Y D R O L Y S I S R E A C T I O N O
U T A B D V O O V X U Y T Y G J D U I H J
R A V C N S E N K B H D I C L L I L T B Y
V S R O I P R S K S H E J A U Q I V A G Y
G N X V H Y D R O L Y S I S J K K Q S T K
C U U F X J V L Q P I V J N A J P R N R N
R X W T A D F S P Y T I U V F R I K E X V
E X I B V E Y M R M C L T S M F B P D B A
H U B O W X H M I M D P O G X X X K N C F
K S E D I B L E O I L S K B R I S F O I B
X A D D I T I O N R E A C T I O N S C J X
M Q K J E S I X S O U B W O C M I U J G M
X F A T S A N D O I L S T L E T X C B E I
K Q I E L L X A J Y E V W H J T B V T M R
R K B O O V V P M F C V T O B Q Q H H V H
C F P F L H C A U C G O X V A U P G W O S

Clues

  • a molecule containing the carboxyl functional group, (10)
  • a molecule reacts with water to break down into smaller molecules. (10, 8)
  • Compounds containing at least one carbon–carbon double bond (11)
  • Compounds containing carbon–carbon double bonds can take part in (8, 9)
  • formed from the condensation of glycerol (propane-1,2,3-triol) and three fatty acid molecules (4, 3, 4)
  • have lower melting points than edible fats. (6, 4)
  • It is possible to distinguish an unsaturated compound from a saturated compound using (7, 8)
  • o the greater the number of double bonds present the weaker the (3, 3, 5, 6)
  • reaction when an ester is reverted back to a carboxylic acid and an alcohol (10)
  • the reaction between an alcohol and carboxylic acid (12)

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