4
Match List-I with List-II:
Choose the correct answer from the options given below:
|
List - I
सूची - I
Fatty Acid
List-I (Fatty Acid
|
List - II
सूची - II
Melting point
List-II (Melting point
|
||
|---|---|---|---|
| A | Lauric acid Lauric acid | I | $69.6^\circ\text{C}$ $69.6^\circ\text{C}$ |
| B | Palmitic acid Palmitic acid | II | $53.9^\circ\text{C}$ $53.9^\circ\text{C}$ |
| C | Myristic acid Myristic acid | III | $44.2^\circ\text{C}$ $44.2^\circ\text{C}$ |
| D | Stearic acid Stearic acid | IV | $63.1^\circ\text{C}$ $63.1^\circ\text{C}$ |
EXPLANATION
Carbohydrates & Lipids
- Chain Length vs Melting Point of Saturated Fatty Acids: In unbranched saturated fatty acids, melting point increases systematically with increasing carbon chain length due to greater surface area and cumulative London dispersion forces:
- Lauric acid (12:0): $\text{CH}_3(\text{CH}_2)_{10}\text{COOH} \rightarrow$ $44.2^\circ\text{C}$ (III)
- Myristic acid (14:0): $\text{CH}_3(\text{CH}_2)_{12}\text{COOH} \rightarrow$ $53.9^\circ\text{C}$ (II)
- Palmitic acid (16:0): $\text{CH}_3(\text{CH}_2)_{14}\text{COOH} \rightarrow$ $63.1^\circ\text{C}$ (IV)
- Stearic acid (18:0): $\text{CH}_3(\text{CH}_2)_{16}\text{COOH} \rightarrow$ $69.6^\circ\text{C}$ (I)
- Systematic Match: (A)-(III), (B)-(IV), (C)-(II), (D)-(I) (Option 4).
Correct option: (4) (A) - (Ill), (B) - (VY), (C)- (I), (2) - (1)
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