UNIT II Phenols
UNIT II Phenols
Acidity of phenols, effect of substituents on acidity, qualitative tests, Structure and uses of phenol, cresols, resorcinol, naphthols
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UNIT III Fats and Oils
UNIT III Fats and Oils a. Fatty acids – reactions. b. Hydrolysis, Hydrogenation, Saponification and Rancidity of oils, Drying oils. c. Analytical constants – Acid value, Saponification value, Ester value, Iodine value, Acetyl value, Reichert Meissl (RM) value – significance and principle involved in their determination. Follow this Link for presentation
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