Ch.10 - Molecular Shapes & Valence Bond TheoryWorksheetSee all chapters
All Chapters
Ch.1 - Intro to General Chemistry
Ch.2 - Atoms & Elements
Ch.3 - Chemical Reactions
BONUS: Lab Techniques and Procedures
BONUS: Mathematical Operations and Functions
Ch.4 - Chemical Quantities & Aqueous Reactions
Ch.5 - Gases
Ch.6 - Thermochemistry
Ch.7 - Quantum Mechanics
Ch.8 - Periodic Properties of the Elements
Ch.9 - Bonding & Molecular Structure
Ch.10 - Molecular Shapes & Valence Bond Theory
Ch.11 - Liquids, Solids & Intermolecular Forces
Ch.12 - Solutions
Ch.13 - Chemical Kinetics
Ch.14 - Chemical Equilibrium
Ch.15 - Acid and Base Equilibrium
Ch.16 - Aqueous Equilibrium
Ch. 17 - Chemical Thermodynamics
Ch.18 - Electrochemistry
Ch.19 - Nuclear Chemistry
Ch.20 - Organic Chemistry
Ch.22 - Chemistry of the Nonmetals
Ch.23 - Transition Metals and Coordination Compounds

Solution: Hot and spicy foods contain molecules that stimulate paindetecting nerve endings. Two such molecules are piperine and capsaicin:Piperine is the active compound in white and black pepper, and capsaicin

Problem

Hot and spicy foods contain molecules that stimulate paindetecting nerve endings. Two such molecules are piperine and capsaicin:

Piperine is the active compound in white and black pepper, and capsaicin is the active compound in chili peppers. The ring structures in piperine and capsaicin are shorthand notation. Each point where lines meet represents a carbon atom.

b. How many carbon atoms are sp, sp2, and sp3 hybridized in each molecule?