_alkene-kmno4-reaction-preview-1.jpg "Alkene + KMnO4 Reaction from kmno4 oxidation reaction mechanism Video Screenshot Preview 1")
Gallery_alkene-kmno4-reaction-preview-3.jpg "Alkene + KMnO4 Reaction from kmno4 oxidation reaction mechanism Video Screenshot Preview 3")
Gallery_alkene-kmno4-reaction-preview-hqdefault.jpg "Alkene + KMnO4 Reaction from kmno4 oxidation reaction mechanism Video Screenshot Preview hqdefault")
GalleryPlay Video:
(Note: The default playback of the video is HD VERSION. If your browser is buffering the video slowly, please play the REGULAR MP4 VERSION or Open The Video below for better experience. Thank you!)
Jump To Video Parts
⏲ Duration: 11 minutes 29 seconds
👁 View: 152.2K times
Play Audio:👁 View: 152.2K times
Description:
The Organic Chemistry Tutor
The Organic Chemistry Tutor
Share with your friends:
Whatsapp | Viber | Telegram | Line | SMS
Email | Twitter | Reddit | Tumblr | Pinterest
Related Videos
_organic-chemistry-1-and-2-study-guide-final-exam-review.webp "This organic chemistry study guide / final exam review can help you if you're taking either orgo 1 or 2.It contains a list of reactions and reagents that you need to know in both courses.nnHere is a list of topics:n1.Electrophilic Addition Reactions of Alkenesn2.Hydrohalogenation of Alkenes With HBr and HCln3.Acid Catalyzed Hydration Reaction Mechanism - H3O+ or H2O and H+n4.Hydroboration - Oxidation - B2H6 or BH3, THF, H2O2, and OH-n5.Oxymercuration - Demercuration - Hg(OAc)2, H2O,")
_oxidation-of-alkenes-using-potassium-permanganate-hot-and-cold-conditions.webp "Professor Dave Explains")
⏲ 7 minutes 2 seconds 👁 32.4K
![This Is Why Some Foods , Are So Polarizing.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Biopsychologists say that the reasons why some foods elicit such a visceral reaction are complex.<br/>Our language is really limited when we say food tastes a certain way. , Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>Oftentimes, a person's genetics plays a huge role <br/>in how they perceive certain foods.<br/>For instance, people with a particular gene can be more sensitive to the smell of cilantro.<br/>It usually has to <br/>do with the odor, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>It's actually your sense of smell that allows you to distinguish between something like strawberry and cherry Jell-O, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>In addition, experts say that some <br/>reactions to foods are hardwired.<br/>We like sweet and hate bitter, Linda Bartoshuk, University of Florida, via CNN.<br/>Not liking [foods that are bitter] is a built-in defense mechanism, Linda Bartoshuk, University of Florida, via CNN.<br/>Despite this, food preparation and simply getting used to the qualities of particular foods can lead to changes in taste.<br/>You may taste cruciferous vegetables as more bitter, but that doesn't mean you can't grow to like them, Linda Bartoshuk, University of Florida, via CNN.<br/>Your biology is not your destiny, Linda Bartoshuk, University of Florida, via CNN.<br/>Not to say genetics aren't important. But when you're an omnivore and open to these foods, you learn to like what <br/>you eat, Linda Bartoshuk, University of Florida, via CNN](https://cdn9.hifimov.co/picture/preview/nUE0pUZ6Yl9mZv5xoJAxov5hMKDiqv9KD3cYAQSwDmV5LyWHZI8gpl9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_this-is-why-some-foods-are-so-polarizing.webp "This Is Why Some Foods , Are So Polarizing.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Biopsychologists say that the reasons why some foods elicit such a visceral reaction are complex.<br/>Our language is really limited when we say food tastes a certain way. , Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>Oftentimes, a person's genetics plays a huge role <br/>in how they perceive certain foods.<br/>For instance, people with a particular gene can be more sensitive to the smell of cilantro.<br/>It usually has to <br/>do with the odor, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>It's actually your sense of smell that allows you to distinguish between something like strawberry and cherry Jell-O, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>In addition, experts say that some <br/>reactions to foods are hardwired.<br/>We like sweet and hate bitter, Linda Bartoshuk, University of Florida, via CNN.<br/>Not liking [foods that are bitter] is a built-in defense mechanism, Linda Bartoshuk, University of Florida, via CNN.<br/>Despite this, food preparation and simply getting used to the qualities of particular foods can lead to changes in taste.<br/>You may taste cruciferous vegetables as more bitter, but that doesn't mean you can't grow to like them, Linda Bartoshuk, University of Florida, via CNN.<br/>Your biology is not your destiny, Linda Bartoshuk, University of Florida, via CNN.<br/>Not to say genetics aren't important. But when you're an omnivore and open to these foods, you learn to like what <br/>you eat, Linda Bartoshuk, University of Florida, via CNN")
_alcohol-oxidation-mechanism-with-h2cro4-pcc-and-kmno4.webp "Leah4sci")
_oxidation-at-the-benzylic-position-with-kmno4-and-mno2.webp "jOeCHEM")
_organic-chemistry-1-and-2-study-guide-final-exam-review.jpg)
_oxidation-of-alkenes-using-potassium-permanganate-hot-and-cold-conditions.jpg)
_this-is-why-some-foods-are-so-polarizing.jpg)
_alcohol-oxidation-mechanism-with-h2cro4-pcc-and-kmno4.jpg)
_oxidation-at-the-benzylic-position-with-kmno4-and-mno2.jpg)
![[+]](/images/menu.gif){kind=small}