Test: Benzene Structure, Properties, and Uses - JAMB MCQ

Benzene has a hexagonal structure formed by six carbon atoms. The carbon-carbon bonds in benzene are neither fully single bonds nor double bonds. Instead, they exhibit a phenomenon called resonance, where the electrons are delocalized, creating a continuous ring of alternating single and double bonds.

Benzene is classified as an aromatic compound due to its cyclic structure and the presence of delocalized pi electrons. It displays unique properties and reactivity patterns distinct from those of alkanes, alkenes, and alkynes.

Benzene is a colorless liquid with a sweet odor. One of the notable characteristics of benzene is its resistance to addition reactions typical of alkenes or alkynes. Instead, it undergoes substitution reactions due to the stability provided by its aromatic structure.

Benzene consists of six carbon atoms (C₆) and six hydrogen atoms (H₆), giving it the molecular formula C₆H₆.

Alkylation is the process used to convert benzene to ethylbenzene. It involves introducing an alkyl group (in this case, an ethyl group, C2H5) to the benzene ring through a substitution reaction.

Benzene is primarily used as a starting material in the production of various plastics. It serves as a precursor for the synthesis of polymers like polystyrene and polyethylene, which are widely used in the plastics industry.

Benzene can undergo oxidation to form acetic acid (CH₃COOH) under suitable conditions and with the use of appropriate reagents.

When benzene undergoes combustion, it reacts with oxygen to produce carbon dioxide (CO₂) and water (H₂O) as the combustion products. This is a common reaction for hydrocarbons in the presence of sufficient oxygen.

Prolonged or excessive exposure to benzene has been linked to adverse health effects, including liver damage. Benzene is a known carcinogen and can also affect bone marrow, leading to blood disorders.

Benzene is not commonly used directly in food products due to its toxicity. However, it is present as a naturally occurring compound in some foods and is used indirectly as a starting material for the synthesis of flavoring agents that impart characteristic tastes and aromas to various food products.