Covalent compounds generally have higher vapor pressure than ionic compounds. The fishy smell of fish arises from

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Covalent compounds generally have higher vapor pressure than ionic compounds. The “fishy” smell of fish arises from amines in the fish. Explain why squeezing lemon (which is acidic) onto fish reduces the fishy smell (and taste).

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Quantitative Chemical Analysis

ISBN: 978-1429218153

8th edition

Authors: Daniel C. Harris

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Question Posted: Jun 11, 2020 05:26 AM

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Covalent compounds generally have higher vapor pressure than ionic compounds. The fishy smell of fish arises from

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Higher vapour pressure of covalent compounds leads to high volatility Volatile amin...View the full answer

Quantitative Chemical Analysis

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