A gas chromatogram of the organic components of a sample of beer using a column that separates compounds on the basis of their relative boiling points provides a GLC trace with several peaks. Two of the smaller peaks, with retention times of 9.56 and 16.23 minutes, are believed to be ethyl acetate and ethyl butyrate.

a. From the above information, which component of the sample, ethyl acetate or ethyl butyrate, elutes faster? What are the reported boiling points of these two substances?

c. The major component of the sample elutes first. What organic compound present in beer do you suspect is responsible for this peak? Is your speculation consistent with the reported boiling point of the compound you are proposing? Explain.