Cooking fresh ginger converts gingerol into zingerone, which is less pungent and has a sweeter flavour. Zingerone can be formed in a four-step synthesis from coniferyl alcohol. Step $$\(\mathbf{2}\)$$ in the synthesis involves a Grignard Reagent, while Steps 1, $$\(\mathbf{3}\)$$ and $$\(\mathbf{4}\)$$ are redox reactions. The synthesis is shown with the structures of the intermediate compounds incomplete. Complete this four-step synthesis of zingerone from coniferyl alcohol. Include in your answer completed structures of the intermediate compounds and the reagents and conditions required. (7)

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