Search results
Results from the WOW.Com Content Network
Saponification is a process of cleaving esters into carboxylate salts and alcohols by the action of aqueous alkali. Typically aqueous sodium hydroxide solutions are used. [1] [2] It is an important type of alkaline hydrolysis. When the carboxylate is long chain, its salt is called a soap. The saponification of ethyl acetate gives sodium acetate ...
The alcohols are obtained from the triglycerides (fatty acid triesters), which form the bulk of the oil. The process involves the transesterification of the triglycerides to give methyl esters which are then hydrogenated to produce the fatty alcohols. [4] Higher alcohols (C 20 –C 22) can be obtained from rapeseed oil or mustard seed oil.
α-Keto acid primers are used to produce branched-chain fatty acids that, in general, are between 12 and 17 carbons in length. The proportions of these branched-chain fatty acids tend to be uniform and consistent among a particular bacterial species but may be altered due to changes in malonyl-CoA concentration, temperature, or heat-stable ...
Base-catalyzed transesterification reacts lipids (fats and oils) with alcohol (typically methanol or ethanol) to produce biodiesel and an impure coproduct, glycerol. [6] If the feedstock oil is used or has a high acid content, acid-catalyzed esterification can be used to react fatty acids with alcohol to produce biodiesel.
In the related Hammick reaction, uncatalyzed decarboxylation of a picolinic acid gives a stable carbene that attacks a carbonyl electrophile. Oxidative decarboxylations are generally radical reactions. These include the Kolbe electrolysis and Hunsdiecker-Kochi reactions. The Barton decarboxylation is an unusual radical reductive decarboxylation.
I start by washing the peppers, placing them in the air-fryer basket, and drizzling some extra-virgin olive oil on top. Add a few shakes of salt and cook the peppers at 400 degrees for six to ...
Once the oil is hot, remove the chicken from the marinade, shaking off any excess, and add to the skillet. Discard the chicken marinade. Season the tops of the chicken breasts with salt and pepper ...
In the twelfth century, recipes for the production of aqua ardens ("burning water", i.e., alcohol) by distilling wine with salt started to appear in a number of Latin works, and by the end of the thirteenth century, it had become a widely known substance among Western European chemists.