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FooDB (The Food Database) is a freely available, open-access database containing chemical (micronutrient and macronutrient) composition data on common, unprocessed foods. [1] It also contains extensive data on flavour and aroma constituents, food additives as well as positive and negative health effects associated with food constituents.
Pages in category "Methylammonium compounds" The following 9 pages are in this category, out of 9 total. This list may not reflect recent changes. M.
The group serves free meals. Food Not Bombs is an all-volunteer global movement sharing free, usually [1] [2] vegan meals as a protest against war and poverty.Each chapter collects surplus food from grocery stores, bakeries, and that would otherwise go to waste and occasionally collects items from garbage dumpsters when stores are uncooperative. [3]
Tetramethylammonium (TMA) is the simplest quaternary ammonium cation.It has the chemical formula [Me 4 N] + and consists of four methyl groups (−CH 3, denoted Me) attached to a central nitrogen atom.
Trichocereus macrogonus var. pachanoi, syn. Echinopsis pachanoi contain several phenethylamines.. Naturally occurring phenethylamines are organic compounds which may be thought of as being derived from phenethylamine itself that are found in living organisms.
Methylammonium formate is an ionic liquid consisting of methylammonium (CH 3 NH 3 +) as the cation and formate (HCOO –) as the anion. [1] This salt can be formed by the reaction between methylamine (CH 3 NH 2) and formic acid (HCOOH). It has characteristics of both an ammonium salt and a formate salt. It is soluble in water, [2] as well as ...
Methylammonium halides are organic halides with a formula of [CH 3 NH 3] + X −, where X is F for methylammonium fluoride, Cl for methylammonium chloride, Br for methylammonium bromide, or I for methylammonium iodide. Generally they are white or light colored powders.
Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion. [7]