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or isoamyl alcohol or isopentyl alcohol primary 3-Methylbutan-1-ol: 131.2 2,2-dimethyl-1-propanol or neopentyl alcohol primary 2,2-Dimethylpropan-1-ol: 113.1 2-pentanol or sec-amyl alcohol or methyl (n) propyl carbinol secondary Pentan-2-ol: 118.8 3-methyl-2-butanol or sec-isoamyl alcohol or methyl isopropyl carbinol secondary 3-Methylbutan-2 ...
Isoamyl alcohol is a colorless liquid with the formula C 5 H 12 O, specifically (H 3 C–) 2 CH–CH 2 –CH 2 –OH. It is one of several isomers of amyl alcohol (pentanol). It is also known as isopentyl alcohol, isopentanol, or (in the IUPAC recommended nomenclature) 3-methyl-butan-1-ol. An obsolete name for it was isobutyl carbinol. [5]
When one substance dissolves into another, a solution is formed. A solution is a homogeneous mixture consisting of a solute dissolved into a solvent. The solute is the substance that is being dissolved, while the solvent is the dissolving medium. Solutions can be formed with many different types and forms of solutes and solvents.
Isoamyl acetate, also known as isopentyl acetate, is an ester formed from isoamyl alcohol and acetic acid, with the molecular formula C 7 H 14 O 2. It is a colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. Isoamyl acetate has a strong odor which is described as similar to both banana and pear. [3]
The nomenclature has now reversed, with "amyl" being more often used to refer to the terminally branched group also called isopentyl, as in amobarbital. A cyclopentyl group is a ring with the formula -C 5 H 9. The name is also used for the pentyl radical, a pentyl group as an isolated molecule. This free radical is only observed in extreme ...
To test if baking powder is still good, drop half a teaspoon into hot water. If it fizzes and forms bubbles, it's still good. If it fizzes and forms bubbles, it's still good.
Baking powder is a leavener that does not require an acidic ingredient in a batter to help a baked good rise. It is made from a combination of baking soda, cream of tartar and corn starch.
Salt compounds dissociate in aqueous solutions. This property is exploited in the process of salting out. When the salt concentration is increased, some of the water molecules are attracted by the salt ions, which decreases the number of water molecules available to interact with the charged part of the protein. [3]