Search results
Results from the WOW.Com Content Network
Aniline (from Portuguese anil 'indigo shrub', and -ine indicating a derived substance) [6] is an organic compound with the formula C 6 H 5 NH 2. Consisting of a phenyl group ( −C 6 H 5 ) attached to an amino group ( −NH 2 ), aniline is the simplest aromatic amine .
N,N-Dimethylaniline (DMA) is an organic chemical compound, a substituted derivative of aniline. It is a tertiary amine, featuring a dimethylamino group attached to a phenyl group. This oily liquid is colourless when pure, but commercial samples are often yellow. It is an important precursor to dyes such as crystal violet.
Aniline absorbs in the K (220 - 250 nm) and the B (250 - 290 nm) bands exhibited by benzenoid compounds. The K and B bands arise from π to π* transitions as a result of the a group containing multiple bond being attached to the benzene ring. When dissolved in ethanol, λ max for aniline is 230 nm, but in dilute aqueous acid λ max is 203 nm ...
But some of the ingredients added to salt, like iodine, can start to break down, so try to use it within 5 years. Sugar and salt can also start to clump, especially when exposed to moisture (if ...
Dichloroanilines are chemical compounds which consist of an aniline ring substituted with two chlorine atoms and have the molecular formula C 6 H 5 Cl 2 N. There are six isomers, varying in the positions of the chlorine atoms around the ring relative to the amino group. As aniline derivatives, they are named with the amino group in position 1.
N-Methylaniline (NMA) is an aniline derivative. It is an organic compound with the chemical formula C 6 H 5 NH(CH 3). The substance is a colorless viscous liquid, Samples turn brown when exposed to air. The chemical is insoluble in water.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent —such as corn starch , potato starch or tricalcium phosphate [ 1 ] [ 2 ] —to absorb moisture, prevent clumping, and improve flow.