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According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. [ 1 ] An example of an ester formation is the substitution reaction between a carboxylic acid ( R−C(=O)−OH ) and an alcohol (R'OH), forming an ester ( R−C(=O)−O−R' ), where R and R′ are ...
An ester of a carboxylic acid.R stands for any group (typically hydrogen or organyl) and R ′ stands for any organyl group.. In chemistry, an ester is a compound derived from an acid (organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group (−OH) of that acid is replaced by an organyl group (R ′). [1]
In organic chemistry and biochemistry esters are the functional group (R'-COOR") consisting of an organic radical united with the residue of any oxygen acid, either organic or inorganic. An ester is a product of the reaction of an acid (usually organic) and an alcohol (the hydrogen of the acid R-COOH is replaced by an alkyl group R").
Proteins may be classified as to their three-dimensional structure (also known a protein fold). The two most widely used classification schemes are: [2] CATH database [3] Structural Classification of Proteins database (SCOP) [4] Both classification schemes are based on a hierarchy of fold types.
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
Crotonic acid has 4 carbons, is included in croton oil, and is a trans-2-mono-unsaturated fatty acid.C 3 H 5 CO 2 H, IUPAC organization name (E)-but-2-enoic acid, trans-but-2-enoic acid, numerical representation 4:1, n-1, molecular weight 86.09, melting point 72–74 °C, boiling point 180–181 °C, specific gravity 1.027.
Cholesteryl esters are a type of dietary lipid and are ester derivatives of cholesterol. The ester bond is formed between the carboxylate group of a fatty acid and the hydroxyl group of cholesterol. Cholesteryl esters have a lower solubility in water due to their increased hydrophobicity. Esters are formed by replacing at least one –OH ...
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.