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Presence of unsaturation and/or phenol or aniline in the sample is shown by disappearance of the deep brown coloration of bromine when it has reacted with the unknown sample. The formation of a brominated phenol (i.e. 2,4,6-tribromophenol ) or aniline (i.e. 2,4,6-tribromoaniline ) in form of a white precipitate indicates that the unknown was a ...
Bromine water, Br 2. Bromine water is an oxidizing, intense brown mixture containing diatomic bromine (Br 2) dissolved in water (H 2 O). [1] It is often used as a reactive in chemical assays of recognition for substances which react with bromine in an aqueous environment with the halogenation mechanism, mainly unsaturated carbon compounds (carbon compounds with 1 or more double or triple bond(s)).
Aldonic acids are most commonly prepared by the oxidation of the sugar with bromine and water under neutral pH. [ 5 ] The reaction mechanism of bromine and water being used to oxidize the aldehyde group of an aldose.
The "degree of unsaturation" is a formula used to summarize and diagram the amount of hydrogen that a compound can bind. Unsaturation can be determined by NMR, mass spectrometry, and IR spectroscopy, or by determining a compound's bromine number or iodine number. [2]
In chemistry, the bromine number is the amount of bromine (Br 2) in grams absorbed by 100 g of a sample.The bromine number was once used as a measure of aliphatic unsaturation in gasoline and related petroleum samples, but this assay has fallen into disuse with the introduction of spectroscopic and chromatographic analyses.
Ruff degradation is a reaction used to shorten the open chain forms of monosaccharides. [1] It is functionally the reverse reaction of Kiliani-Fischer synthesis.. In 1898, Otto Ruff published his work on the transformation of D-Glucose to D-Arabinose later called the Ruff degradation.
In measuring unsaturation in fatty acids, the traditional method is the iodine number. Iodine adds stoichiometrically to double bonds, so their amount is reported in grams of iodine spent per 100 grams of oil. The standard unit is a dimensionless stoichiometry ratio of moles double bonds to moles fatty acid.
The peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil. Traditionally this was expressed in units of milliequivalents, although in SI units the appropriate option would be in millimoles per kilogram (N.B. 1 milliequivalents = 0.5 millimole; because 1 mEq of O2 =1 mmol/2 of O2 =0.5 mmol of O2, where 2 is valence).
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