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Trichloroacetic acid (TCA; TCAA; also known as trichloroethanoic acid) is an analogue of acetic acid in which the three hydrogen atoms of the methyl group have all been replaced by chlorine atoms. Salts and esters of trichloroacetic acid are called trichloroacetates .
Over the last two decades, the incidence of mouldy and musty off-flavours in cork-sealed wines has increased significantly. 2,4,6-Trichloroanisole (TCA) has been identified as the primary chemical responsible for cork taint. The human olfactometry threshold for TCA is 4–10 ng L−1 in white wine and 50 ng L−1 in red wine.
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TCA may refer to: Chemistry and biochemistry. Toxin complex a, an insecticidal toxin complex produced by Photorhabdus luminescens bacteria;
1,1,2-Trichloroethane, vinyl trichloride or 1,1,2-TCA, is an organochloride solvent with the molecular formula C 2 H 3 Cl 3 and the structural formula CH 2 Cl—CHCl 2. It is a colourless, sweet-smelling liquid that does not dissolve in water, but is soluble in most organic solvents. It is an isomer of 1,1,1-trichloroethane, and a byproduct of ...
1,1,1-Trichloroethane is an excellent solvent for many organic compounds and also one of the least toxic of the chlorinated hydrocarbons.It is generally considered non-polar, but owing to the good polarizability of the chlorine atoms, it is a superior solvent for organic compounds that do not dissolve well in hydrocarbons such as hexane.
Chemical structure of 2,4,6-trichloroanisole (TCA), the compound primarily responsible for cork taint. Cork taint is a broad term referring to an off-odor and off-flavor wine fault [1] arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that ...
Common name IUPAC name Molecular formula Structural formula citric acid: 2-hydroxypropane-1,2,3-tricarboxylic acid: C 6 H 8 O 7: isocitric acid: 1-hydroxypropane-1,2,3-tricarboxylic acid