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N-Chloropiperidine is a rare example of an organic chloramine. [5] Chloramine-T is often referred to as a chloramine, but it is really a salt (CH 3 C 6 H 4 SO 2 NClNa) derived from a chloramine. [6] Organic chloramines feature the NCl functional group attached to an organic substituent.
Monochloramine, often called chloramine, is the chemical compound with the formula NH 2 Cl. Together with dichloramine (NHCl 2 ) and nitrogen trichloride (NCl 3 ), it is one of the three chloramines of ammonia . [ 3 ]
Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
Disinfection by-products (DBPs) are organic and inorganic compounds resulting from chemical reactions between organic and inorganic substances such as contaminates and chemical treatment disinfection agents, respectively, in water during water disinfection processes.
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Chloramine-T is the organic compound with the formula CH 3 C 6 H 4 SO 2 NClNa. Both the anhydrous salt and its trihydrate are known. Both are white powders. Chloramine-T is used as a reagent in organic synthesis. [2] It is commonly used as cyclizing agent in the synthesis of aziridine, oxadiazole, isoxazole and pyrazoles. [3]
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.