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  2. Diallyl disulfide - Wikipedia

    en.wikipedia.org/wiki/Diallyl_disulfide

    Diallyl disulfide and the related trisulfide are produced by decomposition of allicin, which is released upon breaking the cells of the Alliaceae plants, especially garlic. The diallyl disulfide yield is the highest for the steam distillation of garlic bulbs which contain about 2 wt.% of diallyl disulfide-rich oil. Diallyl disulfide can also be ...

  3. Allicin - Wikipedia

    en.wikipedia.org/wiki/Allicin

    Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3] Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant. [4] Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid.

  4. Thiosulfinate - Wikipedia

    en.wikipedia.org/wiki/Thiosulfinate

    Methyl methanethiosulfinate can also disproportionate to a 1:1 mixture of dimethyl disulfide and methyl methanethiosulfonate (CH 3 SO 2 SCH 3) and rearrange via a Pummerer rearrangement to CH 3 S(O)CH 2 SSCH 3. [20] [21] An unusual three-membered ring thiosulfinate (a dithiirane 1-oxide) has been prepared through rearrangement of a 1,3 ...

  5. File:Diallyl-disulfide-from-xtal-3D-bs.png - Wikipedia

    en.wikipedia.org/wiki/File:Diallyl-disulfide...

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  6. Diallyl trisulfide - Wikipedia

    en.wikipedia.org/wiki/Diallyl_trisulfide

    Diallyl trisulfide (DATS), also known as Allitridin, is an organosulfur compound with the formula S(SCH 2 CH=CH 2) 2. It is one of several compounds produced by hydrolysis of allicin , including diallyl disulfide and diallyl tetrasulfide; DATS is one of the most potent.

  7. Alliin - Wikipedia

    en.wikipedia.org/wiki/Alliin

    Alliin / ˈ æ l i. ɪ n / is a sulfoxide that is a natural constituent of fresh garlic. [1] It is a derivative of the amino acid cysteine.When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.

  8. syn-Propanethial-S-oxide - Wikipedia

    en.wikipedia.org/wiki/Syn-Propanethial-S-oxide

    A specific sulfenic acid, allicin or 1-propenesulfenic acid, is rapidly rearranged by another enzyme, the lachrymatory factor synthase (LFS) to give syn-propanethial S-oxide. [3] Vapors from this volatile liquid induces tearing. [4]

  9. File:Diallyl disulfide.svg - Wikipedia

    en.wikipedia.org/wiki/File:Diallyl_disulfide.svg

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