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A series of processes that involve carbonization. [2]Carbonization is a pyrolytic reaction, therefore, is considered a complex process in which many reactions take place concurrently such as dehydrogenation, condensation, hydrogen transfer and isomerization.
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Among the simplest examples are the methenium CH + 3, methanium CH + 5, acylium ions RCO +, and vinyl C 2 H + 3 cations. [2] Until the early 1970s, carbocations were called carbonium ions. [3] In the present-day definition given by the IUPAC, a carbocation is any even-electron cation with significant partial positive charge on a carbon atom.
The conversion of ethanol to ethylene is a fundamental example: [3] [4] CH 3 CH 2 OH → H 2 C=CH 2 + H 2 O. The reaction is accelerated by acid catalysts such as sulfuric acid and certain zeolites. These reactions often proceed via carbocation intermediates as shown for the dehydration of cyclohexanol. [5] Some alcohols are prone to dehydration.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
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.
A Wagner–Meerwein rearrangement is a class of carbocation 1,2-rearrangement reactions in which a hydrogen, alkyl or aryl group migrates from one carbon to a neighboring carbon. [ 1 ] [ 2 ] They can be described as cationic [1,2]- sigmatropic rearrangements, proceeding suprafacially and with stereochemical retention.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.