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4-Dimethylaminopyridine (DMAP) is a derivative of pyridine with the chemical formula (CH 3) 2 NC 5 H 4 N. This white solid is of interest because it is more basic than pyridine , owing to the resonance stabilisation from the NMe 2 substituent.
4-Dimethylaminopyridine (CH 3) 2 NC 5 H 4 N), a derivative of pyridine 4-Dimethylaminophenol (C 8 H 11 NO), an aromatic compound containing both phenol and amine functional groups Data Management Advisory Panel, of the England school census
4-Aminopyridine is also used under the trade name Avitrol as 0.5% or 1% in bird control bait. It causes convulsions and, infrequently, death, depending on dosage. [18] The manufacturer says the proper dose should cause epileptic-like convulsions which cause the poisoned birds to emit distress calls resulting in the flock leaving the site; if the dose was sub-lethal, the birds will recover ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Pages in category "4-Aminopyridines" The following 6 pages are in this category, out of 6 total. ... 4-Dimethylaminopyridine; P. Picloram; T. Torasemide
Propyl gallate does not occur naturally, and is prepared either from reactions with gallic acid and 1-propanol, or by enzyme catalysis of tannic acid. [4] Syntheses with gallic acid have been the most prominent methods of production, and include Steglich esterification with N,N'-diisopropylcarbodiimide and 4-dimethylaminopyridine, anhydrous addition of thionyl chloride, and Fischer ...
4-Dimethylamino-4-(p-tolyl)cyclohexanone (sometimes known as dimetamine) [1] is a opioid analgesic with an arylcyclohexylamine chemical structure. It was developed by Daniel Lednicer at Upjohn in the 1970s. [2] It has around the same analgesic potency as morphine, with analogues where the para-methyl group is replaced by a halogen being ...
2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (also known as PhIP) is one of the most abundant heterocyclic amines (HCAs) found in cooked meat. PhIP is formed at high temperatures from the reaction between creatine or creatinine (found in muscle meats), amino acids, and sugar. PhIP formation increases with the temperature and duration of ...