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The following outline is provided as an overview of and topical guide to organic chemistry: Organic chemistry is the scientific study of the structure, properties, composition, reactions, and preparation (by synthesis or by other means) of carbon-based compounds, hydrocarbons, and their derivatives.
Organic chemistry is a subdiscipline within chemistry involving the scientific study of the structure, properties, and reactions of organic compounds and organic materials, i.e., matter in its various forms that contain carbon atoms. [1]
Organic chemistry has a strong tradition of naming a specific reaction to its inventor or inventors and a long list of so-called named reactions exists, conservatively estimated at 1000. A very old named reaction is the Claisen rearrangement (1912) and a recent named reaction is the Bingel reaction (1993).
Widely used prepared foods containing starch are bread, pancakes, cereals, noodles, pasta, porridge and tortilla. During cooking with high heat, sugars released from starch can react with amino acids via the Maillard reaction, forming advanced glycation end-products (AGEs), contributing aromas, flavors and texture to foods. [48]
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.
Liquid organic hydrogen carriers (LOHC) are organic compounds that can absorb and release hydrogen through chemical reactions. LOHCs can therefore be used as storage media for hydrogen . In principle, every unsaturated compound (organic molecules with C-C double or triple bonds ) can take up hydrogen during hydrogenation .
The structure of an organic nitro compound. In organic chemistry, nitro compounds are organic compounds that contain one or more nitro functional groups (−NO 2). The nitro group is one of the most common explosophores (functional group that makes a compound explosive) used globally. The nitro group is also strongly electron-withdrawing.
Organic acids are used in food preservation because of their effects on bacteria. The key basic principle on the mode of action of organic acids on bacteria is that non-dissociated (non-ionized) organic acids can penetrate the bacteria cell wall and disrupt the normal physiology of certain types of bacteria that we call pH-sensitive , meaning ...