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Acetyl chloride was first prepared in 1852 by French chemist Charles Gerhardt by treating potassium acetate with phosphoryl chloride. [4]Acetyl chloride is produced in the laboratory by the reaction of acetic acid with chlorodehydrating agents such as phosphorus trichloride (PCl 3), phosphorus pentachloride (PCl 5), sulfuryl chloride (SO 2 Cl 2), phosgene, or thionyl chloride (SOCl 2).
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Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring Colorings are added to food to replace colors lost during preparation, or to make food look more attractive. Color retention agents In contrast to colorings, color retention agents are used to preserve a food's ...
In organic chemistry, an acyl chloride (or acid chloride) is an organic compound with the functional group −C(=O)Cl. Their formula is usually written R−COCl, where R is a side chain. They are reactive derivatives of carboxylic acids (R−C(=O)OH). A specific example of an acyl chloride is acetyl chloride, CH 3 COCl.
To generate the mono-substituted product, a protection with acetyl chloride is required: Aniline can react with bromine even in room temperatures in water. Acetyl chloride is added to prevent tribromination. The reaction to form 4-bromoaniline is to protect the amine with acetyl chloride, then hydrolyse back to reform aniline.
A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
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French chemist François-Emmanuel Verguin reacted aniline with stannic chloride to yield fuchsine, a rose colored dye, the first of the triphenylmethane dyes. Further work by Hoffman [ 18 ] along with the discovery of benzene ’s structure (1858) and carbon’s tetravalency (1865), this science built the groundwork for modern organic chemistry.
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