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strong base used in organic chemistry for the deprotonation of weakly acidic compounds Manganese dioxide: used as a pigment and as a precursor to other manganese compounds; used as a reagent in organic synthesis for the oxidation of allylic alcohols Meta-Chloroperoxybenzoic acid: used as an oxidant in organic synthesis Methyl tert-butyl ether
One major distinction is between natural and synthetic compounds. Organic compounds can also be classified or subdivided by the presence of heteroatoms, e.g., organometallic compounds, which feature bonds between carbon and a metal, and organophosphorus compounds, which feature bonds between carbon and a phosphorus. [citation needed]
Chemical substance – Form of matter; List of alchemical substances; List of chemical elements; List of minerals – List of minerals with Wikipedia articles; List of named alloys; List of straight-chain alkanes; Polyatomic ion – Ion containing two or more atoms; Exotic molecule – a compound containing one or more exotic atoms
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [ 1 ] [ 2 ] The biological substances include such items as meat , poultry , lettuce , beer , milk as examples.
Although the FDA gives the green light on some frightening food additives, including these 13 banned foods still allowed in the U.S., that doesn't mean it's starve or move to Singapore, where ...
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]