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4-Methylpyridine is the organic compound with the formula CH 3 C 5 H 4 N. It is one of the three isomers of methylpyridine. This pungent liquid is a building block for the synthesis of other heterocyclic compounds. Its conjugate acid, the 4-methylpyridinium ion, has a pK a of 5.98, about 0.7 units above that of pyridine itself. [1]
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 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
2-Methylpyridine, or 2-picoline, is the compound described with formula C 6 H 7 N. 2-Picoline is a colorless liquid that has an unpleasant odor similar to pyridine. It is mainly used to make vinylpyridine and the agrichemical nitrapyrin .
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MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Alkaloids with a pyridine partial structure are usually further subdivided according to their occurrence and their biogenetic origin. The most important examples of pyridine alkaloids are the nicotine and anabasine, which are found in tobacco, [2] the areca alkaloids in betel and ricinine in castor oil. [3]
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.
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