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4-Fluorobromobenzene is synthesized via bromination of fluorobenzene in the presence of a Lewis acid catalyst such as iron(III) bromide or aluminium tribromide. [2]4-Bromofluorobenzene is regarded by the Toxic Substances Control Act as a high production volume chemical, that is, a chemical that 1 million pounds (about 500 tonnes) per year is either produced in or imported to the United States.
FooDB (The Food Database) is a freely available, open-access database containing chemical (micronutrient and macronutrient) composition data on common, unprocessed foods. [1] It also contains extensive data on flavour and aroma constituents, food additives as well as positive and negative health effects associated with food constituents.
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In contrast, the boiling points of PhF and benzene are very similar, differing by only 4 °C. It is considerably more polar than benzene, with a dielectric constant of 5.42 compared to 2.28 for benzene at 298 K. [4] Fluorobenzene is a relatively inert compound reflecting the strength of the C–F bond.
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
The majority of pre-packaged foods are required to list all ingredients, including all food additives such as color; however section B.01.010 (3)(b) of the Regulations provide food manufacturers with the choice of declaring added color(s) by either their common name or simply as "colour". [24]
4-Fluoronitrobenzene can be hydrogenated to give 4-fluoroaniline, [3] which is a precursor to the fungicide fluoroimide and parafluorofentanyl. Owing to the presence of the electron withdrawing nitro group, the fluoride is a good leaving group in fluoronitrobenzenes. Thus reaction with phenoxide gives the mononitrodiphenylether. [4]
It is a very potent carcinogen with a TD 50 3.2 μg/kg/day in rats. [4] This carcinogenic potency varies across species with some, such as rats and monkeys, seemingly much more susceptible than others. [5] [6] Aflatoxin B 1 is a common contaminant in a variety of foods including peanuts, cottonseed meal, corn, and other grains; [7] as well as ...