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Thionyl chloride is an inorganic compound with the chemical formula SOCl 2.It is a moderately volatile, colourless liquid with an unpleasant acrid odour.Thionyl chloride is primarily used as a chlorinating reagent, with approximately 45,000 tonnes (50,000 short tons) per year being produced during the early 1990s, [5] but is occasionally also used as a solvent.
The use of nitrites in food preservation is highly controversial [23] due to the potential for the formation of nitroso-compounds such as nitrosamines, N-Nitrosamides and nitrosyl-heme. [ citation needed ] When the meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Darzens halogenation is the chemical synthesis of alkyl halides from alcohols via the treatment upon reflux of a large excess of thionyl chloride or thionyl bromide (SOX 2) in the presence of a small amount of a nitrogen base, such as a tertiary amine or pyridine or its corresponding hydrochloride or hydrobromide salt.
It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride ( table salt ) and sodium nitrite , and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon , pastrami , corned beef ...
Thionyl Chloride Market to Reach USD 829.9 Million by 2034, Driven by Expanding Applications in Pesticides, Dyes, and Industrial Chemicals | Future Market Insights NEWARK, Del, Nov. 01, 2024 (GLOBE NEWSWIRE) -- The thionyl chloride market is expected to reach a value of USD 518.7 million in 2024 and USD 829.9 million by 2034, registering a CAGR ...
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
It occurs in compounds such as thionyl fluoride, SOF 2. Thionyl chloride , SOCl 2 , is a common reagent used in organic synthesis to convert carboxylic acids to acyl chlorides . In organic chemistry , the thionyl group is known as a sulfoxide group or sulfinyl group, and has the general structure RS(=O)R'.