Search results
Results from the WOW.Com Content Network
4-Methylpyridine is both isolated from coal tar and is synthesized industrially. It forms via the reaction of acetaldehyde and ammonia in the presence of an oxide catalyst. The method also affords some 2-methylpyridine. 4-Methylpyridine is of little intrinsic value but is a precursor to other commercially significant species, often of medicinal ...
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Isoflavones (phytoestrogens) use the 3-phenylchromen-4-one skeleton (with no hydroxyl group substitution on carbon at position 2). Daidzein (formononetin) soy, alfalfa sprouts, red clover, chickpeas, peanuts, kudzu, other legumes. Genistein (biochanin A) soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes. Glycitein soy. Isoflavanes
For example, reduction with lithium aluminium hydride yields a mixture of 1,4-dihydropyridine, 1,2-dihydropyridine, and 2,5-dihydropyridine. [102] Selective synthesis of 1,4-dihydropyridine is achieved in the presence of organometallic complexes of magnesium and zinc , [ 103 ] and (Δ3,4)-tetrahydropyridine is obtained by electrochemical ...
Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to ...
Humectants prevent foods from drying out. Tracer gas Tracer gas allow for package integrity testing to prevent foods from being exposed to atmosphere, thus guaranteeing shelf life. Preservatives Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers
Brooker's merocyanine (1-methyl-4-[(oxocyclohexadienylidene)ethylidene]-1,4-dihydropyridine, MOED) [1] is an organic dye belonging to the class of merocyanines. MOED is notable for its solvatochromic properties, meaning it changes color depending on the solvent in which it is dissolved.
2-amino-3-methylpyridine: 1603-40-3 2-amino-4-methylpyridine: 695-34-1 2-amino-5-methylpyridine: 1603-41-4 2-amino-6-methylpyridine: 1824-81-3 C 6 H 8 N 2 O 2 S ethyl 2-aminothiazole-4-carboxylate: 5398-36-7 sulfanilamide: 63-74-1 C 6 H 8 O 7: citric acid: 77-92-9 C 6 H 9 N 3 O 2: histidine His: 71-00-1 ethyl 5-amino-1H-pyrazole-4-carboxylate ...