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Compared to amines, amides are very weak bases. While the conjugate acid of an amine has a pK a of about 9.5, the conjugate acid of an amide has a pK a around −0.5. Therefore, compared to amines, amides do not have acid–base properties that are as noticeable in water. This relative lack of basicity is explained by the withdrawing of ...
Lauramidopropyldimethylamine, an amidoamine used in the preparation of CAPB. Amidoamines are a class of chemical compounds that are formed from fatty acids and amines.They are used as intermediates in the synthesis of surfactants, such as cocamidopropyl betaine (CAPB), some of which are used in personal care products including soaps, shampoos, and cosmetics.
Fatty amines are commonly prepared from fatty acids; which are themselves obtained from natural sources, typically seed-oils.The overall reaction is sometimes referred to as the Nitrile Process [3] and begins with a reaction between the fatty acid and ammonia at high temperature (>250 °C) and in the presence of a metal oxide catalyst (e.g., alumina or zinc oxide) to give the fatty nitrile.
N-acyl amides are a general class of endogenous fatty acid compounds characterized by a fatty acyl group linked to a primary amine metabolite by an amide bond. Broadly speaking, N-acyl amides fall into several categories: amino acid conjugates (e.g., N-arachidonoyl-glycine), neurotransmitter conjugates (e.g., N-arachidonoyl-serotonin), ethanolamine conjugates (e.g., anandamide), and taurine ...
Fatty acid amides (FAAs) are amides formed from a fatty acid and an amine. In nature, many FAAs have ethanolamine as the amine component. Also known as N-acylethanolamines, they contain the functionality RC(O)N(H)CH 2 CH 2 OH. A well known example is anandamide. Other fatty acid amides are fatty acid primary amides (FAPAs).
Amine. In chemistry, amines (/ ə ˈ m iː n, ˈ æ m iː n /, [1] [2] UK also / ˈ eɪ m iː n / [3]) are compounds and functional groups that contain a basic nitrogen atom with a lone pair.Formally, amines are derivatives of ammonia (NH 3 (in which the bond angle between the nitrogen and hydrogen is 170°), wherein one or more hydrogen atoms have been replaced by a substituent such as an ...
The compounds found in food are formed when creatine (a non-protein amino acid found in muscle tissue), other amino acids and monosaccharides are heated together at high temperatures (125-300 °C or 275-572 °F) or cooked for long periods. HCAs form at the lower end of this range when the cooking time is long; at the higher end of the range ...
Structures of three kinds of amides: an organic amide (carboxamide), a sulfonamide, and a phosphoramide. In chemistry, the term amide (/ ˈ æ m aɪ d / or / ˈ æ m ɪ d / or / ˈ eɪ m aɪ d /) [1] [2] [3] is a compound with the functional group R n E(=O) x NR 2, where x is not zero, E is some element, and each R represents an organic group or hydrogen. [4]