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The vinylsulfone group reacts with the nucleophilic functional groups of the fibers by Michael addition to form a covalent ether bond: Reaction of vinyl sulfone compounds with hydroxyl groups of cellulose (HO-CELL) An unfavorable side reaction in the dyeing process is the conversion of the vinylsulfone group to the 2-(hydroxy)ethylsulfonyl ...
An alternative fixation process that is more dominant commercially is the vinylsulfonyl group. Like the chlorotriazines, this functional group adds to the hydroxyl groups of cellulose. The most popular version of this technology is Remazol. The dye is first attached to the ethylsulfonyl group. [citation needed]
Sulfonyl groups can be written as having the general formula R−S(=O) 2 −R′, where there are two double bonds between the sulfur and oxygen. [1]: 53 [2] Sulfonyl groups can be reduced to the sulfide with diisobutylaluminium hydride (DIBALH). Lithium aluminium hydride (LiAlH 4) reduces some but not all sulfones to sulfides. [1]: 1851
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Desulfonylation reactions are chemical reactions leading to the removal of a sulfonyl group from organic compounds.As the sulfonyl functional group is electron-withdrawing, [1] methods for cleaving the sulfur–carbon bonds of sulfones are typically reductive in nature.
The −SH functional group itself is referred to as either a thiol group or a sulfhydryl group, or a sulfanyl group. Thiols are the sulfur analogue of alcohols (that is, sulfur takes the place of oxygen in the hydroxyl ( −OH ) group of an alcohol), and the word is a blend of " thio- " with "alcohol".
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
Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring