4-Hydroxybenzyl Isothiocyanate
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4-Hydroxybenzyl Isothiocyanate
4-Hydroxybenzyl isothiocyanate is a naturally occurring isothiocyanate. It is formed as a degradation product of sinalbin from white mustard and contributes to the pungent taste of mustard seeds. Occurrence 4-hydroxybenzyl isothiocyanate occurs as a degradation product of sinalbin or glucosinalbin in white mustard. This compound is broken down as a mustard oil glycoside by myrosinase, releasing the isothiocyanate. The isothiocyanate further decomposes into hydroxybenzyl alcohols with the release of thiocyanates. In the presence of a nitrile-specifier protein, the less toxic 4-hydroxyphenylacetonitrile is formed from the mustard oil glycoside instead. The Pieris rapae, cabbage butterfly exploits this mechanism to avoid the toxic effects of the isothiocyanate. Similar to other isothiocyanates found in cruciferous vegetables, this compound contributes to the pungent flavor of mustard. Production Similar to its natural formation, 4-hydroxybenzyl isothiocyanate can be synthesize ...
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Mole (unit)
The mole (symbol mol) is a unit of measurement, the base unit in the International System of Units (SI) for ''amount of substance'', an SI base quantity proportional to the number of elementary entities of a substance. One mole is an aggregate of exactly elementary entities (approximately 602 sextillion or 602 billion times a trillion), which can be atoms, molecules, ions, ion pairs, or other particles. The number of particles in a mole is the Avogadro number (symbol ) and the numerical value of the '' Avogadro constant'' (symbol ) expressed in mol−1. The relationship between the mole, Avogadro number, and Avogadro constant can be expressed in the following equation:1\text = \frac = \frac The current SI value of the mole is based on the historical definition of the mole as the amount of substance that corresponds to the number of atoms in 12  grams of 12C, which made the molar mass of a compound in grams per mole, numerically equal to the average molecular mass or ...
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