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Amyl Acetate
Amyl acetate (pentyl acetate) is an organic compound and an ester with the chemical formula CH3COO H2sub>4CH3 and the molecular weight 130.19g/mol. It is colorless and has a scent similar to bananas and apples. The compound is the condensation product of acetic acid and 1-pentanol. However, esters formed from other pentanol isomers (amyl alcohols), or mixtures of pentanols, are often referred to as amyl acetate. The symptoms of exposure to amyl acetate in humans are dermatitis, central nervous system depression, narcosis and irritation to the eyes and nose. Uses Amyl acetate is a solvent for paints, lacquers, and liquid bandages; and a flavorant. It also fuels the Hefner lamp and fermentative productions of penicillin. See also * Isoamyl acetate, also known as banana oil. * Ester In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isoamyl Acetate
Isoamyl acetate, also known as isopentyl acetate, is an ester formed from isoamyl alcohol and acetic acid, with the molecular formula . It is a colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. Isoamyl acetate has a strong odor which is described as similar to both banana and pear. Pure isoamyl acetate, or mixtures of isoamyl acetate, amyl acetate, and other flavors in ethanol may be referred to as banana oil or pear oil. Natural occurrence Isoamyl acetate occurs naturally in many plants, including apple, banana, coffee, grape, guava, lychee, papaya, peach, pomegranate, and tomato. It is also released by fermentation processes, including those used for making beer, sake, cognac, and whisky. Isoamyl acetate is released by a honey bee's sting apparatus where it serves as a pheromone beacon to attract other bees and provoke them to sting. Production Isoamyl acetate is prepared by the acid-catalyzed reaction ( Fischer esterificat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organic Compound
Some chemical authorities define an organic compound as a chemical compound that contains a carbon–hydrogen or carbon–carbon bond; others consider an organic compound to be any chemical compound that contains carbon. For example, carbon-containing compounds such as alkanes (e.g. methane ) and its derivatives are universally considered organic, but many others are sometimes considered inorganic, such as certain compounds of carbon with nitrogen and oxygen (e.g. cyanide ion , hydrogen cyanide , chloroformic acid , carbon dioxide , and carbonate ion ). Due to carbon's ability to catenate (form chains with other carbon atoms), millions of organic compounds are known. The study of the properties, reactions, and syntheses of organic compounds comprise the discipline known as organic chemistry. For historical reasons, a few classes of carbon-containing compounds (e.g., carbonate salts and cyanide salts), along with a few other exceptions (e.g., carbon dioxide, and even ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquid Bandage
Liquid bandage is a topical skin treatment for minor wounds which binds to the skin to form a protective polymeric layer that keeps dirt and germs out and moisture in.Petkewich, R. "Liquid Bandages" (2008) ''Chemical & Engineering News.'' vol. 86(24) p. 61. It can be directly applied to the wound after removing debris. For the fast-acting, reactive adhesive that is used to mend deep cuts or surgery wounds, see cyanoacrylates (specifically 2-Octyl cyanoacrylate). Design Liquid bandage is typically a polymer dissolved in a solvent (commonly water or an alcohol), sometimes with an added antiseptic and local anesthetic, although the alcohol in some brands may serve the same purpose. These products protect the wound by forming a thin film of polymer when the carrier evaporates. Polymers used may include polyvinylpyrrolidone (water based), ethyl cellulose, pyroxylin/nitrocellulose or poly(methylacrylate-isobutene-monoisopropylmaleate) (alcohol based), and acrylate or siloxane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavour or flavor may also refer to: Science * Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics) In particle physics, flavour or flavor refers to the ''species'' of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons. They are conventionally parameterized with ''flavour quantum numbers'' ..., a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America * Flavour Network, is a Canadian TV channel with shows about food. Music Art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoacids (e.g. esters of acetic acid, carbonic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillin
Penicillins (P, PCN or PEN) are a group of beta-lactam antibiotic, β-lactam antibiotics originally obtained from ''Penicillium'' Mold (fungus), moulds, principally ''Penicillium chrysogenum, P. chrysogenum'' and ''Penicillium rubens, P. rubens''. Most penicillins in clinical use are synthesised by ''Penicillium chrysogenum, P. chrysogenum'' using industrial fermentation, deep tank fermentation and then purified. A number of natural penicillins have been discovered, but only two purified compounds are in clinical use: benzylpenicillin, penicillin G (intramuscular injection, intramuscular or Intravenous therapy, intravenous use) and phenoxymethylpenicillin, penicillin V (given by mouth). Penicillins were among the first medications to be effective against many bacterial infections caused by staphylococcus, staphylococci and streptococcus, streptococci. They are still widely used today for various bacterial infections, though many types of bacteria have developed antibiotic res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hefner Lamp
The Hefner lamp, or in German ''Hefnerkerze'', is a flame lamp used in photometry that burns amyl acetate. The lamp was invented by Friedrich von Hefner-Alteneck in 1884 and he proposed its use as a standard flame for photometric purposes with a luminous intensity unit of the Hefnerkerze (HK). The lamp was specified as having a 40 mm flame height and an 8 mm diameter wick. The Hefner lamp provided the German, Austrian, and Scandinavian standard for luminosity during the late nineteenth and early twentieth centuries. The unit of light intensity was defined as that produced by the lamp burning amyl acetate with a 40 mm flame height. The light unit was adopted by the German gas industry in 1890 and known as the ''Hefnereinheit''. In 1897 it was also adopted by the Association of German Electrical Engineers under the name ''Hefnerkerze'' (HK). Germany moved to using the new candle (NC) from 1 July 1942 and the candela (cd) from 1948. :1 Hefnerkerze is about 0.920 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavorant
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unconsciousness
Unconsciousness is a state in which a living individual exhibits a complete, or near-complete, inability to maintain an awareness of self and environment or to respond to any human or environmental stimulus. Unconsciousness may occur as the result of traumatic brain injury, brain hypoxia (inadequate oxygen, possibly due to a brain infarction or cardiac arrest), severe intoxication with drugs that depress the activity of the central nervous system (e.g., alcohol and other hypnotic or sedative drugs), severe fatigue, pain, anaesthesia, and other causes. Loss of consciousness should not be confused with the notion of the psychoanalytic unconscious, cognitive processes that take place outside awareness (e.g., implicit cognition), and with altered states of consciousness such as sleep, delirium, hypnosis, and other altered states in which the person responds to stimuli, including trance and psychedelic experiences. Causes This is not a complete list. Cardiovascular sys ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoacids (e.g. esters of acetic acid, carbonic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Nervous System
The central nervous system (CNS) is the part of the nervous system consisting primarily of the brain, spinal cord and retina. The CNS is so named because the brain integrates the received information and coordinates and influences the activity of all parts of the bodies of bilateria, bilaterally symmetric and triploblastic animals—that is, all multicellular animals except sponges and Coelenterata, diploblasts. It is a structure composed of nervous tissue positioned along the Anatomical_terms_of_location#Rostral,_cranial,_and_caudal, rostral (nose end) to caudal (tail end) axis of the body and may have an enlarged section at the rostral end which is a brain. Only arthropods, cephalopods and vertebrates have a true brain, though precursor structures exist in onychophorans, gastropods and lancelets. The rest of this article exclusively discusses the vertebrate central nervous system, which is radically distinct from all other animals. Overview In vertebrates, the brain and spinal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
