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Akabori Amino-acid Reaction
There are several Akabori amino acid reactions, which are named after Shirō Akabori (1900–1992), a Japanese chemist. In the first reaction, an α-amino acid is oxidised and undergoes decarboxylation to give an aldehyde at the former α position by heating with oxygen in the presence of a reducing sugar. This reaction is useful for preparing dichlorophthalimido derivatives of peptides for mass spectral analysis. : In the second reaction, an α-amino acid, or an ester of it, is reduced by sodium amalgam and ethanolic HCl to give an α-amino aldehyde. This process is conceptually similar to the Bouveault–Blanc reduction except that it stops at the aldehyde stage rather than reducing the ester all the way to two alcohols. : See also *Maillard reaction The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shirō Akabori
Shirō Akabori ( Akahori Shirō), 20 October 1900 – 3 November 1992 in Chihama, Ogasa (now Kakegawa, Shizuoka Prefecture), was a Japanese chemist and university professor, known for the Akabori amino-acid reactions. Life and education After graduating from public school, he began training as a pharmacist at Chiba medical school, now Chiba University, in 1918. After graduating in 1921, he joined the pharmaceutical company Momotani Juntenkan. The company hired him as an assistant to the chemist Nishizawa Yūshichi of the Imperial University of Tokyo, where he was taught by Ikeda Kikunae. In the summer of the same year, he followed Nishizawa for a short stay at the Tohoku Imperial University to learn organic chemistry from Majima Rikō. Here he then began research in this field thanks to a scholarship from the company Ajinomoto, which he completed in 1925. From 1930 he held lectures under Majima and obtained a doctoral degree in 1931. From 1932 to 1935, he began further stud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. 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. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. They perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Phosphoesters form the backbone of DNA molecules. Nitrate esters, such as nitroglycerin, are known for their explosive properties. '' Nomenclature Etymology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol (chemistry)
In chemistry, an alcohol is a type of organic compound that carries at least one hydroxyl () functional group bound to a saturated carbon atom. The term ''alcohol'' originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. An important class of alcohols, of which methanol and ethanol are the simplest examples, includes all compounds which conform to the general formula . Simple monoalcohols that are the subject of this article include primary (), secondary () and tertiary () alcohols. The suffix ''-ol'' appears in the IUPAC chemical name of all substances where the hydroxyl group is the functional group with the highest priority. When a higher priority group is present in the compound, the prefix ''hydroxy-'' is used in its IUPAC name. The suffix ''-ol'' in non-IUPAC names (such as paracetamol or cholesterol) also typically indicates that the substance is an alcohol. However, some compou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bull
A bull is an intact (i.e., not castrated) adult male of the species ''Bos taurus'' (cattle). More muscular and aggressive than the females of the same species (i.e., cows), bulls have long been an important symbol in many religions, including for sacrifices. These animals play a significant role in beef ranching, dairy farming, and a variety of sporting and cultural activities, including bullfighting and bull riding. Due to their temperament, handling requires precautions. Nomenclature The female counterpart to a bull is a cow, while a male of the species that has been castrated is a ''steer'', '' ox'', or ''bullock'', although in North America, this last term refers to a young bull. Use of these terms varies considerably with area and dialect. Colloquially, people unfamiliar with cattle may refer to both castrated and intact animals as "bulls". A wild, young, unmarked bull is known as a ''micky'' in Australia.Sheena Coupe (ed.), ''Frontier Country, Vol. 1'' (Weldon R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouveault–Blanc Reduction
The Bouveault–Blanc reduction is a chemical reaction in which an ester is reduced to primary alcohols using absolute ethanol and sodium metal. It was first reported by Louis Bouveault and Gustave Louis Blanc in 1903. Bouveault and Blanc demonstrated the reduction of ethyl oleate and ''n''-butyl oleate to oleyl alcohol. modified versions of which were subsequently refined and published in ''Organic Syntheses''. : This reaction is used commercially although for laboratory scale reactions it was made obsolete by the introduction of lithium aluminium hydride. Reaction mechanism Sodium metal is a one-electron reducing agent. Four equivalents of sodium are required to fully reduce each ester. Ethanol serves as a proton source. The reaction produces sodium alkoxides, according to the following stoichiometry: : + 6 Na + 4 → + + 4 In practice, considerable sodium is consumed by the formation of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Amalgam
Sodium amalgam, commonly denoted Na(Hg), is an alloy of mercury and sodium. The term amalgam is used for alloys, intermetallic compounds, and solutions (both solid solutions and liquid solutions) involving mercury as a major component. Sodium amalgams are often used in reactions as strong reducing agents with better handling properties compared to solid sodium. They are less dangerously reactive toward water and in fact are often used as an aqueous suspension. Sodium amalgam was used as a reagent as early as 1862. A synthesis method was described by J. Alfred Wanklyn in 1866. Structure and compositions No particular formula is assigned to "sodium amalgam". Na5Hg8 and Na3Hg are well defined compounds. In sodium amalgams, the Hg-Hg distances are expanded to around 5 Å vs. about 3 Å for mercury itself. Usually amalgams are classified on the weight percent of sodium. Amalgams with 2% Na are solids at room temperature, whereas some more dilute amalgams remain liquid. Preparation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amino Acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha amino acids appear in the genetic code. Amino acids can be classified according to the locations of the core structural functional groups, as Alpha and beta carbon, alpha- , beta- , gamma- or delta- amino acids; other categories relate to Chemical polarity, polarity, ionization, and side chain group type (aliphatic, Open-chain compound, acyclic, aromatic, containing hydroxyl or sulfur, etc.). In the form of proteins, amino acid '' residues'' form the second-largest component (water being the largest) of human muscles and other tissues. Beyond their role as residues in proteins, amino acids participate in a number of processes such as neurotransmitter transport and biosynthesis. It is thought that they played a key role in enabling life ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chem
Chem may refer to: * Chemistry practical waali mam *Chemistry *Chemical * ''Chem'' (journal), a scientific journal published by Cell Press *Post apocalyptic slang for "drugs", medicinal or otherwise in the Fallout video game series. In Ancient Egyptian usage: * ''Khem'' (also spelt ''Chem''), the Egyptian word for "black" * Min (god), in the past erroneously named ''Khem'' CHEM may refer to : *A metabolic panel: for instance, CHEM-7, which is the basic metabolic panel *CHEM-DT CHEM-DT is the TVA owned-and-operated television station in Trois-Rivières, Quebec, Canada. It broadcasts a high-definition digital signal on VHF channel 8 from a transmitter on Rue Principale in Notre-Dame-du-Mont-Carmel. Owned by the Grou ..., a Canadian television channel See also * Chemo (other) * Kemi, a place in Finland {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
