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Allyl Isothiocyanate
Allyl isothiocyanate (AITC) is an organosulfur compound (formula CH2CHCH2NCS). This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels. It is slightly soluble in water, but more soluble in most organic solvents. Biosynthesis and biological functions Allyl isothiocyanate can be obtained from the seeds of black mustard (''Brassica nigra'') or brown Indian mustard (''Brassica juncea''). When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate. Allyl isothiocyanate serves the plant as a defense against herbivores; since it is harmful to the plant itself , it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Human appr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organosulfur Compound
Organosulfur compounds are organic compounds that contain sulfur. They are often associated with foul odors, but many of the sweetest compounds known are organosulfur derivatives, e.g., saccharin. Nature abounds with organosulfur compounds—sulfur is vital for life. Of the 20 common amino acids, two ( cysteine and methionine) are organosulfur compounds, and the antibiotics penicillin and sulfa drugs both contain sulfur. While sulfur-containing antibiotics save many lives, sulfur mustard is a deadly chemical warfare agent. Fossil fuels, coal, petroleum, and natural gas, which are derived from ancient organisms, necessarily contain organosulfur compounds, the removal of which is a major focus of oil refineries. Sulfur shares the chalcogen group with oxygen, selenium, and tellurium, and it is expected that organosulfur compounds have similarities with carbon–oxygen, carbon–selenium, and carbon–tellurium compounds. A classical chemical test for the detection of sulfur co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinigrin
Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the family Brassicaceae such as Brussels sprouts, broccoli, and the seeds of black mustard (''Brassica nigra''). Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish. Seeds of white mustard, ''Sinapis alba'', will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin. The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinolate. Sinigrin stereochemical configuration on the C=N double bond was for a time uncertain, and has been resolved by X-ray crystallography in 1963 to be the ''Z'' (or ''syn'') isomer. Singrin is also known to be allelopathic. See also * Allyl isothiocyanate * Gluconasturtiin * List of phytochemicals in food While there is ample evide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antibacterial
An antibiotic is a type of antimicrobial substance active against bacteria. It is the most important type of antibacterial agent for fighting bacterial infections, and antibiotic medications are widely used in the treatment and prevention of such infections. They may either kill or inhibit the growth of bacteria. A limited number of antibiotics also possess antiprotozoal activity. Antibiotics are not effective against viruses such as the common cold or influenza; drugs which inhibit viruses are termed antiviral drugs or antivirals rather than antibiotics. Sometimes, the term ''antibiotic''—literally "opposing life", from the Greek roots ἀντι ''anti'', "against" and βίος ''bios'', "life"—is broadly used to refer to any substance used against microbes, but in the usual medical usage, antibiotics (such as penicillin) are those produced naturally (by one microorganism fighting another), whereas non-antibiotic antibacterials (such as sulfonamides and antiseptics) ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Topical Anesthetic
A topical anesthetic is a local anesthetic that is used to numb the surface of a body part. They can be used to numb any area of the skin as well as the front of the eyeball, the inside of the nose, ear or throat, the anus and the genital area. Topical anesthetics are available in creams, ointments, aerosols, sprays, lotions, and jellies. Examples include benzocaine, butamben, dibucaine, lidocaine, oxybuprocaine, pramoxine, proxymetacaine (proparacaine), and tetracaine (also named amethocaine). Usage Topical anesthetics are used to relieve pain and itching caused by conditions such as sunburn or other minor burns, insect bites or stings, poison ivy, poison oak, poison sumac, and minor cuts and scratches. Topical anesthetics are used in ophthalmology and optometry to numb the surface of the eye (the outermost layers of the cornea and conjunctiva) to: * Perform a contact/applanation tonometry. * Perform a Schirmer's test (The Schirmer's test is sometimes used with a topical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denatured Alcohol
Denatured alcohol (also called methylated spirits in Australia, Canada, Ireland, New Zealand, South Africa, and the United Kingdom; wood spirit; and denatured rectified spirit) is ethanol that has additives to make it poisonous, bad-tasting, foul-smelling, or nauseating to discourage its recreational consumption. It is sometimes dyed so that it can be identified visually. Pyridine and methanol, each and together, make denatured alcohol poisonous; and denatonium makes it bitter. Denatured alcohol is used as a solvent and as fuel for alcohol burners and camping stoves. Because of the diversity of industrial uses for denatured alcohol, hundreds of additives and denaturing methods have been used. The main additive usually is 10% methanol (methyl alcohol), hence the name ''methylated spirits''. Other common additives include isopropyl alcohol, acetone, methyl ethyl ketone, and methyl isobutyl ketone. Denatured alcohol blends average 60 to 90% ethanol. Denaturing alcohol does not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Animal Repellent
Animal repellents are any things or methods that keep certain animals away from certain objects, areas, people, plants, or other animals. To this end, living organisms emit special semiochemicals naturally; humans purposely make use of some of those and also design other repellents. Overview Repellents generally work by taking advantage of an animal's natural aversion to something, and often the thing chosen is something that the animal has learned to avoid (or instinctively avoids) in its natural environment. Chemical repellents fall into two main categories, odor and taste. The former work better in the warm season and the latter, which ward off an animal only after it eats, in the cold season. (For example, the smell of the lawn fertilizer Milorganite is claimed to make it an effective repellent.) Such repellents mimic natural substances that deter animals and/or are designed to be so irritating to a specific animal or type of animal that it will avoid the protected object ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insecticide
Insecticides are substances used to kill insects. They include ovicides and larvicides used against insect eggs and larvae, respectively. Insecticides are used in agriculture, medicine, industry and by consumers. Insecticides are claimed to be a major factor behind the increase in the 20th-century's agricultural productivity. Nearly all insecticides have the potential to significantly alter ecosystems; many are toxic to humans and/or animals; some become concentrated as they spread along the food chain. Insecticides can be classified into two major groups: systemic insecticides, which have residual or long term activity; and contact insecticides, which have no residual activity. The mode of action describes how the pesticide kills or inactivates a pest. It provides another way of classifying insecticides. Mode of action can be important in understanding whether an insecticide will be toxic to unrelated species, such as fish, birds and mammals. Insecticides may be repellent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive 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 flavors, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Oil
Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in some cultures, but sale is restricted in some countries due to high levels of erucic acid. Varieties of mustard seed also exist that are low in erucic acid. Pressed oil Oil makes up about 30% of mustard seeds. It can be produced from black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), and white mustard ('' B. alba''). Having a distinctive pungent taste, the oil is used for cooking in India, Pakistan, Nepal and Bangladesh. Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi). Mustard oil ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distillation
Distillation, or classical distillation, is the process of separation process, separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products (which may condense into liquids or solids); this may involve chemical changes such as destructive distillation or Cracking (chemistry), cracking. Distillation may result in essentially complete separation (resulting in nearly pure components), or it may be a partial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's components. In Chemical industry, industrial applications, distillation is a unit operation of practically universal importance, but is a physical separation process, not a chemical reaction. An installation used for distillation, especially of distilled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Thiocyanate
Potassium thiocyanate is the chemical compound with the molecular formula KSCN. It is an important salt of the thiocyanate anion, one of the pseudohalides. The compound has a low melting point relative to most other inorganic salts. Use in chemical synthesis Aqueous KSCN reacts almost quantitatively with Pb(NO3)2 to give Pb(SCN)2, which has been used to convert acyl chlorides to isothiocyanates. KSCN converts ethylene carbonate to ethylenesulfide. For this purpose, the KSCN is first melted under vacuum to remove water. In a related reaction, KSCN converts cyclohexene oxide to the corresponding episulfide. :C6H10O + KSCN → C6H10S + KOCN KSCN is also the starting product for the synthesis of carbonyl sulfide. Other uses Dilute aqueous KSCN is occasionally used for moderately realistic blood effects in film and theater. It can be painted onto a surface or kept as a colorless solution. When in contact with ferric chloride solution (or other solutions containing Fe3+), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allyl Chloride
Allyl chloride is the organic compound with the formula C H2=CHCH2 Cl. This colorless liquid is insoluble in water but soluble in common organic solvents. It is mainly converted to epichlorohydrin, used in the production of plastics. It is a chlorinated derivative of propylene. It is an alkylating agent, which makes it both useful and hazardous to handle. Production Laboratory scale Allyl chloride was first produced in 1857 by Auguste Cahours and August Hofmann by reacting allyl alcohol with phosphorus trichloride.Ludger Krähling, Jürgen Krey, Gerald Jakobson, Johann Grolig, Leopold Miksche “Allyl Compounds” in Ullmann's Encyclopedia of Industrial Chemistry Wiley-VCH, Weinheim, 2005. Published online: 15 June 2000. Modern preparation protocols economize this approach, replacing relatively expensive phosphorus trichloride with hydrochloric acid and a catalyst such as copper(I) chloride. Industrial scale Allyl chloride is produced by the chlorination of propylene. At lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
