AldehydeIn organic chemistry, an aldehyde () (lat. alcohol dehydrogenatum, dehydrogenatedalcohol) is an organic compound containing a functional group with the structure R−CH=O. The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group. Aldehydes are a common motif in many chemicals important in technology and biology.
Organic compoundOrganic compounds are a subclass of chemical compounds of carbon. Little consensus exists among chemists on the exact definition of organic compound; the only universally accepted definition is the quasi-tautological "organic compounds are the subject matter of organic chemistry". Generally, any large chemical compound containing a carbon–hydrogen or carbon–carbon bond is accepted as an organic compound.FuranFuran is a heterocyclic organic compound, consisting of a five-membered aromatic ring with four carbon atoms and one oxygen atom. Chemical compounds containing such rings are also referred to as furans. Furan is a colorless, flammable, highly volatile liquid with a boiling point close to room temperature. It is soluble in common organic solvents, including alcohol, ether, and acetone, and is slightly soluble in water. Its odor is strong and chloroform-like.
EthanolOrganic compoundA bottle of ethanolNames Pronunciation Preferred IUPAC nameEthanolOther names Absolute alcoholAlcoholCologne spiritDrinking alcoholEthylic alcoholEthyl alcoholEthyl hydroxideEthylene hydrateEthylolGrain alcoholHydroxyethaneMethylcarbinolIdentifiers CAS Number64-17-53D model (JSmol)Interactive imageAbbreviations EtOH Beilstein Reference1718733 ChEBICHEBI:16236ChEMBLChEMBL545ChemSpider682DrugBankDB00898ECHA InfoCard100.000.526Gmelin Reference787 IUPHAR/BPS2299KEGGC00469PubChemCID702UNII3K9958V90MUN numberUN 1170 CompTox Dashboard(EPA)DTXSID9020584InChIInChI=1S/C2H6O/c1-2-3/h3H,2H2,1H3Key: LFQSCWFLJHTTHZ-UHFFFAOYSA-NInChI=1/C2H6O/c1-2-3/h3H,2H2,1H3Key: LFQSCWFLJHTTHZ-UHFFFAOYABSMILESOCCProperties Chemical formulaC2H6OMolar mass46.069 g·mol Appearance Colorless liquid Odorwine-like, pungent Density0.78945 g/cm (at 20 °C) Melting point−114.14 ± 0.03 °C (−173.45 ± 0.05 °F; 159.01 ± 0.03 K) Boiling point78.23 ± 0.09 °C (172.81 ± 0.16 °F; 351.38 ± 0.09 K) Solubility in waterMisciblelog P−0.31 Vapor pressure5.95 kPa (at 20 °C) Acidity (pKa) 15.9 (H2O), 29.8 (DMSO) Magnetic susceptibility (χ)−33.60·10 cm/mol Refractive index (nD)1.3611 Viscosity1.2 mPa·s (at 20 °C), 1.074 mPa·s (at 25 °C) Dipole moment1.69 D Hazards GHS labelling: PictogramsSignal wordDangerHazard statementsH225, H319, H360DPrecautionary statementsP210, P233, P240, P241, P242, P305+P351+P338NFPA 704 (fire diamond) 230Flash point14 °C (57 °F; 287 K) (Absolute) Lethal dose or concentration (LD, LC): LD50 (median dose)7060 mg/kg (oral, rat)3450 mg/kg (mouse)NIOSH (US health exposure limits): PEL (Permissible)TWA 1000 ppm (1900 mg/m) REL (Recommended)TWA 1000 ppm (1900 mg/m) IDLH (Immediate danger)3300 ppm Safety data sheet (SDS) Related compounds Related compoundsEthaneMethanolSupplementary data page Ethanol (data page)Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).N verify ( ?)Dehydration reactionIn chemistry, a dehydration reaction is a chemical reaction that involves the loss of an H2O from the reacting molecule(s) or ion(s). This reaction results in the release of the H2O as water. When the reaction involves the coupling of two molecules into a single molecule it is referred to as a condensation reaction. Dehydration reactions are common processes in the manufacture of chemical compounds as well as naturally occurring within living organisms.
BranBran, also known as miller's bran, is the component of a cereal grain consisting of the outer hard layers – the combined aleurone and pericarp – surrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
MaizeSpecies of grass cultivated as a food cropMaize (; Zea mays), also known as corn, is a tall stout grass that produces cereal grain. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors.
SawdustSawdust (or wood dust) is a by-product or waste product of woodworking operations such as sawing, sanding, milling and routing. It is composed of very small chips of wood. These operations can be performed by woodworking machinery, portable power tools or by use of hand tools. In some manufacturing industries it can be a significant fire hazard and source of occupational dust exposure. Sawdust, as particulates, is the main component of particleboard.
AgricultureCultivation of plants and animals to produce foods, fibers, fuels, and raw materialsModern agriculture: a center pivot irrigation system on a fieldAgriculture is the practice of cultivating the soil, planting, raising, and harvesting both food and non-food crops, as well as livestock production. Broader definitions also include forestry and aquaculture.
OatThe oat (Avena sativa), sometimes called the common oat, is a species of cereal grass (Avena) grown for fodder and for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seeds resembled those of other cereals closely enough for them to be included by early cultivators.
WheatWheat is a group of wild and domesticated grasses of the genus Triticum (). As cereals, they are cultivated for their grains, which are staple foods around the world. Well-known wheat species and hybrids include the most widely grown common wheat (T. aestivum), spelt, durum, emmer, einkorn, and Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC.
LatinLatin (lingua Latina or Latinum) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally spoken by the Latins in Latium (now known as Lazio), the lower Tiber area around Rome, Italy. Through the expansion of the Roman Republic, it became the dominant language in the Italian Peninsula and subsequently throughout the Roman Empire.*As an Amazon Associate I earn from qualifying purchases.