SinigrinSinigrin or allyl glucosinolate 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 enzymemyrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish.
GlucoseNaturally produced monosaccharideChemical compoundGlucose is a sugar with the molecular formulaC6H12O6. It is the most abundant monosaccharide, a subcategory of carbohydrates. It is made from water and carbon dioxide during photosynthesis by plants and most algae. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living organisms to make adenosine triphosphate (ATP), which is used by the cell as energy.
GlycosideIn chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzymehydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications.
EtherIn organic chemistry, ethers are a class of compounds that contain an ether group, a single oxygen atom bonded to two separate carbon atoms, each part of an organyl group (e.g., alkyl or aryl). They have the general formula R−O−R′, where R and R′ represent the organyl groups.
HydrolysisHydrolysis (; from Ancient Greek hydro-'water' and lysis'to unbind') is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution and elimination reactions in which water is the nucleophile. Biological hydrolysis is the cleavage of biomolecules where a water molecule is consumed to effect the separation of a larger molecule into component parts.
MoleculeA molecule is a group of two or more atoms that are held together by attractive forces known as chemical bonds; depending on context, the term may or may not include ions that satisfy this criterion. In quantum physics, organic chemistry, and biochemistry, the distinction from ions is dropped and molecule is often used when referring to polyatomic ions.
EthanolOrganic compoundNames 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 ( ?)Scammonin IScammonin (also known as jalapin or scammonium) is a lipidglycoside that has been isolated from Ipomoea purga (jalap or John the Conqueror root) and from Convolvulus scammonia (scammony).
EnzymeLarge biological molecule that acts as a catalystThe enzyme glucosidase converts the sugar maltose into two glucose sugars. Active site residues in red, maltose substrate in black, and NADcofactor in yellow. (PDB: 1OBB)An enzyme is a biological macromolecule, usually a protein, that acts as a biological catalyst, accelerating chemical reactions without being consumed in the process.
Naturally occurring phenolsGroup of chemical compoundsIn biochemistry, naturally occurring phenols are natural products containing at least one phenolfunctional group. Phenolic compounds are produced by plants and microorganisms. Organisms sometimes synthesize phenolic compounds in response to ecological pressures such as pathogen and insect attack, UV radiation and wounding.
FermentationFermentation is a type of anaerobic metabolism that 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 their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.).*As an Amazon Associate I earn from qualifying purchases.