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3,3′-Diindolylmethane (DIM) is a compound derived from the digestion of indole-3-carbinol, found in cruciferous vegetables, such as broccoli, Brussels sprouts, cabbage and kale. [1] It and its parent compound – indole-3-carbinol – are under laboratory research to determine their possible biological properties, particularly in anti-cancer ...
tert-Butylhydroquinone (TBHQ, tertiary butylhydroquinone) is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone , substituted with a tert - butyl group.
Alfred Stieglitz, c. 1894, collodion print by Frank S. Herrmann Collodion is a flammable, syrupy solution of nitrocellulose in ether and alcohol.There are two basic types: flexible and non-flexible.
Nitrocellulose (also known as cellulose nitrate, flash paper, flash cotton, guncotton, pyroxylin and flash string, depending on form) is a highly flammable compound formed by nitrating cellulose through exposure to a mixture of nitric acid and sulfuric acid.
Allyl isothiocyanate can be obtained from the seeds of black mustard (Rhamphospermum nigrum) 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. [5]
Although the structure proposed by Ziegler was not confirmed, he was able to develop an alternative synthesis of tartrazine based on the idea that a hydrazone is the tautomeric form of an azo compound (azo-hydrazo tautomerism). This production process was patented in 1893 (British Patent 5693). [7] [8]
Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH 3) 2 S. It is the simplest thioether and has a characteristic disagreeable odor. It is a flammable liquid that boils at 37 °C (99 °F). It is a component of the smell produced from cooking of certain vegetables (notably maize, cabbage, and beetroot ...
The main cause of phytochemical loss from cooking is thermal decomposition. [35] A converse exists in the case of carotenoids, such as lycopene present in tomatoes, which may remain stable or increase in content from cooking due to liberation from cellular membranes in the cooked food. [36]