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Removal of cyanide from cassava in Nigeria. Cyanides are produced by certain bacteria, fungi, and algae.It is an antifeedant in a number of plants. Cyanides are found in substantial amounts in certain seeds and fruit stones, e.g., those of bitter almonds, apricots, apples, and peaches. [5]
Hydrogen cyanide (formerly known as prussic acid) is a chemical compound with the formula HCN and structural formula H−C≡N. It is a highly toxic and flammable liquid that boils slightly above room temperature , at 25.6 °C (78.1 °F).
A cyanogen halide is a molecule consisting of cyanide and a halogen.Cyanogen halides are chemically classified as pseudohalogens.. The cyanogen halides are a group of chemically reactive compounds which contain a cyano group (-CN) attached to a halogen element, such as fluorine, chlorine, bromine or iodine.
Exposure to lower levels of cyanide over a long period (e.g., after use of improperly processed cassava roots; cassava is a staple food in various parts of West Africa) results in increased blood cyanide levels, which can result in weakness and a variety of symptoms, including permanent paralysis, nervous lesions, [14] [15] [16] hypothyroidism ...
It is the calcium salt derived from hydrocyanic acid. It is a white solid, although the pure material is rarely encountered. It is a white solid, although the pure material is rarely encountered. It slowly hydrolyses in solution or moist air to release hydrogen cyanide and is very toxic .
Reactions similar to the Bucherer–Bergs reaction were first seen in 1905 and 1914 by Ciamician and Silber, who obtained 5,5-dimethylhydantoin from a mixture of acetone and hydrocyanic acid after it had been exposed to sunlight for five to seven months. In 1929, Bergs issued a patent that described his own synthesis of a number of 5 ...
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
In organic chemistry, hydrocyanation is a process for conversion of alkenes to nitriles.The reaction involves the addition of hydrogen cyanide and requires a catalyst if the substrate alkene is unactivated.