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The hydroxyl radical, Lewis structure shown, contains one unpaired electron. Lewis dot structure of a Hydroxide ion compared to a hydroxyl radical. In chemistry, a radical, also known as a free radical, is an atom, molecule, or ion that has at least one unpaired valence electron.
The hydroxyl radical can damage virtually all types of macromolecules: carbohydrates, nucleic acids , lipids (lipid peroxidation) and amino acids (e.g. conversion of Phe to m-Tyrosine and o-Tyrosine). The hydroxyl radical has a very short in vivo half-life of approximately 10 −9 seconds and a high reactivity. [5]
In the third type of substitution reaction, radical substitution, the attacking particle is a radical. [44] This process usually takes the form of a chain reaction, for example in the reaction of alkanes with halogens. In the first step, light or heat disintegrates the halogen-containing molecules producing radicals.
The term radical was already in use when radical theory was developed. Louis-Bernard Guyton de Morveau introduced the phrase "radical" in 1785 and the phrase was employed by Antoine Lavoisier in 1789 in his Traité Élémentaire de Chimie. A radical was identified as the root base of certain acids (The Latin word "radix" meaning "root").
Example radical: Structure of Hydrocarboxyl radical, lone electron indicated as single black dot. A radical is a molecule with an odd number of electrons, and is induced in a variety of ways, including ultraviolet radiation. A sun burn is largely due to radical formation from this radiation. The radical-pair, however, is not simply two radicals.
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Specific examples include stroke and heart attack. [ citation needed ] In general, the harmful effects of reactive oxygen species on the cell are the damage of DNA or RNA, oxidation of polyunsaturated fatty acids in lipids ( lipid peroxidation ), oxidation of amino acids in proteins, and oxidative deactivation of specific enzymes by oxidation ...
In chemistry, the amino radical, ·NH 2, also known as the aminyl or azanyl, is the neutral form of the amide ion (NH − 2). Aminyl radicals are highly reactive and consequently short-lived, like most radicals; however, they form an important part of nitrogen chemistry. In sufficiently high concentration, amino radicals dimerise to form hydrazine.