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Quinine is an alkaloid, a naturally occurring chemical compound. [5] How it works as a medicine is not entirely clear. [5] Quinine was first isolated in 1820 from the bark of a cinchona tree, which is native to Peru, [5] [9] [10] and its molecular formula was determined by Adolph Strecker in 1854. [11]
Other important examples are 1,2-benzoquinone (ortho-quinone), 1,4-naphthoquinone and 9,10-anthraquinone. The name is derived from that of quinic acid (with the suffix "-one" indicating a ketone), since it is one of the compounds obtained upon oxidation of quinic acid. [ 4 ]
The quinine in tonic water will fluoresce under ultraviolet light. In fact, quinine will visibly fluoresce in direct sunlight against a dark background. [19] The quinine molecules release energy as light instead of heat, which is more common. The state is not stable, and the molecules will eventually return to a ground state and no longer glow ...
Pyrroloquinoline quinone (PQQ), a redox cofactor and controversial nutritional supplement; Quinazoline, an aza derivative of quinoline; Quinine; Similar simple aromatic rings. Isoquinoline, an analog with the nitrogen atom in position 2; Pyridine, an analog without the fused benzene ring; Naphthalene, an analog with a carbon instead of the nitrogen
According to the then-surgeon general's report, a woman who has two drinks a day faces a nearly 22% chance of developing an alcohol-related cancer, compared with a 16.5% risk for a woman drinking ...
In tropical British colonies gin was used to mask the bitter flavour of quinine, which was the only effective anti-malarial compound. Quinine was dissolved in carbonated water to form tonic water ; the resulting cocktail is gin and tonic , although modern tonic water contains only a trace of quinine as a flavouring.
Beers that fall between 2% ABV and 5% ABV, generally considered the “low” alcohol share, make up less than half of the growth of “low-to-no” segment in the total U.S. beer market.
It is a blend of fortified wine, herbs, and spices (including a small amount of quinine), [4] with fermentation being stopped by the addition of alcohol. It is currently produced in France by Pernod Ricard , and in the United States by Heaven Hill Distilleries of Bardstown, Kentucky .