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  2. Hydrogen cyanide - Wikipedia

    en.wikipedia.org/wiki/Hydrogen_cyanide

    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).

  3. Cyanide - Wikipedia

    en.wikipedia.org/wiki/Cyanide

    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]

  4. Bucherer–Bergs reaction - Wikipedia

    en.wikipedia.org/wiki/Bucherer–Bergs_reaction

    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 ...

  5. Cyanogen halide - Wikipedia

    en.wikipedia.org/wiki/Cyanogen_halide

    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.

  6. Cyanide poisoning - Wikipedia

    en.wikipedia.org/wiki/Cyanide_poisoning

    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 ...

  7. Food chemistry - Wikipedia

    en.wikipedia.org/wiki/Food_chemistry

    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.

  8. Isocyanic acid - Wikipedia

    en.wikipedia.org/wiki/Isocyanic_acid

    The acceptor properties of HNCO are compared with other Lewis acid in the ECW model. Low-temperature photolysis of solids containing HNCO creates the tautomer cyanic acid H−O−C≡N, also called hydrogen cyanate. [15] Pure cyanic acid has not been isolated, and isocyanic acid is the predominant form in all solvents. [2]

  9. Hydrocyanation - Wikipedia

    en.wikipedia.org/wiki/Hydrocyanation

    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.