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The classic example of a dehydration reaction is the Fischer esterification, which involves treating a carboxylic acid with an alcohol to give an ester RCO 2 H + R′OH ⇌ RCO 2 R′ + H 2 O. Often such reactions require the presence of a dehydrating agent, i.e. a substance that reacts with water.
N,N′-Dicyclohexylcarbodiimide (DCC or DCCD)[1] is an organic compound with the chemical formula (C 6 H 11 N) 2 C. It is a waxy white solid with a sweet odor. Its primary use is to couple amino acids during artificial peptide synthesis. The low melting point of this material allows it to be melted for easy handling.
Pages in category "Dehydrating agents" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. A. Aluminium phosphate; B.
Desiccation is the state of extreme dryness, or the process of extreme drying. A desiccant is a hygroscopic (attracts and holds water) substance that induces or sustains such a state in its local vicinity in a moderately sealed container. The word desiccation comes from Latin de- 'thoroughly' and siccare 'to dry'.
Enolase is a member of the large enolase superfamily.It has a molecular weight of 82,000–100,000 daltons depending on the isoform. [3] [4] In human alpha enolase, the two subunits are antiparallel in orientation so that Glu 20 of one subunit forms an ionic bond with Arg 414 of the other subunit. [3]
Silica gel is an amorphous and porous form of silicon dioxide (silica), consisting of an irregular tridimensional framework of alternating silicon and oxygen atoms with nanometer -scale voids and pores. The voids may contain water or some other liquids, or may be filled by gas or vacuum. In the last case, the material is properly called silica ...
Catabolism (/ kəˈtæbəlɪzəm /) is the set of metabolic pathways that breaks down molecules into smaller units that are either oxidized to release energy or used in other anabolic reactions. [1] Catabolism breaks down large molecules (such as polysaccharides, lipids, nucleic acids, and proteins) into smaller units (such as monosaccharides ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...