Search results
Results From The WOW.Com Content Network
This page was last edited on 11 December 2024, at 08:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Isoelectronicity is a phenomenon observed when two or more molecules have the same structure (positions and connectivities among atoms) and the same electronic configurations, but differ by what specific elements are at certain locations in the structure. For example, CO, NO +, and N 2 are isoelectronic, while CH 3 COCH 3 and CH 3 N = NCH 3 are ...
In drug discovery, either a large series of structural analogs of an initial lead compound are created and tested as part of a structure–activity relationship study [5] or a database is screened for structural analogs of a lead compound. [6] Chemical analogues of illegal drugs are developed and sold in
These come in fixed ratios like 75/25, 70/30, or 50/50. For example, a 75/25 mix contains 75% intermediate-acting insulin and 25% rapid-acting insulin. [100] [2] These are typically injected twice a day at the start of meals. The mixture appears cloudy, and it begins to work as quickly as the rapid-acting insulin, but it lasts as long as the ...
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
For example, a chloride -Cl group may often be replaced by a trifluoromethyl -CF 3 group or by a cyano -C≡N group. Depending on the particular molecule used, the substitution may result in little change in activity, or either increased or decreased affinity or efficacy - depending on what factors are important for ligand binding to the target ...
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners Sweeteners are
A sequestrant is a food additive which improves the quality and stability of foods. [1] A sequestrant forms chelate complexes with polyvalent metal ions, especially copper, iron and nickel. This can prevent the oxidation of the fats in the food. Sequestrants are therefore a type of preservative.