Intermediates and Side Reaction Products in Food Red No. 3 (Erythrosine)-Reaction Products of Iodine with Resorcinol-

Reaction products of chlorine dioxide.

Inspection of the available literature reveals that a detailed investigation of the aqueous organic chemistry of chlorine dioxide and systematic identification of products formed during water disinfection has not been considered. This must be done before an informed assessment can be made of the relative safety of using chlorine dioxide as a disinfectant alternative to chlorine. Although trihal...

Orientation and Alignment of Reaction Products

are intrinsically anisotropic because certain angles of approach of A to BC and of separation of AB from C are preferred, as are certain planes of rotation of the reagent and product molecules. Most of the experimental and theoretical efforts aimed at understanding elementary reactions have been applied to the study of the scalar properties of Reaction 1, such as how the rate of reaction varies...

OPINION ON Intermediates and reaction products of oxidative hair dye ingredients formed during hair dyeing

Identification and Quantification of 5-Hydroxymethyl Furfural in Food Products

5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian markets (including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, UHT milk, instant coffee and jelly powder). HMF levels were determined using ...

Products of the benzene + O(3P) reaction.

The gas-phase reaction of benzene with O((3)P) is of considerable interest for modeling of aromatic oxidation, and also because there exist fundamental questions concerning the prominence of intersystem crossing in the reaction. While its overall rate constant has been studied extensively, there are still significant uncertainties in the product distribution. The reaction proceeds mainly throug...