The chemical stimuli of special significance to taste are sugars (sweet), amino acids (umami), sodium chloride and other salts (salty), alkaloids (bitter) and acids (sour). Sugars and amino acids tend to be preferred, while alkaloids and acids tend to be avoided. Intake of salts depends on electrolyte balance. The gustatory system codes taste qualities and their associated hedonic attributes. T...

Physico-chemical characterization of a series of salts prepared from primary amines was performed in order to obtain the salts as protonic ionic liquids (PILs). It was shown that the majority of these salts are thermally stable up to 400 °C, while the melting point of each salt depends on the nature of the anion and amine substitutions. The results of cyclic voltammetry experiments showed that ...

The experimental electron density rho(r) of the two isomorphic salts KMnO(4) and KClO(4) was determined by a multipole analysis of accurate X-ray diffraction data at 120 K. The quantum theory of atoms in molecules was applied to rho(r) and to its Laplacian nabla(2)rho(r). The bonds were characterized using the topological parameters at the bond critical points of the density rho(r), nabla(2)rho...

Experimental and computational studies on the formation of aryl azides from the corresponding diazonium salts support a stepwise mechanism via acyclic zwitterionic intermediates. The low energy barriers associated with both transition structures are compatible with very fast and efficient processes, thus making this method suitable for the chemical synthesis of radiolabelled aryl azides.

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Catalytic hydrogenolysis of Z-Gly-NH2 and Z-Ala-NH2 resulted in the corresponding free amides and carbamate salts. This observation is a further experimental proof that carbamic acid derivatives are intermediates of hydrogenolytic removal of carbobenzoxy group under neutral conditions. The ratio of the formation of the two compounds is dependent on the solvent, concentration and chemical struct...