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Carbon compounds. Carbon compounds are defined as chemical substances containing carbon. [ 1][ 2] More compounds of carbon exist than any other chemical element except for hydrogen. Organic carbon compounds are far more numerous than inorganic carbon compounds. In general bonds of carbon with other elements are covalent bonds.
Primary nutritional groups are groups of organisms, divided in relation to the nutrition mode according to the sources of energy and carbon, needed for living, growth and reproduction. The sources of energy can be light or chemical compounds; the sources of carbon can be of organic or inorganic origin. [ 1] The terms aerobic respiration ...
In organic chemistry, a carboxylic acidis an organic acidthat contains a carboxyl group(−C(=O)−OH)[1]attached to an R-group. The general formula of a carboxylic acid is often written as R−COOHor R−CO2H, sometimes as R−C(O)OHwith R referring to an organyl group(e.g., alkyl, alkenyl, aryl), or hydrogen, or other groups.
The systematic IUPAC name is not always the preferred IUPAC name, for example, lactic acid is a common, and also the preferred, name for what systematic rules call 2-hydroxypropanoic acid. This list is ordered by the number of carbon atoms in a carboxylic acid.
An ester of carboxylic acid.R stands for any group (organic or inorganic) and R′ stands for organyl group.. In chemistry, an ester is a compound derived from an acid (organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group (−OH) of that acid is replaced by an organyl group (−R).
e. An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO 2 OH, are relatively stronger acids. Alcohols, with –OH, can act as acids but they are usually very weak.
Carbon-based life. The Lewis structure of a carbon atom, showing its four valence electrons. Carbon is a primary component of all known life on Earth, and represents approximately 45–50% of all dry biomass. [ 1] Carbon compounds occur naturally in great abundance on Earth.
The crux of the flavor-pairing theory is that foods which share common flavor compounds are likely to taste good together. The movement started with a partnership between Heston Blumenthal, chef ...