carbonyl compound


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carbonyl compound

[′kär·bə‚nil ‚käm‚pau̇nd]
(organic chemistry)
A compound containing the carbonyl group (CO).
References in periodicals archive ?
In most cases these precursors have been prepared from carbonyl compounds via reductive alkylation of protected hydrazines [3-5] (Scheme 1, A).
These include tobacco-specific nitrosamines (TSNAs), carbonyl compounds, metals, volatile organic compounds (VOCs), and phenolic compounds.
In a previous study, the occurrence of carbonyl compounds (formaldehyde, acetaldehyde, acrolein, furfural and EC) was reported in all stages of vinification, including grapes and the respective wines (FERREIRA et al., 2018).
A mixture of1-aminoanthracene-9,10-dione (1 mmol), variety of aromatic carbonyl compounds (1 mmol) and dodeca-tungstosilicic acid/[P.sub.2][O.sub.5] (0.2 g, 1 mol% of 1-aminoanthraquinone/[P.sub.2][O.sub.5]) as a catalyst was ground in mortar with a pestle under solvent free conditions at room temperature for 1-3 min (Scheme 1).
A classical synthesis of these compounds involves the condensation of [alpha],[beta]-unsaturated carbonyl compounds with hydrazines [11].
Some of these compounds, which include carbonyl compounds, cyclohexanone, phenol and isophorone, might be critical when present in higher concentrations in children's toys.
The issue is that PG and VG can break down at high temperatures, generating low molecular weight carbonyl compounds with established toxic properties (e.g., formaldehyde, acetaldehyde and acrolein).
Moreover, they might be the result of secondary reactions of amino acids (cysteine, histidine, and lysine) with reactive carbonyl compounds (ketones, aldehydes), emerged in lipid peroxidation or glycation/glycoxidation reactions.
Low molecular carbonyl compounds, existing in the cigarette smoke and automobile exhaust, aroused extensive attention due to their adverse effects on human health [1,2].
The chemical, which is also known as Brady's reagent, is a chemical used to identify whether unknown compounds contain carbonyl compounds.
Dr Dave Kinnson, a chemistry safety adviser from the University of Southampton, explained: "It's used to test carbonyl compounds and in the school labs it is often used as part of the A-level programmes.
More than 100 volatile flavour compounds have been detected in yoghurt and these include carbonyl compounds, alcohols, acids, esters, hydrocarbons, aromatic compounds, sulfur-containing compounds, and heterocyclic compounds [11 - 14].