ASAP A Visual Organic Chemistry Reaction: The Synthesis of 4-Amino-3-nitrobenzoic Acid Methyl Ester via Fischer Esterification

Journal of Chemical EducationDOI: 10.1021/acs.jchemed.9b01168
Source: Journal of Chemical Education - Category: Chemistry Authors: Source Type: research

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Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: Many foods included in MD, have anti-inflammatory properties, due to the presence of nutrients, such as polyunsaturated (PUFA) and monounsaturated (MUFA) fats. The two types of polyunsaturated fatty acids, omega-3 and omega-6, have opposing effects on the inflammatory process. Omega-6 stimulates the production of pro-inflammatory cytokines, while omega-3 fatty acids exert anti-inflammatory effects, including significant reductions in the release of pro-inflammatory cytokines. Some studies have shown that the dietary pattern of MD consumption has an important role in the prevention and development of inflammator...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Breast cancer (BC) is the most frequently diagnosed type of cancer and the leading cause of cancer deaths in women worldwide. A number of established risk factors for BC have been identified in many previous studies which included age, reproductive history, lactation, hormone levels or use, genetic factors, breast density and various diet and lifestyle factors. Several previous studies highlighted the independent effect of dietary patterns, lifestyle factors, macro- and micronutrients intake, physical activity, tobacco smoking, and weight gain on the risk BC. Although a number of risk factors have been identified for BC, h...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate or protein-based ...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: The data presented in this systematic review provide evidence of the association between vitamin D deficiency and increased inflammation in obesity.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: These findings showed that the gastroprotective effect of N. sativa seed against indomethacin- induced ulcer was mainly exerted by antioxidant activity, stimulation of gastric mucus secretion and also increased total hexose in the gastric mucosa.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: The abundance of protein, fat, carbohydrate, minerals, water soluble vitamins and natural antioxidant components in this plant makes them as a considerable source of nutrition and could be consumed as a regular diet to the human being.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: Sulphite is not a potentially aggravating factor for the activity of caspase-3 in a 6- OHDA-induced experimental model of Parkinson’s disease.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinu...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
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