4 Answered Questions for the topic food chemistry

07/23/19

Does Penicillium roqueforti produce penicyllin?
I have recently discovered that blue cheese is produced with _Penicillium roqueforti_. As I know that some _Penicillinum sp._ produce penicyllin I wonder whether it is produced by _P. roqueforti_... more
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Food Chemistry Organic Chemistry Esters

07/14/19

During the development of aspartame, why was the methyl ester chosen?
One frequent argument against the safety of the synthetic sweetener aspartame is that it can be hydrolyzed, with one of the hydrolysis products being methanol, which is known to be toxic. Of... more
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Food Chemistry Organic Chemistry Fats

04/15/19

Why use potassium iodide instead of copper iodide in Sandmeyer reaction?
The Sandmeyer reaction is an extremely useful reaction for the functionalization of aromatic rings through a diazonium intermediate. For conversion of a diazonium intermediate to the corresponding... more
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Food Chemistry Organic Chemistry

03/15/19

How small is the smallest known carbon ring containing only double bonds?
How small is the smallest known carbon ring containing only double bonds? The stress from the double bonds makes small rings impossible to make something like cyclohexahexaene so I want to know... more
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