Nacrite Al2Si2O5(OH)4 is a clay mineral that is a polymorph (or polytype) of kaolinite. It crystallizes in the monoclinic system. X-ray diffraction analysis is required for positive identification.Nacrite was first […]
List of articles in "Chemical Substance" category - Page 765
Nonanoic acid
Nonanoic acid also called pelargonic acid is an organic compound composed of a nine-carbon chain terminating in a carboxylic acid with structural formula CH3(CH2)7COOH. Nonanoic acid forms esters—nonanoates. It is […]
1-Decanol
1-Decanol is a straight chain fatty alcohol with ten carbon atoms and the molecular formula C10H21OH. It is a colorless viscous liquid that is insoluble in water and has a […]
Natrophilite
Natrophilite is a mineral with the chemical formula NaMnPO4. In a pure form it has a yellow coloration. Its crystals are orthorhombic to dipyramidal. It is transparent to translucent. It […]
Furoxan
Furoxan or 125-oxadiazole 2-oxide is a heterocycle of the isoxazole family and an amine oxide derivative of furazan. It is a nitric oxide donor. As such furoxan and its derivatives […]
Pyridoxal
Pyridoxal is one of the three natural forms of vitamin B6 along with pyridoxamine and pyridoxine (also called pyridoxol). All of these forms are converted in the human body into […]
Potassium 2-ethylhexanoate
Potassium 2-ethylhexanoate also known as potassium iso-octanoate is a chemical used to convert the tert-butylammmonium salt of clavulanic acid into potassium clavulanate or clavulanate potassium.[citation needed]
Octyl acetate
Octyl acetate or octyl ethanoate is an organic compound with the formula CH3(CH2)7O2CCH3. It is classified as an ester that is formed from 1-octanol (octyl alcohol) and acetic acid. It […]
Diallyl disulfide
Diallyl disulfide (DADS or 45-dithia-17-octadiene) is an organosulfur compound derived from garlic and a few other genus Allium plants. Along with diallyl trisulfide and diallyl tetrasulfide it is one of […]
Lenthionine
Lenthionine is a cyclic organosulfur compound found in shiitake mushrooms and partly responsible for their flavor. The mechanism of its formation is unclear but it probably involves the enzyme C-S […]