-
dehydrogenation of
dihydropyridine results in
aromatization,
giving pyridine. Non-aromatic
rings can be
aromatized in many ways.
Dehydration allows the Semmler-Wolff...
- step to a pyridine. The
driving force for this
second reaction step is
aromatization. This
reaction was
reported in 1881 by
Arthur Rudolf Hantzsch. A 1,4-dihydropyridine...
-
Aromatised wine (spelled
aromatized in
American English) is a wine
flavoured with
aromatic herbs and ****es.
These are
classified by
their alcohol content...
-
Vermouth (/vərˈmuːθ/, UK also /ˈvɜːməθ/) is an
aromatized fortified wine,
flavored with
various botanicals (roots, barks, flowers, seeds, herbs, and ****es)...
- of
sweetened cream thickened with
gelatin and molded. The
cream may be
aromatized with coffee, vanilla, or
other flavorings. The name
panna cotta is not...
- also
known as Maitrank, Maiwein,
Maibowle and Waldmeisterbowle, is an
aromatized wine po****r in Germany,
sometimes made into a punch. May wine is served...
- crescent-shaped
cookies made of flour-based
dough filled with
almond paste aromatized with
orange blossom water. The
essential ingredients in
gazelle ankles:...
- acid
forms aniline in a
dehydration –
aromatization reaction called the Semmler–Wolff
reaction or
Wolff aromatization The
mechanism can be
shown as below:...
-
which is
converted into 16α-hydroxy-DHEA sulfate, then
desulfated and
aromatized into 16α-hydroxyestrone, and
finally converted into
estriol by 17β-hydroxysteroid...
- and
aromatized.
Grappa tastings begin with
young grappas, then
continue with cask-conditioned and
aromatic grappas, and
finish with
aromatized grappas...
