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Aromatization is a
chemical reaction in
which an
aromatic system is
formed from a
single nonaromatic precursor.
Typically aromatization is
achieved by...
- 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...
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Aromatised wine (spelled
aromatized in
American English) is a wine
flavoured with
aromatic herbs and ****es.
These are
classified by
their alcohol content...
- acid
forms aniline in a
dehydration –
aromatization reaction called the Semmler–Wolff
reaction or
Wolff aromatization The
mechanism can be
shown as below:...
- 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...
- A
dearomatization reaction is an
organic reaction in
which the
reactants are
arenes and the
products permanently lose
their aromaticity. It is of some...
- 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...
- in steroidogenesis. In particular,
aromatase is
responsible for the
aromatization of
androgens into estrogens. The
enzyme aromatase can be
found in many...
- 2,3-Dichloro-5,6-dicyano-1,4-benzoquinone (or DDQ) is the
chemical reagent with
formula C6Cl2(CN)2O2. This
oxidant is
useful for the
dehydrogenation of...
-
Vermouth (/vərˈmuːθ/, UK also /ˈvɜːməθ/) is an
Italian aromatized,
fortified wine,
flavored with
various botanicals (roots, barks, flowers, seeds, herbs...
