#Aromatic compounds

[clown-license-distributor]

Every time I read an aro thing my brain immediately goes, a post about benzene and many of it's derivatives (plus some extra funky guys)? Awesome!!! And then I reread it and them my brain immediately goes a post about queer people? Awesome!!!

[shamois]

FIRST CHEMISTRY POST, BAYBEEE!

Procrastinating on writing an article about rainbows by designing aromatic compound pin/sticker ideas.

I'm so happy with these!

[biology-geology-beaches-india]

The Science Research Manuscripts of S. Sunkavally. Page 245.

[aafiyaperfumes]

How Perfume Oils Interact with Skin Chemistry

The Fascinating Chemistry of Perfume Oils and Skin

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The Dynamic Interaction of Perfume Oils and Skin Chemistry

The chemistry of our skin has a fascinating connection with perfume oils. Finding a fragrance, you like is less important than knowing how that fragrance changes in response to the particular chemistry of your skin. 

Understanding Skin Chemistry:

Our skin has a natural pH balance with a composite of oil, sweat, and bacteria.

These factors vary from person to person, making each individual's skin chemistry distinct.

Skin chemistry can be influenced by factors like diet, hormones, medication, and even stress levels.

The Role of Perfume Oils:

Perfume oils are concentrated blends of aromatic compounds, carrier oils, and sometimes alcohol.

When applied to the skin, these oils interact with the body's natural chemistry, creating a personalized scent experience.

Unlike alcohol-based perfumes, which evaporate quickly, perfume oils have a longer-lasting presence on the skin, allowing for a more gradual development of the fragrance.

Upon application, perfume oils undergo a process known as "fragrance development."

Initially, the top notes of the fragrance are most prominent, providing the first impression of the scent. These notes tend to be lighter and more volatile.

As time passes, the heart notes emerge, adding complexity and depth to the fragrance.

Finally, the base notes, which are often rich and earthy, become more pronounced, lingering on the skin for hours.

The Influence of Skin Chemistry:

Skin chemistry can significantly alter the way perfume oils unfold on the skin.

The acidity level of the skin can affect the way certain fragrance notes are perceived. For example, citrus notes may appear brighter on acidic skin, while floral notes may be more subdued.

The natural oils present on the skin can also interact with the components of the perfume oil, amplifying or muting certain aspects of the fragrance.

Additionally, individual body temperature and moisture levels can impact the diffusion of the scent, creating a unique olfactory experience for each person.

Tips for Maximizing Perfume Oil Performance:

Hydrate your skin: Well-moisturized skin tends to hold fragrance better and can enhance the longevity of perfume oils.

Apply to pulse points: The warmth of pulse points such as the wrists, neck, and behind the ears can help activate and diffuse the scent.

Experiment with layering: Try combining different perfume oils to create custom blends that complement your skin chemistry.

Consider seasonal variations: Fragrances may behave differently in hot and cold weather, so adjust your perfume oil choices accordingly.

Take note of reactions: Pay attention to how your skin reacts to different fragrance ingredients to avoid any potential sensitivities or allergies.

The Intriguing Chemistry Behind Perfume Oils and Skin

The sensory experience provided by perfume oils has a complex connection to the chemistry of our skin. We can gain a whole new perspective on the complexity and uniqueness of fragrance by knowing the way these scents interact with the body.

Accept the subtleties of your skin's chemistry and allow perfume oils to represent your distinct sense of smell. As you set out on this aromatic journey, take some time to peruse Aafiya Perfumes' wonderful selection.

“ The luxury-orientated brand Aafiya Perfumes offers fragrance and artistry that are fused. ”

[prose2passion]

one of the many things I used to know but couldn't remember: The Birch reduction is an organic reaction that is used to convert arenes to 1,4-Cyclohexadiene. The reaction is named after the Australian chemist Arthur Birch and involves the organic reduction of aromatic rings in an amine solvent (traditionally liquid ammonia) with an alkali metal (traditionally sodium) and a proton source (traditionally an alcohol). Unlike catalytic hydrogenation, Birch reduction does not reduce the aromatic ring all the way to a cyclohexane. https://en.wikipedia.org/wiki/Birch_reduction

[materialsscienceandengineering]

Aromatic compounds: A ring made up solely of metal atoms

The term aromaticity is a basic, long-standing concept in chemistry that is well established for ring-shaped carbon compounds. Aromatic rings consisting solely of metal atoms were, however, heretofore unknown. The research team led by Prof. Dr. Lutz Greb, a scientist at Heidelberg University's Institute of Inorganic Chemistry, recently succeeded in isolating such a metal ring and describe it in full in an article published in the journal Nature Chemistry. Aromatic compounds, or aromatics, are a substance class in organic chemistry, named after the aromatic smell by which the initially discovered compounds of this class were identified. In addition to ring-shaped carbon compounds, aromatic metal complexes are also known, whereby the metal atom is bound to an aromatic organic molecule.

Read more.

[what-shitfuckery-is-this-ew]

Organic chem and me have a complicated relationship

on one hand it's literally organic chemistry 🤮

on the other hand it's the most queer chemistry i've done + bio stuff

[leefi]

love being in charge of thanksgiving dinner i taste tested the turkey and went god damn this is the worst bird ive made to date by far but no skin off my back. then dinner rolls around and people are begging me to open a restaurant

[reasonsforhope]

"During an archaeological dig in a desert area north of Jerusalem 40 years ago, a seed was discovered which was determined to be in pristine condition but had obviously seen many a year.

Now, despite falling from its parent 1,000 years ago, it has grown into a mature tree, and botanists examining it believe it may be an extinct species that was used for medicinal purposes for thousands of years—even receiving a nod in the Bible.

Neither Israeli botanists, nor Dr. Sarah Sallon, a physician who founded the Louis L. Borick Natural Medicine Research Center at Hadassah University Medical Center in Jerusalem, could determine what species it was from simply from the seed covering. So they did what nature intended—they planted it.

Using a well-documented technique that saw 2,000-year-old date palm fruit pits germinate, Dr. Sallon soaked the seed in hormones, liquid fertilizer, and water, and then planted it in a pot of sterile seed; then waited.

Despite its genetic code being exposed to environmental stressors for over 1,000 years, the seed sprouted after 5 weeks. The shoot was protected by a caplike feature called an operculum. As the shoot grew, the operculum was shed—leaving something for the team to radiocarbon date. It narrowed down the age of the almost 10-centuries-old seed to between the years 993 an 1202.

Fast forward 14 years and the plant has become a 10-foot-tall tree. Dr. Sallon shared images of the tree, its bark, and its leaves with botanists around the world. One expert suggested it belonged to the genus Commiphora, found across the Arabian Peninsula and parts of Africa. A genetic analysis subsequently revealed this was the case, but a perfect match was lacking.

Pictured: The tree, now 14 years old.

Dr. Sallon and her team thought it was an extinct species known from history as Judean Balsam, but the best way to confirm that suspicion would be to have some aromatic traces similar to the resins of the myrrh tree to which it is related. However, no such fragrant compounds were detected.

Instead, the chemical analysis of the leaves identified a group of phytochemicals known as guggulterols which have been observed in a related species called Commiphora wightii that’s known to possess certain cancer-fighting properties in its resin.

A medicinal balm, the origin of which is not known, is mentioned in multiple historical texts including the Bible as ‘tsori,’ and rather than the fragrant Judean Balsam, it’s this tsori that Dr. Sallon and her team believe they have found.

They must wait until the tree, now 14 years old, produces flower or fruit to know for sure if it’s an extinct species, and if so, how to perhaps keep it alive.

Dr. Louise Colville, senior research leader in seed and stress biology at Royal Botanic Gardens, Kew, in London who wasn’t involved in the research, told CNN that it was a major accomplishment to grow a seed that old and possibly lead to a resurrection of this Biblical botanical.

“What’s surprising in this story is it was just a single seed and to be able to have one chance for that to germinate is extremely lucky,” she said.

“Working in a seed bank, seeing the potential for that extreme longevity gives us hope that banking and storing seeds that some at least will survive for very long periods of time.”"

-via Good News Network, October 8, 2024

--

Note: This is such a good demonstration of why seed banks are so important!! They give us such real and massive hope for deextinction and the revival of endangered species.

[roseseafoam]

I think I need a tag… for my running pear commentary, but I finally came across some beautiful red pears, and they give off a tantalizing fragrance reminiscent of red wine…

[mitivy]

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Payment：DA 60 DAYS TEL:008619961957599   E-MAIL:info@mit-ivy.com 产品 Product CAS   N-甲基间甲苯胺 N-Methyl-M-Methylaniline 696-44-6 N-羟乙基苯胺 N-(2-hydroxyethyl)-Aniline 122-98-5 N-乙基对甲苯胺 N-ethyl-p-toluidine 622-57-1 N,N-二甲基邻甲苯胺 N,N-Dimethyl-o-toluidine 609-72-3 N-甲基邻甲苯胺 N-Methyl-o-methylaniline 611-21-2 N,N-二乙基对甲苯胺 N,N-Diethyl-p-toluidine 613-48-9 N,N-二乙基间甲苯胺 N,N-diethyl-m-toluidine 91-67-8 N-氰乙基－N-羟乙基间甲苯胺 N-cyanoethyl-n-hydroxyethyl-m-toluidine 119-95-9 N-乙基间甲苯胺 N-ethyl-m-toluidine 102-27-2 N-氰乙基－N-羟乙基苯胺 N-cyanoethyl-n-hydroxyethyl aniline 92-64-8 N-乙基邻甲苯胺 N-ethyl-o-toluidine 94-68-8   N,N-二羟乙基对甲苯胺 N,N-dihydroxyethyl-p-toluidine   .3077-12-1   N,N-二乙基苯胺 N,N-diethyl aniline 91-66-7 N-丁基－N-羟乙基苯胺 N-butyl-n-hydroxy aniline 3046-94-4 N-乙基－N-氰乙基间甲苯胺 N-ethyl-n-cyanoethyl-m-toluidine 148-69-6 N-丁基－N-氰乙基苯胺 N-butyl-n-cyano aniline   61852-40-2 N-甲基－ N-羟乙基苯胺 N-methyl-n-hydroxyetjyl aniline   93-90-3 N,N-二丁基苯胺 N,N-dibutyl aniline 613-29-6 N-乙基－N-氰乙基苯胺 N-ethyl-n-cyanoethyl aniline   148-87-8 N-正丁基苯胺 N-Phenyl-N-butyl aniline 1126-78-9   N-乙基－N-羟乙基苯胺 N-ethyl-n-hydroxyethyl aniline 92-50-2 N-乙基－N-苄基间甲苯胺 N-ethyl-n-benzyl-m-toluidine 119-94-8 N-甲基－N-苄基苯胺 N-methyl-n-benzyl aniline 614-30-2 N-异丙基苯胺 N-isopropy aniline   768-52-5   N-乙基－N-苄基苯胺 N-ethyl-n-benzyl aniline 92-59-1 N-环已基苯胺 N-Cyclohexylaniline 1821-36-9   N,N-二甲基间甲苯胺 N,N,3-trimethyl- Dimethyl-m-toluidine   121-72-2   N-甲基甲酰苯胺 N-Methylformanilide 93-61-8   N-甲基-N-羟乙基对甲苯胺 N-(2-HYDROXYETHYL)-N-METHYL-4-TOLUIDINE 2842-44-6 N,N-二甲基对甲苯胺 N,N,4-trimethyl-;dimethyl-4-toluidine; Dimethyl-p-toluidine 99-97-8   N-甲基对甲苯胺 N-Methyl-p-toluidine   623-08-5 N,N-二甲基苯胺 N,N-dimethyl aniline 121-69-7 N,N-二羟乙基苯胺 N,N-dihydroxyethyl aniline 120-07-0 N-乙基-N-羟乙基间甲苯胺 N-Ethyl-N-Hydroxyethyl-M-Toluidine 91-88-3   N,N-二羟乙基间甲苯胺 N,N-dihydroxyethyl-m-toluidine   91-99-6   N-乙基苯胺 N-ethyl aniline 103-69-5   N-甲基苯胺 N-methyl aniline 100-61-8 N-甲基对甲苯胺 4-Methyl-N-methylaniline 623-08-5 N-甲基-N-羟乙基苯胺   2-(N-Methylanilino)ethanol 93-90-3 N,N-二甲基对苯二胺 N,N-DIMETHYL-P-PHENYLENEDIAMINE 99-98-9 3-(甲氨基)甲苯 3-(Methylamino)toluene 696-44-6 N,N-二异丙醇对甲苯胺 DIPROPOXY-P-TOLUIDINE 38668-48-3 N,N-二乙基邻甲苯胺 N,N-DIETHYL-O-TOLUIDINE 606-46-2 N-甲基对硝基苯胺 N-Methyl-4-nitroaniline 100-15-2 N,N-二苄基苯胺 N,N-DIBENZYLANILINE 91-73-6 N-苯基乙醇胺 2-Anilinoethanol 122-98-5 N-苄基苯胺 N-Phenylbenzylamine 103-32-2 N-羟乙基间甲苯胺 N-2-HYDROXYETHYL-M-TOLUIDINE 102-41-0 N-乙基N氯乙基间甲苯胺 N-ETHYL-N-CHLOROETHYL-M-TOLUIDINE 22564-43-8   N,N-二乙基-4-氨基-2-甲基苯甲醛 4-Diethylamino-2-methylbenzaldehyde 92-14-8 间甲苯胺 M-Toluidine  MT 108-44-1 1,4-二溴-2,5-二碘苯 1,4-DIBROMO-2,5-DIIODOBENZENE 63262-06-6 N,N-二羟乙基对苯二胺硫酸盐 N,N-Bis(2-hydroxyethyl)-p-phenylenediamine sulphate 54381-16-7 N-乙基-N-苄基-4-氨基苯甲醛 4-(N-Ethyl-N-benzyl)amino-benzoaldehyde 67676-47-5 N,N-二乙基-4-氨基苯甲醛 4-Diethylaminobenzaldehyde 120-21-8 对二甲胺基苯甲醛 p-Dimethylaminobenzaldehyde 100-10-7 2-氨基噻唑 2-Aminothiazole 96-50-4 对甲苯胺 P-Toluidine  PT 106-49-0 N,N-双(2-羟基丙基)苯胺 N,N-BIS(2-HYDROXYPROPYL)ANILINE 3077-13-2 N-乙基-N-氰乙基苯胺 3-Ethylanilinopropiononitrile 148-87-8 N-乙基-N-(3'-磺酸苄基)苯胺 N-Ethyl-N-benzylaniline-3'-sulfonic acid 101-11-1 邻苯甲酰苯甲酸甲酯 Methyl 2-benzoylbenzoate 606-28-0 对羟基苯甲酸甲酯 Methylparaben 99-76-3 十四酸异丙酯 Isopropyl myristate 110-27-0 棕榈酸异丙酯 Isopropyl palmitate 142-91-6 邻甲苯胺 O-Toluidine  OT 95-53-4 4-甲基-N-苯基苯胺 N-PHENYL-P-TOLUIDINE 620-84-8 N,N-二甲基苄胺 N,N-Dimethylbenzylamine  BDMA 103-83-3 N,N-二甲基甲酰胺   N,N-Dimethylformamide  DMF .68-12-2 N-甲基甲酰胺 N,N-Dimethylformamidedimethyl acetal  (DMF-DMA) 4637-24-5 N,N-二甲基乙酰胺 N,N-Dimethylacetamide   DMAC 127-19-5 N,N-二乙基间甲苯甲酰胺 避蚊胺 N,N-diethyl-m-toluamide    DEET 134-62-3 N,N-二乙基羟胺 N,N-Diethylhydroxylamine  DEHA 3710-84-7 N,N-二甲基-间甲基苯胺 N,N-DIMETHYL-M-TOLUIDINE 121-72-2 N-甲基二苯胺 N-Methyldiphenylamine 552-82-9 N,N-二氰乙基苯胺 N,N-Dicyanoethylaniline 1555-66-4 N-乙基-2-硝基苯胺 N-Ethyl-2-Nitro-Benzenamine 10112-15-9 N-(2-羟乙基)乙二胺 AEEA 111-41-1 二乙烯三胺(DETA) Diethylenetriamine  DETA 111-40-0 三乙烯二胺 Triethylenediamine 280-57-9 三乙烯四胺 TriethylenetetramineTETA 112-24-3 四乙烯五胺 TEPA 112-57-2 间二氯苯 1,3-Dichlorobenzene   MDCB 541-73-1 间二三氟甲苯 1,3-Bis(trifluoromethyl)-benzene 402-31-3 粉末丁腈橡胶 MITIVY33-1（POLYMER/ADHESIVE COMPOUNDING） 9003-18-3 十六烷基氯化吡啶 Cetylpyridinium chloride monohydrate 6004-24-6 对氯甲苯 4-Chlorotoluene 106-43-4 无水硫酸钠 SODIUM SULFATE 7757-82-6   /15124-09-1 碱性嫩黄 Auramine O 2465-27-2 偶氮二异丁腈 2,2'-Azobis(2-methylpropionitrile) 78-67-1   Read the full article

[biology-geology-beaches-india]

The Research Diaries of S. Sunkavally. Page 249.

[fuckingrecipes]

Food Myth: Roast your spices before using to 'Release the Flavor'

Truth: Dry Roasting your spices will CHANGE their flavor.

A raw sesame seed tastes different than a roasted sesame seed, just like a raw onion tastes different than a roasted or caramelized one.

There's chemical reactions happening in there. Aromatics aren't just released to be used, they're also broken down into OTHER flavor compounds.

Indian cooking exemplifies this: recipes will have WHOLE RAW spices, GROUND RAW spices, and ROASTED WHOLE spices. The same seed may be used in the recipe in 3 different states, and this is important because each different state will give your mouth a different interaction.

For example: Coriander (cilantro seed)

Raw coriander is floral and lemony. The roasted version is grassy and earthy - it's a totally different flavor!

A ground-up version will infuse the whole dish with an even flavor.

Leaving the seeds whole will impart the dish with some flavor and you get little bursts of intense flavor when your teeth crush a seed. Whether that's a burst of earthy or floral/lemony depends on if you roasted it or not.

Don't roast pre-powdered spices, because they burn easily and break down too fast.

BUT! You can Roast a seed first, and THEN grind it!

[literaryvein-reblogs]

hello i love your word lists and i was wondering if i could request one specifically for baking! i need title inspo for a story i'm writing :)

Some Baking Vocabulary

Aeration - the treatment of batter or dough by charging with air to produce increase in volume

Ancient grains - all whole grains are considered ancient because we are able to trace their roots back to the beginning of time

Caramelization - cooking sugar until it’s brown or golden

Chocolate - from the Aztec word xocolatl, meaning "bitter water"; a food derived from the cacao bean fermented, dried, roasted, ground and processed into cocoa powder; a liquor used to make a variety of chocolate products

Citron - the sweetened rind of a fruit

Clarify - to make a substance clear or pure

Courverture chocolate - high quality chocolate used for tempering and glossy coating

Crescent rolls - crescent-shaped bread rolls having a flaky texture

Crushing - formation of dry crust on surface of doughs due to evaporation of water from the surface

Currant - the acidulous berry of a shrub, usually dried and dark in colour

Essences - aromatic compounds used for flavouring confectionery; can be natural or synthetic, or blends of both

Ganache - a rich, smooth mixture of chocolate and cream is used as a filling, frosting, or glaze

Genaese - fatless sponge cake used as base in decorated cakes

Glaze - coat a dessert with a liquid, like melted chocolate, mirror glaze, sugar glaze, etc.

Hearth bread - yeast bread baked in round, oval or free form on hot, flat baking surfaces in an oven

Liqueur - spirits sweetened with sugar and flavoured with essences, fruit juice, or essential oils

Macerate - to soak the fruit in liquid, often sugar or alcohol, to soften it and enhance its flavor

Marble - creating a swirl effect by incorporating two doughs or batters of different colors or flavors together

Mise en Place - a French term meaning “everything in its place,” referring to the preparation and organization of ingredients before baking

Molasses - light to dark brown syrup obtained in making cane sugar

Old dough - yeast dough that is overproofed; dough may have tripled in volume and fallen

Oven spring - the rapid rise of bread dough during the first few minutes of baking due to the expansion of gas bubbles; critical for achieving a good loaf volume and a light, airy crumb

Petit fours - small fancy cakes that can be placed in the mouth in one piece

Plaiting - the weaving of one or more ropes of dough into an ordered design

Ramekin - a small dish made of glass or ceramic that is used for serving baked goods like custards, cakes, souffles, and more

Sources: 1 2 3 4 5 ⚜ More: Word Lists

So glad to hear this, thank you! Hope this helps with your search. Would love to read your work if it does. Otherwise, you could go through the sources, perhaps I wasn't able to include the right word/phrase for you. Also have more food-related posts here :)

[allthecanadianpolitics]

The polluted water leaching from four massive open-pit coal mines in southern B.C.’s Elk Valley is well documented — fish-killing selenium, sulphates and nitrates that travel downstream into international watersheds along the U.S. border. Add to those boundary-hopping hazards one more contaminant that is airborne. An Alberta study recently published in Environmental Science & Technology Letters highlights the transport of toxic coal dust downwind over the Rocky Mountains into southern Alberta’s watersheds and communities. The study, conducted by researchers with the Alberta government and University of Alberta, sampled blackened snowpacks three kilometres to 60 kilometres downwind of Teck Resources’ mine sites over two winter periods in 2022 and 2023. After melting the dirty snow and assessing its chemical composition, they found vast quantities of polycyclic aromatic compounds, or PACs, a toxic class of organic contaminants.

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Tagging: @newsfromstolenland, @abpoli