Introduction August Wilhelm von Hoffmann discovered the Hoffmann bromamide reaction mechanism. It is also known as Hoffmann bromamide degradation or Rearrangement as the amine formed is one carbon less than the reagent used in the reaction. This reaction is used to form the primary amine and aromatic amines from amide. ... Read More

Introduction Carboxylic Acids are also termed hydrocarbon oxidation products. Carboxylic acids are hydrocarbon derivatives that are formed by the replacement of 1 or more hydrogen atoms by carboxylic radicals. Organic compounds with carboxyl groups are known as carboxylic acids. They are a crucial functional group in chemistry. They ... Read More

Introduction Hunsdiecker Reaction is an organic named reaction proposed by the scientist Alexander Borodin in the year 1861. It is named Borodin reaction, Hunsdiecker degradation, and Hunsdiecker–Borodin reaction because of his contribution. Alexander Borodin synthesized methyl bromide by the reaction of silver acetate. But this is further demonstrated by ... Read More

Introduction Hydrazine (N2 H4) is a potent reducing agent & one of a class of chemicals known as hydronitrogens. It's utilized to create pesticides, as a basis for blowing agents that produce holes in foam rubber, & as corrosion protection in boilers. Hydrazine is a colourless fluid with a strong ... Read More

Introduction Calcium Nitrate is strongly soluble in water as well as a source of crystalline calcium & has lesser pH (acidic). Metallic nitrates are all inorganic salts of a certain metal as well as the nitrate anion. The nitrate is a polyatomic ion with a single nitrogen atom linked to ... Read More

Introduction The Kelvin or the kelvin scale is denoted or represented by the symbol K, it is the S.I. unit of temperature (T). It is an absolute (abs) thermodynamic (td) temperature (T) scale, which means it uses absolute zero (0) as its null or zero point. The mathematical formula relating ... Read More

Introduction Food chemistry refers to all the chemical processes occurring in food. It majorly focuses on the composition and functional properties of foods and food products during various stages. Though food serves essential nutrients like proteins, carbohydrates, fats, vitamins, lipids, and minerals. It should be made sure to have food ... Read More

Introduction Formaldehyde is a natural chemical molecule that is both highly poisonous and carcinogenic. The pure form of formaldehyde, which is a strong-smelling, colourless gas that spontaneously polymerizes into paraformaldehyde, is kept in an aqueous solution form called formalin that is also used to preserve animal specimens. The chemical formula ... Read More

Introduction Fossil fuels are hydrocarbon (combination of carbon and hydrogen)- containing substances formed naturally (in nature) on the surface of the earth (earth’s crust). They are formed from the remains left-over) of dead (not alive) plants (flora) and animals (fauna) that are extracted (being absorbed) and buried under the soil ... Read More

Introduction The Frenkel Defect is a flaw in the production of lattice crystals in which an ion or perhaps atom occupies a normally unoccupied position. It is called after Russian physicist Yakov Frenkel. The vacancy in the crystal is generated by the voluntary spacing out of 1 atom. This defect ... Read More