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Reduction of Alkynes to trans-Alkenes: Sodium in Liquid Ammonia02:10

Reduction of Alkynes to trans-Alkenes: Sodium in Liquid Ammonia

10.8K
Alkynes can be reduced to trans-alkenes using sodium or lithium in liquid ammonia. The reaction, known as dissolving metal reduction, proceeds with an anti addition of hydrogen across the carbon–carbon triple bond to form the trans product. Since ammonia exists as a gas (bp = −33°C) at room temperature, the reaction is carried out at low temperatures using a mixture of dry ice (sublimes at −78°C) and acetone. 
When dissolved in liquid ammonia, an alkali metal, such as sodium,...
10.8K
Nucleophilic Substitution Reactions02:34

Nucleophilic Substitution Reactions

20.0K
Historical perspective
In 1896, the German chemist Paul Walden discovered that he could interconvert pure enantiomeric (+) and (-) malic acids through a series of reactions. This conversion suggested the involvement of optical inversion during the substitution reaction. Further, in 1930, Sir Christopher Ingold described for the first time two different forms of nucleophilic substitution reactions, which are known as SN1 (nucleophilic substitution unimolecular) and SN2 (nucleophilic substitution...
20.0K
Acid Halides to Alcohols: LiAlH4 Reduction01:19

Acid Halides to Alcohols: LiAlH4 Reduction

4.1K
Acid halides are reduced to alcohols in the presence of a strong reducing agent like lithium aluminum hydride.
The mechanism proceeds in three steps. First, the nucleophilic hydride ion attacks the carbonyl carbon of the acid halide to form a tetrahedral intermediate. Next, the carbonyl group is re-formed, and the halide ion departs as a leaving group, generating an aldehyde. A second nucleophilic attack by the hydride yields an alkoxide ion, which, upon protonation, gives a primary alcohol as...
4.1K
Nucleophilic Acyl Substitution of Carboxylic Acid Derivatives01:15

Nucleophilic Acyl Substitution of Carboxylic Acid Derivatives

5.1K
Nucleophilic acyl substitution is an important class of substitution reactions involving a nucleophile and an acyl compound, such as carboxylic acids and their derivatives. In these reactions, the leaving group attached to the acyl group is substituted by a nucleophile. The general mechanism proceeds via two steps.
5.1K
2° Amines to N-Nitrosamines: Reaction with NaNO201:20

2° Amines to N-Nitrosamines: Reaction with NaNO2

5.6K
Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.
5.6K
Esters to Carboxylic Acids: Saponification01:25

Esters to Carboxylic Acids: Saponification

6.7K
Esters can be hydrolyzed to carboxylic acids under acidic or basic conditions. Base-promoted hydrolysis of esters is a nucleophilic acyl substitution reaction in which esters react with an aqueous base, followed by an acid to give carboxylic acids. This reaction is also known as saponification because it forms the basis for making soaps from fats.
The reaction requires a base in stoichiometric amounts, which participates in the reaction and is not regenerated later. So, the base acts as a...
6.7K

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Related Experiment Video

Updated: Feb 24, 2026

Hydrophobic Salt-modified Nafion for Enzyme Immobilization and Stabilization
11:16

Hydrophobic Salt-modified Nafion for Enzyme Immobilization and Stabilization

Published on: July 11, 2012

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Sodium reduction in margarine using NaCl substitutes.

Carla Gonçalves1, Jéssica Rodrigues2, Heraldo Júnior1

  • 1Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-000 Lavras, MG, Brazil.

Anais Da Academia Brasileira De Ciencias
|August 24, 2017
PubMed
Summary

This study developed reduced-sodium margarine using a salt mixture of sodium chloride, potassium chloride, and monosodium glutamate. The low-sodium margarines maintained salinity and taste acceptability, offering a healthier alternative.

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Sensory Analysis

Background:

  • Sodium chloride (NaCl) is a common food additive, but high intake is linked to chronic diseases.
  • Margarine, a widely used food product, often contains high levels of sodium.
  • Reducing sodium content in processed foods like margarine is a public health priority.

Purpose of the Study:

  • To develop and evaluate reduced-sodium margarine formulations.
  • To assess the feasibility of using a salt mixture to lower sodium content.
  • To determine consumer acceptance and sensory profiles of low-sodium margarines.

Main Methods:

  • Preparation of four margarine formulations: control (0% reduction) and three with varying sodium reduction levels (20.8%, 33.0%, 47.4%).
  • Utilized a salt mixture comprising NaCl, potassium chloride (KCl), and monosodium glutamate (MSG) at different concentrations.
  • Sensory evaluation using acceptance tests, time-intensity, and temporal dominance of sensations (TDS) descriptive analyses.

Main Results:

  • Low-sodium margarine formulations were successfully produced with up to 47.4% sodium reduction.
  • The salt mixture effectively maintained salinity perception across formulations.
  • Sensory evaluations indicated no off-flavors and acceptable consumer acceptance for reduced-sodium options.

Conclusions:

  • A salt mixture of NaCl, KCl, and MSG is a viable strategy for creating low-sodium margarine.
  • Reduced-sodium margarines can achieve comparable salinity and taste profiles to conventional products.
  • It is feasible to produce consumer-acceptable margarines with significant sodium reduction.