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Related Concept Videos

Combustion Energy: A Measure of Stability in Alkanes and Cycloalkanes02:14

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The low reactivity in alkanes can be attributed to the non-polar nature of C–C and C–H σ bonds. Alkanes, therefore, were  initially termed as “paraffins,” derived from the Latin words: parum, meaning “too little,” and affinis, meaning “affinity.”
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Tetrahydrocannabinol (THC) is a phytocannabinoid that primarily interacts with the CB1 receptor, a type of G protein-coupled receptor (GPCR) predominantly in and around the chemoreceptor trigger zone (CTZ) and emetic center. THC also blocks the serotonin receptor activity in the dorsal vagal complex (DVC) by inhibiting serotonin release. THC exerts its anti-emetic effects through these interactions, which are beneficial for patients undergoing chemotherapy.
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The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
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Conformations of Cycloalkanes02:29

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Adolf von Baeyer attempted to explain the instabilities of small and large cycloalkane rings using the concept of angle strain — the strain caused by the deviation of bond angles from the ideal 109.5° tetrahedral value for sp3  hybridized carbons. However, while cyclopropane and cyclobutane are strained, as expected from their highly compressed bond angles, cyclopentane is more strained than predicted, and cyclohexane is virtually strain-free. Hence, Baeyer’s theory that...
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Related Experiment Video

Updated: Jun 14, 2025

Ultrasonic-Assisted Extraction of Cannabidiolic Acid from Cannabis Biomass
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Hemp containing breads: Cannabinoid content, profiles, and thermal stability during baking.

Niklas Lindekamp1, Nadja Triesch1, Michael Weiss1

  • 1German Federal Institute for Risk Assessment (BfR), Department Safety in the Food Chain, Berlin, Germany.

Food Chemistry
|May 15, 2025
PubMed
Summary

Hemp food processing stability was studied. Raw hemp

Keywords:
Bakery goodsCannabidiolFood processingHPLC-MS/MSHemp seedΔ8-tetrahydrocannabinolΔ9-tetrahydrocannabinol

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Pharmacology

Background:

  • Growing use of hemp in food products.
  • Need to understand cannabinoid stability during processing.

Purpose of the Study:

  • Investigate baking effects on hemp cannabinoid profiles.
  • Analyze commercial hemp bakery products for cannabinoid content.

Main Methods:

  • Quantified 19 cannabinoids using HPLC-MS/MS.
  • Analyzed commercial (n=31) and manufactured (n=72) hemp samples.

Main Results:

  • Commercial products had 1-66 μg/kg Δ9-THC.
  • Baking temperature and time significantly affected cannabinoids (-7 to +53% Δ9-THC change).
  • Raw material variability was more critical than processing.

Conclusions:

  • Baking impacts hemp cannabinoid profiles.
  • Variability in raw hemp is key to final cannabinoid content.
  • Findings enhance understanding of cannabinoid behavior in processed foods.