相关实验视频

Updated: May 9, 2025

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

21.2K

不同日期的水果的成熟阶段和成分的表征 (Phoenix dactylifera L.) 在澳大利亚的种类

Linghong Shi1, Manan Sejpal1, Kashif Ghafoor1

  • 1School of Agriculture, Food and Ecosystem Sciences Faculty of Science, the University of Melbourne Parkville Victoria Australia.

Food science & nutrition
|May 5, 2025
PubMed
概括

枣子 果实 果实 果实

关键词:
澳大利亚的枣树.功能性食品是一种功能性食品.的样化 的样化 的样化植物化学品 植物化学品成熟生理学的成熟生理学

更多相关视频

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

10.3K
Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

3.7K

相关概念视频

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
21.8K
Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox...
2.7K
Physical Properties of Alcohols and Phenols02:32

Physical Properties of Alcohols and Phenols

Alcohols are organic compounds in which a hydroxy group is attached to a saturated carbon. Phenols are a class of alcohols containing a hydroxy group attached to an aromatic ring. The physical properties of the alcohols and phenols are influenced by hydrogen bonding due to the oxygen–hydrogen dipole in the hydroxy functional group and dispersion forces between alkyl or aryl regions of alcohol and phenol molecules.
Alcohols possess a higher boiling point than aliphatic hydrocarbons of...
13.8K
Structure and Nomenclature of Alcohols and Phenols02:23

Structure and Nomenclature of Alcohols and Phenols

Overview
Alcohols are one of the most important functional groups in organic chemistry. The name of alcohol comes from the hydrocarbon from which it is derived. Alcohols are organic molecules containing the functional hydroxyl or –OH group directly bonded to carbon. Phenols have an OH group directly attached to a benzene ring. While alcohols are colorless, phenol is a white crystalline compound with a characteristic "hospital smell" odor.
As with other organic compounds,...
15.8K
Seasoning of Wood01:15

Seasoning of Wood

Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
69
Acidity and Basicity of Alcohols and Phenols02:36

Acidity and Basicity of Alcohols and Phenols

Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.
18.3K