Alcoholic bitters

Alcohols Bitters Detergents Fruit juices Germicidical agents Soaps... 

Food. Extract is mainly used as a tobacco Others. Used in flavoring smoking tobacco, additive and in alcoholic (bitters and liqueurs) and nonalcoholic beverages, with average maximum use levels of 0.01 % and about... 

Food. Reportedly used in alcoholic (bitters) and nonalcoholic beverages. Average maximum use levels reported are 0.0016% and... 

Food. Quinine and extracts of cinchona (mostly red cinchona) are extensively used as a bitter in tonic water, alcoholic bitters, liqueurs, and soft drinks (bitter lemon drinks) amounts in commercial soft drinks are approximately 61-67 mg/L. °... 

Food. Gentian and stemless gentian are widely used in alcoholic bitters and vermouth formulations average maximum use levels reported are about 0.02% (199 ppm) for gentian extract (type not specified) and 0.001% (12.9 ppm) for stemless gentian. Other food products in which both are used include... 

Food. Sweet maijoram oil and oleoresin are used as flavor ingredients in most food categories, including alcoholic (bitters, vermouths, etc.) and nonalcoholic beverages. 

CfiHi 05 0 C6H4 CH20H. Colourless, bitter crystals, m.p. 20 PC soluble in water and alcohol, insoluble in chloroform. It occurs in the leaves, bark and twigs of species of willow and poplar. On oxidation with dilute nitric acid it is converted into helicin, the glucoside of salicylaldehyde, which has been made the starting point of further syntheses. Gives populin with benzoyl chloride. 

Tolbutamide. Tolbutamide (l-but5l-3-(p-tolylsulfonyl)urea), with mol wt 270.35, is known as Orinase. It is a white to off-white practically ododess crystalline powder having a slightly bitter taste, mp 126—132°C. It is practically insoluble in water, and soluble in alcohol and chloroform. The toxicity of tolbutamide appears to be low, and reactions are similar to those observed with other sulfonylureas. 

Phenformin. Phenformin hydrochloride [834-28-6] (1-phenethylbiguanide, A/-(2-phenylethyl)imidodicarbonimidic diamide), is a white to off-white odorless crystalline power having a bitter taste. The melting point is 175—178°C. It is freely soluble in water and alcohol, and practically insoluble in chloroform, ether, and hexane. Its pH in solution is 6.0—7.0. 

Hydroxyacetanilide. This derivative (21), also known as 4-acetamidophenol, acetaminophen, or paracetamol, forms large white monoclinic prisms from water. The compound is odorless and has a bitter taste. 4-Hydroxyacetani1 ide is insoluble in petroleum ether, pentane, and ben2ene slightly soluble in diethyl ether and cold water and soluble in hot water, alcohols, dimethylformamide, 1,2-dichloroethane, acetone, and ethyl acetate. The dissociation constant, pfC, is 9.5 (25°C). 

Physical properties of isopropyl alcohol are characteristic of polar compounds because of the presence of the polar hydroxyl, —OH, group. Isopropyl alcohol is completely miscible ia water and readily soluble ia a number of common organic solvents such as acids, esters, and ketones. It has solubiUty properties similar to those of ethyl alcohol (qv). There is a competition between these two products for many solvent appHcations. Isopropyl alcohol has a slight, pleasant odor resembling a mixture of ethyl alcohol and acetone, but unlike ethyl alcohol, isopropyl alcohol has a bitter, unpotable taste. 

Sahcyl alcohol [90-01-7] (saligenin, o-hydroxybenzyl alcohol) crystallizes from water in the form of needles or white rhombic crystals. It occurs in nature as the bitter glycoside, saUcin [138-52-3] which is isolated from the bark of Salix helix S. pentandra S. praecos some other species of willow trees, and the bark of a number of species of poplar trees such as Folpulus balsamifera P. candicans and P. nigra. 

Riboflavin forms fine yellow to orange-yeUow needles with a bitter taste from 2 N acetic acid, alcohol, water, or pyridine. It melts with decomposition at 278—279°C (darkens at ca 240°C). The solubihty of riboflavin in water is 10—13 mg/100 mL at 25—27.5°C, and in absolute ethanol 4.5 mg/100 mL at 27.5°C it is slightly soluble in amyl alcohol, cyclohexanol, benzyl alcohol, amyl acetate, and phenol, but insoluble in ether, chloroform, acetone, and benzene. It is very soluble in dilute alkah, but these solutions are unstable. Various polymorphic crystalline forms of riboflavin exhibit variations in physical properties. In aqueous nicotinamide solution at pH 5, solubihty increases from 0.1 to 2.5% as the nicotinamide concentration increases from 5 to 50% (9). 

A complete survey of the different types of beer with which one might be confronted during a worldwide trip is almost impossible. Various conditions such as tradition, taxation, and other peculiarities have resulted in the beet market of today, ie, numerous types varying in strength, color, alcohol content, and bitterness. 

Benzyldiethyl[(2,6-xylylcarbamoyl)methyl]ammoniumbenzoate (denatonium benzoate [3734-33-6] Bitrex) is an extremely bitter tasting, nonirritating, and nonmutagenic compound that has been widely used in many household products such as detergents, nail poHsh removers, and cleaning agents, to prevent childhood poisoning. It is also used as an alcohol denaturant. 

Atropine causes dilation of the pupil of the eye. A drop or two of an aqueous solution, containing 1 part in 130,000 parts of water, introduced into the eye of a cat is sufficient to produce this effect. When warmed with sulphuric acid and a small crystal of potassium dichromate, atropine develops a bitter almond odour. Evaporated to dryness on a water-bath with concentrated nitric acid, it gives a residue which becomes violet on adding a drop of sodium hydroxide solution in alcohol (Vitali s test). With a solution of mercuric chloride atropine gives a yellow to red precipitate of mercuric oxide. 

It occurs in brilliant snow-white crystals, m.p. 305° (dec.) and is readily soluble in water or aqueous alcohol. The benzoyl derivative, m.p, 209°. is crystalline and on methylation gives a-coeaine, a base crystallising in prisms, m.p. 87°, and yielding an aurichloride, m.p. 222° (dec.), crystallising in leaflets. It is bitter to the taste but has no local anjesthetic action. 

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