Organic chemistry smell

Chloroform is a colourless liquid, of b.p. 61° and d, 1 50. It has a characteristic sweetish smell, and is frequently used as a solvent in organic chemistry. 

Hydrocarbons are divided into two mam classes aliphatic and aromatic This classifi cation dates from the nineteenth century when organic chemistry was devoted almost entirely to the study of materials from natural sources and terms were coined that reflected a substance s origin Two sources were fats and oils and the word aliphatic was derived from the Greek word aleiphar meaning ( fat ) Aromatic hydrocarbons irre spective of their own odor were typically obtained by chemical treatment of pleasant smelling plant extracts... 

However, for a whole century the chemistry of the isocyanides remained as a rather empty part of organic chemistry, since they were not yet easily available, and furthermore they had a very unpleasant smell. At that time, only 12 isocyanides had been prepared and only a few of their reactions had been investigated. ... 

Organic chemistry occupies a central role in the world around us, as we are surrounded by organic compounds. The food that we eat and the clothes that we wear are comprised of organic compounds. Our abifity to smell odors or see colors results from the behavior of organic compounds. Pharmaceuticals, pesticides, paints, adhesives, and plastics are all made... 

The simple thiophenes are stable liquids that closely resemble the corresponding benzene compounds in boiling points and even in smell. The discovery of thiophene in coal tar benzene provides one of the classic anecdotes of organic chemistry, hi the days when colour reactions were essential for diagnosis, benzene was identified by the production of a blue colour on heating with a mixture of isatin (l//-indole-2,3-dione) and concentrated sulfuric acid. In 1882, during a lecture-demonstration... 

Taste-active substances are usually water-soluble polar andnon-volatQe substances. Some taste-active substances may additionally be odour-active substances, but not necessarily. The complex (uniform) sensory perception of taste and smell is called flavour a strong pleasant smell, usually from food or drink is called aroma, and aromatic food or drink is that which has a pleasant smell. However, the term aromatic substance has a completely different meaning in organic chemistry. An aromatic substance, put simply, is a benzene derivative. The unwanted, altered, modified, unnatural or unpleasant odour, taste and flavour are called off-odour and off-taste or off-flavour, respectively. 

For example there is nothing in this volume on the question of chemical synthesis, or smell or organic chemistry. 

The term aramid is a portmanteau of the words aromatic polyamide. PA, as you may recall, is the chemical name for the family of materials known as nylon. In organic chemistry, the term aromatic refers not to the way something smells, but to the way in which molecules bond in a ring form, creating strong and stable molecular bonds that are often superior to molecular bonds made in a linear fashion. In polymer chemistry, aromatic polymers typically have performance advantages over linear or cross-linked polymers. This is especially true for aramids (Figures 4.16 and 4.17). 

Alkyl sulphides are the sulphur analogues of ethers from which they differ considerably in chemistry. They are unpleasant-smelling oils, insoluble in water but soluble in organic solvents. They tend to be comparatively inert. Mustard gas, CICH2CH2—S—CH2CH2CI, an oily liquid boiling at 216°C with a mustard-like smell, is highly poisonous and a vesicant, and for this reason found use in chemical warfare. 

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