Reactive groups storage

The chemical nature of food components is of crucial importance for all aspects of food quality. It decides on the nutritional value of the product, its sensory attractiveness, the development of desirable or deteriorative changes due to interactions with other constituents and to processing, and the susceptibility and resistance to spoilage during storage. Food components that contain reactive groups, many of them essential for the quality of the products, are generally labile and... 

NFPA Health 1, Flammability 1, Reactivity 0 Storage May congeal or stratify if cold warm to 50 C, mix well Dymsol B [Cognis/Chems. Group]... 

LeBlanc E. LeBlanc, R. Determination of hydrophobicity and reactive groups in proteins of cod (Gadus morhua) muscle during frozen storage. Food Chem. 1992, 43, 3—11. 

To limit the risks from chemical hazards, only the minimum amount of toxic, flammable, unstable, or highly reactive chemicals should be stored in the laboratory. Every chemical in the laboratory should have a designated storage space to which it will be returned immediately after use. However, these spaces should not be assigned alphabetically. The order should be determined on the basis of the reactive groups of the chemicals, so that incompatible chemicals are never stored together (see Table 12.13). Do not store chemicals close to a source of heat or in direct sunlight to avoid decomposition of the substance, or worse, a fire. 

Plastic and Storage Elements.—Carbon and Nitrogen, which form the framework of the tissue colloids, the a/toskeleton of the cell. Sulphur and Phosphorus, which form reactive groups in organic compounds. 

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