Thiourea, properties thiols

On the other hand, isothiocyanates are known to be reactive with a variety of food constituents, such as amines, amino acids, proteins, thiols, and alcohols, due to their electrophilic properties to give a variety of compounds, including thioureas and dithiocarbamates [32]. Despite their chemical nature, only limited information has been made available regarding the stability of isothiocyanates and the biological activity of reaction products of isothiocyanates with food constituents [33-35]. 

Vinylbenzyl chloride (VBC Dow Chemical) represents a functional monomer with electrophilic sites which can be post-reacted after polymerization with nucleophiles such as amines, thiols, thioethers and thiourea [28]. The chloromethyl group may also be reacted before polymerization to form a new monomer, which can itself then be polymerized. VBC is typically copolymerized with monomers such as butadiene, styrene, acrylic or methacrylic acid, acrylonitrile, acrylamide and a variety of acrylate and methacrylate monomers [29] or it can be homopoly-merized to form functionalized particles [30]. Typical properties of vinylbenzyl chloride monomers include a homopolymer Tg of 82 °C, a boiling point of 229 °C (at 1 atm), a water solubility of 0.073 g dm , and Q and e values of 1.06 and —0.45, respectively. 

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