In-f-Organic Chemistry

What is it? Ethylenediamine is the organic compound with the formula C2H4(NH2)2. This colorless liquid with an ammonia-like odor is a strongly basic amine. Synthesis Ethylenediamine is manufactured industrially from 1,2-dichloroethane and ammonia under pressure at 180 °C in an aqueous medium. Another industrial route to ethylenediamine involves the reaction of ethanolamine and ammonia. Properties Preferred IUPAC name: Ethane-1,2-diamine Abbreviations: en Chemical formula: C2H8N2 Molar mass: 60.10 g·mol−1 Appearance: Colorless liquid Odor: Ammoniacal Density: 0.90 g/cm Melting point: 8 °C Boiling point 116 °C (389 K) Solubility in water: miscible Vapor pressure: 1.3 kPa (at 20 °C) Specific heat capacity (C): 172.59 J K−1 mol−1 Coordination Chemistry Ethylenediamine is a well-known chelating ligand for coordination compounds. It is often abbreviated "en" in inorganic chemistry. The complex [Co(ethylened

What is it? Potassium iodide is a white salt and the most commercially significant iodide compound. Where is it found? Potassium iodide occurs naturally in kelp . ( Kelp's iodide content can range from 89 mg/kg to 8165 mg/kg.) Properties Molar mass: 166.0028 g/mol Appearance: white crystalline solid Density: 3.123 g/cm^3 Melting Point: 681 °C Boiling Point: 1330 °C Solubility in water: 140 g/100 mL (20 °C) Crystal Structure: cubic Uses Potassium iodide medical uses thyroid blockade   Potassium iodide (KI) is a salt of stable (not radioactive) iodine that can help block radioactive iodine from being absorbed by the thyroid gland, thus protecting this gland from radiation injury. thyroid storm   Thyroid storm is a severe form of thyrotoxicosis characterized by rapid and often irregular heart beat, high temperature, vomiting, diarrhea, and mental agitation. Even with treatment, death occurs in 20% to 50%. and also as an expectoran   An expectorant

What is it? Onion is a vegetable and the most widely cultivated species of the genus Allium . Nutrients and phytochemicals Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre, and 0.1% fat. Onions contain phytochemical compounds such as phenolics that are under basic research to determine their possible properties in humans. What causes their odour? Thiosulfinate: Allicin Thiosulfinates are the primary flavour and odour producing molecules in an onion. Allyl methyl sulfide If the onion is ingested, thiosulfinates are eventually broken down into allyl methyl sulfide, shown below, which can be removed from the body by exhalation – giving rise to the characteristic ‘onion breath’. Why chopping onions will make your eyes water? syn -propanethial-S-oxide Interestingly, none of the compounds that cause these effects are present in the intact onion; rather, when the cell walls of the onion are damaged by chopping, an enzyme released produces