Tag: Solvents

At just 18 atomic mass units, water has an anomalously high boiling point compared to other molecules of similar size due to its strong hydrogen bonds. This unique property prompts the question: are there any other liquids like water, and what characteristics are essential for life as we know it?

Over 90% of cellular glutathione exists in its reduced form (GSH), highlighting its importance within the cell. So, what is glutathione soluble in, and what chemical factors influence its dissolution in different solvents?

According to the United States Pharmacopeia, solubility refers to the intrinsic dissolution rate, and for many compounds like barium sulfate, the solubility can be incredibly low, with less than 0.000245 grams dissolving in 100 mL of water. Understanding what is the solubility of a powder is crucial across many scientific and industrial fields.

Methanol and spirit are not the same thing, and confusing them can be fatal. While methylated spirit is a mixture consisting mainly of ethanol with added denaturants, methanol is a distinct, highly toxic chemical compound known as wood alcohol.

Anhydrous substances, by definition, contain no water, a state more challenging to achieve in a natural environment than many might assume. This deep dive explores which does not contain water by examining various types of substances, from pure elements and dry compounds to refined oils and industrial gases.

Propylene glycol is a synthetic organic compound with the chemical formula C₃H₈O₂ that consists of carbon, hydrogen, and oxygen atoms. However, the substance's overall content and purity depend heavily on its origin and processing, which is a critical consideration for manufacturers and consumers alike.

Amino acids have surprisingly high melting points, often exceeding 200°C, which is due to their zwitterionic structure in the solid state. To comprehend what can dissolve amino acids, one must first grasp that this internal salt-like structure dictates their behavior with different solvent types based on the principle of 'like dissolves like.'

According to the U.S. Food and Drug Administration (FDA), pure vanilla extract, a common flavoring, must legally contain a minimum of 35% alcohol by volume to be labeled as such. This surprising fact highlights the complex reality behind the seemingly innocent 'natural flavors' listed on countless food and beverage labels. Understanding **is there alcohol in natural flavors?** requires a closer look at manufacturing processes and labeling regulations.