ChemWiki - User contributions [en]

It:Zithromycin

2006-12-08T11:28:58Z

Og05: 3d model - start/stop spin

=Zithromycin=

{|class="toccolours" border="1" style="float: right; clear: right; margin: 0 0 1em 1em; border-collapse: collapse;"
! {{chembox header}} colspan="3" | Structure of Zithromycin
|-
| align="center" colspan="3" bgcolor="#ffffff" | [[image:zithromycin.bmp|200px|{{PAGENAME}}]]
|-
! {{chembox header}} align="center" colspan="3" |3D structure
|-
| align="center" colspan="3" bgcolor="#ffffff" |<jmol>
<jmolApplet>
<size>300</size>
<color>white</color>
<script>zoom 80; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>water.mol
title1
title2
HEADER NONAME 21-Nov-06 NONE 1
TITLE NONE 2
AUTHOR WWW daemon apache NONE 3
REVDAT 1 21-Nov-06 0 NONE 4
ATOM 1 C 0 0.648 -1.169 2.459 0.00 0.00 C+0
ATOM 2 C 0 -0.055 -0.745 1.242 0.00 0.00 C+0
ATOM 3 H 0 -1.003 -1.290 1.111 0.00 0.00 H+0
ATOM 4 C 0 -0.442 0.785 1.252 0.00 0.00 C+0
ATOM 5 H 0 -0.937 1.041 0.367 0.00 0.00 H+0
ATOM 6 O 0 0.757 1.554 1.427 0.00 0.00 O+0
ATOM 7 C 0 0.693 2.642 0.491 0.00 0.00 C+0
ATOM 8 H 0 -0.284 3.108 0.584 0.00 0.00 H+0
ATOM 9 C 0 1.791 3.647 0.836 0.00 0.00 C+0
ATOM 10 C 0 1.748 4.824 -0.136 0.00 0.00 C+0
ATOM 11 C 0 0.575 5.747 0.201 0.00 0.00 C+0
ATOM 12 O 0 2.964 5.582 0.024 0.00 0.00 O+0
ATOM 13 C 0 2.845 6.735 -0.812 0.00 0.00 C+0
ATOM 14 C 0 1.669 4.345 -1.580 0.00 0.00 C+0
ATOM 15 H 0 1.298 5.177 -2.202 0.00 0.00 H+0
ATOM 16 O 0 2.992 4.030 -2.042 0.00 0.00 O+0
ATOM 17 C 0 0.768 3.142 -1.793 0.00 0.00 C+0
ATOM 18 H 0 1.074 2.683 -2.763 0.00 0.00 H+0
ATOM 19 C 0 -0.691 3.562 -1.967 0.00 0.00 C+0
ATOM 20 O 0 0.903 2.134 -0.816 0.00 0.00 O+0
ATOM 21 C 0 -1.343 1.017 2.489 0.00 0.00 C+0
ATOM 22 H 0 -1.486 0.194 3.112 0.00 0.00 H+0
ATOM 23 C 0 -0.850 2.242 3.191 0.00 0.00 C+0
ATOM 24 C 0 -2.766 1.358 1.897 0.00 0.00 C+0
ATOM 25 C 0 -3.867 0.329 2.108 0.00 0.00 C+0
ATOM 26 C 0 -4.692 0.264 0.819 0.00 0.00 C+0
ATOM 27 H 0 -4.025 0.156 -0.061 0.00 0.00 H+0
ATOM 28 C 0 -5.445 1.602 0.636 0.00 0.00 C+0
ATOM 29 C 0 -6.154 1.607 -0.719 0.00 0.00 C+0
ATOM 30 C 0 -5.785 -0.826 0.828 0.00 0.00 C+0
ATOM 31 O 0 -6.993 -0.185 1.062 0.00 0.00 O+0
ATOM 32 C 0 -5.523 -1.749 2.106 0.00 0.00 C+0
ATOM 33 C 0 -5.778 -1.600 -0.464 0.00 0.00 C+0
ATOM 34 C 0 -4.669 -2.608 -0.625 0.00 0.00 C+0
ATOM 35 H 0 -3.902 -2.442 0.126 0.00 0.00 H+0
ATOM 36 C 0 -5.265 -4.052 -0.458 0.00 0.00 C+0
ATOM 37 N 0 -4.009 -2.649 -1.976 0.00 0.00 N+0
ATOM 38 C 0 -3.570 -1.215 -2.027 0.00 0.00 C+0
ATOM 39 C 0 -2.775 -3.328 -1.603 0.00 0.00 C+0
ATOM 40 C 0 -1.492 -2.913 -2.336 0.00 0.00 C+0
ATOM 41 H 0 -1.569 -2.024 -3.006 0.00 0.00 H+0
ATOM 42 C 0 -1.098 -4.084 -3.302 0.00 0.00 C+0
ATOM 43 C 0 -0.338 -2.695 -1.357 0.00 0.00 C+0
ATOM 44 C 0 0.063 -1.213 -1.254 0.00 0.00 C+0
ATOM 45 C 0 1.016 -0.946 -2.401 0.00 0.00 C+0
ATOM 46 O 0 -1.057 -0.335 -1.329 0.00 0.00 O+0
ATOM 47 C 0 0.863 -1.024 0.040 0.00 0.00 C+0
ATOM 48 H 0 1.516 -0.109 -0.133 0.00 0.00 H+0
ATOM 49 O 0 1.641 -2.161 0.353 0.00 0.00 O+0
ATOM 50 C 0 2.997 -1.718 0.453 0.00 0.00 C+0
ATOM 51 H 0 3.051 -0.868 1.132 0.00 0.00 H+0
ATOM 52 O 0 3.463 -1.326 -0.837 0.00 0.00 O+0
ATOM 53 C 0 4.746 -0.726 -0.667 0.00 0.00 C+0
ATOM 54 H 0 4.682 0.059 0.087 0.00 0.00 H+0
ATOM 55 C 0 5.203 -0.119 -1.995 0.00 0.00 C+0
ATOM 56 C 0 5.757 -1.783 -0.218 0.00 0.00 C+0
ATOM 57 C 0 5.309 -2.362 1.129 0.00 0.00 C+0
ATOM 58 H 0 5.361 -1.588 1.895 0.00 0.00 H+0
ATOM 59 N 0 6.185 -3.482 1.499 0.00 0.00 N+0
ATOM 60 C 0 6.245 -4.374 0.334 0.00 0.00 C+0
ATOM 61 C 0 7.532 -2.924 1.675 0.00 0.00 C+0
ATOM 62 C 0 3.865 -2.857 0.992 0.00 0.00 C+0
ATOM 63 H 0 3.832 -3.701 0.303 0.00 0.00 H+0
ATOM 64 O 0 3.377 -3.266 2.272 0.00 0.00 O+0
ATOM 65 O 0 -2.943 2.436 1.458 0.00 0.00 O+0
ATOM 66 H 0 -0.009 -1.046 3.320 0.00 0.00 H+0
ATOM 67 H 0 0.934 -2.217 2.367 0.00 0.00 H+0
ATOM 68 H 0 1.542 -0.559 2.593 0.00 0.00 H+0
ATOM 69 H 0 1.642 4.009 1.856 0.00 0.00 H+0
ATOM 70 H 0 2.765 3.156 0.776 0.00 0.00 H+0
ATOM 71 H 0 0.772 6.255 1.145 0.00 0.00 H+0
ATOM 72 H 0 0.454 6.485 -0.592 0.00 0.00 H+0
ATOM 73 H 0 -0.337 5.157 0.290 0.00 0.00 H+0
ATOM 74 H 0 3.784 7.288 -0.805 0.00 0.00 H+0
ATOM 75 H 0 2.615 6.423 -1.831 0.00 0.00 H+0
ATOM 76 H 0 2.045 7.373 -0.438 0.00 0.00 H+0
ATOM 77 H 0 2.905 3.731 -2.957 0.00 0.00 H+0
ATOM 78 H 0 -0.779 4.218 -2.834 0.00 0.00 H+0
ATOM 79 H 0 -1.308 2.676 -2.118 0.00 0.00 H+0
ATOM 80 H 0 -1.026 4.091 -1.075 0.00 0.00 H+0
ATOM 81 H 0 -0.936 3.101 2.526 0.00 0.00 H+0
ATOM 82 H 0 -1.449 2.414 4.086 0.00 0.00 H+0
ATOM 83 H 0 0.193 2.103 3.474 0.00 0.00 H+0
ATOM 84 H 0 -3.414 -0.608 2.297 0.00 0.00 H+0
ATOM 85 H 0 -4.512 0.647 2.995 0.00 0.00 H+0
ATOM 86 H 0 -6.181 1.717 1.432 0.00 0.00 H+0
ATOM 87 H 0 -4.734 2.428 0.677 0.00 0.00 H+0
ATOM 88 H 0 -6.594 2.589 -0.896 0.00 0.00 H+0
ATOM 89 H 0 -5.434 1.384 -1.507 0.00 0.00 H+0
ATOM 90 H 0 -6.940 0.852 -0.721 0.00 0.00 H+0
ATOM 91 H 0 -7.676 -0.870 1.067 0.00 0.00 H+0
ATOM 92 H 0 -5.580 -1.142 3.009 0.00 0.00 H+0
ATOM 93 H 0 -6.278 -2.534 2.147 0.00 0.00 H+0
ATOM 94 H 0 -4.533 -2.199 2.032 0.00 0.00 H+0
ATOM 95 H 0 -6.742 -2.171 -0.484 0.00 0.00 H+0
ATOM 96 H 0 -5.836 -0.955 -1.266 0.00 0.00 H+0
ATOM 97 H 0 -6.029 -4.220 -1.217 0.00 0.00 H+0
ATOM 98 H 0 -4.470 -4.789 -0.572 0.00 0.00 H+0
ATOM 99 H 0 -5.710 -4.149 0.533 0.00 0.00 H+0
ATOM 100 H 0 -3.026 -0.969 -1.115 0.00 0.00 H+0
ATOM 101 H 0 -2.920 -1.065 -2.889 0.00 0.00 H+0
ATOM 102 H 0 -4.444 -0.570 -2.115 0.00 0.00 H+0
ATOM 103 H 0 -2.546 -3.132 -0.486 0.00 0.00 H+0
ATOM 104 H 0 -2.915 -4.430 -1.755 0.00 0.00 H+0
ATOM 105 H 0 -1.905 -4.254 -4.015 0.00 0.00 H+0
ATOM 106 H 0 -0.188 -3.820 -3.840 0.00 0.00 H+0
ATOM 107 H 0 -0.928 -4.991 -2.723 0.00 0.00 H+0
ATOM 108 H 0 -0.699 -3.031 -0.383 0.00 0.00 H+0
ATOM 109 H 0 0.465 -3.306 -1.713 0.00 0.00 H+0
ATOM 110 H 0 0.480 -1.032 -3.347 0.00 0.00 H+0
ATOM 111 H 0 1.426 0.059 -2.306 0.00 0.00 H+0
ATOM 112 H 0 1.828 -1.673 -2.376 0.00 0.00 H+0
ATOM 113 H 0 -1.480 -0.493 -2.184 0.00 0.00 H+0
ATOM 114 H 0 4.486 0.638 -2.314 0.00 0.00 H+0
ATOM 115 H 0 6.183 0.340 -1.867 0.00 0.00 H+0
ATOM 116 H 0 5.264 -0.902 -2.751 0.00 0.00 H+0
ATOM 117 H 0 5.806 -2.580 -0.960 0.00 0.00 H+0
ATOM 118 H 0 6.740 -1.324 -0.109 0.00 0.00 H+0
ATOM 119 H 0 6.776 -5.287 0.603 0.00 0.00 H+0
ATOM 120 H 0 5.234 -4.623 0.014 0.00 0.00 H+0
ATOM 121 H 0 6.771 -3.874 -0.479 0.00 0.00 H+0
ATOM 122 H 0 7.491 -2.087 2.371 0.00 0.00 H+0
ATOM 123 H 0 8.196 -3.694 2.070 0.00 0.00 H+0
ATOM 124 H 0 7.910 -2.578 0.713 0.00 0.00 H+0
ATOM 125 H 0 2.468 -3.569 2.140 0.00 0.00 H+0
CONECT 1 2 66 67 68 NONE 130
CONECT 2 1 3 47 4 NONE 131
CONECT 4 2 5 6 21 NONE 132
CONECT 6 4 7 0 0 NONE 133
CONECT 7 6 8 20 9 NONE 134
CONECT 9 7 10 69 70 NONE 135
CONECT 10 9 11 12 14 NONE 136
CONECT 11 10 71 72 73 NONE 137
CONECT 12 10 13 0 0 NONE 138
CONECT 13 12 74 75 76 NONE 139
CONECT 14 10 15 16 17 NONE 140
CONECT 16 14 77 0 0 NONE 141
CONECT 17 14 18 19 20 NONE 142
CONECT 19 17 78 79 80 NONE 143
CONECT 20 17 7 0 0 NONE 144
CONECT 21 4 22 23 24 NONE 145
CONECT 23 21 81 82 83 NONE 146
CONECT 24 21 25 65 0 NONE 147
CONECT 25 24 26 84 85 NONE 148
CONECT 26 25 27 28 30 NONE 149
CONECT 28 26 29 86 87 NONE 150
CONECT 29 28 88 89 90 NONE 151
CONECT 30 26 31 32 33 NONE 152
CONECT 31 30 91 0 0 NONE 153
CONECT 32 30 92 93 94 NONE 154
CONECT 33 30 34 95 96 NONE 155
CONECT 34 33 35 36 37 NONE 156
CONECT 36 34 97 98 99 NONE 157
CONECT 37 34 38 39 0 NONE 158
CONECT 38 37 100 101 102 NONE 159
CONECT 39 37 40 103 104 NONE 160
CONECT 40 39 41 42 43 NONE 161
CONECT 42 40 105 106 107 NONE 162
CONECT 43 40 44 108 109 NONE 163
CONECT 44 43 45 46 47 NONE 164
CONECT 45 44 110 111 112 NONE 165
CONECT 46 44 113 0 0 NONE 166
CONECT 47 44 48 2 49 NONE 167
CONECT 49 47 50 0 0 NONE 168
CONECT 50 49 51 62 52 NONE 169
CONECT 52 50 53 0 0 NONE 170
CONECT 53 52 54 55 56 NONE 171
CONECT 55 53 114 115 116 NONE 172
CONECT 56 53 57 117 118 NONE 173
CONECT 57 56 58 59 62 NONE 174
CONECT 59 57 60 61 0 NONE 175
CONECT 60 59 119 120 121 NONE 176
CONECT 61 59 122 123 124 NONE 177
CONECT 62 57 63 50 64 NONE 178
CONECT 64 62 125 0 0 NONE 179
CONECT 65 24 0 0 0 NONE 180
END NONE 181

M END</inlineContents>
</jmolApplet>
<jmolButton>
<script>spin on</script>
<text>Spin</text>
</jmolButton>
<jmolButton>
<script>spin off</script>
<text>Stop Spin</text>
</jmolButton>
</jmol>
|-
! {{chembox header}} colspan="3" | General
|-
| colspan="1" |[http://en.wikipedia.org/wiki/IUPAC_nomenclature Systematic name]
| colspan="2"|9-deoxy-9a-aza-9a-methyl-9a- homoerythromycin A
|-
| colspan="1" |Other names
| colspan="2"|Azithromycin
|-
| colspan="1" |[http://en.wikipedia.org/wiki/CAS_registry_number CAS number]
| colspan="2"|83905-01-5
|-
| colspan="1" |[http://en.wikipedia.org/wiki/Chemical_formula Molecular formula]
| colspan="2"|C38H72N2O12
|-
| colspan="1" |[http://en.wikipedia.org/wiki/Simplified_molecular_input_line_entry_specification SMILES]
| colspan="2"|C[C@H]1[C@H](O[C@H]3C[C@@] (C)(OC)[C@@H](O)[C@H](C)O3) [C@@H](C)C(C[C@H](CC)[C@](O) (C)C[C@@H](C)N(C)C[C@H](C) C[C@@](C)(O)[C@@H]1O[C@@H]2O [C@H](C)C[C@H](N(C)C)[C@H]2O)=O
|-
| colspan="1" |[http://en.wikipedia.org/wiki/Molar_mass Molar mass]
| colspan="2"|748.98g/mol
|-
| colspan="1" |Appearance
| colspan="2"|Crystalline structure
|-
| colspan="1" |Melting point
| colspan="2"|136°C to 155°C
|-
|}

Confusingly, this popular anti-biotic is also known as azithromycin, and is marketed as zithromax by Pfizer. According to their website, it's the most widely sold antibiotic in the world. It is a member of a large class of antibiotics derived from erythromycin, which differs only from azithromycin in that the nitrogen in the macrocycle is replaced by a carbonyl group. They have similar activities with respect to bacteria and appear to work in much the same way, but azithromycin is much more readily accepted by the body, causing fewer and less severe side effects. This means that even though the drug itself is more expensive, the overall cost of its' use is lower as less follow up appointments are required.

==Mode of action==
Zithromycin is a macrolide antibiotic which works by interfering with bacterial protein synthesis by binding to the 50S subunit of the bacterial ribosome, thus inhibiting the translation of mRNA. This inhibits the growth of the bacteria, their ability to replicate and increase in numbers. This therefore stops the spread of infection and allows the body's immune system to kill any remaining bacteria.

In 1994 a [http://www.rsc.org/ejarchive/C3/1994/C39940001615.pdf joint study] conducted by Smithkline Beechams (now trading as GlaxoSmithKline) and the University of Manchester established using real time NMR spectroscopy and other more specialised methods that the drug molecule binds to the bacterial ribosomes in a two stage process, the first of which is the formation of a weak interaction between the ribosome and the amine in the macrocycle.

==Uses==
Zithromycin is a broad-spectrum antibiotic that is able to combat a variety of bacteria that cause a wide variety of bacterial infections namely:

*Chest or lower respiratory tract infections of the lungs and airways such as pneumonia and bronchitis.
* Upper respiratory tract infections of the nasal passages, sinuses and throat such as sinusitis, tonsillitis and pharyngitis.
*Bacterial infections of the middle ear such as otitis media
*Bacterial infections of the skin or soft tissue caused by [http://en.wikipedia.org/wiki/Staphylococcus_aureus| staphylococcus aureus]
*Sexually transmitted infections such as chlamydia

Zithromycin may not be used on people with allegic reactions to macrolide type antibiotics, eg erythromycin, or liver disease. The safety of zithromycin for use during pregnancy has not been established and as such is not recommended. Zithromycin can pass into breast milk and so is also not recommended for use by breast feeding mothers.

==Dose==
Zithromycin should be taken at least one hour before a meal or two hours after a meal to prevent it from binding to food and not being absorbed by the small intestine. Zithromycin should be taken once daily for a short course of five days for the majority of infections. Zithromycin is usually given as a double dose, 500mg, on the first day and as a single dose, 250mg once daily for the remaining four days and can be taken in tablet form or as an intravenous injection.

==Pharmacokinetics==
Zithromycin is acid stable and thus can be taken orally without the need to protect it from the gastric acids. Zithromycin is readily absorbed, and can diffuse into most tissues. Phagocytes in the body take up the zithromycin and actively transport the drug to the site of infection where it is actively released by phagocytosis. Thus large concentrations of zithromycin can be built up at the site of infection, with the concentration being up to 50 times higher in the tissue than in the plasma.

==Side effects==
*Disturbances of the gut such as diarrhoea, constipation, indigestion, nausea, vomiting or abdominal pain
*Headache
*Loss of appetite
*Dizziness
*Thrush infections
*Somnolence (sleepiness)
*Asthenia (weakness or loss of strength)
*Anxiety and agitation
*Hyperactivity
*Paraesthesia (pins and needles)
*Hearing distubances
*Palpitations (awareness of your heartbeat)
*Arrhythmias (abnormal heart beats)
*Arthralgia (pain in the joints)
*Decrease in the number of platelets or white blood cells in the blood
*Allergic skin reactions
*Photosensitivity (abnormal reaction of the skin to light, usually a rash)
*Convulsions (seizures)
*Liver or kidney disorders

==Synthesis==
A chemoselective methylation method for preparing zithromycin from 11-aza-10-deoxo-10-dihydroerythromycin and paraformaldehyde is as follows:

[[Image:Synthesis of azithromycin 2.GIF]]

==List of Reference Links==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/FLUKA/75199 
http://www.netdoctor.co.uk/medicines/100003113.html 
http://www.chemnetbase.com/scripts/docweb.exe?document+W3y8Rd2kVrC+2+44115#44115
http://en.wikipedia.org/wiki/Azithromycin
http://www.medicinenet.com/azithromycin/article.htm
http://www.rsc.org/ejarchive/C3/1994/C39940001615.pdf
http://www.chlamydiae.com/restricted/docs/labtests/treat_macrolides.asp

SciFinder - Rabinovich, I. M.; Pshenichnikov, V. G.; Kuz'min, I. A. (Otkrytoe Aktsionernoe Obshchestvo Aktsionernoe
Kurganskoe Obshchestvo Meditsinskikh Preparatov i Izdelii "Sintez", Russia). Russ. (2005)

It:Caramel

2006-12-08T11:25:21Z

Og05: /* 3D structure */ start/stop spin

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by excess inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products as a colouring agent.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
<jmolButton>
<script>spin on</script>
<text>Spin</text>
</jmolButton>
<jmolButton>
<script>spin off</script>
<text>Stop Spin</text>
</jmolButton>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste but there are less-known uses as a colouring agent:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

* Caramelisation is in general a simpler process.
* In this reaction the sugars lose water molecules from their structure through a process called "1,2 & 2,3-enolisation".
* The product then fragments to make many compounds including caramel.

The sweet caramel can be made through a more familiar "cooking" method by boiling together milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose at about 170 degrees Celcius.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel 
http://brewery.org/library/Maillard_CS0497.html (syntheses)

It:Caramel

2006-12-05T10:41:45Z

Og05: /* Caramelisation: */ process

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by excess inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products as a colouring agent.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste but there are less-known uses as a colouring agent:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

* Caramelisation is in general a simpler process.
* In this reaction the sugars lose water molecules from their structure through a process called "1,2 & 2,3-enolisation".
* The product then fragments to make many compounds including caramel.

The sweet caramel can be made through a more familiar "cooking" method by boiling together milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose at about 170 degrees Celcius.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel 
http://brewery.org/library/Maillard_CS0497.html (syntheses)

It:Caramel

2006-12-05T10:22:29Z

Og05: /* Caramel 2D structure */

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by excess inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products as a colouring agent.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste but there are less-known uses as a colouring agent:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

*

The sweet caramel can be made through a more familiar "cooking" method by boiling together milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose at about 170 degrees Celcius.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel 
http://brewery.org/library/Maillard_CS0497.html (syntheses)

It:Caramel

2006-12-05T10:20:28Z

Og05: /* Uses of Caramel */ text modification

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products as a colouring agent.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste but there are less-known uses as a colouring agent:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

*

The sweet caramel can be made through a more familiar "cooking" method by boiling together milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose at about 170 degrees Celcius.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel 
http://brewery.org/library/Maillard_CS0497.html (syntheses)

It:Caramel

2006-12-05T10:19:04Z

Og05: /* Caramel 2D structure */ text modification

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products as a colouring agent.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

*

The sweet caramel can be made through a more familiar "cooking" method by boiling together milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose at about 170 degrees Celcius.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel 
http://brewery.org/library/Maillard_CS0497.html (syntheses)

It:Caramel

2006-12-04T21:45:12Z

Og05: /* Syntheses */ cooking

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

*

The sweet caramel can be made through a more familiar "cooking" method by boiling together milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose at about 170 degrees Celcius.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel 
http://brewery.org/library/Maillard_CS0497.html (syntheses)

It:Caramel

2006-12-04T16:52:26Z

Og05: /* List of References */

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

*

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel 
http://brewery.org/library/Maillard_CS0497.html (syntheses)

It:Caramel

2006-12-04T16:51:49Z

Og05: caramelisation header

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

===Caramelisation:===

*

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel

It:Caramel

2006-12-04T16:49:58Z

Og05: /* Maillard Reaction: */

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

* The carbonyl group on a sugar reacts with the amino group of an amino acid in a condensation
* A molecule of water is lost to make N-substituted aldosylamine
* This compound undergoes Amadori Rearrangement to form ketosamines
* From here many products can be formed, although the required one first involves hydrolytic fission producing diacetyls etc
* These diacetyls and other products undergo Strecker Degradation to aldehydes and then condensation to aldols
* These finally produce the heterocyclic compounds with pleasant aromas including Caramel Furanone.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel

It:Caramel

2006-12-04T16:21:59Z

Og05: /* Syntheses */

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

===Maillard Reaction:===

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel

It:Caramel

2006-12-04T16:18:07Z

Og05: sytheses title

==Caramel 2D structure==
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

==Uses of Caramel==

Caramel has many uses, mostly in food due to its sweet taste:

• Coca cola and other drinks
• Caramel sweets (carambar etc.)
• Desserts (creme brulee, creme caramel)
• Praline
• Nougat
• Syrup
• Tobacco
• Cosmetics
• Detergents
• Dairy Products

==Syntheses==

The formation of caramel can happen through two different processes, one being the Maillard Reaction and the other being caramelisation. These are both examples of non-enzymatic browning where sugar reacts to form a multitude of products, one of course being caramel.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

==List of References==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/ALDRICH/W363405 
http://www.pharm-marketing.com/flavor_eng.htm 
http://en.wikipedia.org/wiki/Caramel

File:Coca-cola small.JPG

2006-12-04T16:04:14Z

Og05:

It:Caramel

2006-12-04T15:57:14Z

Og05: /* List of References */

It:Caramel

2006-12-04T15:52:17Z

Og05: /* Uses of Caramel */

It:Caramel

2006-12-04T14:37:32Z

Og05:

It:Caramel

2006-11-30T11:58:52Z

Og05: reference

It:Caramel

2006-11-28T12:33:00Z

Og05:

It:Caramel

2006-11-28T12:30:57Z

Og05: added smiles to table

=Caramel 2D structure=
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| O=C1OC(C)C(C)=C1O
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

It:Caramel

2006-11-28T12:25:34Z

Og05: /* IR spectrum of Caramel */ text analysis of IR

=Caramel 2D structure=
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
|
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
From the spectrum it is immediately obvious that both the C=O stretch and the O-H stretch are present strongly at 1750cm-1 and 3300cm-1 respectively, along with the multiple absorptions for C-H between 1000-1500cm-1.

==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

It:Caramel

2006-11-28T12:19:24Z

Og05: upload NMR of Caramel

=Caramel 2D structure=
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
|
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
==HNMR and CNMR of Caramel==

[[Image:NMR of Caramel2.GIF]]

File:NMR of Caramel2.GIF

2006-11-28T12:17:46Z

Og05:

It:Caramel

2006-11-28T12:14:25Z

Og05: upload of caramel IR spectrum

=Caramel 2D structure=
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
|
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==IR spectrum of Caramel==

[[Image:IR of Caramel3.GIF]]
==NMR of Caramel==

File:IR of Caramel3.GIF

2006-11-28T12:10:45Z

Og05:

File:IR of Caramel2.GIF

2006-11-28T12:04:16Z

Og05:

File:NMR of Caramel.GIF

2006-11-28T11:52:53Z

Og05:

File:IR of Caramel.GIF

2006-11-28T11:52:10Z

Og05:

It:Caramel

2006-11-27T13:35:26Z

Og05: table moved

=Caramel 2D structure=
</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
|
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

[[Image:Caramel.gif]]

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

It:Caramel

2006-11-27T13:27:17Z

Og05: fix table and 3d structure edit

=Caramel 2D structure=
[[Image:Caramel.gif]]

==3D structure==
<jmol>
<jmolApplet>
<size>325</size>
<color>white</color>
<script>zoom 100; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>HEADER CSD ENTRY XICKAV
ATOM 1 C1 MOL 1 14.013 9.867 0.071 1.00 0.00
ATOM 2 C2 MOL 1 13.161 11.101 0.114 1.00 0.00
ATOM 3 C3 MOL 1 11.854 11.123 -0.004 1.00 0.00
ATOM 4 C4 MOL 1 13.666 12.494 0.313 1.00 0.00
ATOM 5 O5 MOL 1 11.036 10.012 -0.175 1.00 0.00
ATOM 6 C6 MOL 1 11.418 12.486 0.029 1.00 0.00
ATOM 7 C7 MOL 1 14.988 12.867 -0.378 1.00 0.00
ATOM 8 O8 MOL 1 12.508 13.398 0.121 1.00 0.00
ATOM 9 O9 MOL 1 10.238 12.832 -0.090 1.00 0.00
ATOM 10 H19 MOL 1 14.973 10.121 0.185 1.00 0.00
ATOM 11 H21 MOL 1 13.891 9.408 -0.808 1.00 0.00
ATOM 12 H23 MOL 1 13.742 9.250 0.810 1.00 0.00
ATOM 13 H25 MOL 1 14.007 12.597 1.248 1.00 0.00
ATOM 14 H27 MOL 1 10.082 10.306 -0.237 1.00 0.00
ATOM 15 H29 MOL 1 15.217 13.818 -0.169 1.00 0.00
ATOM 16 H31 MOL 1 14.891 12.758 -1.367 1.00 0.00
ATOM 17 H33 MOL 1 15.718 12.269 -0.047 1.00 0.00
END</inlineContents>
</jmolApplet>
</jmol>

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==Information and Properties of Caramel==

</noinclude>{| class="toccolours" border="1" style="float: right; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information
|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
|
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|-
! {{chembox header}} | Caramel: Properties
|-
| Boiling Point
| 184°C
|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

It:Caramel

2006-11-24T17:31:48Z

Og05: caramel-properties

=Caramel=
[[Image:Caramel.gif]]

Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste. It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name. It has been designated an E number, E150, as it is used so often in food products.

==Information and Properties of Caramel==

</noinclude>{| class="toccolours" border="1" style="float: left; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Information

|-
| [[IUPAC nomenclature|Systematic name]]
| 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

|-
| Other names
| Caramel Furanone, Sotolon, Sugar Lactone
|-
| Molecular formula
| C6H8O3
|-
| [[Simplified molecular input line entry specification|SMILES]] 
|
|-
| Molar mass
| 128.13g/mol
|-
| Appearance
| Orange/brown liquid
|-
| CAS number
| 28664-35-9
|-
| FEMA Number
| 3634
|-
| EG/EC Number
| 2491364
|-
| Council of Europe No.
| 11834
|-
| MDL Number
| MFCD00059957
|}
</noinclude>{| class="toccolours" border="1" style="float: left; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Caramel: Properties

|-
| Boiling Point
| 184°C

|-
| Melting Point
| 26-29°C
|-
| Refractive Index
| n 20/D 1.492
|-
| Hazard Information
| Harmful by inhalation/swallowing
|}

It:Caramel

2006-11-24T12:12:13Z

Og05: caramel: intro

It:Caramel

2006-11-24T11:57:53Z

Og05: /* Caramel */

=Caramel=
[[Image:Caramel.gif]]

File:Caramel.gif

2006-11-24T11:56:40Z

Og05:

It:Caramel

2006-11-24T11:55:41Z

Og05: caramel: title

=Caramel=

It:projects

2006-11-24T11:54:59Z

Og05: /* Supplemental Project Page */ caramel

__FORCETOC__

'''''You MUST use the Edit buttons on the right to edit this content. Do NOT use the Edit button on the top of this page.'''''
== Sandbox (Play-Pen) ==

This is an area where you can play without worrying what you do. Enter it by pressing the [Edit] button '''on the right''' and '''not''' at the top. Go here for a [http://en.wikipedia.org/wiki/Wikipedia:Cheatsheet ''cheat sheet''] summary of how to create a Wiki page. It's a free-for-all in here! Learn how to use a Wiki by coming here! PS This is how to do Greek: Α, α, β Δ, δ
Try copying/pasting some of the [http://www.ch.ic.ac.uk/local/it/lab1.html examples in the course work] into this page. See the effect by selecting '''Show Preview'''. No not use '''Save Page''' so as to leave this area uncluttered for others.
----

== Main Project Page ==
'''Please do not edit this page itself'''. Click on one of the titles to start editing.
{| summary="CIT Project Titles" border="1"
! bgcolor="cyan" |Project Number
! bgcolor="cyan" |General Keywords
|-
| bgcolor="#CCFF00" |01
| bgcolor="#CCFF00" | [[it:Lignocaine|Lignocaine (used in dentistry as a "local")]]
|-
| bgcolor="#CCFF00" |02
| bgcolor="#66FF99" | [[it:Piperine|Piperine (active ingredient of both black and white pepper)]]
|-
| bgcolor="#CCFF00" |03
| bgcolor="#CCFF00" | [[it:Rapamycin|Rapamycin (prevents transplant rejection)]]
|-
| bgcolor="#CCFF00" |04
| bgcolor="#66FF99" | [[it:Gossypol|Gossypol (male birth control)]]
|-
| bgcolor="#CCFF00" |05
| bgcolor="#CCFF00" | [[it:Gentamycin|Gentamicin A (aminoglycoside antibiotic)]]
|-
| bgcolor="#CCFF00" |06
| bgcolor="#66FF99" | [[it:Herceptin|Herceptin (topical anticancer drug)]]
|-
| bgcolor="#CCFF00" |07
| bgcolor="#CCFF00" | [[it:Gingerone|Zingerone (the characteristic smell of ginger)]]
|-
| bgcolor="#CCFF00" |08
| bgcolor="#66FF99" | [[it:Sucralose|Sucralose (non-metabolizable sweetening agent)]]
|-
| bgcolor="#CCFF00" |09
| bgcolor="#CCFF00" | [[it:Bufotoxin|Bufotoxin (active component of the toad ''Bufo vulgaris'')]]
|-
| bgcolor="#CCFF00" |10
| bgcolor="#66FF99" | [[it:Roaccutane|Roaccutane (treatment for severe acne)]]
|-
| bgcolor="#CCFF00" |11
| bgcolor="#CCFF00" | [[it:Sibutramine|Sibutramine (appetite suppresor)]]
|-
| bgcolor="#CCFF00" |12
| bgcolor="#66FF99" | [[it:Anandamide|Anandamide (the "feel-good" factor in chocolate)]]
|-
| bgcolor="#CCFF00" |13
| bgcolor="#CCFF00" | [[it:h3nbh3|Ammonia-borane: H3N-BH3 (Hydrogen storage molecule?)]]
|-
| bgcolor="#CCFF00" |14
| bgcolor="#66FF99" | [[it:Methoxsalen|Methoxsalen (Treatment of psoriasis)]]
|-
| bgcolor="#CCFF00" |15
| bgcolor="#CCFF00" | [[it:Hycocine|Hyoscine (From Mandrake and Witches Henbane, pre-med before surgery)]]
|-
| bgcolor="#CCFF00" |16
| bgcolor="#66FF99" | [[it:Capreomycin|Capreomycin (Drug-resistant TB)]]
|-
| bgcolor="#CCFF00" |17
| bgcolor="#CCFF00" | [[it:wilkinson|Wilkinson's catalyst]]
|-
| bgcolor="#CCFF00" |18
| bgcolor="#66FF99" | [[it:Jacobsen|Jacobsen's epoxidation catalyst]]
|-
| bgcolor="#CCFF00" |19
| bgcolor="#CCFF00" | [[it:Methylaluminoxane|Methylaluminoxane: MAO - hugely important ethylene polymerisation cocatalyst]]
|-
| bgcolor="#CCFF00" |20
| bgcolor="#66FF99" | [[it:Schwartz|Schwartz reagent for the hydrozirconation of alkenes and alkynes]]
|-
| bgcolor="#CCFF00" |21
| bgcolor="#CCFF00" | [[it:Schrock|Schrock metathesis catalyst]]
|-
| bgcolor="#CCFF00" |22
| bgcolor="#66FF99" | [[it:knots|Molecular-scale knots (nanoscale devices)]]
|-
|bgcolor="#CCFF00" |23
| bgcolor="#CCFF00" | [[it:Vioxx|Vioxx (treatment of osteoarthritis symptoms and pain)]]
|-
| bgcolor="#CCFF00" |24
| bgcolor="#66FF99" | [[it:Sertraline|Sertraline HCl (anti-depression)]]
|-
| bgcolor="#CCFF00" |25
| bgcolor="#CCFF00" | [[it:Ceftriaxone|Ceftriaxone (Gonorrhoea)]]
|-
| bgcolor="#CCFF00" |26
| bgcolor="#66FF99" | [[it:Zithromycin|Zithromycin (anti-infective)]]
|-
| bgcolor="#CCFF00" |27
| bgcolor="#CCFF00" | [[it:Lipitor|Lipitor (Cholesterol reducing agent)]]
|-
| bgcolor="#CCFF00" |28
| bgcolor="#66FF99" | [[it:Cyameluric Acid|Cyameluric acid (Linus Pauling's last idea!)]]
|}

== Supplemental Project Page ==

This area is for people who wish to create their own projects if none of the above appeal to them. Click on the '''Edit''' button to the right to open up an editable page,
then add an entry below as follows

*<nowiki> [[it:name_of_project|Descriptive name of intended project]]</nowiki>
*This will produce the effect: [[it:name_of_project|Descriptive name of intended project]]
----
*[[it:sitagliptin_page|Sitagliptin]]
*[[it:Retinal|Retinal, molecule of sight]]
*[[it:Tamoxifen|Tamoxifen, breast cancer treatment]]
*[[it:Morphine|Morphine, painkiller]]
*[[it:Pelargonidin|Pelargonidin, colouring in nature]]
*[[it:Propanil|Propanil, weedkiller]]
*[[it:Ranitidine|Ranitidine, antiulcerative]]
*[[it:chlorphentermine|chlorphentermine, anorectic]]
*[[it:Serotonin|Serotonin, The 'HAPPY' Drug]]
*[[it:Amphidinolide T1|Amphidinolide T1]]
*[[it:Rosiglitazone|Rosiglitazone, drug that is currently used to treat diabetes.]]
*[[it:Furosemide|Furosemide]]
*[[it:Tryptophan|Tryptophan]]
*[[it:methylpentynol|methylpentynol, tranquilliser.]]
*[[it:Ferrocene|Ferrocene]]
*[[it:Scopolamine|Scopolamine, the (Former) Truth Drug]]
*[[it:Camptothecin|Camptothecin,Anti-cancer agent ]]
*[[it:Salmeterol|Salmeterol, an agonist used to treat asthma]]
*[[it:Psilocin|Psilocin]]
*[[it:Epibatidine|Epibatidine]]
*[[it:Beta Carotene|Beta Carotene]]
*[[it:Thyroxine|Thyroxine, the Thyroid Hormone]]
*[[it:Tetrahydrocannabinol|Tetrahydrocannabinol]]
*[[it:Linalool|Linalool(A component of essential oil)]]
*[[it:Dihydroartemisinin| Dihydroartemisinin, An Active Anti-Malarial]]
*[[it:Acrolein|Acrolein]]
*[[it:Cinnamaldehyde|Cinnamaldehyde: The smell and taste in the spice cinnamon]]
*[[it:Melatonin|Melatonin: The All-Natural Nightcap]]
*[[it:Benzylpiperazine|Benzylpiperazine (BZP): Party Pills]]
*[[it:Vanillin|Vanillin, flavouring used in food]]
*[[it:Gingerol|Gingerol, precursor of Zingerone]]
*[[it:MSG|MSG; because everyone loves the flavour]]
*[[it:DDT|DDT, Pesticide]]
*[[it:Oseltamivir|Oseltamivir, neuraminidase inhibitor]]
*[[it:Caffeine|Caffeine]]
*[[it:Fullerene]]
*[[it:Histrionicotoxin]]
*[[it:limonene]]
*[[it:Capsanthin]]
*[[it:Safrole|Safrole: A formerly popular food and drinks additive]]
*[[it:Adenosine_Triphosphate|Adenosine Triphosphate (ATP), Energy source in muscles]]
*[[it:Aspartame|Aspartame: Artificial sweetener]]
*[[it:Astemizole|Astemizole:non-sedating anti-histamine]]
*[[it:Flucloxacillin|Flucloxacillin:antibiotic]]
*[[it:Quinine|Quinine: A natural remedy]]
*[[it:Caramel|Caramel]]

== [[Special:Export|Export Pages]] ==

This takes you to an '''Export''' page. A backup of the Projects area can be made (in XML) if you want to keep your own ''snapshot'' of the project pages at any instant. After you Export the page you want (ie '''It:projects''' or '''It:Lignocaine''' for example) the XML encoding of it will appear in your browser Window. You should '''view source''' for this material, copy it to a text editor, and thence save it to disk.

== Overlaps ==

If someone else starts editing a page at the same time as you, the system will detect this and offer alternatives for you to deal with. For example, it may suggest you copy the contents of the page you have been editing and merge it into the other person's page,
so that both the sets of edits are preserved. Read the on-screen instructions carefully!

Another precaution you could take is to keep a copy of the contents of the page you are editing in eg Wordpad (or Word),
make the changes there, and then copy the entire lot to the Wiki page to preview and then save. That way, if your contribution
is overlapped by someone else, you will still have a copy, and you can then resubmit it.
----
--[[User:Rzepa|Rzepa]] 12:25, 19 October 2006 (BST)--[[User:Rzepa|Rzepa]] 08:31, 5 November 2006 (UTC)

== Wiki Utillities ==
Utilities have been written to help the conversion of material from HTML.

# [http://diberri.dyndns.org/wikipedia/html2wiki/ A HTML2Wiki Converter]

No wiki2html converter suitable for use has yet been identified.
=== Wiki Templates ===

[[Template:DOI]] and [[Template:Doi-inline]] are providea as (protected) templates for your use. Many other templates exist, often to be found on e.g. Wikipedia pages. You may decide one of these is of particular use, or of interest. If so, you can install it on the wiki here for you and others to use. Add below a line that looks like {{template-name|parameter}}, save, and click on the red text to create the new template. If you prefer the task of adding useful templates to that of adding information about molecules, then you will be given full credit for performing this valuable service for others!
--[[User:Rzepa|Rzepa]] 14:41, 20 October 2006 (BST)

----
[[Template:Chem-Data]]

[[Template:Chembox supplement]] - to be linked to from the supplementary section of the table in the template above, for usage see [[Template_talk:chembox_supplement|here]]

[[Template:NFPA_704]] - for notes on how to use, see [[Template_talk:NFPA_704|here]]

[[R & S Phrases]]

It:Zithromycin

2006-11-21T15:45:18Z

Og05: zithromycin 3d modification

=Zithromycin=

Confusingly, this popular anti-biotic is also known as azithromycin, and is marketed as zithromax by Pfizer. According to their website, it's the most widely sold antibiotic in the world.

[[image:zithromycin.bmp]]

<jmol>
<jmolApplet>
<size>500</size>
<color>white</color>
<script>zoom 80; bns on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>water.mol
title1
title2
HEADER NONAME 21-Nov-06 NONE 1
TITLE NONE 2
AUTHOR WWW daemon apache NONE 3
REVDAT 1 21-Nov-06 0 NONE 4
ATOM 1 C 0 0.648 -1.169 2.459 0.00 0.00 C+0
ATOM 2 C 0 -0.055 -0.745 1.242 0.00 0.00 C+0
ATOM 3 H 0 -1.003 -1.290 1.111 0.00 0.00 H+0
ATOM 4 C 0 -0.442 0.785 1.252 0.00 0.00 C+0
ATOM 5 H 0 -0.937 1.041 0.367 0.00 0.00 H+0
ATOM 6 O 0 0.757 1.554 1.427 0.00 0.00 O+0
ATOM 7 C 0 0.693 2.642 0.491 0.00 0.00 C+0
ATOM 8 H 0 -0.284 3.108 0.584 0.00 0.00 H+0
ATOM 9 C 0 1.791 3.647 0.836 0.00 0.00 C+0
ATOM 10 C 0 1.748 4.824 -0.136 0.00 0.00 C+0
ATOM 11 C 0 0.575 5.747 0.201 0.00 0.00 C+0
ATOM 12 O 0 2.964 5.582 0.024 0.00 0.00 O+0
ATOM 13 C 0 2.845 6.735 -0.812 0.00 0.00 C+0
ATOM 14 C 0 1.669 4.345 -1.580 0.00 0.00 C+0
ATOM 15 H 0 1.298 5.177 -2.202 0.00 0.00 H+0
ATOM 16 O 0 2.992 4.030 -2.042 0.00 0.00 O+0
ATOM 17 C 0 0.768 3.142 -1.793 0.00 0.00 C+0
ATOM 18 H 0 1.074 2.683 -2.763 0.00 0.00 H+0
ATOM 19 C 0 -0.691 3.562 -1.967 0.00 0.00 C+0
ATOM 20 O 0 0.903 2.134 -0.816 0.00 0.00 O+0
ATOM 21 C 0 -1.343 1.017 2.489 0.00 0.00 C+0
ATOM 22 H 0 -1.486 0.194 3.112 0.00 0.00 H+0
ATOM 23 C 0 -0.850 2.242 3.191 0.00 0.00 C+0
ATOM 24 C 0 -2.766 1.358 1.897 0.00 0.00 C+0
ATOM 25 C 0 -3.867 0.329 2.108 0.00 0.00 C+0
ATOM 26 C 0 -4.692 0.264 0.819 0.00 0.00 C+0
ATOM 27 H 0 -4.025 0.156 -0.061 0.00 0.00 H+0
ATOM 28 C 0 -5.445 1.602 0.636 0.00 0.00 C+0
ATOM 29 C 0 -6.154 1.607 -0.719 0.00 0.00 C+0
ATOM 30 C 0 -5.785 -0.826 0.828 0.00 0.00 C+0
ATOM 31 O 0 -6.993 -0.185 1.062 0.00 0.00 O+0
ATOM 32 C 0 -5.523 -1.749 2.106 0.00 0.00 C+0
ATOM 33 C 0 -5.778 -1.600 -0.464 0.00 0.00 C+0
ATOM 34 C 0 -4.669 -2.608 -0.625 0.00 0.00 C+0
ATOM 35 H 0 -3.902 -2.442 0.126 0.00 0.00 H+0
ATOM 36 C 0 -5.265 -4.052 -0.458 0.00 0.00 C+0
ATOM 37 N 0 -4.009 -2.649 -1.976 0.00 0.00 N+0
ATOM 38 C 0 -3.570 -1.215 -2.027 0.00 0.00 C+0
ATOM 39 C 0 -2.775 -3.328 -1.603 0.00 0.00 C+0
ATOM 40 C 0 -1.492 -2.913 -2.336 0.00 0.00 C+0
ATOM 41 H 0 -1.569 -2.024 -3.006 0.00 0.00 H+0
ATOM 42 C 0 -1.098 -4.084 -3.302 0.00 0.00 C+0
ATOM 43 C 0 -0.338 -2.695 -1.357 0.00 0.00 C+0
ATOM 44 C 0 0.063 -1.213 -1.254 0.00 0.00 C+0
ATOM 45 C 0 1.016 -0.946 -2.401 0.00 0.00 C+0
ATOM 46 O 0 -1.057 -0.335 -1.329 0.00 0.00 O+0
ATOM 47 C 0 0.863 -1.024 0.040 0.00 0.00 C+0
ATOM 48 H 0 1.516 -0.109 -0.133 0.00 0.00 H+0
ATOM 49 O 0 1.641 -2.161 0.353 0.00 0.00 O+0
ATOM 50 C 0 2.997 -1.718 0.453 0.00 0.00 C+0
ATOM 51 H 0 3.051 -0.868 1.132 0.00 0.00 H+0
ATOM 52 O 0 3.463 -1.326 -0.837 0.00 0.00 O+0
ATOM 53 C 0 4.746 -0.726 -0.667 0.00 0.00 C+0
ATOM 54 H 0 4.682 0.059 0.087 0.00 0.00 H+0
ATOM 55 C 0 5.203 -0.119 -1.995 0.00 0.00 C+0
ATOM 56 C 0 5.757 -1.783 -0.218 0.00 0.00 C+0
ATOM 57 C 0 5.309 -2.362 1.129 0.00 0.00 C+0
ATOM 58 H 0 5.361 -1.588 1.895 0.00 0.00 H+0
ATOM 59 N 0 6.185 -3.482 1.499 0.00 0.00 N+0
ATOM 60 C 0 6.245 -4.374 0.334 0.00 0.00 C+0
ATOM 61 C 0 7.532 -2.924 1.675 0.00 0.00 C+0
ATOM 62 C 0 3.865 -2.857 0.992 0.00 0.00 C+0
ATOM 63 H 0 3.832 -3.701 0.303 0.00 0.00 H+0
ATOM 64 O 0 3.377 -3.266 2.272 0.00 0.00 O+0
ATOM 65 O 0 -2.943 2.436 1.458 0.00 0.00 O+0
ATOM 66 H 0 -0.009 -1.046 3.320 0.00 0.00 H+0
ATOM 67 H 0 0.934 -2.217 2.367 0.00 0.00 H+0
ATOM 68 H 0 1.542 -0.559 2.593 0.00 0.00 H+0
ATOM 69 H 0 1.642 4.009 1.856 0.00 0.00 H+0
ATOM 70 H 0 2.765 3.156 0.776 0.00 0.00 H+0
ATOM 71 H 0 0.772 6.255 1.145 0.00 0.00 H+0
ATOM 72 H 0 0.454 6.485 -0.592 0.00 0.00 H+0
ATOM 73 H 0 -0.337 5.157 0.290 0.00 0.00 H+0
ATOM 74 H 0 3.784 7.288 -0.805 0.00 0.00 H+0
ATOM 75 H 0 2.615 6.423 -1.831 0.00 0.00 H+0
ATOM 76 H 0 2.045 7.373 -0.438 0.00 0.00 H+0
ATOM 77 H 0 2.905 3.731 -2.957 0.00 0.00 H+0
ATOM 78 H 0 -0.779 4.218 -2.834 0.00 0.00 H+0
ATOM 79 H 0 -1.308 2.676 -2.118 0.00 0.00 H+0
ATOM 80 H 0 -1.026 4.091 -1.075 0.00 0.00 H+0
ATOM 81 H 0 -0.936 3.101 2.526 0.00 0.00 H+0
ATOM 82 H 0 -1.449 2.414 4.086 0.00 0.00 H+0
ATOM 83 H 0 0.193 2.103 3.474 0.00 0.00 H+0
ATOM 84 H 0 -3.414 -0.608 2.297 0.00 0.00 H+0
ATOM 85 H 0 -4.512 0.647 2.995 0.00 0.00 H+0
ATOM 86 H 0 -6.181 1.717 1.432 0.00 0.00 H+0
ATOM 87 H 0 -4.734 2.428 0.677 0.00 0.00 H+0
ATOM 88 H 0 -6.594 2.589 -0.896 0.00 0.00 H+0
ATOM 89 H 0 -5.434 1.384 -1.507 0.00 0.00 H+0
ATOM 90 H 0 -6.940 0.852 -0.721 0.00 0.00 H+0
ATOM 91 H 0 -7.676 -0.870 1.067 0.00 0.00 H+0
ATOM 92 H 0 -5.580 -1.142 3.009 0.00 0.00 H+0
ATOM 93 H 0 -6.278 -2.534 2.147 0.00 0.00 H+0
ATOM 94 H 0 -4.533 -2.199 2.032 0.00 0.00 H+0
ATOM 95 H 0 -6.742 -2.171 -0.484 0.00 0.00 H+0
ATOM 96 H 0 -5.836 -0.955 -1.266 0.00 0.00 H+0
ATOM 97 H 0 -6.029 -4.220 -1.217 0.00 0.00 H+0
ATOM 98 H 0 -4.470 -4.789 -0.572 0.00 0.00 H+0
ATOM 99 H 0 -5.710 -4.149 0.533 0.00 0.00 H+0
ATOM 100 H 0 -3.026 -0.969 -1.115 0.00 0.00 H+0
ATOM 101 H 0 -2.920 -1.065 -2.889 0.00 0.00 H+0
ATOM 102 H 0 -4.444 -0.570 -2.115 0.00 0.00 H+0
ATOM 103 H 0 -2.546 -3.132 -0.486 0.00 0.00 H+0
ATOM 104 H 0 -2.915 -4.430 -1.755 0.00 0.00 H+0
ATOM 105 H 0 -1.905 -4.254 -4.015 0.00 0.00 H+0
ATOM 106 H 0 -0.188 -3.820 -3.840 0.00 0.00 H+0
ATOM 107 H 0 -0.928 -4.991 -2.723 0.00 0.00 H+0
ATOM 108 H 0 -0.699 -3.031 -0.383 0.00 0.00 H+0
ATOM 109 H 0 0.465 -3.306 -1.713 0.00 0.00 H+0
ATOM 110 H 0 0.480 -1.032 -3.347 0.00 0.00 H+0
ATOM 111 H 0 1.426 0.059 -2.306 0.00 0.00 H+0
ATOM 112 H 0 1.828 -1.673 -2.376 0.00 0.00 H+0
ATOM 113 H 0 -1.480 -0.493 -2.184 0.00 0.00 H+0
ATOM 114 H 0 4.486 0.638 -2.314 0.00 0.00 H+0
ATOM 115 H 0 6.183 0.340 -1.867 0.00 0.00 H+0
ATOM 116 H 0 5.264 -0.902 -2.751 0.00 0.00 H+0
ATOM 117 H 0 5.806 -2.580 -0.960 0.00 0.00 H+0
ATOM 118 H 0 6.740 -1.324 -0.109 0.00 0.00 H+0
ATOM 119 H 0 6.776 -5.287 0.603 0.00 0.00 H+0
ATOM 120 H 0 5.234 -4.623 0.014 0.00 0.00 H+0
ATOM 121 H 0 6.771 -3.874 -0.479 0.00 0.00 H+0
ATOM 122 H 0 7.491 -2.087 2.371 0.00 0.00 H+0
ATOM 123 H 0 8.196 -3.694 2.070 0.00 0.00 H+0
ATOM 124 H 0 7.910 -2.578 0.713 0.00 0.00 H+0
ATOM 125 H 0 2.468 -3.569 2.140 0.00 0.00 H+0
CONECT 1 2 66 67 68 NONE 130
CONECT 2 1 3 47 4 NONE 131
CONECT 4 2 5 6 21 NONE 132
CONECT 6 4 7 0 0 NONE 133
CONECT 7 6 8 20 9 NONE 134
CONECT 9 7 10 69 70 NONE 135
CONECT 10 9 11 12 14 NONE 136
CONECT 11 10 71 72 73 NONE 137
CONECT 12 10 13 0 0 NONE 138
CONECT 13 12 74 75 76 NONE 139
CONECT 14 10 15 16 17 NONE 140
CONECT 16 14 77 0 0 NONE 141
CONECT 17 14 18 19 20 NONE 142
CONECT 19 17 78 79 80 NONE 143
CONECT 20 17 7 0 0 NONE 144
CONECT 21 4 22 23 24 NONE 145
CONECT 23 21 81 82 83 NONE 146
CONECT 24 21 25 65 0 NONE 147
CONECT 25 24 26 84 85 NONE 148
CONECT 26 25 27 28 30 NONE 149
CONECT 28 26 29 86 87 NONE 150
CONECT 29 28 88 89 90 NONE 151
CONECT 30 26 31 32 33 NONE 152
CONECT 31 30 91 0 0 NONE 153
CONECT 32 30 92 93 94 NONE 154
CONECT 33 30 34 95 96 NONE 155
CONECT 34 33 35 36 37 NONE 156
CONECT 36 34 97 98 99 NONE 157
CONECT 37 34 38 39 0 NONE 158
CONECT 38 37 100 101 102 NONE 159
CONECT 39 37 40 103 104 NONE 160
CONECT 40 39 41 42 43 NONE 161
CONECT 42 40 105 106 107 NONE 162
CONECT 43 40 44 108 109 NONE 163
CONECT 44 43 45 46 47 NONE 164
CONECT 45 44 110 111 112 NONE 165
CONECT 46 44 113 0 0 NONE 166
CONECT 47 44 48 2 49 NONE 167
CONECT 49 47 50 0 0 NONE 168
CONECT 50 49 51 62 52 NONE 169
CONECT 52 50 53 0 0 NONE 170
CONECT 53 52 54 55 56 NONE 171
CONECT 55 53 114 115 116 NONE 172
CONECT 56 53 57 117 118 NONE 173
CONECT 57 56 58 59 62 NONE 174
CONECT 59 57 60 61 0 NONE 175
CONECT 60 59 119 120 121 NONE 176
CONECT 61 59 122 123 124 NONE 177
CONECT 62 57 63 50 64 NONE 178
CONECT 64 62 125 0 0 NONE 179
CONECT 65 24 0 0 0 NONE 180
END NONE 181

M END</inlineContents>
</jmolApplet>
</jmol>

==Basic Properties==

</noinclude>{| class="toccolours" border="1" style="float: left; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Zithromycin Basic Properties 

|-
| [[IUPAC nomenclature|Systematic name]]
| 9-deoxy-9a-aza-9a-methyl-9a- homoerythromycin A

|-
| Other names
| Azithromycin
|-
| Molecular formula
| C38H72N2O12
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| C[C@H]1[C@H](O[C@H]3C[C@@](C)(OC)[C@@H](O)[C@H](C)O3)[C@@H](C)C(C[C@H](CC)[C@](O)(C)C[C@@H](C)N(C)C[C@H](C)C[C@@](C)(O)[C@@H]1O[C@@H]2O[C@H](C)C[C@H](N(C)C)[C@H]2O)=O
|-
| Molar mass
| 748.98g/mol
|-
| Appearance
|
|-
| CAS number
| 83905-01-5
|-
|}

==List of Reference Links==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/FLUKA/75199

It:Zithromycin

2006-11-21T15:42:46Z

Og05: zithromycin 3d model

=Zithromycin=

Confusingly, this popular anti-biotic is also known as azithromycin, and is marketed as zithromax by Pfizer. According to their website, it's the most widely sold antibiotic in the world.

[[image:zithromycin.bmp]]

<jmol>
<jmolApplet>
<size>500</size>
<color>white</color>
<script>zoom 80; cpk on;frame 1; move 10 -20 10 0 0 0 0 0 3; delay 1;</script>
<inlineContents>water.mol
title1
title2
HEADER NONAME 21-Nov-06 NONE 1
TITLE NONE 2
AUTHOR WWW daemon apache NONE 3
REVDAT 1 21-Nov-06 0 NONE 4
ATOM 1 C 0 0.648 -1.169 2.459 0.00 0.00 C+0
ATOM 2 C 0 -0.055 -0.745 1.242 0.00 0.00 C+0
ATOM 3 H 0 -1.003 -1.290 1.111 0.00 0.00 H+0
ATOM 4 C 0 -0.442 0.785 1.252 0.00 0.00 C+0
ATOM 5 H 0 -0.937 1.041 0.367 0.00 0.00 H+0
ATOM 6 O 0 0.757 1.554 1.427 0.00 0.00 O+0
ATOM 7 C 0 0.693 2.642 0.491 0.00 0.00 C+0
ATOM 8 H 0 -0.284 3.108 0.584 0.00 0.00 H+0
ATOM 9 C 0 1.791 3.647 0.836 0.00 0.00 C+0
ATOM 10 C 0 1.748 4.824 -0.136 0.00 0.00 C+0
ATOM 11 C 0 0.575 5.747 0.201 0.00 0.00 C+0
ATOM 12 O 0 2.964 5.582 0.024 0.00 0.00 O+0
ATOM 13 C 0 2.845 6.735 -0.812 0.00 0.00 C+0
ATOM 14 C 0 1.669 4.345 -1.580 0.00 0.00 C+0
ATOM 15 H 0 1.298 5.177 -2.202 0.00 0.00 H+0
ATOM 16 O 0 2.992 4.030 -2.042 0.00 0.00 O+0
ATOM 17 C 0 0.768 3.142 -1.793 0.00 0.00 C+0
ATOM 18 H 0 1.074 2.683 -2.763 0.00 0.00 H+0
ATOM 19 C 0 -0.691 3.562 -1.967 0.00 0.00 C+0
ATOM 20 O 0 0.903 2.134 -0.816 0.00 0.00 O+0
ATOM 21 C 0 -1.343 1.017 2.489 0.00 0.00 C+0
ATOM 22 H 0 -1.486 0.194 3.112 0.00 0.00 H+0
ATOM 23 C 0 -0.850 2.242 3.191 0.00 0.00 C+0
ATOM 24 C 0 -2.766 1.358 1.897 0.00 0.00 C+0
ATOM 25 C 0 -3.867 0.329 2.108 0.00 0.00 C+0
ATOM 26 C 0 -4.692 0.264 0.819 0.00 0.00 C+0
ATOM 27 H 0 -4.025 0.156 -0.061 0.00 0.00 H+0
ATOM 28 C 0 -5.445 1.602 0.636 0.00 0.00 C+0
ATOM 29 C 0 -6.154 1.607 -0.719 0.00 0.00 C+0
ATOM 30 C 0 -5.785 -0.826 0.828 0.00 0.00 C+0
ATOM 31 O 0 -6.993 -0.185 1.062 0.00 0.00 O+0
ATOM 32 C 0 -5.523 -1.749 2.106 0.00 0.00 C+0
ATOM 33 C 0 -5.778 -1.600 -0.464 0.00 0.00 C+0
ATOM 34 C 0 -4.669 -2.608 -0.625 0.00 0.00 C+0
ATOM 35 H 0 -3.902 -2.442 0.126 0.00 0.00 H+0
ATOM 36 C 0 -5.265 -4.052 -0.458 0.00 0.00 C+0
ATOM 37 N 0 -4.009 -2.649 -1.976 0.00 0.00 N+0
ATOM 38 C 0 -3.570 -1.215 -2.027 0.00 0.00 C+0
ATOM 39 C 0 -2.775 -3.328 -1.603 0.00 0.00 C+0
ATOM 40 C 0 -1.492 -2.913 -2.336 0.00 0.00 C+0
ATOM 41 H 0 -1.569 -2.024 -3.006 0.00 0.00 H+0
ATOM 42 C 0 -1.098 -4.084 -3.302 0.00 0.00 C+0
ATOM 43 C 0 -0.338 -2.695 -1.357 0.00 0.00 C+0
ATOM 44 C 0 0.063 -1.213 -1.254 0.00 0.00 C+0
ATOM 45 C 0 1.016 -0.946 -2.401 0.00 0.00 C+0
ATOM 46 O 0 -1.057 -0.335 -1.329 0.00 0.00 O+0
ATOM 47 C 0 0.863 -1.024 0.040 0.00 0.00 C+0
ATOM 48 H 0 1.516 -0.109 -0.133 0.00 0.00 H+0
ATOM 49 O 0 1.641 -2.161 0.353 0.00 0.00 O+0
ATOM 50 C 0 2.997 -1.718 0.453 0.00 0.00 C+0
ATOM 51 H 0 3.051 -0.868 1.132 0.00 0.00 H+0
ATOM 52 O 0 3.463 -1.326 -0.837 0.00 0.00 O+0
ATOM 53 C 0 4.746 -0.726 -0.667 0.00 0.00 C+0
ATOM 54 H 0 4.682 0.059 0.087 0.00 0.00 H+0
ATOM 55 C 0 5.203 -0.119 -1.995 0.00 0.00 C+0
ATOM 56 C 0 5.757 -1.783 -0.218 0.00 0.00 C+0
ATOM 57 C 0 5.309 -2.362 1.129 0.00 0.00 C+0
ATOM 58 H 0 5.361 -1.588 1.895 0.00 0.00 H+0
ATOM 59 N 0 6.185 -3.482 1.499 0.00 0.00 N+0
ATOM 60 C 0 6.245 -4.374 0.334 0.00 0.00 C+0
ATOM 61 C 0 7.532 -2.924 1.675 0.00 0.00 C+0
ATOM 62 C 0 3.865 -2.857 0.992 0.00 0.00 C+0
ATOM 63 H 0 3.832 -3.701 0.303 0.00 0.00 H+0
ATOM 64 O 0 3.377 -3.266 2.272 0.00 0.00 O+0
ATOM 65 O 0 -2.943 2.436 1.458 0.00 0.00 O+0
ATOM 66 H 0 -0.009 -1.046 3.320 0.00 0.00 H+0
ATOM 67 H 0 0.934 -2.217 2.367 0.00 0.00 H+0
ATOM 68 H 0 1.542 -0.559 2.593 0.00 0.00 H+0
ATOM 69 H 0 1.642 4.009 1.856 0.00 0.00 H+0
ATOM 70 H 0 2.765 3.156 0.776 0.00 0.00 H+0
ATOM 71 H 0 0.772 6.255 1.145 0.00 0.00 H+0
ATOM 72 H 0 0.454 6.485 -0.592 0.00 0.00 H+0
ATOM 73 H 0 -0.337 5.157 0.290 0.00 0.00 H+0
ATOM 74 H 0 3.784 7.288 -0.805 0.00 0.00 H+0
ATOM 75 H 0 2.615 6.423 -1.831 0.00 0.00 H+0
ATOM 76 H 0 2.045 7.373 -0.438 0.00 0.00 H+0
ATOM 77 H 0 2.905 3.731 -2.957 0.00 0.00 H+0
ATOM 78 H 0 -0.779 4.218 -2.834 0.00 0.00 H+0
ATOM 79 H 0 -1.308 2.676 -2.118 0.00 0.00 H+0
ATOM 80 H 0 -1.026 4.091 -1.075 0.00 0.00 H+0
ATOM 81 H 0 -0.936 3.101 2.526 0.00 0.00 H+0
ATOM 82 H 0 -1.449 2.414 4.086 0.00 0.00 H+0
ATOM 83 H 0 0.193 2.103 3.474 0.00 0.00 H+0
ATOM 84 H 0 -3.414 -0.608 2.297 0.00 0.00 H+0
ATOM 85 H 0 -4.512 0.647 2.995 0.00 0.00 H+0
ATOM 86 H 0 -6.181 1.717 1.432 0.00 0.00 H+0
ATOM 87 H 0 -4.734 2.428 0.677 0.00 0.00 H+0
ATOM 88 H 0 -6.594 2.589 -0.896 0.00 0.00 H+0
ATOM 89 H 0 -5.434 1.384 -1.507 0.00 0.00 H+0
ATOM 90 H 0 -6.940 0.852 -0.721 0.00 0.00 H+0
ATOM 91 H 0 -7.676 -0.870 1.067 0.00 0.00 H+0
ATOM 92 H 0 -5.580 -1.142 3.009 0.00 0.00 H+0
ATOM 93 H 0 -6.278 -2.534 2.147 0.00 0.00 H+0
ATOM 94 H 0 -4.533 -2.199 2.032 0.00 0.00 H+0
ATOM 95 H 0 -6.742 -2.171 -0.484 0.00 0.00 H+0
ATOM 96 H 0 -5.836 -0.955 -1.266 0.00 0.00 H+0
ATOM 97 H 0 -6.029 -4.220 -1.217 0.00 0.00 H+0
ATOM 98 H 0 -4.470 -4.789 -0.572 0.00 0.00 H+0
ATOM 99 H 0 -5.710 -4.149 0.533 0.00 0.00 H+0
ATOM 100 H 0 -3.026 -0.969 -1.115 0.00 0.00 H+0
ATOM 101 H 0 -2.920 -1.065 -2.889 0.00 0.00 H+0
ATOM 102 H 0 -4.444 -0.570 -2.115 0.00 0.00 H+0
ATOM 103 H 0 -2.546 -3.132 -0.486 0.00 0.00 H+0
ATOM 104 H 0 -2.915 -4.430 -1.755 0.00 0.00 H+0
ATOM 105 H 0 -1.905 -4.254 -4.015 0.00 0.00 H+0
ATOM 106 H 0 -0.188 -3.820 -3.840 0.00 0.00 H+0
ATOM 107 H 0 -0.928 -4.991 -2.723 0.00 0.00 H+0
ATOM 108 H 0 -0.699 -3.031 -0.383 0.00 0.00 H+0
ATOM 109 H 0 0.465 -3.306 -1.713 0.00 0.00 H+0
ATOM 110 H 0 0.480 -1.032 -3.347 0.00 0.00 H+0
ATOM 111 H 0 1.426 0.059 -2.306 0.00 0.00 H+0
ATOM 112 H 0 1.828 -1.673 -2.376 0.00 0.00 H+0
ATOM 113 H 0 -1.480 -0.493 -2.184 0.00 0.00 H+0
ATOM 114 H 0 4.486 0.638 -2.314 0.00 0.00 H+0
ATOM 115 H 0 6.183 0.340 -1.867 0.00 0.00 H+0
ATOM 116 H 0 5.264 -0.902 -2.751 0.00 0.00 H+0
ATOM 117 H 0 5.806 -2.580 -0.960 0.00 0.00 H+0
ATOM 118 H 0 6.740 -1.324 -0.109 0.00 0.00 H+0
ATOM 119 H 0 6.776 -5.287 0.603 0.00 0.00 H+0
ATOM 120 H 0 5.234 -4.623 0.014 0.00 0.00 H+0
ATOM 121 H 0 6.771 -3.874 -0.479 0.00 0.00 H+0
ATOM 122 H 0 7.491 -2.087 2.371 0.00 0.00 H+0
ATOM 123 H 0 8.196 -3.694 2.070 0.00 0.00 H+0
ATOM 124 H 0 7.910 -2.578 0.713 0.00 0.00 H+0
ATOM 125 H 0 2.468 -3.569 2.140 0.00 0.00 H+0
CONECT 1 2 66 67 68 NONE 130
CONECT 2 1 3 47 4 NONE 131
CONECT 4 2 5 6 21 NONE 132
CONECT 6 4 7 0 0 NONE 133
CONECT 7 6 8 20 9 NONE 134
CONECT 9 7 10 69 70 NONE 135
CONECT 10 9 11 12 14 NONE 136
CONECT 11 10 71 72 73 NONE 137
CONECT 12 10 13 0 0 NONE 138
CONECT 13 12 74 75 76 NONE 139
CONECT 14 10 15 16 17 NONE 140
CONECT 16 14 77 0 0 NONE 141
CONECT 17 14 18 19 20 NONE 142
CONECT 19 17 78 79 80 NONE 143
CONECT 20 17 7 0 0 NONE 144
CONECT 21 4 22 23 24 NONE 145
CONECT 23 21 81 82 83 NONE 146
CONECT 24 21 25 65 0 NONE 147
CONECT 25 24 26 84 85 NONE 148
CONECT 26 25 27 28 30 NONE 149
CONECT 28 26 29 86 87 NONE 150
CONECT 29 28 88 89 90 NONE 151
CONECT 30 26 31 32 33 NONE 152
CONECT 31 30 91 0 0 NONE 153
CONECT 32 30 92 93 94 NONE 154
CONECT 33 30 34 95 96 NONE 155
CONECT 34 33 35 36 37 NONE 156
CONECT 36 34 97 98 99 NONE 157
CONECT 37 34 38 39 0 NONE 158
CONECT 38 37 100 101 102 NONE 159
CONECT 39 37 40 103 104 NONE 160
CONECT 40 39 41 42 43 NONE 161
CONECT 42 40 105 106 107 NONE 162
CONECT 43 40 44 108 109 NONE 163
CONECT 44 43 45 46 47 NONE 164
CONECT 45 44 110 111 112 NONE 165
CONECT 46 44 113 0 0 NONE 166
CONECT 47 44 48 2 49 NONE 167
CONECT 49 47 50 0 0 NONE 168
CONECT 50 49 51 62 52 NONE 169
CONECT 52 50 53 0 0 NONE 170
CONECT 53 52 54 55 56 NONE 171
CONECT 55 53 114 115 116 NONE 172
CONECT 56 53 57 117 118 NONE 173
CONECT 57 56 58 59 62 NONE 174
CONECT 59 57 60 61 0 NONE 175
CONECT 60 59 119 120 121 NONE 176
CONECT 61 59 122 123 124 NONE 177
CONECT 62 57 63 50 64 NONE 178
CONECT 64 62 125 0 0 NONE 179
CONECT 65 24 0 0 0 NONE 180
END NONE 181

M END</inlineContents>
</jmolApplet>
</jmol>

==Basic Properties==

</noinclude>{| class="toccolours" border="1" style="float: left; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Zithromycin Basic Properties 

|-
| [[IUPAC nomenclature|Systematic name]]
| 9-deoxy-9a-aza-9a-methyl-9a- homoerythromycin A

|-
| Other names
| Azithromycin
|-
| Molecular formula
| C38H72N2O12
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| C[C@H]1[C@H](O[C@H]3C[C@@](C)(OC)[C@@H](O)[C@H](C)O3)[C@@H](C)C(C[C@H](CC)[C@](O)(C)C[C@@H](C)N(C)C[C@H](C)C[C@@](C)(O)[C@@H]1O[C@@H]2O[C@H](C)C[C@H](N(C)C)[C@H]2O)=O
|-
| Molar mass
| 748.98g/mol
|-
| Appearance
|
|-
| CAS number
| 83905-01-5
|-
|}

==List of Reference Links==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/FLUKA/75199

It:Zithromycin

2006-11-21T15:00:57Z

Og05:

=Zithromycin=

Confusingly, this popular anti-biotic is also known as azithromycin, and is marketed as zithromax by Pfizer. According to their website, it's the most widely sold antibiotic in the world.

[[image:zithromycin.bmp]]

==Basic Properties==

</noinclude>{| class="toccolours" border="1" style="float: left; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Zithromycin Basic Properties 

|-
| [[IUPAC nomenclature|Systematic name]]
| 9-deoxy-9a-aza-9a-methyl-9a- homoerythromycin A

|-
| Other names
| Azithromycin
|-
| Molecular formula
| C38H72N2O12
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| C[C@H]1[C@H](O[C@H]3C[C@@](C)(OC)[C@@H](O)[C@H](C)O3)[C@@H](C)C(C[C@H](CC)[C@](O)(C)C[C@@H](C)N(C)C[C@H](C)C[C@@](C)(O)[C@@H]1O[C@@H]2O[C@H](C)C[C@H](N(C)C)[C@H]2O)=O
|-
| Molar mass
| 748.98g/mol
|-
| Appearance
|
|-
| CAS number
| 83905-01-5
|-
|}

==List of Reference Links==

http://www.sigmaaldrich.com/catalog/search/ProductDetail/FLUKA/75199

It:Zithromycin

2006-11-21T14:49:32Z

Og05:

=Zithromycin=

Confusingly, this popular anti-biotic is also known as azithromycin, and is marketed as zithromax by Pfizer. According to their website, it's the most widely sold antibiotic in the world.

[[image:zithromycin.bmp]]

==Basic Properties==

</noinclude>{| class="toccolours" border="1" style="float: left; clear: left; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Zithromycin Basic Properties 

|-
| [[IUPAC nomenclature|Systematic name]]
| 9-deoxy-9a-aza-9a-methyl-9a- homoerythromycin A

|-
| Other names
| Azithromycin
|-
| Molecular formula
| C38H72N2O12
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| C[C@H]1[C@H](O[C@H]3C[C@@](C)(OC)[C@@H](O)[C@H](C)O3)[C@@H](C)C(C[C@H](CC)[C@](O)(C)C[C@@H](C)N(C)C[C@H](C)C[C@@](C)(O)[C@@H]1O[C@@H]2O[C@H](C)C[C@H](N(C)C)[C@H]2O)=O
|-
| Molar mass
| 748.98g/mol
|-
| Appearance
|
|-
| CAS number
| 83905-01-5
|-

It:Zithromycin

2006-11-21T14:40:27Z

Og05: /* Zithromycin */ basic properties

=Zithromycin=

Confusingly, this popular anti-biotic is also known as azithromycin, and is marketed as zithromax by Pfizer. According to their website, it's the most widely sold antibiotic in the world.

[[image:zithromycin.bmp]]

</noinclude>{| class="toccolours" border="1" style="float: right; clear: right; margin: 0 0 1em 1em; border-collapse: collapse; width: 280px"
! {{chembox header}} | Zithromycin Basic Properties 

|-
| [[IUPAC nomenclature|Systematic name]]
| 9-deoxy-9a-aza-9a-methyl-9a- homoerythromycin A

|-
| Other names
| Azithromycin
|-
| Molecular formula
| C38H72N2O12
|-
| [[Simplified molecular input line entry specification|SMILES]] 
| C[C@H]1[C@H](O[C@H]3C[C@@](C)(OC)[C@@H](O)[C@H](C)O3)[C@@H](C)C(C[C@H](CC)[C@](O)(C)C[C@@H](C)N(C)C[C@H](C)C[C@@](C)(O)[C@@H]1O[C@@H]2O[C@H](C)C[C@H](N(C)C)[C@H]2O)=O
|-
| Molar mass
| 748.98g/mol
|-
| Appearance
|
|-
| CAS number
| 83905-01-5
|-