Kinetics and mechanism of the formation of alkyl radicals and alkyl(pentaaquo)chromium(2+) complexes by the reaction of free radicals derived from (2-hydroxy-2-propyl)(pentaaquo)chromium(2+) ions with alkyl iodides

1984 ◽  
Vol 23 (22) ◽  
pp. 3668-3670 ◽  
Author(s):  
James H. Espenson ◽  
Suzanne L. Bruhn ◽  
Andreja Bakac
Keyword(s):  
Free Radicals ◽  
Kinetics And Mechanism ◽  
Alkyl Radicals ◽  
Alkyl Iodides

Free radicals trapped in polyethylene matrix: 1. Location of the alkyl radicals in irradiated polyethylene

Polymer ◽  
1977 ◽  
Vol 18 (1) ◽  
pp. 19-24 ◽  
Author(s):  
Shigetaka Shimada ◽  
Masatoshi Maeda ◽  
Yasurō Hori ◽  
Hisatsugu Kashiwabara
Keyword(s):  
Free Radicals ◽  
Polyethylene Matrix ◽  
Alkyl Radicals

scholarly journals Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 572 ◽  
Author(s):  
Yingjie Bao ◽  
Yuxia Zhu ◽  
Xiaopu Ren ◽  
Yawei Zhang ◽  
Zengqi Peng ◽  
...  
Keyword(s):  
Free Radicals ◽  
High Water ◽  
High Heat ◽  
Inhibitory Effect ◽  
Radical Formation ◽  
Rosemary Extract ◽  
High Water Content ◽  
Alkyl Radicals ◽  
High Heat Transfer ◽  
Radical Content

Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (p > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.

Generation and reaction of alkyl radicals in open reaction vessels

2020 ◽  
Vol 18 (39) ◽  
pp. 7818-7821
Author(s):  
Elene Tatunashvili ◽  
Christopher S. P. McErlean
Keyword(s):  
Simple Process ◽  
Alkyl Radicals ◽  
Alkyl Iodides ◽  
Reaction Vessels

An operationally simple process to transform alkyl iodides into reactive alkyl radicals is described.

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