Lưu ý: Bản dịch của mục này hiện đang được kiểm tra chất lượng, vì vậy một số nội dung tạm thời chỉ hiển thị bằng tiếng Anh.
Mục từ này chưa được dịch sang ngôn ngữ của bạn, vì vậy nội dung gốc được hiển thị bên dưới.
isothiocyanate
This is a highly technical term used almost exclusively in chemistry, biochemistry, and pharmacology. It is not a word used in casual conversation unless the speaker is discussing specific nutritional science or laboratory procedures. In a general context, it is most often associated with the pungent, sharp taste and smell of mustard, horseradish, and wasabi.
In scientific literature, it refers to a specific functional group (-N=C=S). When used in a biological context, it is frequently discussed in relation to glucosinolates, which are the precursor compounds found in cruciferous vegetables that release isothiocyanates when the plant tissue is damaged (e.g., by chewing).
Because it is a specific chemical classification, it is treated as a countable noun when referring to different types of these compounds (e.g., "various isothiocyanates") and as an uncountable noun when referring to the chemical group or the substance in general.
Ý nghĩa
Ví dụ
Cruciferous vegetables like broccoli are rich in glucosinolates that break down into isothiocyanate.
Cruciferous vegetables like broccoli are rich in glucosinolates that break down into isothiocyanate.
The pungent smell of mustard is primarily caused by the release of an isothiocyanate compound.
We need to synthesize a specific isothiocyanate for the next stage of the reaction.
Is it true that sulforaphane is a type of isothiocyanate found in sprouts?
The researcher noted that the isothiocyanate group reacted quickly with the amine.
I wonder if this particular isothiocyanate has any antimicrobial properties.
I wonder if this particular isothiocyanate has any antimicrobial properties.
The lab manual describes the process of isolating an isothiocyanate from plant tissue.
Certain types of isothiocyanate are studied for their potential anti cancer effects.