반응식
[Cl-].[Na+:2].[Cl-].[K+].[O:5]=[C:6]1[O:12][C@H:11]([C@H:13]([CH2:15][OH:16])[OH:14])[C:9]([O-:10])=[C:7]1[OH:8].[Na+].C(O)[C@@H]1O[C@H](O[C@]2(CCl)O[C@H](CCl)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H](O)[C@H]1Cl.COC([C@@H](NC([C@@H](N)CC(O)=O)=O)CC1C=CC=CC=1)=O.CC1OS(=O)(=O)[N-]C(=O)C=1.[K+].S1(C2C(=CC=CC=2)C(=O)N1)(=O)=O.[Na]>>[O:5]=[C:6]1[O:12][C@H:11]([C@H:13]([CH2:15][OH:16])[OH:14])[C:9]([O-:10])=[C:7]1[OH:8].[Na+:2].[O:5]=[C:6]1[O:12][C@H:11]([C@H:13]([CH2:15][OH:16])[OH:14])[C:9]([OH:10])=[C:7]1[OH:8]참가 물질
8
반응물 7
생성물 1
실험 절차
In an initial set of solutions containing PEG3350 (40 g), sodium chloride (2.8 g), potassium chloride (1.3 g) and sodium ascorbate (56.6 g), it was found that the sweeteners sucralose and aspartame were most effective in reducing the perceived saltiness of the solution. Acesulfame-K and sodium saccharin were less effective.
출처 및 근거
- ORD 기록
- ord-125eeb319eaa4ceaaf5d2a511eb3544c
- 출처 데이터셋
- uspto-grants-2016_05
- 특허 번호
- US09326969B2
연결된 노트
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