Chemistry is an experimental science, and the best way to enjoy it and learn about it is performing experiments. HPLC of Formula: C7H12O2. Introducing a new discovery about 105-21-5, Name is Gamma-heptalactone
Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks
Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end-point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4-heptanolide, whereas those cooked to higher temperatures were associated with pyrazines and hexanol. These steaks were also associated with flavor attributes, such as roasted, burnt, and beefy. However, consumers did not find differences in flavor liking of steaks (P > 0.05) cooked to 6 end-point temperatures. Although steaks cooked to lower temperatures were liked for their tenderness and juiciness, overall liking scores were not affected by end-point temperature. Thus both flavor and tenderness play an important role in consumer satisfaction.
Note that a catalyst decreases the activation energy for both the forward and the reverse reactions and hence accelerates both the forward and the reverse reactions.HPLC of Formula: C7H12O2, you can also check out more blogs about105-21-5
Reference：
Tetrahydrofuran – Wikipedia,
Tetrahydrofuran | (CH2)3CH2O – PubChem