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Have you ever wondered where cured meats like salami or pepperoni get their bright red color? Of course its from organic chemistry! A chemical called nitric acid gives them that bright color, while also increasing their shelf. It's also involved in some other interesting reactions. In this episode of Crash Course Organic Chemistry we'll see how nitrous acid reacts with primary amines to form diazonium salts, we'll learn about alkyldiazonium salts and aryldiazonium salts, and see what conditions are necessary for nucleophilic aromatic substitutions.
First Air Date : Apr 30, 2020
Last Air date : Apr 14, 2022
Episode : 50 Episode
Season : 1 Season
Runtime: 26:14 minutes
Studio: YouTube
Country:
Cast: Deboki Chakravarti