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- Q423248 subject Q6294036.
- Q423248 subject Q8185637.
- Q423248 subject Q8363461.
- Q423248 abstract "Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the Brassicaceae family such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra) to name but a few. Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish. Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin.The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinolate.Singrin is also known to be allelopathic (Lankau 2008).".
- Q423248 iupacName "potassium[(E)-1-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate".
- Q423248 thumbnail Sinigrin-2D-skeletal.png?width=300.
- Q423248 wikiPageExternalLink www.nrp.org.uk.
- Q423248 wikiPageWikiLink Q137173.
- Q423248 wikiPageWikiLink Q150463.
- Q423248 wikiPageWikiLink Q1517948.
- Q423248 wikiPageWikiLink Q156888.
- Q423248 wikiPageWikiLink Q1937700.
- Q423248 wikiPageWikiLink Q26545.
- Q423248 wikiPageWikiLink Q381942.
- Q423248 wikiPageWikiLink Q412097.
- Q423248 wikiPageWikiLink Q413215.
- Q423248 wikiPageWikiLink Q416212.
- Q423248 wikiPageWikiLink Q416883.
- Q423248 wikiPageWikiLink Q419406.
- Q423248 wikiPageWikiLink Q47722.
- Q423248 wikiPageWikiLink Q6294036.
- Q423248 wikiPageWikiLink Q6633406.
- Q423248 wikiPageWikiLink Q8047.
- Q423248 wikiPageWikiLink Q8185637.
- Q423248 wikiPageWikiLink Q8363461.
- Q423248 iupacname "potassium [-1-[-3,4,5-trihydroxy-6-oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate".
- Q423248 type ChemicalCompound.
- Q423248 type ChemicalSubstance.
- Q423248 type ChemicalObject.
- Q423248 type Thing.
- Q423248 type Q11173.
- Q423248 comment "Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the Brassicaceae family such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra) to name but a few. Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish.".
- Q423248 label "Sinigrin".
- Q423248 depiction Sinigrin-2D-skeletal.png.