- n. organic chemistry A diazine in which the two nitrogen atoms are in the para- positions; many of its derivatives are pharmaceuticals.
GNU Webster's 1913
- (Org. Chem.) A feebly basic solid, C4H4N2, obtained by distilling piperazine with zinc dust, and in other ways. Also, by extension, any of various derivatives of the same.
“Her contribution was a paper about the effects of a chemical called pyrazine and how its odour stimulates the memory of day-old chicks.”
“A paper that Dame Miriam wrote subsequently revealed that if one subjects chickens to pyrazine, they lay larger eggs.”
“Click 'show compounds' in the right-hand nav and you should see compounds like pyrazine/uridine highlighted in the text.”
“Peas are unusual among legumes in retaining some green chlorophyll in their dry cotyledons; their characteristic flavor comes from a compound related to the aroma compound in green peppers a methoxy-isobutyl pyrazine.”
“The raw seed has a green, bean-like flavor mainly from green-leaf hexanal and the pyrazine that characterizes peas.”
“It is sometimes a little sweet, with a slight but characteristic bitterness, and has a mild earthy flavor from a compound a pyrazine produced by soil microbes, but also apparently within the tuber itself.”
“Heating causes a change in the flavor of soy sauce due to nonenzymic browning reactions, which could result in the production of pyrazine compounds.”
“T-705: A substituted pyrazine compound that is active against neuraminidase-inhibitor-resistant and amantadine-resistant viruses and that probably inhibits the RNA polymerase”
“I am not a chemist by trade, but isn’t it the minty flavors in wine comes from the same chemical compounds (pyrazine) that also produces peppery flavors.”
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