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This multistep, one-pot process proceeds via the intermediacy of the isothiouronium salt, which is hydrolyzed in a separate step: [24] [25] CH 3 CH 2 Br + SC(NH 2 ) 2 [CH 3 CH 2 SC(NH 2 ) 2 ]Br [CH 3 CH 2 SC(NH 2 ) 2 ]Br + NaOH CH 3 CH 2 SH + OC(NH 2 ) 2 + NaBr The thiourea route works well with primary halides, especially activated ones
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May cause gastrointestinal discomfort
10.1017/S0022215114000553 18 ChoiB
Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels
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