Question

Find out the Nitrogen compund which is not used as an explosure​

Answer 1

Explanation:

Organic nitrogen-containing compounds have many important roles in nature. They display an enormous structural diversity, in which nitrogen atoms can form part of simple functional groups or complex heterocyclic systems; they also have varying degrees of substitution and oxidation. The most noteworthy of these naturally occurring molecules are proteins, and most vitamins and hormones.

Nitrogen compounds can be classified as mineral or organic. Mineral compounds are essentially formed by the ammonium ion (NH4+), which is generated when ammonium salts are dissolved in water. Organic compounds, in contrast, are carbon and hydrogen

TABLE 12.1. Nitrogen Fractions of Interest in Winemaking

FractionCompoundsUse by MicroorganismsInorganic nitrogenAmmonia and ammonium: NH3 and NH4+Easily assimilatedOrganic nitrogenAmino acids with a molecular mass of <200 DaPolypeptides with a molecular mass of 200–10,000 Da.Non-assimilableProteins with a molecular mass of >10,000 Da

compounds that contain a nitrogen atom. All organic nitrogen-containing compounds can be considered as derivatives of ammonia in which one or more hydrogen atoms are substituted by hydrocarbon radicals. Of particular interest in this group are α-amino acids and their peptide and protein derivatives.

Another classification system, which is of more interest in winemaking, is based on how nitrogen compounds are used by microorganisms; that is, it distinguishes between assimilable and non-assimilable compounds. Examples of the former are the ammonium ion and free amino acids, and examples of the latter are peptides and proteins.

Must made from ripe grapes contains approximately 200 to 500 mg/L of total nitrogen, which is higher than the levels found in wine. Compared to white wine, red wine made by macerating on the skins has higher concentrations of low-molecular-weight nitrogen compounds but lower concentrations of proteins, as these interact with coloring matter, and settle at the bottom of fermentation tanks. The nitrogen content of both red and white wine is equivalent to approximately 20% dry extract, which corresponds to 70 to 700 mg/L of elemental nitrogen and 0.5 to 4 g/L of protein-derived nitrogen. The factor used to convert elemental nitrogen to protein nitrogen is 6.25.