Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Explores diastereotopic epochs, vi-disconnections, steric factors, and the chelete effect in organic chemistry, along with the protection of alcohols and types of ethers.
Discusses electrophilic addition reactions and hydrogenation processes in alkenes, emphasizing mechanisms, conditions, and practical applications in organic synthesis.