You will need to download and install a Java plug-in in order to view this applet. Download Sun's Java plug-in from here.

Click and drag your mouse inside the applet above to rotate the molecule in 3-D. Applet instructions...

Switch to another visualization applet:

	miniJaMM	open in new window...
	JaMM1
	JaMM2

Thiazol

A compound found in foods like coffee and peanuts that adds a bitter flavor.

Chemical Formula: C₃H₃NS

Layman's explanation: Thiazol is a liquid at room temperature with a distinguishably foul smell. Its color ranges from clear to pale yellow. When concentrated, it is highly flammable and its vapors are toxic; but based on the current intake in diet, there is absolutely no safety concern. Thiazol is an important component of B1 vitamins (found in meat, dairy and seeds), sulfur drugs, fungicides, flavor enhancers, dyes (mainly for cotton) and chemical-reaction accelerators. It is also a flavor component of many common foods including coffee, cocoa, beer, peanuts, popcorn, barley and tea. The bitterness in coffee is attributed to thiazol.

Keywords: Coffee, Bitter, Flavor

Crystallographic details...
More visualization options...
See other versions...

Reciprocal Net site software 0.9.1-50, copyright (c) 2002-2009, The Trustees of Indiana University
Files and data presented via this software are property of their respective owners.
Reciprocal Net is funded by the U.S. National Science Foundation as part of the National Science Digital Library project.