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Have you ever wondered where cured meats like salami or pepperoni get their bright red color? Of course its from organic chemistry! A chemical called nitric acid gives them that bright color, while also increasing their shelf. It's also involved in some other interesting reactions. In this episode of Crash Course Organic Chemistry we'll see how nitrous acid reacts with primary amines to form diazonium salts, we'll learn about alkyldiazonium salts and aryldiazonium salts, and see what conditions are necessary for nucleophilic aromatic substitutions. Series Sources: Brown, W. H., Iverson, B. L., Ansyln, E. V., Foote, C., Organic Chemistry; 8th ed.; Cengage Learning, Boston, 2018. Bruice, P. Y., Organic Chemistry, 7th ed.; Pearson Education, Inc., United States, 2014. Clayden, J., Greeves, N., Warren., S., Organic Chemistry, 2nd ed.; Oxford University Press, New York, 2012. Jones Jr., M.; Fleming, S. A., Organic Chemistry, 5th ed.; W. W. Norton & Company, New York, 2014. Klein., D., Organic Chemistry; 1st ed.;
