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Almonds

Nitrobenzene is a pale yellow liquid, having a b.p. 210 , and dy 1 20. It has an odour which is similar to that of almonds, and which is therefore often confused with that of benzaldehyde. Nitrobenzene is used chiefly for the preparation of aniline. [Pg.158]

Benzaldehyde, C HjCHO, and salicylaldehyde, HOC3H4CHO, are liquids insoluble in water. Benzaldehyde has a characteristic odour of bitter almonds salicylaldehyde has a faint but also characteristic odour, resembling that of phenol. Salicylaldehyde stains the skin yellow. [Pg.341]

D) Nitriles. Acetonitrile, CH3CN, b.p. 82°, is miscible with water, but benzonitrile, CaHjCN, b.p. 191, is insoluble. Acetonitrile, unless specially purified, retains the mouse like odour of acetamide benzonitrile has an odour resembling both that of benzaldchyde and of nitrobenzene (bitter almonds). [Pg.359]

Physical Properties. Nitrobenzene, C HjNOj pale yellow liquid, insoluble in and heavier than water, characteristic odour of bitter almonds, (similar to that of benzaldehyde and benzonitrile). /> Nitro toluene, C,H4(CH3)N02, usually pale yellow solid, insoluble in water, m-Dinitrobenzene, C8H4(N02)g, colourless solid when pure, but often pale yellow insoluble in water. [Pg.385]

Emulsin (0-glycoaidase) almond nuts P-glucosides glucose and a non-carbohydrate 4I-4-5... [Pg.511]

Emulsin, an enzyme readily obtained from almonds, has the property of hydrolysing 3-glycosides. [Pg.515]

BENZALDEHYDE The precursor for speed. It makes up nearly 100% of bitter almond oil. Not a very popular oil with the DEA. Some hints Benzaldehyde is indispensable for the flavoring industry. It is the flavor in almond extract and synthetic benzaldehyde is used in all cherry flavorings. Also, there is currently a little loophole in the system when it comes to a product called Roasted Cassia Oil . Apparently, some manufacturers take cassia oil and run it through some sort of industrial process to change it into benzaldehyde. No one wanted to tell Strike the particulars of how this was done. But one company chemist gave me some hints (You can get really chatty with some of these guys). [Pg.46]

METHOD 2 [89]--1M MDA or benzedrine and 1M benzaldehyde is dissolved in 95% ethanol (Everclear), stirred, the solvent removed by distillation then the oil vacuum distilled to give 95% yellow oil which is a Schiff base intermediate. 1M of this intermediate, plus 1M iodomethane, is sealed in a pipe bomb that s dumped in boiling water for 5 hours giving an orangy-red heavy oil. The oil is taken up in methanol, 1/8 its volume of dH20 is added and the solution refluxed for 30 minutes. Next, an equal volume of water is added and the whole solution boiled openly until no more odor of benzaldehyde is detected (smells like almond extract). The solution is acidified with acetic acid, washed with ether (discard ether), the MDMA or meth freebase liberated with NaOH and extracted with ether to afford a yield of 90% for meth and 65% for MDMA. That s not a bad conversion but what s with having to use benzaldehyde (a List chemical) Strike wonders if another aldehyde can substitute. [Pg.159]

Arnygdabn a substance present in peach plum and almond pits is a denvative of the R enantiomer of benzaldehyde cyanohydrin Give the structure of (/ ) benzaldehyde cyanohydrin... [Pg.749]

Fatty Oil Hydrometer. The graduations on this hydrometer are in specific gravity within the range 0.908 to 0.938. The letters on the scale correspond to the specific gravity of the various common oils as follows R, rape O, olive A, almond S, sesame HL, hoof oil HP, hemp C, cotton seed L, linseed. See also Oleometer below. [Pg.141]

Almond Almond extract Almonds Almond shells Alnert Alnico... [Pg.31]

Bitrex Bitter acids Bitter ale Bitter almond oil Bitter bark Bitter magnet... [Pg.116]

Physical Properties. Furfural [98-01-1] (2-furancarboxaldehyde), when freshly distilled, is a colorless Hquid with a pungent, aromatic odor reminiscent of almonds. It darkens appreciably on exposure to air or on extended storage. Furfural is miscible with most of the common organic solvents, but only slightly miscible with saturated aHphatic hydrocarbons. Inorganic compounds, generally, are quite insoluble in furfural. [Pg.75]

Artificial materials include aUphatic, aromatic, and terpene compounds that are made synthetically as opposed to those isolated from natural sources. As an example, ben2aldehyde may be made synthetically or obtained from oil of bitter almond (51) and t-menthol may be made synthetically or isolated from oil of Mentha arvensis var. to give Bra2iUan mint oil or com mint oil. [Pg.12]

Nitrobenzene [98-95-3] (oil of mirbane), C H N02, is a pale yeUow liquid with an odor that resembles bitter almonds. Depending on the purity, its color varies from pale yellow to yellowish brown. [Pg.63]

J ava almond (Kanari) Canarium commune Sunda Isles food and oil... [Pg.268]

With the exception of peanuts, most of the important nuts from around the world are home on trees, many of them from native seedlings. Among the latter group are the beechnut, Bra2il nut, butternut, chestnut, filbert, hickory nut, pecan, pine nut, and black walnut. The pecan, Knglish walnut, filbert, and almond are the four principal edible tree nuts produced in the United States, where the term Knglish walnut is used synonymously with the Persian or Carpathian walnut (2). [Pg.269]


See other pages where Almonds is mentioned: [Pg.11]    [Pg.32]    [Pg.54]    [Pg.120]    [Pg.210]    [Pg.391]    [Pg.403]    [Pg.516]    [Pg.516]    [Pg.128]    [Pg.1074]    [Pg.13]    [Pg.17]    [Pg.17]    [Pg.20]    [Pg.228]    [Pg.479]    [Pg.205]    [Pg.306]    [Pg.499]    [Pg.377]    [Pg.379]    [Pg.381]    [Pg.382]    [Pg.383]    [Pg.268]    [Pg.268]    [Pg.268]    [Pg.268]    [Pg.269]    [Pg.269]    [Pg.271]   
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ADME ALMOND

ALMOND descriptor

Almond 3-D-glucosidase

Almond ELISA

Almond Oil, Bitter, FFPA

Almond butter

Almond chemical composition

Almond emulsin enzymes present

Almond gum

Almond kernels

Almond meal

Almond moth

Almond program

Almond residue tests

Almond seedcoat

Almond shell

Almond sweet

Almond tree, gum

Almond, John

Almond, Prunus

Almond, Prunus amygdalus

Almond, bitter

Almond, bitter sweet

Almond, bitter, hydrocyanic acid

Almonds Almond Milk

Almonds composition

Almonds, aflatoxin contamination

Almonds, bitter cyanide causing odor

Almonds, bitter toxicity

Almonds, oil

Amino acids almonds

Artificial almond oil

Baked goods almonds

Benzaldehyde almonds

Bitter almond flavor

Bitter almond odor

Bitter almond oil

Burnt almond

Calcium almonds

Candy almonds

Cutting almond

Determination of Oil Content and Fatty Acid in Almond Kernels

Determination of Sugars and Sugar-Alcohols in Almond

Emollient almonds

Emulsin almond

Emulsin preparation from almonds

Enzyme catalyzed reaction from almond

Ethanol Soluble and Other Non-Structural Carbohydrate in Almond Kernels

Expressed almond oil

Fatty acid almond

Fatty acid in almond oil

GRID ALMOND

Glucosidase almond emulsin

Glucosidases almond emulsin

Hulls almonds

Hydroxy bitter almond

Indian almond

Linoleic acid almonds

Mineral Elements Measurement in Almond Kernels

Mom’s Omega-3 Almond Butter

Mushrooms Almond

Oil of Bitter Almond

Oil of almond

Organoleptic characteristics of the most typical almond

Palmitic acid almonds

Panned almonds

Poisoning almonds

Proteins almonds

Quality almond

Roasted almonds

Sugared almonds

Sugars almonds

Sweet almond oil

Sweet almond, -glucosidase

Sweet almond, emulsin

Triglycerides Almonds

Vitamin almonds

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