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Aqueous conditions properties

This book offers no solutions to such severe problems. It consists of a review of the inorganic chemistry of the elements in all their oxidation states in an aqueous environment. Chapters 1 and 2 deal with the properties of liquid water and the hydration of ions. Acids and bases, hydrolysis and solubility are the main topics of Chapter 3. Chapters 4 and 5 deal with aspects of ionic form and stability in aqueous conditions. Chapters 6 (s- and p-block). 7 (d-block) and 8 (f-block) represent a survey of the aqueous chemistry of the elements of the Periodic Table. The chapters from 4 to 8 could form a separate course in the study of the periodicity of the chemistry of the elements in aqueous solution, chapters 4 and 5 giving the necessary thermodynamic background. A more extensive course, or possibly a second course, would include the very detailed treatment of enthalpies and entropies of hydration of ions, acids and bases, hydrolysis and solubility. [Pg.191]

In this section, the potential application for amyloid fibrils and other selfassembling fibrous protein structures are outlined. These include potential uses in electronics and photonics presented in Section 4.1, uses as platforms for the immobilization of enzymes and biosensors presented in Section 4.2, and uses as biocompatible materials presented in Section 4.3. Each of these applications makes use of the ability of polypeptides to self-assemble and form nanostructured materials, a process that can occur under aqueous conditions. These applications also seek to exploit the favorable properties of fibrils such as strength and durability, the ability to arrange ligands on a nanoscale, and their potential biocompatibility arising from the natural materials used for assembly. [Pg.189]

The removal of template required only ultrafiltration and washes, thereby leaving hydrophobic cavities on the surface of charged particles. The binding properties of the imprinted particles was estimated by HPLC under aqueous conditions. Best results have been obtained using 2.5-7.5% of template-surfactant relative to polymerizable surfactant in the shell. [Pg.132]

A facile synthesis of two naturally occurring 3-deoxyanthocyanidins from 2,4,6-triacetoxybenzaldehyde has been described <03S1878>. A one-step route to pyranoanthocyanins, molecules that have been found in red wine <03TL4887>, involves initial reaction under aqueous conditions of cinnamic acids at the electrophilic 4-position of anthocyanins followed by an intramolecular cyclisation and decarboxylation <03TL7583>. A tri-( )-caffeoyl anthocyanin present in the blue petals of morning glory, Ipomoea tricolor, is resistant to ,Z-isomerisation by UV-B irradiation, a property that may be important in plant survival <03TL7875>. [Pg.414]

Thus, the selective enrichment of the target analyte was successfully demonstrated using the imprinted polymer. Conventional SPE sometimes needs to be combined with a different type of SPE or other separation steps to complete pre-purification, because compounds with similar chemical properties may accompany the analyte as impurities. On the other hand, imprinted polymer is an affinity-type SPE sorbent that exhibits specificity for an analyte therefore, the imprinted polymer-based SPE is able to streamline the whole procedure of analysis. Although aqueous conditions were employed here, it is also notable that the utility in organic solvents is one of the useful characteristics of imprinted polymers as SPE sorbents [18,19]. [Pg.333]

If maximizing catalyst hydrophobicity is the key to success in the organocatalysed aldol reaction under liquid/liquid biphasic aqueous conditions using catalysts 3-16, this property does not generally provide practical recycling procedures. [Pg.13]

Reactions under Aqueous Conditions in the Presence of Base. Many indole derivatives are potent odorants, and others possess highly significant, diverse biological properties which directly influence the metabolism of plants and animals (28-29). Accordingly, reactions involving the indole nucleus are of importance to food and flavor chemistry. [Pg.278]


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