Aromaticity characteristics

Resins are generally molecules having aromatic characteristics and contain heteroatoms (N, 0, S, occasionally Ni and V) their molecular weight ranges from 500 to 1000. [Pg.15]

Observable Characteristics - Physical State (as normally shipped) Liquid Color Colorless Odor Aromatic characteristic aromatic. [Pg.113]

The N-H stretching absorption of the iimer core of the metal-free porphyiazine 4 was observed around 3,281 cm. FT-IR spectra of all porphyrazines derivatives (3-4) showed the ahphatic C-H peaks are around 2,853-2,924 cm and the aromatic characteristic peak is around 3,026 cm (Fig. 46.4). [Pg.394]

Many other compounds also exhibit aromatic characteristics. Some of the most common have two or more benzene rings fused together. Such compounds are called polycyclic benzenoid aromatic compounds. A typical example of this type of molecule is naphthalene, C10H8. Structurally, naphthalene looks like this ... [Pg.13]

In the glycosidic form they are almost odorless, but once the sugar moiety has been cleaved (e.g., by action of glycosidase enzymes) they regain the aromatic characteristics (95AJEV187). Also synthesis of glycosides has been reported (95JAFC974). [Pg.194]

Small cardamom (E. cardamomum), known for its sweet and highly aromatic characteristics, enjoys an enviable commercial value... [Pg.56]

Bellora and co-workers(205 have also prepared a range of N-substituted compounds with unsaturated or aromatic characteristics some of which exhibited good activities in the MHP and MW tests. [Pg.178]

Buttery Aromatic characteristic of fresh, unsalted butter. [Pg.460]

Corny Aromatic characteristic of steeped corn and Crude corn oil diluted 5 95 in good quality... [Pg.461]

Fishy Aromatic characteristic of oxidized Cod liver oil or canola oil heated to 190°C... [Pg.461]

Fried Food Aromatic characteristic of food fried in hot oil. Deep fried potatoes... [Pg.461]

Fruity Aromatic characteristic of ripe non-citrus fruit. Olive oil... [Pg.461]

Grassy Aromatic characteristic of freshly mown green grass. Fresh cut green grass, hexanal... [Pg.461]

Green Aromatic characteristic of raw, unripe vegetables. Raw soybeans... [Pg.461]

Hay Aromatic characteristic of dried grass or hay. Crude soybean oil from heat-processed beans diluted 5 95 in fresh oil... [Pg.461]

Hull-like Aromatic characteristic of grain hulls. Peanut or sunflower hulls... [Pg.461]

Hydrogenated Aromatics characteristic of typical hydrogenated Hydrogenated soybean oil with a iodine... [Pg.461]

Melon Aromatic characteristic of ripe melons. 0.002 ppm cis-6-nonenal in fresh oil... [Pg.461]

Metallic Aromatic characteristic of metal coins. 0.01% ferrous sulfate in distilled water... [Pg.461]

Musty Aromatic characteristic of damp basement. Geosmin (odor only)... [Pg.461]

Nutty Aromatic characteristic of fresh nuts. Freshly processed peanut oil... [Pg.461]

Oxidized General term used to describe aromatics characteristic of oxidized oils from slight to intense i.e. from buttery to painty. Not recommended as a descriptor. ... [Pg.461]

Painty Aromatic characteristic of oxidized linolenate-containing oils such as linseed, canola, and soybean with a peroxide value >10. Aromatic characteristic of pine needles. Linseed oil... [Pg.461]

Rancid Aromatic characteristic of oxidized oil. Safflower or sunflower oil with a peroxide value >5... [Pg.461]

Raw Aromatic characteristic of unprocessed grain or vegetables. Whole wheat flour, raw potato... [Pg.461]

Rubbery Aromatic characteristic of old rubber. Rubber stoppers used for chemical glassware... [Pg.461]

Stale Aromatics characteristic of old, no longer fresh product with loss of original flavors usually occurs in initial stages of oxidation. Potato chips aged 2 weeks at 25°C... [Pg.461]

Waxy Aromatic characteristic of melted paraffin. Paraffin oil... [Pg.461]

Weedy Aromatic characteristic of green non-grass weeds. Fresh cut green weeds... [Pg.461]

Woody Aromatic characteristic of dry wood. Sawdust, wood chips, popsicle sticks, or peanut oil heated to 190°C for 30 min... [Pg.461]

It is therefore virtually certain that the n electrons of benzene are essentially localized in deformed C(2p.) orbitals. The notable aromatic characteristics of this molecule arise from the symmetric coupling of the electrons around the carbon ring framework. This mode of description is not unfamiliar to solid-state physicists who use similar language to describe cooperative phenomena such as ferro- and antiferromagnetism. Benzene must now be considered in this light, and consequently aromaticity is a much more profoundly quantum phenomenon than we have hitherto realized. ... [Pg.358]

Addition of two electrons to cyclooctatetraene would lead to a 10ji-electron system, the cyclooctatetraenyl dianion, Cyclooctatetraene, which is non-planar, reacts with potassium in tetrahydrofuran to give dipotassium cyclooctatetraenide, which is planar. The C-C bond lengths are all the same (141 pm). At low temperatures, a dication is formed when cyclooctatetraene reacts with SbF.. This also has some aromatic characteristics in keeping with a 6jt-electron system. [Pg.10]

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