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Aromaticity measuring categories

Now, there are some well accepted categories identified as aromaticity measures (Table 1). They include structural (both electronic and geometrical), energetic, magnetic and reactivity criteria. [Pg.46]

Oxepin and benzo[c]oxepin as well as numerous other unsaturated cyclic systems were treated in terms of the concept of absolute and relative hardness (HOMO-LUMO gap) as a measure of aromaticity <89JA737i>. Both of these systems were shown to be nonaromatic however, it should be noted that, according to <89JA7371 >, the latter belongs to the same category as such 0-heterocyclic systems, for example furan. [Pg.47]

Once a representative sample has been obtained from the object of interest, the next step is to prepare the sample for analysis. Since sample preparation depends upon both the analyte (e. g. iron in water, polycyclic aromatic compounds in benzene, etc.) and the instrumentation used to perform the spectroscopic measurement (e. g. UV—VIS or IR absorption, luminescence, Raman, HPLC-fluorescence, and GC-MS, etc.), details of the preparation process will vary from analysis to analysis. Many general procedures have been developed over the years for the preparation of various types of samples prior to analysis. Most of these procedures can be classified based upon the types of samples that are to be analyzed, either sohds or liquids. Within each of these categories exist several subcategories based upon the type of analyte to be measured. [Pg.26]

The magnitude of the chemical shift non-equivalence is proportional to the size of the applied magnetic field. Lowering the temperature at which the spectrum is recorded can accentuate the anisochronicity between diastereomers. The use of non-polar solvents such as d-chloroform and, in particular, aromatic solvents such as de-benzene or dg-toluene offers considerable advantages. This effectively excludes the application of NMR methods for the assay of the enantiomeric purity of substrates which are only soluble in polar solvents like de-DMSO. It is unfortunate that numerous pharmacologically important compounds fall into this category. In such cases chiral GC or chiral HPLC methods may afford viable alternatives. Proton, i9p and 3ip are the most frequently studied nuclei. It is important to note that measured integrals will only report reliably on the enantiomeric purity in fully relaxed spectra free from any saturation effects. [Pg.44]

Li et al. reported a new application of synchrotron VUV photoionisation MS in thermal decomposition studies of polymers, and displayed its good performance in product analysis helpful to understand the thermal decomposition mechanisms of PVC and PS, extensible to other synthetic polymers. Pyrolysis products of PVC and PS formed at different temperatures were identified by the measurement of photoionisation mass spectra at different photon energies. The experimental results showed the differences of the pyrolysis product pool of PVC at different temperatures, and established that the thermal decomposition process occurred into two steps the low-temperature step to form HCl and benzene, and the high-temperature stage to form several large aromatic hydrocarbons. For the thermal decomposition of PS, four reaction categories were determined [181]. [Pg.247]

The Results Tab in Eigure 4.73 summarizes various model results in different categories. The Eeed Blend tab in Eigure 4.73 shows the bulk property information and kinetic lumping for each feed entering the riser. An important check is the sum of the adjusted aromatic core compositions. In Eigure 4.74, the sum of the adjusted aromatic cores is 21.7 wt%. This value should be close to the Ca. Est from Total Method and measure the aromatic content of feed. If these values differ significantly (> 10 wt%), especially the sum of the aromatic cores and measure aromatic content, we may have chosen a feed type that does not represent the actual feed to the unit accurately. [Pg.219]


See other pages where Aromaticity measuring categories is mentioned: [Pg.71]    [Pg.317]    [Pg.257]    [Pg.224]    [Pg.127]    [Pg.185]    [Pg.73]    [Pg.198]    [Pg.257]    [Pg.211]    [Pg.179]    [Pg.8]    [Pg.304]    [Pg.445]    [Pg.57]    [Pg.144]    [Pg.310]    [Pg.1243]    [Pg.309]    [Pg.98]    [Pg.14]    [Pg.3]   
See also in sourсe #XX -- [ Pg.3 , Pg.6 ]




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Aromaticity categories

Aromaticity measures

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