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Sour boiling

M-iscellaneousFxtractions. Additional extractive separations using sulfolane involve (/) mercaptans and sulfides from sour petroleum (45) (2) /-butylstyrene from /-butylethjlbenzene (46) (J) mixtures of close boiling chlorosHanes (47) and (4) aromatics from kerosene (48—50), naphtha (49,51—53), and aviation turbine fuel (54). [Pg.69]

Most of the early work carried out in relation to these aspects of the problem used nitrates as the cracking environment where low-strength steels have been the objects of interest. Consequently most of what follows refers to cracking in boiling concentrated nitrate solutions except where otherwise stated. The medium and higher strength steels, such as involved in sour oil well equipment and other applications, are more frequently tested in chloride- or sulphide-containing environments related to service conditions, but the failure of these steels is dealt with elsewhere (see Section 8.4). [Pg.1177]

CA is a yellow-white solid, with a molecular weight of 195.97, a melting point of 25°C, a boiling point of 22S°C and the odor of sour fruit. Sim described its activity as immediate in onset and causing eye and respiratory irritation. Rapid recovery (2-10 min) from its effects is produced by moving to fresh air. It is low in skin irritancy.93... [Pg.213]

The goods were steeped in water or hot dil. alkaline lyes, after which they were boiled in similar soln., which operation was known as bucking. This done, the goods were exposed to the air on the grass—crofting—and after they had been exposed sufficiently long, they were immersed in sour milk—souring—and the whole operations repeated as often as was necessary. [Pg.243]

Bitartrate op TotasSa—KO, HO, C8II4 O10—is the cream of tartar or argol of commerce, and is obtained chiefly as an incrustation from tile inside of wine casks. It crystallizes in hard, opaque, oblique rhombic prisms, of snowy whiteness when pure, and of sour taste soluble in one hundred and eighty parts of cold aud six of boiling water in alcohol nearly insoluble. Heated to redness in close vessels, a mixture of carbonate of potassa and charcoal results—much used as blade flux. Calcined with its own weight of nitre, tuhitefiux, or carbonate of potassa, is obtained. [Pg.1054]

EZ. Purification of Guncotton A. Poaching. Preliminary boiling of etude NC reduces its acidity while the pulping operation mechanically breaks. down the fibers into very small fragments. However, these operations do not remove the acidity entirely and it is necessary to subject the pulped NC to additional boiling in water. This operation is similar to that described under "Sour Boil except that it is conducted in an aik medium(See also Ref II). [Pg.502]

The preliminary boiling or sour boiling is carried out in large wooden tubs heated by means of steam. At the beginning the nitrocellulose is boiled with water which contains 0.25% to 0.50%... [Pg.261]

Nitrocellulose, pulped and given a preliminary or sour boiling, may be used directly without poaching. Deteriorated smokeless powder, containing nitro derivatives of diphenylamine and acidic decomposition products, may be reduced to a coarse powder under water in a hammer mill, and may then be used. Whichever is used, the first necessity is to stabilize it by complete removal of the acid. For this purpose, the material in the presence of water (which may contain a little chalk in suspension or urea in solution) is introduced into a still where it is dissolved with agitation in ethyl acetate to form a heavy syrup or lacquer, and is treated with some substance which is adsorbed by nitrocellulose more readily than acid is adsorbed. It is a curious fact that nitrocellulose is dissolved or dispersed by ethyl acetate much more readily... [Pg.328]

Table III shows elemental composition of typical sour petroleum, coal syncrudes or shale oils. Compared with typical sour petroleum, the coal syncrude is lower in sulfur content but significantly higher in nitrogen. Compared with shale oil, coal syncrude is lower boiling and contains only about one half the nitrogen. A major difference between the two liquids is the highly aromatic structure of coal liquids and the absence of long paraffinic structures. Shale oil is more aromatic than petroleum but significantly less aromatic than coal liquids. This is mirrored by the hydrogen contents which were shown in Table I. Table III shows elemental composition of typical sour petroleum, coal syncrudes or shale oils. Compared with typical sour petroleum, the coal syncrude is lower in sulfur content but significantly higher in nitrogen. Compared with shale oil, coal syncrude is lower boiling and contains only about one half the nitrogen. A major difference between the two liquids is the highly aromatic structure of coal liquids and the absence of long paraffinic structures. Shale oil is more aromatic than petroleum but significantly less aromatic than coal liquids. This is mirrored by the hydrogen contents which were shown in Table I.
Lactic acid (2-hydroxypropionic acid, CH3CH0HC02H, boiling point 122°C, melting point 18°C, density 1.2060) is one of the oldest known organic acids. It is the primary acid constituent of sour milk and is formed by the fermentation of milk sugar (lactose) by Streptococcus lactis. [Pg.286]

This is the essence of simplicity. Just put all the ingredients (except the sour cream) in a large pot, bring it to a boil, reduce it to a strong simmer, and cook the vegetables until they re very tender, almost mushy. Remove the bay leaves. Allow the soup to cool for easier handling. Blend it in a food processor or a blender in batches. Return the soup to the pot and heat it through. Blend in the sour cream. [Pg.265]

Place the broccoli florets in a shallow pan, barely covered with water. Bring them to a boil, cover the pan, bring the heat down to a low simmer, and cook the broccoli until it s bright green and tender without being mushy. Meanwhile, saute the celery and onion in the oil until the onion is transparent. Mix in the cheese and sour cream. Blend this into the sauteed celery and onion and add the pinch of salt and pepper. Slowly and gently warm the mixture until the cheese melts. [Pg.272]

The preliminary boiling or sour boiling is carried out in large... [Pg.413]


See other pages where Sour boiling is mentioned: [Pg.89]    [Pg.15]    [Pg.89]    [Pg.15]    [Pg.333]    [Pg.164]    [Pg.977]    [Pg.472]    [Pg.78]    [Pg.330]    [Pg.43]    [Pg.329]    [Pg.270]    [Pg.638]    [Pg.124]    [Pg.645]    [Pg.1243]    [Pg.15]    [Pg.497]    [Pg.498]    [Pg.502]    [Pg.502]    [Pg.562]    [Pg.264]    [Pg.592]    [Pg.811]    [Pg.818]    [Pg.1551]    [Pg.102]    [Pg.414]    [Pg.250]    [Pg.383]    [Pg.206]   
See also in sourсe #XX -- [ Pg.264 ]




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