Cooling modification

A split stream cooling modification will produce... 

Cuprous cyanide solution. The most satisfactory method is to dissolve the cuprous cyanide (1 mol) in a solution of technical sodium cyanide (2 5-2-6 mols in 600 ml. of water). If it is desired to avoid the preparation of solid cuprous cyanide, the following procedure may be adopted. Cuprous chloride, prepared from 125 g. of copper sulphate crystals as described under 1 above, is suspended in 200 ml. of water contained in a 1-litre round-bottomed flask, which is fitted with a mechanical stirrer. A solution of 65 g. of technical sodium cyanide (96-98 per cent.) in 100 ml. of water is added and the mixture is stirred. The cuprous chloride passes into solution with considerable evolution of heat. As the cuprous cyanide is usually emplo3 ed in some modification of the diazo reaction, it is usual to cool the resulting solution in ice. 

Maturation regimes vary from as tittle change as possible in many white and pink wines (stainless steel tanks, cool storage, minimum time) to considerable modification in red table and a few white table wines. Fermentation and storage in fairly new 200-L barrels for about 6 mo is not uncommon for Chardoimay and white Burgundy wines. Many robust red table wines such as those from Cabernet Sauvignon grapes are often stored similarly, after fermentation and initial clarification, for up to about 3 yr in such barrels. 

A modification of the direct process has recentiy been reported usiag a ckculating reactor of the Buss Loop design (11). In addition to employing lower temperatures, this process is claimed to have lower steam and electricity utihty requirements than a more traditional reactor (12) for the direct carbonylation, although cooling water requirements are higher. The reaction can also be performed ia the presence of an amidine catalyst (13). Related processes have been reported that utilize a mixture of methylamines as the feed, but require transition-metal catalysts (14). 

In the last few years several modifications to the traditional mixed acid nitration procedure have been reported. An adiabatic nitration process was developed for the production of nitrobenzene (9). This method eliminated the need to remove the heat of reaction by excessive cooling. The excess heat can be used in the sulfuric acid reconcentration step. An additional advantage of this method is the reduction in reaction times to 0.5—7.5 minutes. 

Electron diffraction studies indicate that phosphoms pentoxide vapor consists of P O q molecules. The vapor usually condenses to the hexagonal crystalline modification but under rapid cooling can be condensed to an amorphous soHd (P-form). The Hquid obtained by melting the stable orthorhombic modification cools to form a glass which is the P-form. The Hquid obtained from the H modification also can be supercooled to a glass. 

Starch oxidation was investigated as early as 1829 by Liebig. The objective, as with other modifications, was to obtain a modified granular starch. The oxidant commonly employed is sodium hypochlorite, prepared from chlorine and aqueous sodium hydroxide. This reaction is exothermic and external cooling must be provided during preparation of the oxidant. 

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