Distillation history

To provide raw material for this comparative study of untreated and heat-treated oils, asphaltenes from Cold Lake crude (crude asphaltenes) and from Cold Lake vacuum residuum (residuum asphaltenes) were prepared by n-heptane precipitation as described in the Experimental section. The Cold Lake residuum fraction was prepared by Imperial Oil Enterprises, Ltd. at Sarnia, Ontario, Canada. The distillation history of this bottoms fraction indicates that the pot material was subjected to temperatures as high as 314-318°C during atmospheric and vacuum distillation. The length of time at 300°C or higher was about two hours. This is well in excess of what would be experienced in a pipestill and should have provided ample time for any decomposition. It should be noted, however, that since it was possible to maintain the system vacuum at 0.35 mm, the maximum temperature experienced by the residuum was not quite as high as it might be during refinery distillation (e.g. ca 350°C). 

The history of the discovery of amino acids is closely related to advances ia analytical methods. Initially, quantitative and qualitative analysis depended exclusively upon crystallization from proteia hydrolysates. The quantitative precipitation of several basic amino acids including phosphotungstates, the separation of amino acid esters by vacuum distillation, and precipitation by sulfonic acid derivatives were developed successively duriag the last century. 

Distillation has been practiced in one form or another for centuries. It was of fundamental importance to the alchemists and was in use weU before the time of Christ. The historical development of distillation has been pubHshed (1) as has the history of vapor—Hquid contacting devices (2). 

Miedziankit. A type of chlorate expls manufd in Ger and Poland prior to WWII. They typically contd K or Na chlorate 88—91 and liq hydrocarbons (with flash p not below 30°) 12—9% (Ref 1) K chlorate 90 and petroleum 10% or K chlorate 87, petroleum distillate 10 and beech-wood flour 3%. Their history, props and prepn are detailed in Ref 2... 

To close, we distill in Figure 1.3 the essence of what we have described about the history of computing at pharmaceutical companies over the last four decades. We plot the number of papers published (and abstracted by Chemical Abstracts Service) for each year from 1964 through 2004, the most recent... 

Forbes, Robert James. A short history of the art of distillation from the beginnings up to the death of Cellier Blumenthal. Leiden Brill, 1948. 

Stupin WJ and Lockhart FJ (1972) Thermally-coupled Distillation - A Case History, Chem Eng Prog, 68 71. 

Thus it becomes evident that in the polar ice caps there is stored the history of the surface temperatures of the far northern and far southern oceans, from which distilled, for the most part, the historic precipitation laid down in the ice caps. 

However, the history of the surface temperatures of the temperate oceans should be stored in the rings of trees which grew in the temperate regions of the world and which subsisted on precipitation which distilled from those oceans. Each tree ring should contain some kind of average annual value of the isotope ratios in the precipitation of the year corresponding to the ring. 

The experimental facility is a pilot-scale distillation column connected to an industrial ABB MOD 300 distributed control system, which in turn is connected to a VAX cluster. The control system consists of a turbo node (configuration, history, console) remote I/O, and an Ethernet gateway, which allows communication with the VAX-station cluster through the network. This connection allows time-consuming and complex calculations to be performed in the VAX environment. Figure 10 shows the complete setup. 

Pyrolysis has a long history in the upgrading of biomass. The dry distillation of hardwood was applied in the early 1990s to produce organic intermediates (methanol and acetic acid), charcoal and fuel gas [3]. Today s processes can be tuned to form char, oil and/or gas, all depending on the temperature and reaction time, from 300 °C and hours, to 400-500 °C and seconds-minutes, to >700 °C and a fraction of a second [3, 19, 23, 24], The process is typically carried out under inert atmosphere. We illustrate the basic chemistry of pyrolysis by focusing on the conversion of the carbohydrate components (Fig. 2.4). The reaction of the lignin will not be covered here but should obviously be considered in a real process. Interested readers could consult the literature, e.g., [25]. Pyrolysis is discussed in more details elsewhere in this book [26],... 

Figure 6.14, taken from Law [28], is a plot of the nondimensional radius squared as a function of a nondimensional time for an octane droplet initially at 300 K burning under ambient conditions. Shown in this figure are the droplet histories calculated using Eqs. (6.137) and (6.138). Sirignano and Law [27] refer to the result of Eq. (6.137) as the diffusion limit and that of Eq. (6.138) as the distillation limit, respectively. Equation (6.137) allows for diffusion of heat into the droplet, whereas Eq. (6.138) essentially assumes infinite thermal conductivity of the liquid and has vaporization at Ts as a function of time. Thus, one should expect Eq. (6.137) to give a slower burning time. 

In his History of the match industry m tire Journal of Chemical Education, M. F. Crass, Jr., quoted Paracelsus s recipe for the separation of the elements from watery substances (28, 29). Paracelsus s icicles which are the element of fire, which he apparently obtained by distillation of urine, may possibly have been elemental phosphorus. If that be the case, it is difficult to understand why they aroused so little interest... 

More detailed accounts of alchemy in the middle ages can be found in William R. Newmans work on Geber, The Summa Perfectionis of Psetido-Geber (Leiden Brill, 1991). Excellent readings on the history of distillation can be found in Allen G. Debus, Fire Analysis and the Elements in the Sixteenth and the Seventeenth Centuries, Ann. Sci. 23 (1967), 127-147 and in Robert P. Multhauf, The Origins of Chemistry (New York Franklin Watts, 1967). 

Since early antiquity, spices and resins from animal and plant sources have been used extensively for perfumery and flavor purposes, and to a lesser extent for their observed or presumed preservative properties. Fragrance and flavor materials vary from highly complex mixtures to single chemicals. Their history began when people discovered that components characteristic of the aroma of natural products could be enriched by simple methods. Recipes for extraction with olive oil and for distillation have survived from pre-Christian times to this day. 

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