Hydrocarbons, hydrocarbon carboxylic acid esters

Other organic compounds that have been determined in sewage effluents include the following (see Table 15.13) hydrocarbons, alcohols, carboxylic acids, esters, chlorobenzenes, nitrosamines, ethylene diamine tetraacetic acid, nitriloacetic acid, organophosphorus compounds, linear alkyl benzene sulphonates, methyl mercaptan, polychlorobiphenyls and chlorinated insecticides. 

Solvent Resistance. Poly(vinyl alcohol) is virtually unaffected by hydrocarbons, chlorinated hydrocarbons, carboxylic acid esters, greases, and animal or vegetable oils. Resistance to oiganic solvents increases with increasing hydrolysis. This resistance has promoted the use of PVA in the manufacture of gloves for use when handling oiganic solvents (73). 

Hydrocarbons from carboxylic acid esters COOR CH3... 

The dianhydride of perylene tetracarboxylic acid is converted into the pigment form by preparing the corresponding alkali salt and then reprecipitating the compound with an acid. The dianhydride is formed after separating the acid by thermal aftertreatment at 100 to 200°C, possibly under pressure, with an organic solvent. The list of suitable media includes alcohols, ketones, carboxylic acid esters, hydrocarbons, and dipolar aprotic solvents. 

Solvents can be classified into three categories according to their polarity namely, polar protic, dipolar aprotic and non-polar. Most of the common solvents fall under one of following chemical classes Aliphatic hydrocarbons, aromatic hydrocarbons, alcohols, phenols, ethers, aldehydes, ketones, carboxylic acids, esters, halogen-substituted hydrocarbons, amines, nitriles, nitro-derivatives, amides and sulfur-containing solvents (Marcus, 1998). In certain cases a mixture of two or more solvents would perform better than a single solvent. 

There are non-systematic number roots for hydrocarbon derivatives containing acyl groups or derived from acyl groups. These are the ketones, carboxylic acids, esters, nitriles, and amides ... 

Food, flavors consist of numerous compounds, none of which alone is characteristic of specific food. Classes of compounds which emcompass food flavors are - hydrocarbons (aliphatic, ali-cyclic, aromatic) carbonyls (aldehydes, ketones) carboxylic acids, esters, imides, anhydrides alcohols, phenols, ethers alkylamines, alkylimines aliphatic sulfur compounds (thiols, mono-, di- and tri-sulfides) nitrogen heterocyclics (pyrroles, pyrazines, pyridines) sulfur heterocylics (thiophenes, thiazoles, trithiolane, thialidine) and oxygen-heterocyclics (lactone, pyrone, furan). Discussion will be limited to striking developments in heterocyclics. 

Starch complexes with aromas and flavoring agents are usually synthetic in origin. In nature, starch sometimes includes some aroma- and flavor-genic components that generate flavor and aroma on processing (see, for instance, ref. 678). Such agents include mainly aldehydes, ketones, and carboxylic esters however, hydrocarbons, alcohols, carboxylic acids, and haloalkanes have also been used. 

Nearly 1000 compounds have so far been identified in the volatile constituents of meat from beef, chicken, mutton and pork (6). The largest number of volatiles has been determined in beef and these were representative of most classes of organic compounds. Hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, lactones, ethers, sulfur and halogenated compounds as well as different classes of heterocyclic substances (Figure 1) namely furans, pyrldlnes, pyrazines, pyrroles, oxazol(in)es, thiazol(in)es, thiophenes were present in cooked meat flavor volatiles as shown in Table I. Many of these compounds are unimportant to the flavor of meat and some may have been artifacts (16). 

Infrared Spectroscopy (ir). Infrared curves are used to identify the chemical functionality of waxes. Petroleum waxes with only hydrocarbon functionality show slight differences based on crystaUinity, while vegetable and insect waxes contain hydrocarbons, carboxylic acids, alcohols, and esters. The it curves are typically used in combination with other analytical methods such as dsc or gc/gpc to characterize waxes. 

They are often blended into compounds that are developed for injection molding applications. Where such an additive is absent, molded components tend to stick to mold surfaces. To prevent this, mold surfaces must be treated between every cycle, or they can be coated with a range of semipermanent mold release treatments. Inclusion of an internal release agent prevents mold surface build-up, surface charring, and simplifies production. Internal mold release agents may include hydrocarbons, alcohols, carboxylic acids, halogenated compounds, ketones, carboxylic acid esters, amides, metal salts, and silicone compounds. 

Nonaqueous organic solvents consist of the following classes of compounds aliphatic and aromatic hydrocarbons and their halogenated and nitro derivatives, alcohols, carboxylic acids, esters, ethers, ketones, aldehydes, amines, nitriles, unsubstituted and substituted amides, sulfoxides, and sulfones. In general, a compound... 

Katayama has identified aldehydes, monoterpenes, and alcohols in the steam-distillate of some dried Laminaria sp. However, they were not detected in fresh kelps, except for the secondary alcohol (8). With essential oils of the wet and undecomposed edible kelps, L. angustata, L. japonica, Kjellmaniella crassifolia, Costaria costata, Ecklonia crassifolia, E. cava and U. pinnantifida along the Sea of Japan, fifty three compounds including alcohols, aldehydes, esters, ketones, hydrocarbons, and carboxylic acids were identified by comparison of Kovats indices and MS data with those of authentic compounds (9,10). The nor-carotenoids such as P-cyclocitral, P-homocyclocitral, P-ionone, and dihydroactinidiolide, which have been... 

The Master Catalog contains an enormous variety of species from nearly every class of chemical components. We have separated and combined the identified components in tobacco and tobacco smoke into classes of components, for example, hydrocarbons, alcohols, acids, esters, aza-arenes, and each class will be discussed in a separate chapter. For the reader s information, tobacco and tobacco smoke components possessing multifunctional groups will appear in each of the appropriate chapter lists but will be only tallied once as a tobacco component and/or a tobacco smoke component. For example, 2-furancarboxylic acid (2-furoic acid) is listed in the chapter on carboxylic acids and the chapter on ethers 4-hydroxy-3-methoxybenzaldehyde (vanillin) is listed in each of the chapters on aldehydes, ethers, and phenols. 

Fats are carboxylic acid esters of glycerol. When these esters are hydrolyzed, carboxylic acids with long hydrocarbon chains called fatty acids are formed, along with the parent alcohol (glycerol). 

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