Hydrogen interest

The pathway by which 89 is formed is not known but appears to involve oxidation of the anion in 16 followed by a combination of two 2,2-(PMc2Ph)2-c/o.so-2,l-PtCBioHii fragments with loss of molecular hydrogen. Interestingly, C4B18H22 is also formed by loss of hydrogen upon oxidation of the anion [nido-7,8-C2BgHi2]. ... 

A specific idea for analysis was voiced by a forum participant with a policy and industry perspective It might be helpful to a number of hydrogen interests and producers of technology products to see if we could do a definitive study on four or five specific stationary applications of hydrogen fuel cells that have a chance to compete cost-wise, and discover in what circumstances they could compete, so that people looking to market products in the near term have a better shot at meeting their targets. ... 

The choice of the term oil or fat usually is based on tradition and the physical state of the material. Generally, oils are liquid at ambient temperatures, and fats are semisolid mixtures of crystals in oil. Fats often are of animal origin (beef tallow, pork lard, and butter fat) or hardened (hydrogenated, interester-ified, or thermally fractionated) vegetable oils, whereas oils are extracted from plant seeds or tissues or fish. In English-speaking countries outside the United States, oils liquid at room temperature sometimes are called soft oils, and those hard or pasty are called hard oils. Nutritionists generally use fats for solids or liquids. 

Enol formation has also been observed U3) (< > 0.05) with 5,5-dimethylheptane-2,3-dione (135) which has no abstractable C4 hydrogen. Interestingly, 5,5-dimethyl-6-phenylhexane-2,3-dione (136) gave fragmentation products (biacetyl and olefin) whose formation is best explained by H-abstraction to the biradical shown below. 

Hydrogen has countless properties that make it useful for countless applications. Instead of listing them all, here are the few of the properties that make hydrogen interesting to explore. 

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