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ODOUR

Colourless, volatile liquid with a strong pearlike odour, b.p. 138-5 C. Manufactured by heating amyl alcohol (1-pentanol) with potassium ethanoate and sulphuric acid or by heating amyl alcohol with ethyl ethanoate in the presence of a little sulphuric acid. Commercial... [Pg.32]

Butanoic acid, CH3CH2CH2COOH, colourless syrupy liquid with a strong odour of rancid butter b.p. (sTC. Occurs in butter as the glycerol ester. Prepared by oxidation of 1 -butanol or by the fermentation of sugary or starchy materials by B. subtilis etc. Oxidized... [Pg.71]

Isobutyric acid, dimethylacetic acid, 2-methylpropanoic acid, (CHjjjCH COOH, colourless syrupy liquid with an unpleasant odour b.p. 154°C. Prepared by oxidation of 2-methylpropanol with K2Cr207 and H2SO4. Salts soluble in water. Used in alkaline solution for sweetening gasoline. [Pg.71]

C4H8O, CH3COCH2CH3. Colourless liquid with a pleasant odour, b.p. 80°C. It occurs with propanone in the products of the destructive distillation of wood. Manufactured by the liquid or vapour phase dehydrogenation of 2-butanol over a catalyst. Used as a solvent, particularly for vinyl and acrylic resins, and for nitrocellulose and cellulose acetate, also for the dewaxing of lubricating oils. U.S. production 1978 300 000 tonnes. [Pg.71]

CCls CHO. A colourless oily liquid with a pungent odour b.p. 98°C. Manut actured by the action of chlorine on ethanol it is also made by the chlorination of ethanal. When allowed to stand, it changes slowly to a white solid. Addition compounds are formed with water see chloral hydrate), ammonia, sodium hydrogen sulphite, alcohols, and some amines and amides. Oxidized by nitric acid to tri-chloroethanoic acid. Decomposed by alkalis to chloroform and a methanoate a convenient method of obtaining pure CHCI3. It is used for the manufacture of DDT. It is also used as a hypnotic. [Pg.91]

CCl3CH(OH)2, C3H3CI3O2. Crystallizes in large, colourless prisms having a peculiar odour m.p. 57"C, b.p. 91-5 C. Manufactured by adding the calculated amount of water to chloral. For other properties see chloral. Its chief use is as a hypnotic. [Pg.91]

Medicinal creosote is a mixture of phenols, chiefly guaiacol and creosol (4-melhyl-2-meth-oxyphenol), obtained by distillation of wood tar. B.p. 480-500 K. It is almost colourless with a characteristic odour and is a strong antiseptic, less toxic than phenol. [Pg.115]

CHa CHlCH CHO. Colourless lachrymatory liquid with a pungent odour. B.p. 104 "C. Manufactured by the thermal dehydration of aldol. May be oxidized to crotonic acid and reduced to crolonyl alcohol and 1-butanol oxidized by oxygen in the presence of VjOj to maleic anhydride. It is an intermediate in the production of l-butanol from ethanol. [Pg.115]

Colourless liquid with a strong peppermintlike odour b.p. 155" C. Manufactured by passing cyclohexanol vapour over a heated copper catalyst. Volatile in steam. Oxidized to adipic acid. Used in the manufacture of caprolactam. Nylon, adipic acid, nitrocellulose lacquers, celluloid, artificial leather and printing inks. [Pg.122]

BrCHi CHjBr. A colourless liquid with a sweet odour, m.p. 10°C, b.p. 132°C. Manufactured by passing ethene through bromine or bromine and water at about 20 C. Chemical properties similar to those of 1,2-dichloroethane when heated with alkali hydroxides, vinyl bromide is formed. Used extensively in petrols to combine with the lead formed by the decomposition of lead tetraethyl, as a fumigant for stored products and as a nematocide. [Pg.134]

CH2C1 CH2C1. Colourless liquid with an odour like that of chloroform b.p. 84 C. It is an excellent solvent for fats and waxes. Was first known as oil of Dutch chemists . Manufactured by the vapour- or liquid-phase reaction of ethene and chlorine in the presence of a catalyst. It reacts with anhydrous ethano-ales to give ethylene glycol diethanoate and with ammonia to give elhylenediamine, these reactions being employed for the manufacture of these chemicals. It burns only with difficulty and is not decomposed by boiling water. [Pg.134]

CH2CI2. A colourless liquid with a chloroform-like odour b.p. 4I°C. Prepared by heating chloroform with zinc, alcohol and hydrochloric acid manufactured by the direct chlorination of methane. Decomposed by water at 200°C to give methanoic and hydrochloric acids. Largely used as a solvent for polar and non-polar substances, particularly for paint removal (30%), dissolving cellulose acetate and degreasing (10%). It is more stable than carbon tetrachloride or chloroform especially towards moisture or alkali. It is somewhat toxic. U.S. production 1981 280000 tonnes. [Pg.135]

C, b.p. 170 C (decomp.), has a characteristic odour. It is the Diels-Alder product of cyclopentadiene reacting with itself, the exo-form being formed most rapidly but the endo-form is thermodynamically favoured. At temperatures above ISO C a retro-Diels-Alder reaction occurs and cyclopentadiene monomer is regenerated see diene reactions. [Pg.135]

CH3CH2)2S. a colourless liquid with an ethereal odour when pure usually it has a strong garlic-like odour b.p. 92°C. Prepared by the action of KHS on ethyl chloride or potassium ethyl sulphate. When heated at 400-500°C it forms thiophene. [Pg.137]


See other pages where ODOUR is mentioned: [Pg.11]    [Pg.19]    [Pg.21]    [Pg.22]    [Pg.28]    [Pg.28]    [Pg.33]    [Pg.33]    [Pg.33]    [Pg.54]    [Pg.57]    [Pg.57]    [Pg.71]    [Pg.71]    [Pg.72]    [Pg.72]    [Pg.73]    [Pg.79]    [Pg.81]    [Pg.83]    [Pg.94]    [Pg.94]    [Pg.94]    [Pg.100]    [Pg.115]    [Pg.122]    [Pg.123]    [Pg.123]    [Pg.126]    [Pg.130]    [Pg.131]    [Pg.131]    [Pg.133]    [Pg.134]    [Pg.135]    [Pg.137]    [Pg.137]   
See also in sourсe #XX -- [ Pg.218 ]

See also in sourсe #XX -- [ Pg.209 ]

See also in sourсe #XX -- [ Pg.7 , Pg.8 ]

See also in sourсe #XX -- [ Pg.79 ]

See also in sourсe #XX -- [ Pg.56 , Pg.58 , Pg.74 ]

See also in sourсe #XX -- [ Pg.2 , Pg.72 , Pg.90 ]

See also in sourсe #XX -- [ Pg.370 , Pg.371 , Pg.377 ]




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Activities of odour substances

Aldehydes, odour

Ambergris odour

Ammonia odour

An Artificial Olfactory Mucosa for Enhanced Complex Odour Analysis

Analysis of Ingredients to Convey the Appropriate Odour Characteristics

Anti-odour and fragrance finishes

Anti-odour finishes

Appropriate Odour Area

Body odour

Caraway odour, -carvone

Cardboard odour

Carrots odour

Catalysts residues, odours

Character, odour property

Decomposition odours

Definition of the Appropriate Odour Area

Effect of Migrant Compounds on Taste and Odour

Electronic Odour Sensing

Esters fruity odours

Fish odour syndrome

Floral odours

Fluorine, odour

Foot odour

Foul odours

Geraniol rose odour

Geranium-like odour

Grapefruit odour

Green odour

Green pepper odour principle

Human body odour

Human body odour individuality

Human body odour sources

Hydrogen cyanide odour

Intensity, odour property

LOW ODOUR

Lily of the valley odour

Mouth odour

Muguet odour

ODOUR REDUCTION

ODOUR SUPPRESSION

Odour Intensity Value

Odour Quantification

Odour abatement

Odour activity values

Odour adsorbent wound dressings

Odour analysis

Odour and Emissions Problems

Odour and Taste

Odour and chemical constitution

Odour calculation

Odour character

Odour classification

Odour compounds

Odour control

Odour control, activated carbon

Odour cues

Odour definition

Odour description

Odour extract dilution analysis

Odour general

Odour intensity

Odour measurement

Odour memory

Odour modifiers

Odour of Volatile Aromatics

Odour olfactometry

Odour perception

Odour perception, mechanism

Odour phosgene

Odour pineapples

Odour plumes

Odour polyether polyols

Odour profile

Odour profiling

Odour properties

Odour purity

Odour quality

Odour receptors

Odour relationship

Odour removal

Odour safety factor

Odour sensors

Odour sensory testing

Odour similarity

Odour subjectivity

Odour tenacity

Odour threshold

Odour threshold value

Odour units

Odour volatile aromatics

Odour, chemical

Odour, human detection

Odour, odours

Odour, odours

Odour-active compound

Odour-active substances

Odour-binding proteins

Odour-shock learning

Odour-sugar learning

Odours Australian native rodents

Odours human axillary

Odours male volatile

Odours of Fungi

Odours predator faecal, seasonal responses

Odours, fungal

Off odour compounds

Olfaction and Odours

Olfactory Bulb Implementations for Spatiotemporal Processing of Odour Information

Primary odours

Rodents odours

Rose odour

Spearmint odour, -carvone

Stress-related odours

Structure-odour correlations

Structure-odour relationship

Substances regulating odour and taste

Sulfur, odours containing

The Combinatorial Nature of Odour Perception

Urine odour

Urine odour maple syrup

Wounds Odour composite dressings

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