Phenols white fluids

Fig. 10.7 Structural formulae of phenolic disinfectants A, clear soluble fluids B, black and white fluids C, chlorinated phenols D, bisphenols.

Phenolics Clear soluble fluids Black/white Slight Moderate/ Acid pH Protect skin and eyes Very irritant Adsorbed by rubber/plastic Greatly reduced by... 

Botanically speaking, citrus is a hesperidium, a berry with a leathery aromatic rind and a fleshy interior divided into sections. As shown by the cross section shown in Fig. 6.1, the exo carp or peel consists of an outer layer called the flavedo which contains oil glands and pigments and a white spongy inner layer called the albedo. The fleshy interior or endocarp of the fruit consists of wedge-shaped sections (segments) filled with multiple fluid-filled sacs or vesicles. These juice sacs constitute the edible portion of a citrus fruit. The cytoplasm contents provide the primary source of the citrus juice. The juice consists primarily of water, sugars, pectins, lipids, terpenes, amino acids, phenolics, carotenoids and minerals. 

Monochlorobenzene is a flammable clear liquid (fp, -45"C bp, 132°C) used as a solvent, solvent carrier for methylene diisocyanate, pesticide, heat transfer fluid, and in the manufacture of aniline, nitrobenzene, and phenol. The 1,2- isomer of dichlorobenzene (ortho-dichlorobenzene) has been used as a solvent for degreasing hides and wool and as a raw material for dye manufacture. The 1,4- isomer (para-dichlorobenzene) is also used in dye manufacture and as a moth repellant and germicide. All three isomers have been used as fumigants and insecticides. The 1,2- and 1,3-(meta) isomers are liquids under ambient conditions, whereas the 1,4- isomer is a white sublimable solid. Used as a solvent, lubricant, dielectric fluid, chemical intermediate, and formerly as a termiticide, 1,2,4-trichlorobenzene is a liquid (fp, 17°C bp, 213°C). 

The example given in Table 4.10 illustrates the outstanding oxidation resistance of a rapeseed oil-based environmentally acceptable hydraulic fluid, containing a non-water-extractable phenolic antioxidant [83]. A similar type of non-water-extractable phenolic antioxidant provided excellent oxidation stability, TOST life >10,000 h, in a food-grade hydraulic fluid based on white oil [84]. All additives and the white oil are cleared by the (US)FDA. 

The lipophilic phase comprises usually about 70-75 % of the total amount of the cream base. The lipophilic phase may consist of fatty oils (usually arachis oil), waxes such as decyl oleate, wool fat and white wax or hydrocarbons such as liquid paraffins or white soft paraffin (see Sect. 23.3.5 for descriptions). They determine consistency and spreadability. A w/o surfactant is added (see Sect. 12.5.4). The emulsifying properties of w/o surfactants are weaker than those of o/w surfactants. Therefore they are often used in a higher quantity. The physical stability of w/o creams is limited. Eor instance the addition of phenols, acids and alcoholic fluids may lead to phase separation. Most hydrophobic creams only include less than 5 % alcohols. 

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