Preventing oxidation

Tlie zinc reduces the coloured impurities in the aniline and also helps to prevent oxidation of the amine during the reaction. 

In a 1 5 or 2-Utre rovmd-bottomed flask, prepare cuprous chloride from 105 g. of crystallised copper sulphate as detailed in Section 11,50,1. Either wash the precipitate once by decantation or filter it at the pump and wash it with water containing a httle sulphurous acid dissolve it in 170 ml. of concentrated hydrochloric acid. Stopper the flask loosely (to prevent oxidation) and cool it in an ice - salt mixture whilst the diazo-tisation is being carried out. 

Strontium is softer than calcium and decomposes in water more vigorously. It does not absorb nitrogen below 380oC. It should be kept under kerosene to prevent oxidation. Freshly cut strontium has a silvery appearance, but rapidly turns a yellowish color with the formation of the oxide. The finely divided metal ignites spontaneously in air. Volatile strontium salts impart a beautiful crimson color to flames, and these salts are used in pyrotechnics and in the production of flares. Natural strontium is a mixture of four stable isotopes. 

Maturation is conducted in closed, full containers to prevent oxidation and aerobic growth of microorganisms. Etee air contact with low alcohol wine soon leads to vinegar. Except for those sherry types already mentioned, wines ate exposed to air minimally and temporarily. During transfers incident to bulk storage and processing, some air exposure is almost inevitable, mote in total the longer the wine is held. In the cases of white and pink table wines, it is ordinarily as neat zero as possible, and stainless steel or other impermeable containers, inert gas headspace, etc ate employed. Red wines withstand and even benefit from small but repeated exposures to air. 

The process operates at 1 kPa (10 mbars) and 450 kW of power. When the condenser temperature reaches 580°C, the power is reduced to 350 kW. Cooling water is appHed to the condenser, throughout distillation, by means of sprays. Normally distillation takes 10—12 hours and the end point is signified by an increase in furnace temperature and a decrease in vapor temperature to 500—520°C. At this point the power is turned off and the vacuum pump is shut down. Nitrogen is then bled into the system to prevent oxidation of 2inc. 

PTMEG is a polymeric ether susceptible to both thermal and oxidative degradation. It usually contains 300—1000 ppm of an antioxidant such as 2,6-di-/ f2 -butyl-4-hydroxytoluene (BHT) to prevent oxidation under normal storage and handling conditions. Thermal decomposition in an inert atmosphere starts at 210—220°C (410—430°E) with the formation of highly flammable THE. In the presence of acidic impurities, the decomposition temperature can be significantly reduced contact with acids should therefore be avoided, and storage temperatures have to be controlled to prevent decomposition to THF (261). 

Sorbic acid anhydride [13390-06-2] can be prepared by heating the polyester of 3-hydroxy-4-hexenoic acid with sorboyl chloride [2614-88-2] or by reaction of sorbic acid with oxalyl chloride (15,16). Preparation of the esters of sorbic acid must be controlled to prevent oxidation and polymerization. The lower sorbic acid esters have a pleasant odor. 

HES is produced from 93—96% dextrose hydrolyzate that has been clarified, carbon-treated, ion-exchanged, and evaporated to 40—50% dry basis. Magnesium is added at a level of 0.5—5 mAf as a cofactor to maintain isomerase stabiUty and to prevent enzyme inhibition by trace amounts of residual calcium. The feed may also be deaerated or treated with sodium bisulfite at a level of 1—2-mAf SO2 to prevent oxidation of the enzyme and a resulting loss in activity. 

Corona.iy Hea.rt Disea.se, A theory for atherogenesis (120) has been developed whereby oxidation of low density Hpoprotein (LDL) within the arterial wall is the critical first step. It has been hypothesized that sufficient intake of antioxidants would prevent oxidation of LDL and reduce development of coronary heart disease (122). Interest in determining the role of antioxidants in blocking LDL oxidation has led to the development of in vitro test systems. 

Wine. The earliest known wines were made in Iran about 5400—5000 BC (25). The species of grape used is unknown and may have been either the wild grape Fitis viniferus sylvestris or a cultivated precursor of the modem wine grape V. viniferus viniferus. The source of the yeast used, and the procedures used are completely unknown. In modem times, grapes (about 21—23% sugar) are pressed the liquid must is either separated and allowed to settle for 1—2 days (for white wines) before inoculation with yeast, or the whole mass is dkectly inoculated with yeast (for red wines). In either case, while the initial fermentation takes place, the carbon dioxide formed by fermentation excludes ak and prevents oxidation. White wines are transferred to a second fermentor (racked) near the end of fermentation and kept isolated from the ak while solids, including yeast, settle out, a process that requkes about six... 

Probucol. Probucol is an antioxidant that is effective in lowering LDL cholesterol. Whereas probucol was known to lower cholesterol after relatively simple clinical trials (160), its mechanism of action as an antioxidant in the treatment of atherosclerosis is quite novel. Probucol has been shown to have the abiUty to produce regression of atherosclerotic lesions in animal models (161). Probucol therefore represents a novel class of pharmaceutical agent for the treatment of atherosclerosis. This effect occurs mechanistically, in part, by preventing oxidation of LDL, a necessary step in foam cell formation. This antioxidant activity has been shown in laboratory experiments and its activity in lowering LDL cholesterol in human studies is well documented (162). 

Chemical Additives The use of chemical additives in sink-float processing is not common except for the use of lime to prevent oxidation and decomposition of the medium. A small amount of clay is sometimes added to improve the kinetic stability of the suspension. 

Liquid aliphatic halides are obtained alcohol-free by distillation from phosphorus pentoxide. They are stored in dark bottles to prevent oxidation and, in some cases, the formation of phosgene. 

Isobutyraldehyde [78-84-2] M 72.1, b 62.0 , d 0.789, n 1.377. Dried with CaSOa and used immediately after distn under nitrogen because of the great difficulty in preventing oxidation. Can be purified through its acid bisulfite derivative. 

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