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Product spread

The distilling flask is now attached to a condenser set for downward distillation, and the benzene is distilled. As soon as the quinone starts to separate, the residue in the flask is transferred to a beaker and cooled in an ice bath. The precipitate is filtered off with suction and the product spread out for a short time to dry. The product is yellow in color and weighs 75 to 80 g. (76-81 per cent of the theoretical amount). Material made in this way will hold its yellow color over long periods of time, provided it is protected from light. [Pg.44]

The calibration was done for temperatures between 25 °C and 325 °C. The data were fitted according to Eq. (4.1), and the two temperature coefficients were extracted. Within the same wafer batch, a production-spread-induced error of 2% in the determination of the microhotplate temperature coefficients was observed. [Pg.37]

Fiber Z-Trim, Opta, Oat fiber, Betatrim, Oatrim TrimChoice, Fibrim, Opta, Snowhite, Ultracel Reduced-fat baked goods, meats, extruded products, spreads, fat-free cheeses, cookies, fruit bars, muffins, frozen desserts... [Pg.1887]

The main use of the cyclic siloxanes, in particular decamethylcyclopentasiloxane (D5), is in personal care products. D5 helps personal care products spread uniformly and provides a smooth, silky feeling during application. D5 dries quickly without leaving a cooling sensation or residue. A growing use of D5 is in dry cleaning applications in replacement of perchlorethylene. [Pg.612]

First, it is important to note that most aromatic electrophilic substitution reactions are under kinetic, and not thermodynamic, control. This is because most of the reactions are irreversible, and the remainder are usually stopped before equilibrium is reached. In a kinetically controlled reaction, the distribution of products (or product spread), i.e. the ratio of the various products formed, is determined not by the thermodynamic stabilities of the products, but by the activation energy barrier that controls the rate determining step. In a two-step reaction, it is a reasonable assumption that the transition state of the rate determining step is close in energy to that of the intermediate, which in this case is the Wheland intermediate and so by invoking the Hammond postulate, one may assume that they have similar geometries. [Pg.182]

Product spread If a reaction gives rise to two products, then the greater the difference in yields of the two products the wider the product spread. [Pg.381]

The 55 iso-55 ratios obtained from carbenes 46 and iso-46 indicate a product spread in the direction of the starting compound March, J. (ed.) (1992). Advanced Organic Chemistry (4th edn), p. 328. Wiley, New York... [Pg.260]

The trend in margarine and spread production is towards reduction in overall fat content of the product. Spreads are predominantly water in oil (w/o) emulsions although some very low fat spreads could be considered as oil in water (o/w) emulsions. [Pg.329]

The decomposition reaction generates a product spread not according to a simple scheme it is ruled by concentration, temperature, reaction media, and reaction partners. In polymerization reactions the radical part is added in stochiometric reactions like crosslinking, grafting, or degradation, decomposition products result from the radical, which has made a hydrogen abstraction (Fig. 3). [Pg.150]

One can remove the water from the crude methyl nitrate without distilling the material. The result is still a crude methyl nitrate that doesn t keep well but it will keep better without the water. It will also form a gelatin more easily without the water contaminant. To remove the water from the crude product, spread some calcium chloride (ice melt, sold at the hardware store) in a thin layer in a glass baking dish. Bake it in an oven at 350 F for a couple hours to drive the moisture out of it. Then add some of this freshly dried calcium chloride to the methyl nitrate. Add an amount which corresponds to about one tenth the volume of the methyl nitrate. Put this mixture in the refrigerator and swirl every once in a while for better contact with the calcium chloride. After a few hours, the product can be considered to be dried. Now it can be filtered free of ice melt. [Pg.24]

Solid-state fermentation was documented as long as 1000 years BC in Chinese Confucius classics, where the use of soy sauce was mentioned [1]. This art of food production spread out and influenced many other Asian countries, where it is presently used to produce a variety of foods, beverages, and related products chiang, sufu, soy sauce, red rice, tempe, ontjom, tape ketan and tape ketella, miso, hamanatto, natto, sake, and nata de pina, among others [5]. [Pg.66]

Allows hardness to break through ion-exchange beds and attack membranes reduces life of equipment and piping can damage evaporators and contaminate product spreads dissolved mercury through system... [Pg.540]

BCE Copper and bronze production spreads throughout the Middle East. [Pg.184]

Another group of reactions are the irreversible reactions. These are reactions for which the products are not immobilized on the metal surface. This is the case when gases are produced or when the products spread into the solution by diffusion processes. Irreversible reactions cause corrosion of electrode materials [8]. An example is ... [Pg.15]

Complete separation Is achieved by counter-current distribution (CCD) in the two-phase system iso-octane aqueous buffer pH 11.5. After 722 transfers the distribution coefficients for coiupulone, lupuione and adiupulone are 0.14, 0.32 and 0.52, respectively. Although the separation is achieved and an apparently normal distribution pattern is obtained, it is impossible to isolate each beta acid in pure form from the respective CCD bands. The whole CCD train is contaminated by oxidation products, spread out eveniy over ail cells. These oxidation products make crystallization of the beta acids impossible. Beta acids are indeed very sensitive to oxidation during the separation procedure and subsequent work-up. Counter-current distribution in nitrogen atmosphere, with addition of anti-oxidants and in phase systems with potassium as cation or involving methanol do not lead to improvement (1). [Pg.202]


See other pages where Product spread is mentioned: [Pg.3]    [Pg.421]    [Pg.34]    [Pg.88]    [Pg.73]    [Pg.268]    [Pg.3]    [Pg.328]    [Pg.218]    [Pg.178]    [Pg.178]    [Pg.2062]    [Pg.470]    [Pg.20]    [Pg.73]    [Pg.310]    [Pg.496]    [Pg.20]    [Pg.73]    [Pg.279]    [Pg.533]    [Pg.363]    [Pg.77]    [Pg.133]    [Pg.45]    [Pg.373]    [Pg.757]    [Pg.757]   
See also in sourсe #XX -- [ Pg.328 ]

See also in sourсe #XX -- [ Pg.470 ]

See also in sourсe #XX -- [ Pg.381 ]




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Credit spreads products

Spreads worldwide production

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