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Smelling

CioHi O. White leaflets, with a strong smell and sweet taste, m.p. 22 C, b.p. 235 C. The chief constituent of anise and fennel oils and other essential oils, from which it is manufactured. It can also be prepared from anisole (meihoxybenzene). It is widely used for flavouring pharmaceuticals and dentifrices, and in perfumery. [Pg.34]

Prepared by the dehydration of benzamide. Hydrolysed by dilute acids and alkalis to benzoic acid. Good solvent. benzopheDone,C]3HioO,PhC(0)Ph. Colourless rhombic prisms, m.p. 49 C, b.p. 306°C. Characteristic smell. It is prepared by the action of benzoyl chloride upon benzene in the presence of aluminium chloride (Friedel-Crafts reaction) or by the oxidation of di-phenylmethane. It is much used in perfumery. Forms a kelyl with sodium. [Pg.57]

Borneol and isoboineol are respectively the endo and exo forms of the alcohol. Borneol can be prepared by reduction of camphor inactive borneol is also obtained by the acid hydration of pinene or camphene. Borneol has a smell like camphor. The m.p. of the optically active forms is 208-5 C but the racemic form has m.p. 210-5 C. Oxidized to camphor, dehydrated to camphene. [Pg.64]

C2H3N. Colourless liquid with strong ammoniacal smell b.p. 56 C. Miscible with water and strongly basic. Prepared commercially from 2-aminoelhanol. Pure dry aziridine is comparatively stable but it polymerizes explosively in the presence of traces of water. Carbon dioxide is sufficiently acidic to promote polymerization. [Pg.138]

N,N-dimethylaniline, CgHuN, PhNMej. Colourless oil of characteristic smell b.p. 193"C. [Pg.141]

Epicamphor is prepared from methyl-( + )-bornylene-3-carboxylate, and does not occur naturally. The smell of epicamphor differs slightly from that of camphor. [Pg.159]

When the fats are heated above 250"C they decompose with the production of acrolein, the intense smell of which is one of the best methods for detecting fats. The extraction of fats from tissues is most conveniently carried out by extraction with ether or some other solvent. [Pg.172]

C10H13O. B.p. 225-226"C. A terpenic alcohol and a constituent of neroli, petit-grain and bergamot, and of many other essential oils. Nerol has a blander smell than its isomer, geraniol, and is more valuable as a constituent of perfumes. [Pg.272]

The compounds have limited value as dye-stufTs intermediates, nitrobenzenef CeHjNOj, PhN02-Colourless, highly refractive liquid with characteristic smell m.p. b.p. 21 TC. [Pg.277]

Colourless liquid with a characteristic ammo-niacal smell m.p. 9 C, b.p. 106°C. Miscible with water. It is present in pepper as the alkaloid piperine from which it can be obtained by healing with alkali. It can also be prepared by the reduction of pyridine, either electrolytically or by other means. Piperidine is a strong base, behaving like the aliphatic amines. [Pg.315]

An optically active, secondary terpene alcohol. ( —)-Piperilol is found in various eucalyptus oils and (-l-) piperitol in the oil from a species of Andropogon. A somewhat viscous oil of pleasant smell. It yields piperitone on oxidation with chromic acid. [Pg.315]

Piperitone is of considerable technical im portance. It is a colourless oil of a pleasant peppermint-like smell. (-)-Piperilone has b.p. 109-5-110-5 C/I5mm. Piperitone yields thymol on oxidation with FeCl. On reduction with hydrogen in presence of a nickel catalyst it yields menthone. On reduction with sodium in alcoholic solution all forms of piperitone yield racemic menthols and womenthols together with some racemic a-phel)andrene. [Pg.316]

C. The only lerpene-like natural hydrocarbon containing nine C atoms. It is found in East Indian sandalwood oil and also in Siberian, German and Swedish pine-needle oils. It has a rather unpleasant smell, resinifies easily and is difficult to obtain pure. [Pg.352]

Sulphur dioxide, SO2, m.p. — 72-7°C, b.p. — I0"C. Colourless gas with characteristic smell. Formed by burning S, metal sulphides, H2S in air or acid on a sulphite or hydrogen sulphite. Powerful reducing agent, particularly in water. Dissolves in water to give a gas hydrate the solution behaves as an acid - see sulphurous acid. Used in the production of SO3 for sulphuric acid. [Pg.379]

Unsaturated dicyclic ketone found in the essential oil from the leaves of Umbellularia cali/ornica, with pungent mint-like smell. [Pg.412]


See other pages where Smelling is mentioned: [Pg.444]    [Pg.10]    [Pg.30]    [Pg.31]    [Pg.48]    [Pg.49]    [Pg.55]    [Pg.57]    [Pg.68]    [Pg.77]    [Pg.81]    [Pg.97]    [Pg.100]    [Pg.120]    [Pg.123]    [Pg.169]    [Pg.172]    [Pg.173]    [Pg.189]    [Pg.210]    [Pg.210]    [Pg.221]    [Pg.221]    [Pg.269]    [Pg.279]    [Pg.294]    [Pg.334]    [Pg.335]    [Pg.352]    [Pg.388]    [Pg.389]    [Pg.395]    [Pg.397]    [Pg.397]    [Pg.397]    [Pg.400]   
See also in sourсe #XX -- [ Pg.34 ]

See also in sourсe #XX -- [ Pg.292 ]

See also in sourсe #XX -- [ Pg.45 ]

See also in sourсe #XX -- [ Pg.125 , Pg.156 , Pg.391 , Pg.394 ]

See also in sourсe #XX -- [ Pg.341 , Pg.453 ]




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Aldehyde smell

Ammonia, smell

Anatomy of Smell

Camphor smell

Citrus fruits, smell

Color and Smell

Compounds smell

Directional smelling

Faecal-smelling

Foul smelling

Foul smelling fumes

Foul-Smelling Components

Fresh Smell of Ozone

Geraniol smell

Human sense of smell

Material selection smell

Measuring Smell

Nasal-smelling

National Geographic Smell Survey

Organic chemistry smell

Our Senses of Taste and Smell

Pine forests, smell

Pollution Effects Often Easy to See, Feel, Taste, or Smell

Receptors, smell

Roses, smell

Sampling, smell chemicals

Sense of Smell Institute

Sense of smell

Sensory responses with smell

Sensory systems smell

Skunk, smell

Smell

Smell

Smell and emotion

Smell and taste

Smell chemicals

Smell classification

Smell cocaine

Smell detection

Smell heroin

Smell human brain

Smell human response

Smell learned associations

Smell loss

Smell medication effects

Smell molecular structure

Smell odor olfaction

Smell opportunities

Smell perception

Smell physiology

Smell sensors

Smell similarity between

Smell that ammonia

Smell, dimensionality

Smell, electronic nose

Smell, molecular basis

Smell, olfactory receptors

Smell, sense

Smell, spoiled products

Smelling and Tasting Electronically

Smelling and tasting

Smelling salts

Smells perfumes

Smells sensing

Sodium sulfide smell

Truffles, smell

Vision and smell

What Do I Smell

What are the functions of social smells in human daily life

Why do some brands of green petrol smell different from others

Why does standing a bottle of wine cause it to smell and taste better

Why does the smell of brandy decrease after dissolving table salt in it

Why does the smell of gravy become less intense after adding salt to it

Worst smell

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