Stouts

Dissolve 10 g. of pure 2-naphthol in 30 ml. of 10% sodium hydroxide solution (i i mols.) contained in a stout-walled widenecked bottle of about 200 ml. capacity, and for which a well-... 

Place 5 ml. of benzaldehyde in a wide-necked stout-walled bottle of about 100 ml. capacity (a conical flask is too fragile for this purpose) and add 50 ml. of concentrated dy 0 880) ammonia solution. Cork the bottle securely, shake vigorously, and then allow to stand for 24 hours, by which time the layer of benzaldehyde at the bottom of the bottle will have been converted into a hard mass of hydrobenzamide. (If after 24 hours the crude hydrobenzamide is still syrupy, shake the mixture vigorously and allow to stand for another hour, when the conversion will be complete.) Break up the solid pellet with a strong spatula, filter at the pump, wash with water and drain thoroughly. Recrystallise from ethanol methylated spirit should not be used, as it contains sufficient water to cause partial hydrolysis back to benzaldehyde and ammonia. Hydrobenzamide is obtained as colourless crystals, m.p. 101° (and not 110° as frequently quoted) yield, 4 g. 

The sodium fusion and extraction, if performed strictly in accordance with the above directions, should be safe operations. In crowded laboratories, however, additional safety may be obtained by employing the follow ing modification. Suspend the hard-glass test-tube by the rim through a hole in a piece of stout copper sheet (Fig. 69). Place 1 -2 pellets of sodium in the tube, and heat gently until the sodium melts. Then drop the organic compound, in small quantities at a time, down — =. the tube, allowing the reaction to subside after each addition before the next is made. (If the compound is liquid, allow two or three small drops to fall at intervals from a fine dropping-tube directly on to the molten sodium.) Then heat the complete mixture as before until no further reaction occurs. 

Seal the tube precisely as described on p. 419. In view of the short length of the tube, a piece of stout glass rod can be temporarily fused to the open end to act as a handle whilst rotating the tube during the sealing (p. 419). 

Push one end of a length of 20 cm. of stout copper wire into a cork (this wUl serve as a holder) at the other end make two or three turns about a thin glass rod. Heat the coil in the outer mantle of a Bunsen dame until it ceases to impart any colour to the dame. Allow the wire to cool somewhat and, while still warm, dip the coil into a small portion of the substance to be tested and heat again in the non-luminous dame. If the compound contains a halogen element, a green or bluish-green dame will be observed (usually after the initial smoky dame has disappeared). Before using the wire for another compound, heat it until the material from the previous test has been destroyed and the dame is not coloured. 

In a 250 ml. conical flask, fitted with an air condenser of wide bore, place 50 g. (51 -5 ml.) of acetonylacetone (see Section V,9, Note 2) and 100 g. of ammonium carbonate (lump form). Heat the mixture in an oil bath at 100° until effervescence stops (60-90 minutes) some ammonium carbonate (or carbamate) sublimes into the condenser and this must be pushed back into the reaction mixture by means of a stout glass rod. Replace the air condenser by a Liebig s condenser with wide bore inner tube and reflux the mixture gently (bath temperature, 115°) for a further 30 minutes dissolve the solid which has sublimed into the condenser in about 5 ml. of hot water and return the solution to the reaction mixture. 

Cholestenone. Place a mixture of 1 0 g. of purified cholesterol and 0-2 g. of cupric oxide in a test-tube clamped securely at the top, add a fragment of Dry Ice in order to displace the air by carbon dioxide, and insert a plug of cotton wool in the mouth of the tube. Heat in a metal bath at 300-315° for 15 minutes and allow to cool rotate the test-tube occasionally in order to spread the melt on the sides. Warm with a few ml. of benzene and pour the black suspension directly into the top of a previously prepared chromatographic column (1) rinse the test-tube with a little more benzene and pour the rinsings into the column. With the aid of shght suction (> 3-4 cm. of mercury), draw the solution into the alumina column stir the top 0 -5 cm. or so with a stout copper wire to... 

A motor-driven stirrer. That illustrated in Figs. II, 7, 1 (see also Fig. II, 7,1) is quite satisfactory the motor is supported on a stout metal bar fitted across the thermostat tank. 

Storax [8046-19-3] Stormer viscometer Storm-water control Stout... 

D. Stout and W. D. Doty, Weldability of Steels, 4th ed.. Welding Research Council, New York, 1987. 

R. J. Gettens and G. L. Stout, Paintings Materials A Short Tnychpedia, D. van Nostrand, New York, 1942 republished Dover PubHshiag, New York, 1966. 

G. L. Stout, The Care of Pictures, Columbia University Press, New York, 1948 repubhshed Dover Publishing, New York, 1975. 

Stout. Stout is a very dark beer with a sweet, slightly burned taste and a strong malt flavor. It is heavier than porter and is strongly, hopped. It contains 6.3—8.3% by vol alcohol. Storage time is about six months and fermentation usually occurs in the bottie. Dry and sweet stouts ate brewed using different amounts of black malt, caramel malt, and hops (6). 

Property Pilsner Urquell U.S. lager Danish pilsner English ale English stout Munich Liiwenbrau Dortmund... 

Canada. The two predominant beer types are lager and ale. The preference for ale has decreased considerably over the years, from 60% in 1960 to 34% in 1984. The amounts produced of the porters and stouts have decreased also, from 1% to 0.02%. The approach to control the consumption of beer and other beverages is somewhat different in the provinces, especially as far as the retail sales are concerned (24). The per capita consumption was 82 L in 1987 and output increased from 20.8 x 10 hL in 1975 to 23.8 x 10 hL in 1988. 

The United States definition of beer is as follows. Beer shall mean beer, ale, porter, stout, and other similar fermented beverages of any name of... 

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