Water extract

Remove most of the methanol by distillation on a steam bath, and dilute the residue with 100 ml. of water. Extract the mixture with ether, wash the upper layer with water, and dry it rapidly with a little anhydrous magnesium sulphate. Remove the ether by flash distillation, and distil the residual pale yellow oil under diminished pressure. Collect the m-nitrobenzyl alcohol at 183-185°/17 mm. it solidifies to a pale yellow solid, m.p. 30°, when cooled in ice. The yield is 13 g. 

Silicon is important to plant and animal life. Diatoms in both fresh and salt water extract Silica from the water to build their cell walls. Silica is present in the ashes of plants and in the human skeleton. Silicon is an important ingredient in steel silicon carbide is one of the most important abrasives and has been used in lasers to produce coherent light of 4560 A. 

MejSiCI - Nal - CH3CN as an Efficient and Practical Reducing Agent for Benzoic Alcohols. A typical procedure for the present reduction is as follows To a mixture of MejSiCI (1.54 ml, 12 mmol), Nal (1.8 g, 12 mmol), and acetonitrile (0.6 ml, 12 mmol) was added a solution of 1-phenylethanol (244 mg, 2 mmol) in hexane (2 ml). The mixture was stirred for 24 h at room temperature. Dilution with water, extraction with ether and subsequent isolation process gave ethylbenzene (158 mg) with sufficient purity in 75% yield. ... 

Hate 1. To a suspension of 0.40 mol of lithium amide in 400 ml of liquid NH3 (see Chapter II, Exp. 11) was added 0.30 mol of HCECCH20-tert.-CitHg Subsequently 0.46 mol of CjHsBr was introduced in 30 min. After an additional 1 h the NH3 was removed by placing the flask in a water-bath at 40°C. Addition of water, extraction with diethyl ether and distillation gave C2H C=CCH20-tert.-C,H in more than 85% yield. 

Note 1. The sulfoxide has a very good solubility in water. Extraction with diethyl ether is inefficient. 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

In the extraction of citms juices it is desirable to have as gende an extraction pressure as possible. There should be minimal contact time between juice and pulp to reduce the amount of bitter substances expressed from the peel into the juice. The amount of suspended soHds in citms juice is controlled in a subsequent separation in a finisher. A screw action is used to force the juice through a perforated screen and separate the larger pulp particles from the juice. The oil level in the juice is adjusted by vaporizing under a vacuum (10). The separated pulp is washed and finished several times to produce a solution which is then either added back to the juice to increase juice yield, or concentrated to produce pulp wash soHds, also called water extract of orange soHds, which can be used as a cloudy beverage base. 

Larch Gum. Larch gum [37320-79-9] (larch arabinogalactan) is obtained by water extraction of the western larch tree, iLarix occidentalism the heartwood of which contains 5—35% on a dry wood basis. In the early 1960s, a countercurrent hot water extraction system was developed, and the gum was produced commercially by the St. Regis Paper Co. under the trade name Stractan. The potential production capacity of this gum is 10,000 t/yr based on the wood residues from the lumber industry. However, the product could not compete with gum arabic, and commercial production is now limited to small batches for a specific medical appHcation. 

Arabinan. This highly soluble polymer is found in the extracts of many fmits and seeds, in the boiling water extracts of pine wood (127), in the extracts of marshmallow roots (A/t/jaea officina/is) (128), and aspen (63) and willow (Sa/ix a/ba F) (129) bark. Because arabinan can be isolated from mildly degraded pectin fractions, it is often difficult to determine whether it is a hemiceUulose or a labile fragment of a larger polysaccharide and/or lignin complex. Arabinans have a complex stmcture composed almost entirely of 5-linked a-L-arabinofuranosyl units with similar residues linked to them at C-2 and/or C-3 and is soluble in 70% aqueous methanol solution. 

Polyelectrolytes based on ethyleneimine are also used to treat drinking water and process water, and as agents for preventing lime deposits (407) in water extraction. The binding power of PEI is utilized for the treatment of effluents (408). Biochemical reactions can be catalyzed by using the complex-forming properties of PEIs and their affinity for organic substrates (409). 

Plasticizer can also be extracted from PVC by a range of solvents including water. The aggressiveness of a particular solvent depends on its molecular size and its compatibiUty with both the plasticizer and PVC. Water extracts plasticizer very slowly, oils are slightly mote aggressive, and low molecular weight solvents are the most aggressive. 

Emissions During Disposal and Incineration. The increasing use of modem incinerators to dispose of domestic waste results in complete combustion of plasticizers to carbon dioxide and water. The preponderance of plasticizer going into landfiUs is as plasticized PVC. Once a landfiU has been capped anaerobic conditions prevail and it is biologically relatively inactive. Under these conditions the main route by which organic components are removed from the landfiU contents is by ingress of water, extraction, and subsequent loss of water from the site to the environment. 

In a subsequent product work-up, the sulfates are hydrolyzed and the acid is removed by water extraction (206,207). In the extraction step, most water-soluble short polyether chains are also removed, and the molecular weight distribution becomes narrower, from close to the theoretical value... 

Fig. 2. Ultracentrifugal pattern for the water-extractable proteins of defatted soybean meal in pH 7.6, 0.5 ionic strength buffer. Numbers above peaks are approximate sedimentation coefficients in Svedberg units, S. Molecular weight ranges for the fractions are 2S, 8,000—50,000 7S, 100,000—180,000 IIS, 300,000—350,000 and 15S, 600,000—700,000 (9). The 15S fraction is a dimer of the IIS protein (10).

Fig. 3. Sodium dodecyl sulfate—polyacrylamide gel electrophoretic pattern for molecular weight standards (lane 1) water-extractable proteins of defatted soybean meal (lane 2) purified IIS (glycinin) (lane 3) and purified 7S (P-conglycinin) (lane 4) where the numbers represent mol wt x 10. The gel was mn in the presence of 2-mercaptoethanol, resulting in the cleavage of the disulfide bond linking the acidic (A bands) and basic (B bands) polypeptides of the...

EDC from the oxychlorination process is less pure than EDC from direct chlorination and requires purification by distillation. It is usually first washed with water and then with caustic solution to remove chloral and other water-extractable impurities (103). Subsequently, water and low boiling impurities are taken overhead in a first (light ends or heads) distillation column, and finally, pure, dry EDC is taken overhead in a second (heavy ends or product) column (see Fig. 2). 

U.S. EPA, "Case Study of Ground Water Extraction with Air Stripping, Des Moines TCE Site," in Innovative Operational Treatment Technologiesfor Application to Supefund Sites Nine Case Studies, prepared by T. Pheiffer, U.S. Environmental Protection Agency, Washington, D.C., 1990. 

Concentration of mash, malt water Extract yield, % Fermentable extract, %... 

Instant coffee is the dried water-extract of ground, roasted coffee. Although used in Army rations as eady as the U.S. Civil War, the popularity of instant coffee as a grocery product grew only after World War II, coincident with improvements in manufacturing methods and consumer trends toward convenience. Extensive patent Hterature dates back to 1865. Instant coffee products represented 15% of the coffee consumed in the United States in 1991 (31). 

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