for highly paraffinic gas oil feedstock cuts. The total hydrogen consumption is in the range of 700-900 scf/b of feed‚ depending on sulfur‚ aromatics‚ and olefins content of the feedstock. The technology is licensed by HaldorTopsoe and has been recently demonstrated by San Joaquin Refining in Bakersfield California‚ where a 3‚000 bpsd aromatic saturation unit is in operation.Is
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Discussion: In this experiment a ketone‚ 9-fluorenone is reduced to and alcohol. The are two possible ways by which this reduction can occur. One is by a catalytic hydrogenation‚ this uses a catalyst such as palladium or nickel‚ hydrogen gas‚ and heat/pressure. This can reduced an alkane to alkene. This catalytic process is preferred in industrial practices because the cost is low in the long run and more importantly there is little to no waste expense. However‚ hydrogen gas is dangerous due to
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HERBS The name herb comes from the Latin word herba. Culinary uses of herbs defer from culture to culture. Every cuisine has its favorite herbs. Mint and dill are used in Middle Eastern cooking‚ lemon grass and coriander in Thai cooking. Sage is a favorite in British pork while the French favor tarragon chicken and fennel with fish. 1) Parsley Parsley is a native to the Mediterranean regions. It is used to make parsley butter and sauce. Chopped and sprinkled over every savory dishes
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pestle or a coffee grinder or by using a grater. The grinding enhances the aromatic flavour compounds and makes them easier to process. Toasting and grinding whole spices on the hob is a method used to enhance the aroma and the flavour compounds of whole spices. Oven roasting is mainly used for larger spices with an unusual shape (cassia bark‚ cinnamon‚ star anise) whereas dry roasting in a pan is preferred for smaller aromatic seeds (coriander‚ caraway‚ fennel). Spicer pastes incorporate fresh ingredients
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Haylee McHale February 3‚ 2013 Organic Chemistry Lab 226 Section 6 Techniques Lab 1. % Recovery= grams recovered compoundgrams crude compound X 100 % Recovery= 0.040 grams0.256 grams X 100 % Recovery= 0.16 x 100=16% There are many reasons why the percent recovery is much less than 100%. For example‚ one source of error may have been that the separatory funnel containing the acidified phenylalanine and ethyl acetate may not have separated well enough after being shaken together in the
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2003). This improvement has led to the breeding of a new aromatic rice variety that can grow in irrigated areas with sufficient water for rice growing through the year. There was successful in 1997‚ when the Department of Agriculture certified three other cultivars of aromatic rice‚ namely‚ KlongLuang 1 and Hawm SuphanBuri and Hawm Phitsanulok 1 in 1998. In the year of 2000‚ Pathum Thani 1 (PTT1) was also certified as one of the off-season aromatic rice varieties (Kwanchai‚ 2001) that are closely in quality
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EXPERIMENT 4: Synthesis of Salicylic Acid from Wintergreen Oil Abstract: The purpose of this experiment is to take methyl salicylate (wintergreen oil) and by heating it under reflux with NaOH as a solvent‚ and then cooling the mixture with H2SO4 as another solvent‚ synthesize salicylic acid. The final step involves purify the product to produce as pure a sample of salicylic acid as possible. This process allowed for the successful production of 1.406g salicylic acid‚ an 82.70% yield. The NMR and
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Spectra Analysis Organic Chemistry Lab‚ CHEM 369 The University of Tennessee‚ Knoxville Dr. Smith Spectra 1: tert-butyl cyanoacetate Molecular formula: 141/13 = 10 R 11 => C10H10+11 => C10H21 C10H21NO2 – C3H10 = C7H11NO2 DBE: 2(#C - #H/2 - #X/2 + #N + 2)/2 =2(7 – 11/2 – 0/2 + 1 + 2)/2 = 3=> 1 double bond and 1 triple bond Mass spectrum table: m/z fragment |40
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Lizz Radican Lab 4 2/24/14 The Diels-Alder Reaction: Results and Problems 1.) Table 1: Mass‚ Percent Yield and Melting Points for Diels-Alder Reaction Products. Product Mass (g) Percent Yield Melting Points (°C) Anhydride 8.87 88.2% 164.4-165.8 Dicarboxylic Acid 3.20 71.9% 176.6-180.1 Unknown 1.66 111% 168.7-176.0 2.) See attached calculations. 3.) Table 2: Anhydride Product IR Data: Functional Group or Bond Peak Location(s) (cm-1) Peak Intensity Symmetric
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Abstract Chemically active extraction was used to separate two unknown compounds from each other and to determine what compound class each compound belongs. The solid unknown was purified by recrystallization and its melting point range was determined to be 109-111°C. The liquid unknown was purified by simple distillation and its boiling point was determined to be 95°C. An IR spectrum was collected for each of the purified compounds; the solid was determined to be 3-toluic acid and the liquid was
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