Ind. Eng. Chem. Res. 1994‚33‚1687-1691 1687 Synthesis of Triphenyl Phosphate and Benzyl Benzoate with Phase-Transfer Catalyst in Heterogeneous Liquid-Liquid Reaction System S a t o r u Asai‚’ Hidemi Nakamura‚ Mitsunori Tanabe‚ and Kenji Sakamoto Department of Chemical Engineering‚ University of Osaka Prefecture‚ Sakai‚ Osaka 593‚Japan The synthetic reactions of triphenyl phosphate from diphenylphosphoryl chloride and sodium phenoxide and of benzyl benzoate from benzyl chloride and sodium
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------------------------------------------------- How to make own Sodium Acetate ------------------------------------------------- 1. Add 6 tablespoons of baking soda to a pot. Do not use baking powder. 2. Add 2 liters of white vinegar to the baking soda until it stops fizzing. Do this bit by bit to avoid spills and stir often. When the fizzing stops‚ the reaction is complete‚ leaving you a diluted solution of sodium acetate. The solution should be clear. 3. Boil the solution until around
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Chapter I PRODUCT SPECIFICATION I. Introduction Mango (Magnifera indicia) is a major tropical fruit that is widely consumed in the society. It is considered the dominant tropical fruit variety in the world (Sarris 2003) with total production worldwide of about 25 million metric tonnes a year. It is a succulent‚ delicious fruit with a high nutritional content that is commonly consumed when ripe. Mango is a seasonal fruit that is native to Southeast Asia. As a result of its sweet taste and the large
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laboratory manual‚ which was 0.4 g‚ it can be seen that the procedure performed better than the current percent yield may illustrate. The most plausible reason for this expected value may be from the nature of the reaction performed here‚ the Fischer Esterification tends to act as an equilibrium‚ and as such it is prone
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............................................. - 6 Treatment of Experimental Data .......................................................................................... - 11 EXPERIMENTS: A - Kinetics of the Acid Catalyzed Hydrolysis of Methyl Acetate .......................................... 13 D - Determination of the Viscosity and Related Properties of Gaseous N2 and CO2 ............ 18 M - Determination of the Validity of the Beer-Lambert Law ..............................................
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Title: Acids‚ Bases & Buffers Objectives: 1. To understand the acid-base chemistry. 2. To prepare and evaluate a buffer system 3. To measure the buffering capacity of two types of isotonic drinks. Introduction: There are acid-forming‚ basic forming and neutral food‚ however the acid or alkaline properties of a food is unable to judge by the actual acidity of the food itself. For example‚ citrus fruits such as lemon are acidic‚ but they are alkaline-forming when we consume and digest it. Therefore
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distillation techniques: simple and fractional. Simple distillation was done to separate ethyl acetate—which has a usual boiling point of 77º—from a less volatile component‚ while fractional distillation was done to distinguish an ethyl acetate/n-butyl acetate mixture‚ which has boiling points of 77º and 125 º‚ respectively. Results and Discussion As previously stated the standard boiling point for ethyl acetate is 77º. The data obtained resulted with the experimental boiling point being approximately
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623 Abstract To examine the effectiveness of buffers by titrating two sets of five different solutions using HCl and NaOH and monitoring the pH change of the various solutions. The data collected shows that the buffer systems made with sodium acetate and acetic acid were effect when titrated with the strong acid and the strong base. Comparison of all the solutions shows that the concepts of buffers holds true for the results from the experimentation. Introduction The main objective of this
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in 0 % concentration of lead acetate and maximum amount of lead (0.0011 mg/gm) was found in plant treated in (0.6%) concentration of lead acetate. The percentage germination for control‚ 0.2‚ 0.4‚ 0.6 percent lead acetate treated seedling was 89%‚ 88%‚ 86.66% and 83% respectively. The length of shoot was found much less in plant treated in 0.6% concentration of lead acetate (10 cm)‚ as compared to the length of shoot in plant treated with 0% concentration of lead acetate (8 cm). Length of roots was
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witloof (Cichorium intybus) processing byproducts as sources of dietary fibre. J. Food Sci. Agric.‚ 77‚ 511–518. Femenia‚ A.‚ Garosi‚ P.‚ Roberts‚ K.‚ Waldron‚ K. W.‚ Selvendran‚ R. R.‚ & Robertson‚ J. A. (1998c). Tissue-related changes in methyl-esterification of pectic polysaccharides in cauliflower (Brassica oleracea L. var. botrytis) stems. Planta‚ 205‚ 438–444. Femenia‚ A.‚ Waldron‚ K. W.‚ Rigby‚ N. M.‚ & Selvendran‚ R. R. (1999). Investigation of the occurrence of pectic–xylan–xyloglucan complexes
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