"Nitration of methyl benzoate" Essays and Research Papers

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    properties of the antimicrobial agent sodium benzoate. Theory Sodium has mainly been used in food processing to avoid growth of bacteria and harmful microorganisms. It is commonly used to preserve foods and beverages that have an acidic pH. Rather than benzoic acid‚ sodium benzoate is used because it is generally soluble in most aqueous solutions but benzoic acid is not. Reaction Sodium benzoate mixed with water‚ dissociates into benzoate and sodium ions. Hydrogen chloride‚ which

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    if a new substance forms when sodium benzoate is placed in a simulated stomach acid. Theory Benzoic acid can be found in a wide variety of plants. It is used as a natural preservative in many foods. Sodium benzoate‚ the salt of benzoic acid‚ has become a more popular choice as a food preservative because it is more soluble in water than benzoic acid. Many food items found today are preserved with sodium benzoate. Reaction Reaction: sodium benzoate + hydrochloric acid  benzoic acid +

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    purity. For ortho-nitrophenol we had 60% recovery and for para 160% recovery. Our melting point ranges were ortho: 45-46°C and para 64-95°C. Introduction: Nitration: In phenols‚ -OH group strongly activates the ring system. As a result‚ phenols are susceptible to oxidation in the presence of concentrated nitric acid (HNO3). Thus‚ nitration of phenols is carried out with dilute nitric acid and results in the formation of o-nitrophenol and p-nitrophenol. The o-nitrophenol is steam volatile and the

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    22.12.2009 EN Official Journal of the European Union L 342/59 REGULATION (EC) No 1223/2009 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 30 November 2009 on cosmetic products (recast) (Text with EEA relevance) THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EURO­ PEAN UNION‚ (5) Having regard to the Treaty establishing the European Commu­ nity‚ and in particular Article 95 thereof‚ Having regard to the proposal from the Commission‚ Having regard to the opinion of the European Economic

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    Objective: To study the affect of pH on a food preservative. Chemical Equation: C6H5COONa + HCL ------ C6H5COOH + NaCl Procedure: This experiment was started with a clear solution of sodium benzoate and HCl was added to it‚ ultimately producing benzoic acid. First‚ .3395 g of sodium benzoate was weighed‚ then it was dissolved in water‚ causing it to disassociate into ions. Next‚ 3M of HCl were added drop wise to the solution until it reached a pH of 2‚ thus introducing the hydronium ion

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    Introduction An essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. Essential oils are also known as volatile oils‚ ethereal oils or aetherolea‚ or simply as the "oil of" the plant from which they were extracted‚ such as oil of clove. Volatile oils are the odorous and volatile products of various plant and animal species. As they have a tendency to undergo evaporation on being exposed to the air even at an ambient temperature‚ they are invariably termed

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    Lab 2

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    Introduction The purpose of this lab was to produce benzoic acid by mixing sodium benzoate with hydrochloric acid. The Hydrochloric acid used in the experiment was a stock solution made by mixing HCl Acid and deionized water. HCl acid‚ historically called‚ muriatic acid or spirits of salt‚ hydrochloric acid is produced from sulfuric acid and common salt‚ NaCl (Princeton.edu). Since the early 1900 ’s‚ sodium benzoate has been used as a food preservative (SolarNavigator). It is utilized in a wide range

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    PCP‚ is a hallucinogenic which is normally used as an veterinary anesthetic. PCP is similar to another hallucinogenic drug‚ Ketamine‚ based on their structure and effects on the person. PCP causes a dissociative state by inhibiting NMDA receptors (N-methyl-D-aspartate). [1‚2‚3]PCP is widely abused and is seen often on the streets. The drug has various ways to be administered where it can be smoked‚ administered intravenously‚ snorted‚ or taken orally. When taken heavily‚ it can become tolerated by the

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    the study‚ the subjects were given AFCs (capsule A)‚ sodium benzoate (capsule B)‚ and a placebo. All participants received a random sequence of when they would consume the capsules or placebo. Capsule A included 62.4 milligrams of AFCs. There was 15.6 milligrams of sunset yellow‚ 15.6 milligrams of carmoisine‚ 15.6 milligrams of tatrazine‚ and 15.6 milligrams of ponceau 4R in Capsule A. Capsule B included 45 milligrams of sodium benzoate‚ and Capsule C included 45 milligrams of lactose‚ which served

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    cola explosion

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    Cola Explosion When the Mentos come into contact with the Diet Coke‚ a reaction causes the rapid formation of foam. it is concluded that the potassium benzoate‚ aspartame‚ and CO2 gas contained in the Diet Coke‚ in combination with the gelatin and gum arabic ingredients of the Mentos‚ all contribute to the formation of the foam. The structure of the Mentos is the most significant cause of the eruption due to nucleation.MythBusters reported that when fruit-flavored Mentos with a smooth waxy coating

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