effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications. Introduction Materials and Methods An amount of water‚ sugar and glucose syrup of 30g‚ 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1.20g was added immediately afterwards
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MANUFACTURE OF ACRYLIC ACID BY PARTIAL OXIDATION OF PROPYLENE Submitted by‚ P.V.R.Krishna Prasad. M.Prem Kumar. ACKNOWLEDGEMENT We hereby place our sincere thanks to Dr.R.KARTHIKEYAN‚ Head of the Department of Chemical Engineering ‚ Faculty of Engineering and Technology‚ S.R.M University and the faculty members of Chemical Engineering Department for their full hearted co-operation and encouragement for the completion of this project. We extend our thanks to our Project guide Mr
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The Impact of Aerosols on Solar Ultraviolet Radiation and Photochemical Smog R. R. Dickerson*‚ S. Kondragunta‚ G. Stenchikov‚ K. L. Civerolo‚ B. G. Doddridge‚ B. N. Holben ABSTRACT Photochemical smog‚ or ground-level ozone‚ has been the most recalcitrant of air pollution problems‚ but reductions in emissions of sulfur and hydrocarbons may yield unanticipated benefits in air quality. While sulfate and some organic aerosol particles scatter solar radiation back into space and can cool Earth ’s
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Exercise No. 8 CARBOXYLIC ACIDS AND ACID DERIVATIVES I. OBJECTIVES: • To investigate the physical and chemical properties of Carboxylic acid and its derivatives • To understand the reactions of carboxylic compounds and derivatives. II. EXPERIMENTAL RESULTS Solubility of Carboxylic acids in 10% NaHCO¬3 Acetic acid - formation of bubbles Benzoic acid - formation of bubbles Test for Acetic acid NaOH + Acetic acid - blue litmus paper turned red NaOH + Acetic acid + FeCl3 - red colored
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Advantages: Sulfamic acid is the fastest de-scaler - It dissociates into hydroxonium ions more readily in aqueous solution than the others‚ therefore giving a greater concentration of atoms that are able to react with the calcium in lime scale. It is safe to use because it does not produce chlorine gas [5]‚ which can be toxic. Sulfamic acid also has a low volatility. Disadvantages: Sulfamic Acid can be an irritant to eyes or skin and is the most expensive of the de-scalers. Q2) How these de-scalers
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Suggested time allotment: 5 to 6 hours MODULE 2 ACIDS AND BASES In Module 1‚ you identified common properties of solutions using different methods. You learned how to report the amount of the components in a given volume of solution. You also found out that not all solutions are liquid. Some of them are solids and others are gases. Towards the end of the module‚ you investigated the factors that affect how fast a solid dissolves in water. Most of the solutions you studied in Module 1
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Project No: 131 Title: Butyl 2-Cyano-(3‚5 dichloro-phenyl)-2-propenoate Abstract: The targeted trisubstituted ethylene compound Butyl 2-Cyano-(3‚5 dichloro-phenyl)-2-propenoate and its copolymer with styrene was prepared in this lab. The base catalyzed Knoevengael condensation of butyl cyanoacetate and corresponding aldehyde led to the forming Butyl 2-Cyano-(3‚5 dichloro-phenyl)-2-propenoate. The analyses that were used to prove its composition and structure include; IR spectroscopy‚ thin layer
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can conclude that the vegetable oil had a primary fatty acid called linoleic acid‚ which was evident during the saponification reaction. The simple soap did appear to be a good emulsifier because the soap did dissolve in the mixture of mineral oil and water. In hard water the calcium and magnesium did loose their effectiveness and became insoluble in the solution. When magnesium was added to acidic water‚ the salt was converted to a fatty acid‚ and was also insoluble. Background: The purpose of
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BENZOIC ACID & BENZOATES (210 –218) • Retards growth of bacteria and yeasts • Occurs naturally in many foods – a similar distribution to salicylate (but at a lower dose than as an additive) • Common food sources: Soft drink‚ cordial‚ fruit juice and cider Liquid essences and syrups Iceblocks‚ jelly‚ low joule jam‚ dips‚ pickles‚ olives Fish marinades and preserves • PABA (para-amino-benzoic-acid)
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Acid Property #1: The word acid comes from the Latin word acere‚ which means "sour." All acids taste sour. Well known from ancient times were vinegar‚ sour milk and lemon juice. Aspirin (scientific name: acetylsalicylic acid) tastes sour if you don’t swallow it fast enough. Other languages derive their word for acid from the meaning of sour. So‚ in France‚ we have acide. In Germany‚ we have säure from saure and in Russia‚ kislota from kisly. Base Property #1: The word "base" has a more complex
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