Search
Now showing items 31-40 of 7129
An Improved Procedure for the Preparation of [Bis(2,2,2-trifluoroethyl)phosphono]acetic Acid
(GEORG THIEME VERLAG KG, 2010)
A different and improved procedure for the preparation of [bis(2,2,2-trifluoroethyl)phosphono]acetic acid in just one step from bis(2,2,2-trifluoroethyl)phosphonate is described. The protocol employs a Michaelis-Becker ...
Correlation of vapor-liquid equilibrium data for acetic acid-isopropanol-water-isopropyl acetate mixtures
(Brazilian Society of Chemical Engineering, 2006-12)
A correlation procedure for the prediction of vapor - liquid equilibrium of acetic acid-isopropanol-water-isopropyl acetate mixtures has been developed. It is based on the NRTL model for predicting liquidactivity coefficients, ...
Synthesis of acetal (1,1-diethoxyethane) from ethanol and acetaldehyde over acidic catalysts
(Elsevier Science, 2000-04)
Various acidic catalysts (zeolitic and amorphous FCC catalysts, mordenite, montmorillonite, and sulfonic ion exchange resin) were tested for the synthesis of acetal from ethanol and acetaldehyde, at 4 and 20C and atmospheric ...
Liquid-liquid equilibrium data and thermophysical properties for ternary systems composed of water, acetic acid and different solvents
(2019-03-01)
Liquid-liquid equilibrium (LLE) data for water + acetic acid + {1-butanol or isopentanol or methyl-terc-butyl ether (MTBE) or methyl isobutyl ketone (MIBK) or diisobutyl ketone (DIBK) or isoamyl propionate} systems at T = ...
Performance and Economic Viability of Broiler Chickens Fed with Probiotic and Organic Acids in an Attempt to Replace Growth-Promoting Antibiotics
(Facta-fundacio Arnco Ciencia Tecnologia Avicolas, 2019-01-01)
The aim of this study was to evaluate diets supplemented with probiotic (Bacillus amyloliquefaciens) and organic acids (lactic, acetic and butyric acid) in attempt to replace the antibiotics and anticoccidial (avilamycin ...
Production and characterization of physalis vinegar
(Universidade Tecnológica Federal do Paraná (UTFPR), 2011)
Influence of acetic acid bacteria on the acidity of the cocoa beans during fermentation.
(2012)
During cocoa fermentation, acetic acid bacteria (AAB) produce acetic acid. The increase and diffusion of this acid in the grain, causes biochemical changes that impact on taste and quality. The acid beans are used in limited ...