Studies on the Quantitative Estimation of Lignin. I. Factors Affecting the Determination by the Fuming Hydrochloric Acid Method

1936 ◽  
Vol 19 (2) ◽  
pp. 341-350
Author(s):  
M J Goss ◽  
Max Phillips
Keyword(s):  
Hydrochloric Acid ◽  
Quantitative Estimation ◽  
Factors Affecting ◽  
Acid Method

The corrosion resistance of structural materials in media formed in the production of strontium carbonate by the hydrochloric acid method

1978 ◽  
Vol 14 (4) ◽  
pp. 336-338
Author(s):  
Ts. L. Drukh ◽  
N. M. Davydenko ◽  
�. B. Gitis ◽  
F. I. Strigunov ◽  
I. A. Lagno ◽  
...  
Keyword(s):  
Corrosion Resistance ◽  
Hydrochloric Acid ◽  
Structural Materials ◽  
Strontium Carbonate ◽  
Acid Method

The Discussion on Synthesis Process of Biurea by Hydrochloric Acid

2013 ◽  
Vol 448-453 ◽  
pp. 464-467 ◽  
Author(s):  
Meng Meng Qi ◽  
Ran Guo ◽  
Meng Su ◽  
Xiao Xue Cheng ◽  
Ling Zhang
Keyword(s):  
Hydrochloric Acid ◽  
Hydrazine Hydrate ◽  
Ph Value ◽  
Condensation Reaction ◽  
Complex Salt ◽  
Synthesis Process ◽  
Optimum Process ◽  
Process Conditions ◽  
Acid Method ◽  
Reaction Solution

By Series of comparative experiments, Factors of influencing the yield of biurea which is prepared from the condensation reaction between hydrazine hydrate and urea are studied, such as pH value, ratio of urea to hydrazine hydrate, temperature of reaction solution, reaction time and acid addition order. Under the optimum process conditions, the yield of biurea can reach over 97%, the biurea produced by hydrochloric acid method avoids large amounts of complex salt wastewater in condensation reaction of sulfuric acid method, and make the production process of biurea tends to be more environmentally friendly.

THERMAL DECARBOXYLATION OF URONIC ACIDS

1952 ◽  
Vol 30 (4) ◽  
pp. 278-290 ◽  
Author(s):  
A. S. Perlin
Keyword(s):  
Carbon Monoxide ◽  
Reaction Time ◽  
Hydrochloric Acid ◽  
Nitrogen Dioxide ◽  
Carbon Skeleton ◽  
Uronic Acids ◽  
Acid Method ◽  
Thermal Decarboxylation ◽  
Good Agreement

A novel decarboxylation of uronic acids by merely heating the material without the use of a solvent or added catalyst is described. At approximately 255 °C. decarboxylation for uronic and polyuronic acids and salts within 15 min. reaction time is nearly quantitative. Vigorous dehydration occurs simultaneously, the residue corresponding basically to a 5-carbon skeleton that contains 1.5 atoms of oxygen. Other products of the reaction are minor and include carbon monoxide, and traces of acid and oils. Sugar acids, such as gluconic and ascorbic, are not as extensively decarboxylated. The reaction is employed for analysis of several nitrogen dioxide oxidized celluloses and starches and the results are in good agreement with those given by titration and the 12% hydrochloric acid method.

Beneficiation technology for natural and caustic magnesite using the hydrochloric acid method

Refractories ◽  
1980 ◽  
Vol 21 (7-8) ◽  
pp. 343-347
Author(s):  
K. V. Simonov ◽  
V. N. Koptelov ◽  
E. B. Glezer ◽  
R. S. Polovinkina ◽  
N. S. Afinogenova ◽  
...  
Keyword(s):  
Hydrochloric Acid ◽  
Caustic Magnesite ◽  
Acid Method

Effect of Ultrasound on Acid-Alcohol Treated Hydrolysis of Starch

2011 ◽  
Vol 391-392 ◽  
pp. 1330-1333
Author(s):  
Jie Zheng ◽  
Lin Yang ◽  
Rong Liu ◽  
Zhi Hua Zhang ◽  
Qian Li ◽  
...  
Keyword(s):  
Hydrochloric Acid ◽  
Acid Concentration ◽  
Reaction Temperature ◽  
Corn Starch ◽  
Alcohol Concentration ◽  
Hydrochloric Acid Concentration ◽  
Factors Affecting ◽  
Fat Substitutes ◽  
Hydrolysis Of ◽  
Temperature Time

Excessive intake of fat will damage human health seriously, and it can also cause obesity, high blood pressure, atherosclerosis and coronary heart disease. So low fat foods gradually become highly widespread. As a result, fat substitutes are focused, which have the same physical and sensory properties as fat, and can be used in place of fat in many cases. In this work, fat substitute was prepared by acid-alcohol treated hydrolysis of corn starch with and without ultrasound. Some factors affecting the DE of starch hydrolysate were investigated by experiments with and without ultrasound, including reaction temperature, time, ethanol concentration, and hydrochloric acid concentration. Enhancements of the hydrolysis by ultrasound was observed.The results showed that the DE increased with the rise of reaction temperature, time and hydrochloric acid concentration. However, it decreased as the increase of alcohol concentration. Ultrasound can accelerate the hydrolysis evidently, and increased the DE by at least 22.22%.

scholarly journals Factors affecting the voluntary intake of food by sheep

1988 ◽  
Vol 59 (1) ◽  
pp. 63-72 ◽  
Author(s):  
W. L. Grovum ◽  
H. W. Chapman
Keyword(s):  
Sodium Chloride ◽  
Hydrochloric Acid ◽  
Monosodium Glutamate ◽  
Latin Square ◽  
Feed Additives ◽  
Acid Salt ◽  
Related Effect ◽  
Sham Feeding ◽  
Factors Affecting ◽  
Voluntary Intake

1. Sheep with oesophageal fistulas were sham-fed on pelleted lucerne (Medicago sativa) hay to assess the palatability of added chemicals representing the tastes of sweet (sucrose), sour (hydrochloric acid), salt (sodium chloride), bitter (urea) and umami (monosodium glutamate; MSG).2. Plain pellets and four concentrations of each chemical were sham-fed for 30 min after 5·5 h deprivation in 5x5 Latin-square experiments following a period of adaptation feeding.3. Sucrose, at concentrations of 15–120 g/kg air-dried pellets, depressed intakes with a linear relation between intake (I; g) and concentration (C; g/kg): I = 1001-3·42C.4. HCl at 6·25–25·0 g/kg pellets had no effect on sham intakes but at 50 g/kg reduced them by 50% of control (P < 0·05).5. NaCl at 50–200 g/kg increased sham intakes by 26% (P < 0·01) with no evidence of a dose-related effect.6. Urea at 10–80 g/kg decreased sham intakes by 26·9% (P < 0·01) with no evidence of a dose-related effect.7. MSG at 5–40 g/kg in two experiments increased sham intakes by 16·1 and 40·8% (P < 0·05). In another experiment at 1-8 g/kg there wasno significant effect.8. When palatability and post-ingestive effects are separated by sham-feeding, the effect of added chemicals on intake may be completely different from when they are ingestednormally (e.g. NaCl and sucrose). This newly developed technique enables the palatabilityeffect of feed additives to be tested critically and economically.

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