THE PREPARATION, PURIFICATION, PHYSICAL PROPERTIES AND HYDROLYSIS OF CYANOGEN CHLORIDE

1947 ◽  
Vol 25b (4) ◽  
pp. 381-386 ◽  
Author(s):  
D. E. Douglas ◽  
C. A. Winkler

Cyanogen chloride, prepared by the method of Jennings and Scott, has been fractionally recrystallized to a constant freezing point of −6.90 °C. Vapour pressure values for material purified in this way are in good agreement with the data of Klemenc and Wagner. The activation energy for the hydrolysis of cyanogen chloride at pH 4 to 6 between 0° and 50 °C. is approximately 21 kcal. per mole.

1960 ◽  
Vol 33 (2) ◽  
pp. 335-341
Author(s):  
Walter Scheele ◽  
Karl-Heinz Hillmer

Abstract As a complement to earlier investigations, and in order to examine more closely the connection between the chemical kinetics and the changes with vulcanization time of the physical properties in the case of vulcanization reactions, we used thiuram vulcanizations as an example, and concerned ourselves with the dependence of stress values (moduli) at different degrees of elongation and different vulcanization temperatures. We found: 1. Stress values attain a limiting value, dependent on the degree of elongation, but independent of the vulcanization temperature at constant elongation. 2. The rise in stress values with the vulcanization time is characterized by an initial delay, which, however, is practically nonexistent at higher temperatures. 3. The kinetics of the increase in stress values with vulcanization time are both qualitatively and quantitatively in accord with the dependence of the reciprocal equilibrium swelling on the vulcanization time; both processes, after a retardation, go according to the first order law and at the same rate. 4. From the temperature dependence of the rate constants of reciprocal equilibrium swelling, as well as of the increase in stress, an activation energy of 22 kcal/mole can be calculated, in good agreement with the activation energy of dithiocarbamate formation in thiuram vulcanizations.


2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Alberto Palma ◽  
Javier Mauricio Loaiza ◽  
Manuel J. Díaz ◽  
Juan Carlos García ◽  
Inmaculada Giráldez ◽  
...  

Abstract Background Burning fast-growing trees for energy production can be an effective alternative to coal combustion. Thus, lignocellulosic material, which can be used to obtain chemicals with a high added value, is highly abundant, easily renewed and usually inexpensive. In this work, hemicellulose extraction by acid hydrolysis of plant biomass from three different crops (Chamaecytisus proliferus, Leucaena diversifolia and Paulownia trihybrid) was modelled and the resulting solid residues were used for energy production. Results The influence of the nature of the lignocellulosic raw material and the operating conditions used to extract the hemicellulose fraction on the heat capacity and activation energy of the subsequent combustion process was examined. The heat power and the activation energy of the combustion process were found to depend markedly on the hemicellulose content of the raw material. Thus, a low content in hemicelluloses resulted in a lower increased energy yield after acid hydrolysis stage. The process was also influenced by the operating conditions of the acid hydrolysis treatment, which increased the gross calorific value (GCV) of the solid residue by 0.6–9.7% relative to the starting material. In addition, the activation energy of combustion of the acid hydrolysis residues from Chamaecytisus proliferus (Tagasaste) and Paulownia trihybrid (Paulownia) was considerably lower than that for the starting materials, the difference increasing with increasing degree of conversion as well as with increasing temperature and acid concentration in the acid hydrolysis. The activation energy of combustion of the solid residues from acid hydrolysis of tagasaste and paulownia decreased markedly with increasing degree of conversion, and also with increasing temperature and acid concentration in the acid hydrolysis treatment. No similar trend was observed in Leucaena diversifolia (Leucaena) owing to its low content in hemicelluloses. Conclusions Acid hydrolysis of tagasaste, leucaena and paulownia provided a valorizable liquor containing a large amount of hemicelluloses and a solid residue with an increased heat power amenable to efficient valorization by combustion. There are many potential applications of the hemicelluloses-rich and lignin-rich fraction, for example as multi-components of bio-based feedstocks for 3D printing, for energy and other value-added chemicals.


1987 ◽  
Vol 114 (2) ◽  
pp. 313-317 ◽  
Author(s):  
Yu-Chu Yang ◽  
J.Richard Ward ◽  
Robert B. Wilson ◽  
Wes Burrows ◽  
John S. Winterle

2021 ◽  
Author(s):  
Davood Hajitaghi Tehrani ◽  
Mehdi Solaimani ◽  
Mahboubeh Ghalandari ◽  
Bahman Babayar Razlighi

Abstract In the current research, the propagation of solitons in a saturable PT-symmetric fractional system is studied by solving nonlinear fractional Schrödinger equation. Three numerical methods are employed for this purpose, namely Monte Carlo based Euler-Lagrange variational schema, split-step method, and extrapolation approach. The results show good agreement and accuracy. The effect of different parameters such as potential depth, Levy indices, and saturation parameter, on the physical properties of the systems such as maximum intensity and soliton width oscillations are considered.


1988 ◽  
Vol 55 (4) ◽  
pp. 585-596 ◽  
Author(s):  
Anna Polychroniadou

SummaryA simple, rapid and sensitive spectrophotometric assay was developed and evaluated for monitoring proteolysis during cheese ripening, based on the fact that α-amino groups released by hydrolysis of cheese proteins react with trinitrobenzenesulphonic acid to form products that absorb strongly at 420 nm. A linear relationship was shown to exist between A420 and concentration of free α amino groups up to 0·5 HIM (r = 0·999, 38 df, P < 0·001). Repeatability of the method was satisfactory. The coefficient of variance was 0·53% for amino acid solutions and 1·19% for cheese extracts. Average recovery of glycine added to the cheese was 104 ± 2·9%. A comparison of the above method with that of determination of water-soluble N to total N ratio showed that there was good agreement between these two methods of assessment of proteolysis in cheese (r = 0·857, 32 df, P < 0·001). Mainly Feta and Teleme cheese were examined, but a similar correlation was obtained with hard Greek cheeses. Analytical conditions of the procedure are discussed.


2017 ◽  
Vol 18 (1) ◽  
pp. 58-63
Author(s):  
N.Yu. Filonenko

In the paper the physical properties and thermodynamic functions of borides Х2В (Х=W, Mo, Mn, Fe, Co, Ni та Cr) are studied with accounting for fluctuation processes. We use the microstructure analysis, the X-ray structural and the durometric analyses to determine the physical properties of alloys. In the paper it is determined the phase composition and physical properties of borides. In this paper for the first time it is determined the thermodynamic functions of borides using the Hillert and Staffansson model with accounting for the first degree approximation of high-temperature expansion for the free energy potential of binary alloys. We obtain the temperature dependences for such thermodynamic functions as Gibbs free energy, entropy, enthalpy and heat capacity Ср along with their values at the formation temperature for Х2В (Х=W, Mo, Mn, Fe, Co, Ni та Cr). The approach under consideration enables to give more thorough from the thermodynamic point of view description of borides formed from the liquid. The outcomes of the thermodynamic function calculation for borides are in good agreement with experimental data and results of other authors.


2008 ◽  
Vol 19 (2) ◽  
pp. 127 ◽  
Author(s):  
S.B. BAKAL ◽  
K.H. GEDAM ◽  
G.P. SHARMA

In developed countries, more than 50% potatoes are consumed as processed products. As drying is the vital phenomenon in processing, it is necessary to investigate the drying characteristics and its kinetics. In this experimental study, drying kinetics of Potato in two different shape of cuboidal & cylindrical with three aspect ratio was investigated as a function of drying conditions. Experiments were conducted using air temperatures of 50, 60 and 70 ºC, at velocity of 7 ms-1. The experimental moisture data were fitted to Page and simple models available in the literature, and a good agreement was observed. The Page model gave better fit than simple model. In the ranges covered, the values of the effective moisture diffusivity, Deff were obtained between 2.278 × 10-9 to 3.314 × 10-8 m2s-1 from the Fick's diffusion model. Using Deff, the value of activation energy (Ea) was determined assuming the Arrhenius-type temperature relationship.


1971 ◽  
Vol 24 (4) ◽  
pp. 675 ◽  
Author(s):  
WW Mansfield

The properties of anomalous aqueous condensates, prepared in the manner described by Deryagin,1 vary with aqueous vapour pressure. The changes of column length and of melting point are similar to those of ordinary aqueous solutions. There is no sound evidence that the condensate exhibits abnormal viscosity, density, electrical conductivity, or surface tension.


1932 ◽  
Vol 9 (3) ◽  
pp. 322-331
Author(s):  
J. B. BATEMAN

1. The existence of a real osmotic difference between white and yolk of the hen's egg has been confirmed. 2. Hill's vapour-pressure thermopiles are shown to be reliable when used with viscous protein solutions such as egg-yolk. 3. The vapour-pressure changes which occur on mixing white and yolk indicate a removal of osmotically active substances. They do not agree with the freezing-point determinations of Straub. 4. The bearing of this result on the osmotic changes occurring in the fertilised and unfertilised egg is discussed. 5. The effects of diluting white and yolk with water and with various salt solution is studied from the point of view of 3 (above) and in relation to the problem of bound water. It is concluded that the amount of bound water in both white and yolk is small. The effect of solid sodium chloride on the vapour pressure of these substances confirms this conclusion. 6. Urea appears to dissolve in egg-white with normal depression of vapour pressure; urea and sodium lactate are largely removed from solution when added to yolk. Glucose is not so removed.


1976 ◽  
Vol 64 (1) ◽  
pp. 119-130
Author(s):  
M. V. Thomas

About 90% of the butanol uptake by the cockroach abdominal nerve cord washed out with half-times of a few seconds, in good agreement with an electrophysiological estimate, and the temperature sensitivity suggested an activation energy of 3 Kcal mole-1. The remaining activity washed out far more slowly, with a similar time course to that observed in a previous investigation which had not detected the fast fraction. Its size was similar to the non-volatile uptake, and was considerably affected by the butanol concentration and incubation period. It apparently consisted of butanol metabolites, which could be detected by chromatography.


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