Production of Isotropic Coke from Shale: Composition of Oxidation Products from Shale-Tar Distillation Residues

2018 ◽  
Vol 61 (12) ◽  
pp. 489-498 ◽  
Author(s):  
A. L. Abaturov ◽  
I. V. Moskalev ◽  
D. M. Kiselkov ◽  
V. N. Strelnikov
1967 ◽  
Vol 17 (01/02) ◽  
pp. 277-286 ◽  
Author(s):  
Maria Gumińska ◽  
M Eckstein ◽  
Barbara Stachurska ◽  
J Sulko

SummaryThe anticoagulant activity of 3.3’-(benzylidene)-bis-4-hydroxycoumarin derivatives has been estimated by one step Quick’s method. The derivatives contained the following groups in the para position of benzylidene residue: NCS- (I), CH3-S- (II), CH3-SO-(III), CH3-S02- (IV), C2H5-S- (V), C2H5-SO- (VI), C2H5-S02- (VII). All these compounds were much more active than 3.3’-(benzylidene)-bis-4-hydroxycoumarin itself.Compounds possessing the ethyl chain at the sulphur atom (V, VI, VII) were more active than methyl homologues (II, III, IV). Comparison of the activity of the series of thio-, sulphoxy-, and sulphonyl-derivatives showed that among methyl- and ethyl-derivatives those with the sulphoxy grouping (III, VI) displayed the greatest anticoagulant activity. The action of sulphonyl (IV, VII) and thio-derivatives (II, V) was weaker and shortest. The derivative with the NCS-group (I) possessed a relatively the lowest activity among the investigated compounds. 3.3’-(p-Ethylsulphoxybenzyl-idene)-bis-4-hydroxycoumarin (VI), with distinct biological activity reached about ½ of dicoumarol activity.


2019 ◽  
Author(s):  
Christopher J. Legacy ◽  
Frederick T. Greenaway ◽  
Marion Emmert

We report detailed mechanistic investigations of an iron-based catalyst system, which allows the α-C-H oxidation of a wide variety of amines, including acyclic tertiary aliphatic amines, to afford dealkylated or amide products. In contrast to other catalysts that affect α-C-H oxidations of tertiary amines, the system under investigation employs exclusively peroxy esters as oxidants. More common oxidants (e.g. tBuOOH) previously reported to affect amine oxidations via free radical pathways do not provide amine α-C-H oxidation products in combination with the herein described catalyst system. Motivated by this difference in reactivity to more common free radical systems, the investigations described herein employ initial rate kinetics, kinetic profiling, Eyring studies, kinetic isotope effect studies, Hammett studies, ligand coordination studies, and EPR studies to shed light on the Fe catalyst system. The obtained data suggest that the catalytic mechanism proceeds through C-H abstraction at a coordinated substrate molecule. This rate-determining step occurs either at an Fe(IV) oxo pathway or a 2-electron pathway at a Fe(II) intermediate with bound oxidant. We further show via kinetic profiling and EPR studies that catalyst activation follows a radical pathway, which is initiated by hydrolysis of PhCO3 tBu to tBuOOH in the reaction mixture. Overall, the obtained mechanistic data support a non-classical, Fe catalyzed pathway that requires substrate binding, thus inducing selectivity for α-C-H functionalization.<br>


2020 ◽  
Vol 57 (3) ◽  
pp. 230-236 ◽  
Author(s):  
Yawei Huang ◽  
Liujun Pei ◽  
Xiaomin Gu ◽  
Jiping Wang

2018 ◽  
Vol 69 (9) ◽  
pp. 2366-2371
Author(s):  
Andrei Cucos ◽  
Petru Budrugeac ◽  
Iosif Lingvay ◽  
Adriana Mariana Bors ◽  
Andreea Voina

Thermal TG/DTG/DTA analysis coupled with FTIR spectroscopy was applied to some sorts of mineral and vegetable oils used in electrical equipment. On heating in inert atmosphere, it was observed that the mineral oils vaporize, while the vegetable oils undergo hydrolysis, yielding fatty acids as main volatiles, as indicated by FTIR. In synthetic air, the FTIR spectra of gaseous products confirm the presence of similar oxidation products, both for mineral and vegetable oils. The TG results indicated that the vegetable-based oils exhibit a substantially higher thermal stability than the mineral oils. The presence or absence of anti-oxidant inhibitors in these oils greatly influences the onset of the oxidation process in air environment factor, as results from the DTA results.


Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.


1999 ◽  
Vol 40 (4-5) ◽  
pp. 107-114 ◽  
Author(s):  
A. Kornmüller ◽  
U. Wiesmann

The continuous ozonation of polycyclic aromatic hydrocarbons (PAH) was studied in a two stage ozonation system followed by serobic biological degradation. The highly condensed PAH benzo(e)pyrene and benzo(k)fluoranthene were oxidized selectiely in synthetic oil/water-emulsions. The influence of the ozone mass transfer gas-liquid on the reaction rate of benzo(k)fluoranthene was studied for process optimization. The dissolved ozone concentration is influenced by temperature to a higher degree than the reaction rate of PAH. In dependence on pH, PAH oxidation occurs by a direct reaction with ozone inside the oil droplets. Two main ozonation products of benzo(e)pyrene were quantified at different retention times during ozonation and their transformation could be shown in the biological treatment step.


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