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107.7 [10] n-Hexane: 0.66 68.7 [11] n-Butanol: 117.7 [12] Hydrochloric Acid: 84.8 [13] tert-Butanol: 82.5 [14] Chlorobenzene: 131.7 [15] p-chlorobenzotrifluoride: 1.34 136 –36.1 [16] MTBE: 55.2 [17] Pentane: 36.1 [18] Petroleum Ether: 35.0-60.0 [19] Cyclopentane: 49.3 [20] Isopropanol: 82.3 [21] Dichloromethane: 1.33 39.8 [22] n-Propanol: 97. ...
Hexane (/ ˈ h ɛ k s eɪ n /) or n-hexane is an organic compound, a straight-chain alkane with six carbon atoms and the molecular formula C 6 H 14. [ 7 ] Hexane is a colorless liquid, odorless when pure, and with a boiling point of approximately 69 °C (156 °F).
log 10 of Hexane vapor pressure. Uses formula: log e P m m H g = {\displaystyle \scriptstyle \log _{e}P_{mmHg}=} log e ( 760 101.325 ) − 13.99935 log e ( T + 273.15 ) − 7284.572 T + 273.15 + 105.9605 + 1.410325 × 10 − 5 ( T + 273.15 ) 2 {\displaystyle \scriptstyle \log _{e}({\frac {760}{101.325}})-13.99935\log _{e}(T+273.15 ...
Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-methylpentane (isohexane). [1] The solvent is evaporated from the corn oil, recovered, and re-used. After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of which remove phosphatides .
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
Each method uses a single component solvent; butanol and hexane cannot be sampled, however, on the same sample matrix using the NIOSH or OSHA method. [94] VOCs are quantified and identified by two broad techniques. The major technique is gas chromatography (GC). GC instruments allow the separation of gaseous components.
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...