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Density (g cm-3) Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid: 298.9 44 –3.9 Acetic acid: 1.04 117.9 3.14 16.6 –3.90 K b [1] K f [2] Acetone: 0.78 56.2 1.67 –94.8 K b [3] Benzene: 0.87 80.1 2.65 5.5 –5.12 K b & K f [2 ...
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.
3-Methylpyridine or 3-picoline, is an organic compound with formula 3-CH 3 C 5 H 4 N. It is one of three positional isomers of methylpyridine , whose structures vary according to where the methyl group is attached around the pyridine ring.
Picoline refers to any of three isomers of methyl pyridine (CH 3 C 5 H 4 N). They are all colorless liquids with a characteristic smell similar to that of pyridine. They are miscible with water and most organic solvents.
methyl 1260 strong 1380 weak 2870 medium to strong 2960 medium to strong methylene: 1470 strong 2850 medium to strong 2925 medium to strong methine: 2890 weak vinyl: C═CH 2: 900 strong 2975 medium 3080 medium C═CH 3020 medium monosubstituted alkenes: 900 strong 990 strong cis-disubstituted alkenes 670–700 strong trans-disubstituted ...
2-Picoline was the first pyridine compound reported to be isolated in pure form. It was isolated from coal tar in 1846 by T. Anderson. [2] This chemistry was practiced by Reilly Industries. [3] It is now mainly produced by two principal routes. One method involves the condensation of acetaldehyde and ammonia in the presence of an oxide catalyst ...
The team was the first to take a deep dive into the genetics behind the crop’s nutritional properties—and make a case for why chia seeds may be one solution to the world’s hunger and ...
Methylpyridinium is prepared by treating pyridine with dimethylsulfate: [2]. C 5 H 5 N + (CH 3 O) 2 SO 2 → [C 5 H 5 NCH 3] + CH 3 OSO − 3. It is found in some coffee products. [3] It is not present in unroasted coffee beans, but is formed during roasting from its precursor chemical, trigonelline. [3]