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tert-Butylbenzene is an organic compound classified as an aromatic hydrocarbon. Its structure consists of a benzene ring substituted with a tert -butyl group . It is a flammable colorless liquid which is nearly insoluble in water but miscible with organic solvents.
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) ... 1.58 76.8 4.88 –22.8 –29.8 K b & K f [1] Chloroform: ... tert-Butanol: 82.5 [14] Chlorobenzene: 131.7
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.
The C 4-benzenes are a class of organic aromatic compounds which contain a benzene ring and four other carbon atoms. There are three tetramethylbenzenes , six dimethylethylbenzenes, three diethylbenzenes , three isopropylmethylbenzenes , three n -propylmethylbenzenes and four butylbenzenes .
The effect of the tert-butyl group on the progress of a chemical reaction is called the Thorpe–Ingold effect illustrated in the Diels-Alder reaction below. Compared to a hydrogen substituent, the tert-butyl substituent accelerates the reaction rate by a factor of 240. [2] tert-Butyl effect. The tert-butyl effect is an example of steric hindrance.
4-tert-Butylcatechol (TBC) is an organic chemical compound which is a derivative of catechol. [1] TBC is available in the form of a solid crystal flake [ 2 ] and 85% solution in methanol [ 3 ] or water.
Di-tert-butyl ether [1] Names Preferred IUPAC name ... (−78 °F; 212 K) [4] Boiling point: 107.2 °C (225.0 °F; 380.3 K) [2] Vapor pressure ... Flash point: −3 ...
The European Food Safety Authority (EFSA) and the United States Food and Drug Administration (FDA) [3] have evaluated TBHQ and determined that it is safe to consume at the concentration allowed in foods. [4] The FDA [5] and European Union [4] both set an upper limit of 0.02% (200mg/kg) of the oil or fat content in foods. At very high doses, it ...