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In chemistry, a dehydration reaction is a chemical reaction that involves the loss of water from the reacting molecule or ion. Dehydration reactions are common processes, the reverse of a hydration reaction .
Typically aqueous sodium hydroxide solutions are used. [1] [2] It is an important type of alkaline hydrolysis. When the carboxylate is long chain, its salt is called a soap. The saponification of ethyl acetate gives sodium acetate and ethanol: C 2 H 5 O 2 CCH 3 + NaOH → C 2 H 5 OH + NaO 2 CCH 3
is an alkaline solution of potassium permanganate; used in organic chemistry as a qualitative test for the presence of unsaturation, such as double bonds; N-Bromosuccinimide: used in radical substitution and electrophilic addition reactions in organic chemistry. Also acts as a mild oxidizer to oxidize benzylic or allylic alcohols.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
Organic solutions can be dried using a range of drying agents. Typically following a workup the organic extract is dried using magnesium sulfate or a similar drying agent to remove most remaining water. [5] Anhydrous acetic acid is known as glacial acetic acid.
The "drying", hardening, or, more properly, curing of oils is the result of autoxidation, the addition of oxygen to an organic compound and the subsequent crosslinking. This process begins with an oxygen molecule (O 2 ) in the air inserting into carbon-hydrogen (C-H) bonds adjacent to one of the double bonds within the unsaturated fatty acid.
Vacuum microwave drying is used for the US Army's experimental Close Combat Assault Ration. [3] Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to ...
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.