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Oleylamine reacts with carboxylic acid to form its carboxylate salt through an exothermic reaction. [8] [9] Its carboxylate salt can further condensate into amides through the loss of one water molecule. In the presence of acetic acid, oleylamin forms with DNA insoluble complexes with the radii of the particles equal 60–65 nm. [10]
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Fatty amines are commonly prepared from fatty acids; which are themselves obtained from natural sources, typically seed-oils.The overall reaction is sometimes referred to as the Nitrile Process [3] and begins with a reaction between the fatty acid and ammonia at high temperature (>250 °C) and in the presence of a metal oxide catalyst (e.g., alumina or zinc oxide) to give the fatty nitrile.
Examples are N‑tert‑butylhydroxylamine or the glycosidic bond in calicheamicin. N , O ‑Dimethylhydroxylamine is a precursor to Weinreb amides . Similarly to amines, one can distinguish hydroxylamines by their degree of substitution: primary, secondary and tertiary.
Fatty alcohols are mainly used in the production of detergents and surfactants. Due to their amphipathic nature, fatty alcohols behave as nonionic surfactants. They find use as co-emulsifiers, emollients and thickeners in cosmetics and food industry. About 50% of fatty alcohols used commercially are of natural origin, the remainder being ...
The major product of this industry is soap, approximately 8.9×10 6 tons of which were produced in 1990. Other major oleochemicals include fatty acids, fatty acid methyl esters, fatty alcohols and fatty amines. Glycerol is a side product of all of these processes. [1]
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Synthetic oleamide has a variety of industrial uses, including as a lubricant. [15] Oleamide was found to be leaching out of polypropylene plastics in laboratory experiments, affecting experimental results. [16] Since polypropylene is used in a wide number of food containers such as those for yogurt, the problem is being studied. [17]