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This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
Template: Smoke point of cooking oils. 2 languages. ... Vegetable oil blend: Refined: 220 °C [13] 428 °F
Camphor can also be synthetically produced from oil of turpentine. The compound is chiral , existing in two possible enantiomers as shown in the structural diagrams. The structure on the left is the naturally occurring (+)-camphor ((1 R ,4 R )-bornan-2-one), while its mirror image shown on the right is the (−)-camphor ((1 S ,4 S )-bornan-2-one).
This is a list of the various reported boiling points for the elements, with recommended values to be used elsewhere on Wikipedia. For broader coverage of this topic, see Boiling point . Boiling points, Master List format
It has a fresh camphor-like odor and a spicy, cooling taste. [1] It is insoluble in water, but miscible with organic solvents. Eucalyptol makes up about 70–90% of eucalyptus oil. [2] [3] Eucalyptol forms crystalline adducts with hydrohalic acids, o-cresol, resorcinol, and phosphoric acid. Formation of these adducts is useful for purification. [4]
The temperature at standard pressure should be equal to the normal boiling point, but due to the considerable spread does not necessarily have to match values reported elsewhere. log refers to log base 10 (T/K) refers to temperature in Kelvin (K) (P/Pa) refers to pressure in Pascal (Pa)
The boiling point corresponds to the temperature at which the vapor pressure of the liquid equals the surrounding environmental pressure. Thus, the boiling point is dependent on the pressure. Boiling points may be published with respect to the NIST, USA standard pressure of 101.325 kPa (1 atm), or the IUPAC standard pressure of 100.000 kPa (1 ...
It is a minor constituent of many essential oils such as turpentine, cypress oil, camphor oil, citronella oil, neroli, ginger oil, valerian, and mango. [5] It is produced industrially by isomerization of the more common alpha-pinene using a solid acid catalyst such as titanium dioxide .
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