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107.7 [10] n-Hexane: 0.66 68.7 [11] n-Butanol: 117.7 [12] Hydrochloric Acid: 84.8 [13] tert-Butanol: 82.5 [14] Chlorobenzene: 131.7 [15] p-chlorobenzotrifluoride: 1.34 136 –36.1 [16] MTBE: 55.2 [17] Pentane: 36.1 [18] Petroleum Ether: 35.0-60.0 [19] Cyclopentane: 49.3 [20] Isopropanol: 82.3 [21] Dichloromethane: 1.33 39.8 [22] n-Propanol: 97. ...
Hexane (/ ˈ h ɛ k s eɪ n /) or n-hexane is an organic compound, a straight-chain alkane with six carbon atoms and the molecular formula C 6 H 14. [ 7 ] Hexane is a colorless liquid, odorless when pure, and with a boiling point of approximately 69 °C (156 °F).
n-octadecane: 19 148 284: 1 173 770: C 19 H 40: n-nonadecane: 20 366 319: 3 396 844: C 20 H 42: n-icosane: didecyl icosane 21 910 726: 9 892 302: C 21 H 44: n-heneicosane: henicosane 22 2 278 658: 28 972 080: C 22 H 46: n-docosane: 23 5 731 580: 85 289 390: C 23 H 48: n-tricosane: 24 14 490 245: 252 260 276: C 24 H 50: n-tetracosane: 25 36 797 ...
Download as PDF; Printable version ... This page provides supplementary chemical data on n-hexane. Material Safety Data Sheet ... of n-Hexane/n-Heptane [5] P = 101.0 ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-methylpentane (isohexane). [1] The solvent is evaporated from the corn oil, recovered, and re-used. After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of which remove phosphatides .
Download as PDF; Printable version; In other projects Wikidata item; ... for Cyclohexane/n-Hexane [6] P = 101.0 kPa BP Temp. °C % by mole n-hexane liquid vapor 80.60 ...
In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [ 2 ] Today, most of the world prefers metric measurement by weight, [ 3 ] though the preference for volume measurements continues among home cooks in the United States [ 4 ] [ 5 ] and the rest of North America.