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Methylamine has been produced industrially since the 1920s (originally by Commercial Solvents Corporation for dehairing of animal skins). [4] This was made possible by Kazimierz Smoleński [] and his wife Eugenia who discovered amination of alcohols, including methanol, on alumina or kaolin catalyst after WWI, filed two patent applications in 1919 [5] and published an article in 1921.
It is the salt formed by the neutralization of methylamine with nitric acid. This substance is also known as methylamine nitrate and monomethylamine nitrate, not to be confused with methyl nitramine or monomethyl nitramine. Methylammonium nitrate was first used as an explosive ingredient by the Germans during World War II. [1]
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The synthesis of N-methyltaurine was reported as early as 1878, [4] with methylamine being reacted with the silver salt of 2-chloroethanesulfonic acid. An obvious modification for this reaction is the replacement of the silver salt of 2-chloroethanesulfonic acid by the sodium salt of 2-chloroethanesulfonic acid. [5]
Amine. In chemistry, amines (/ ə ˈ m iː n, ˈ æ m iː n /, [1] [2] UK also / ˈ eɪ m iː n / [3]) are compounds and functional groups that contain a basic nitrogen atom with a lone pair.Formally, amines are derivatives of ammonia (NH 3 (in which the bond angle between the nitrogen and hydrogen is 107°), wherein one or more hydrogen atoms have been replaced by a substituent such as an ...
Morton kosher salt is relatively coarse, and is made by rolling cubes into flakes that have a distinctly square-ish shape. Produced since 1886 in St. Clair, Michigan, Diamond Crystal Kosher Salt ...
Sea salt. Made by evaporating seawater, ... A good way to reduce the salt in food is to increase the acid, Rizzo says. “For instance, lemon or lime juice or vinegar adds a pungent taste and, as ...
Dimethylamine is a weak base and the pKa of the ammonium CH 3-NH + 2-CH 3 is 10.73, a value above methylamine (10.64) and trimethylamine (9.79). Dimethylamine reacts with acids to form salts, such as dimethylamine hydrochloride, an odorless white solid with a melting point of 171.5 °C.