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Structure and properties Index of refraction, n D: 1.344 at 20.0 °C [1] Abbe number? ... log 10 of Acetonitrile vapor pressure. Uses formula ...
Solvent Density (g cm-3) Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid: 298.9 44 –3.9 Acetic acid: 1.04 117.9 3.14 16.6 –3.90 K b [1] K f [2] Acetone: 0.78 56.2 1.67 –94.8 K b [3] Benzene: 0.87 80.1 2.65 5.5 –5.12 K b & K f [2 ...
Acetonitrile is used mainly as a solvent in the purification of butadiene in refineries. Specifically, acetonitrile is fed into the top of a distillation column filled with hydrocarbons including butadiene, and as the acetonitrile falls down through the column, it absorbs the butadiene which is then sent from the bottom of the tower to a second separating tower.
Organic Solvent or Inorganic Salt T (°C) Notes Dry ice: p-Xylene +13 [1] Dry ice: p-Dioxane +12 Dry ice: Cyclohexane +6 Dry ice: Benzene +5 Dry ice: Formamide +2 Ice: Water: 0 Ice: Ammonium chloride-5 0.3 to 1 ratio of salt to ice. Liquid N 2: Aniline-6 Ice: Sodium thiosulfate pentahydrate-8 1.1 to 1 ratio of salt to ice. Ice: Calcium chloride ...
The donor number is a measure of the ability of a solvent to solvate cations and Lewis acids. The method was developed by V. Gutmann in 1976. [2] Likewise Lewis acids are characterized by acceptor numbers (AN, see Gutmann–Beckett method). Typical solvent values are: [3] acetonitrile 14.1 kcal/mol (59.0 kJ/mol) acetone 17 kcal/mol (71 kJ/mol)
The following compounds are liquid at room temperature and are completely miscible with water; they are often used as solvents. Many of them are hygroscopic . Organic compounds
The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. [1] Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [1]
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...