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Cumene is oxidized in air, which removes the tertiary benzylic hydrogen from cumene and hence forms a cumene radical: The cumene radical then bonds with an oxygen molecule to give cumene peroxide radical, which in turn forms cumene hydroperoxide (C 6 H 5 C(CH 3) 2 O 2 H) by abstracting a benzylic hydrogen from another cumene molecule. This ...
In commercial applications, the alkylating agents are generally alkenes, some of the largest scale reactions practiced in industry.Such alkylations are of major industrial importance, e.g. for the production of ethylbenzene, the precursor to polystyrene, from benzene and ethylene and for the production of cumene from benzene and propene in cumene process:
Cumene (isopropylbenzene) is an organic compound that contains a benzene ring with an isopropyl substituent. It is a constituent of crude oil and refined fuels. It is a flammable colorless liquid that has a boiling point of 152 °C.
1,2,4-Trimethylbenzene, also known as pseudocumene, is an organic compound with the chemical formula C 6 H 3 (CH 3) 3.Classified as an aromatic hydrocarbon, it is a flammable colorless liquid with a strong odor.
Cumene hydroperoxide is an intermediate in the cumene process for producing phenol and acetone from benzene and propene. Cumene hydroperoxide is a radical initiator for production of acrylates. [5] Cumene hydroperoxide is involved as an organic peroxide in the production of propylene oxide by the oxidation of propene. This technology was ...
n-Propylbenzene is an aromatic hydrocarbon with the formula C 6 H 5 CH 2 CH 2 CH 3.The molecule consists of a propyl group attached to a phenyl ring. It is a colorless liquid. A more common structural isomer of this compound is cumene.
A gas flare produced by a landfill in Lake County, Ohio. Landfill gas is a mix of different gases created by the action of microorganisms within a landfill as they decompose organic waste, including for example, food waste and paper waste. Landfill gas is approximately forty to sixty percent methane, with the remainder being mostly carbon dioxide.
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.