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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 the petroleum refining and petrochemical industries, the initialism BTX refers to mixtures of benzene, toluene, and the three xylene isomers, all of which are aromatic hydrocarbons. The xylene isomers are distinguished by the designations ortho – (or o –), meta – (or m –), and para – (or p –) as indicated in the adjacent diagram.
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.
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:
benzene – the simplest aromatic hydrocarbon ethylbenzene – made from benzene and ethylene styrene – made by dehydrogenation of ethylbenzene; used as a monomer polystyrenes – polymers with styrene as a monomer; cumene – isopropylbenzene; a feedstock in the cumene process. phenol – hydroxybenzene; often made by the cumene process
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 ...
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.
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.