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Maleic anhydride is a classic substrate for Diels-Alder reactions. [9] It was used for work in 1928, on the reaction between maleic anhydride and 1,3-butadiene, for which Otto Paul Hermann Diels and Kurt Alder were awarded the Nobel Prize in 1950. It is through this reaction that maleic anhydride is converted to many pesticides and pharmaceuticals.
In industry, maleic acid is derived by hydrolysis of maleic anhydride, the latter being produced by oxidation of benzene or butane. [4] Maleic acid is an industrial raw material for the production of glyoxylic acid by ozonolysis. [8] Maleic acid may be used to form acid addition salts with drugs to make them more stable, such as indacaterol ...
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.
Chemical structure of an alkylsuccinic anhydride derived from octadecene. Maleic anhydride undergoes the Alder-ene reaction with alkenes to give alkenylsuccinic anhydrides. Such compounds are sizing agents in the paper industry. In this role, the anhydride is proposed to form an ester with the hydroxyl groups on the cellulose fibers. [8]
The naphthalene route (the Gibbs phthalic anhydride process or the Gibbs–Wohl naphthalene oxidation reaction) has declined relative to the o-xylene route. Proposed early steps in vanadium -catalyzed oxidation of naphthalene to phthalic anhydride, with V 2 O 5 represented as a molecule versus its true extended structure.
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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 ...
Reagent test Alcohols: Forms Lucas test in alcohols is a test to differentiate between primary, secondary, and tertiary alcohols. Alkaloids: Forms Froehde Liebermann Mandelin Marquis Mayer's Mecke Simon's: Amines, and amino acids: Forms Folin's: Barbiturates: Class Dille–Koppanyi Zwikker: Benzodiazepines: Class Zimmermann: Phytocannabinoids ...