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11.
M. Aigner M. Zeilinger H. Hofbauer 《Chemical Engineering and Processing: Process Intensification》1995,34(6):515-520
The hydrolysis of isocyanic acid in the gaseous phase has been investigated at temperatures between 553 and 613 K by mass spectrometry and evaluated to obtain the corresponding kinetic data. The reaction order and reaction constant have been determined. Finally, the influence of water on the catalysed formation of melamine from isocyanic acid under the operating conditions employed has been investigated in order to determine whether there is a need to try the process gas. 相似文献
12.
Toru Ikegami Hideyuki Negishi Dai Kitamoto Keiji Sakaki Tomohiro Imura Masayoshi Okamoto Yasushi Idemoto Nobuyuki Koura Tsuneji Sano Kenji Haraya Hiroshi Yanagishita 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2005,80(4):381-387
In order to produce highly concentrated bioethanol by pervaporation using an ethanol‐permselective silicalite membrane, techniques to suppress adsorption of succinic acid, which is a chief by‐product of ethanol fermentation and causes the deterioration in pervaporation performance, onto the silicalite crystals was investigated. The amount adsorbed increased as the pH of the aqueous succinic acid solution decreased. The pervaporation performance also decreased with decreasing pH when the ternary mixtures of ethanol/water/succinic acid were separated. Using silicalite membranes individually coated with two types of silicone rubber, pervaporation performance was significantly improved in the pH range of 5 to 7, when compared with that of non‐coated silicalite membranes in ternary mixtures of ethanol/water/succinic acid. Moreover, when using a silicalite membrane double‐coated with the two types of silicone rubber, pervaporation performance was stabilized at lower pH values. In the separation of bioethanol by pervaporation using the double‐coated silicalite membrane, removal of accumulated substances having an ultraviolet absorption maximum at approximately 260 nm from the fermentation broth proved to be vital for efficient pervaporation. Copyright © 2005 Society of Chemical Industry 相似文献
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Bhupesh C. Roy Motonobu Goto & Tsutomu Hirose 《International Journal of Food Science & Technology》1996,31(2):137-141
Tomato seed oil was extracted with supercritical carbon dioxide in a semibatch-flow extractor within the temperature range 313–343 K and the pressure range 10.8–24.5MPa. The extraction rates increased with pressure, but decreased with temperature increase because of the variation in solvent density and resultant differences in oil solubility. The fatty acid composition of the extracted oil was similar to that of soybean oil. 相似文献
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Analysis of characteristic odors from human male axillae 总被引:7,自引:0,他引:7
Xiao -nong Zeng James J. Leyden Henry J. Lawley Kiyohito Sawano Isao Nohara George Preti 《Journal of chemical ecology》1991,17(7):1469-1492
A number of studies concerning the analysis of axillary odors have assumed that the characteristic odor produced in the axillae is due to volatile steroids and isovaleric acid. Organoleptic evaluation of Chromatographic eluants from axillary extracts was employed to isolate the region in the chromatogram where the characteristic odor eluted. The odor of the dissolved eluant was eliminated when it was treated with base, suggesting that acids make up the characteristic axillary odor. Subsequent extraction of the pH-adjusted axillary extract in conjunction with organoleptic evaluation of the Chromatographic eluant, preparative gas chromatography, and analysis by GC-MS as well as GC-FTIR showed the presence of a number of C6 to C11 straight-chain, branched, and unsaturated acids as important contributors to the axillary odor. The major odor component is (E)-3-methyl-2-hexenoic acid. Three homologous series of minor components are also important odor contributors; these consist of the terminally unsaturated acids, the 2-methyl-C6 to -C10 acids and the 4-ethyl-C5 to -C11 acids. These types of acids have not been reported previously as components of the human axillary secretions and have not been proposed previously as part of the principal odor components in this area. 相似文献
18.
淀粉液化液灭酶方法的研究 总被引:5,自引:1,他引:4
某些情况下淀粉液化液需要严格控制液化的程度 ,因此需要及时终止残余淀粉酶的活性。实验用降低液化液 pH值、升高温度、以及两者并用等 3种方法结束液化反应过程 ,实验结果可作为工业生产过程参考。 相似文献
19.
Huseyin Selcuk Jeosadaque J Sene Marc A Anderson 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2003,78(9):979-984
This study addresses the removal of humic acid (HA) dissolved in an aqueous medium by a photoelectrocatalytic process. UV254 removal and the degradation of color (Vis400) followed pseudo‐first order kinetics. Rate constants were 1.1 × 10?1 min?1, 8.3 × 10?2 min?1 and 2.49 × 10?2 min?1 (R2 > 0.97) for UV254 degradation and 1.7 × 10?1 min?1, 6.5 × 10?2 min?1 and 2.0 × 10?2 min?1 for color removal from 5 mg dm?3, 10 mg dm?3 and 25 mg dm?3 HA respectively. Following a 2 h irradiation time, 96% of the color, 98% of the humic acid and 85% of the total organic carbon (TOC) was removed from an initial 25 mg dm?3 HA solution in the photoanode cell. Photocatalytic removal on the same photoanode was also studied in order to compare the two methods of degradation. Results showed that the photoelectrocatalytic method was much more effective than the photocatalytic method especially at high pH values and with respect to UV254 removal. The effect of other important reaction variables, eg pH, external potential and electrolyte concentration, on the photoelectrocatalytic HA degradation was also studied. Copyright © 2003 Society of Chemical Industry 相似文献
20.
149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria. 相似文献