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ChemicalBook CAS DataBase List Acetic acid
64-19-7

Acetic acid synthesis

14synthesis methods
From the destructive distillation of wood from acetylene and water and from acetaldehyde by subsequent oxidation with air. Pure acetic acid is produced commercially by a number of different processes. As dilute solutions, it is obtained from alcohol by the “Quick-Vinegar Process.” Smaller quantities are obtained from the pyroligneous acid liquors acquired in the destructive distillation of hard wood. It is manufactured synthetically in high yields by the oxidation of acetaldehyde and of butane, and as the reaction product of methanol and carbon monoxide
Vinegars are produced from cider, grapes (or wine), sucrose, glucose or malt by successive alcoholic and acetous fermentations. In the United States, the use of the term “vinegar,” without qualifying adjectives, implies only cider vinegar. Although a 4 to 8% solution of pure acetic acid would have the same taste characteristics as cider vinegar, it could not qualify as a vinegar, since it would lack other readily detectable components characteristic of cider vinegar. In Great Britain, malt vinegar is specified. On the European continent, wine vinegar is the most common variety
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Yield:64-19-7 100%

Reaction Conditions:

with sodium hypochlorite in aq. phosphate buffer at 0 - 20; pH=4;

Steps:

Aldehyde oxidation. Method C

General procedure: Aldehyde (70-350 mM), an internal standard (DSS or 20) and the specified additive (none, NH4Cl, H2O2, DMS, DMSO, sulfamic acid or L-methinone) were dissolved in phosphate buffer (60 mM, D2O, pH 4-7). Sodium chlorite (5 M, 1.4 equiv.) was added in five portions over 1 h at 0 °C, then the solution was warmed to ambient temperature and NMR spectra were acquired. The carboxylic acid product was confirmed by sample spiking, and the yield (Table 1 and Supplementary Table 1) was quantified with respect to the internal standard.

References:

Coggins, Adam J.;Powner, Matthew W. [Nature Chemistry,2017,vol. 9,# 4,p. 310 - 317]

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