๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

The estimation of sulphur compounds in crude and refined benzoles. Part II

โœ Scribed by Claxton, G. ;Hoffert, W. H.

Publisher
Wiley (John Wiley & Sons)
Year
1946
Weight
498 KB
Volume
65
Category
Article
ISSN
0368-4075

No coin nor oath required. For personal study only.

โœฆ Synopsis

Abstract

Based on the experiments described in Part I, methods of analysis of sulphur compounds that have been found successful are described in detail, followed by a scheme of analysis for a complete examination of the sulphur compounds in a crude or refined benzole. For the sake of convenience, the methods of analysis are given in the order in which they appear in the complete scheme.

๐Ÿ“œ SIMILAR VOLUMES

The reaction of sulphur and sulphur comp
The reaction of sulphur and sulphur compounds with olefinic substances. Part VI. Factors influencing cyclic sulphide formation in the reaction of sulphur with polyisoprenes
โœ Bloomneld, George F. ๐Ÿ“‚ Article ๐Ÿ“… 1949 ๐Ÿ› Wiley (John Wiley & Sons) โš– 364 KB

SULPHIDE FORMATION IN THE REACTION OF SULPHUR WITH POLYISOPRENES PART vr. FACTORS INFLUENCING CYCLIC ## By GEORGE F. BLOOMNELD Cyclic sulphidcs arc to a large extent secondary products of the reamon of primarily-formcd intermolecular polysulphides with polyisoprene hydrocarbon, and undue prolong

Mndo study of fragmentations in mass spe
Mndo study of fragmentations in mass spectrometry. Part II. Substituent effects in the ioinization of [CH3COR] compounds and their enol tautomers
โœ Jan Hruลกรกk; Martin Tkaczyk ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 421 KB

A semiempirical MNDO method was used in calculations on monosubstituted neutral and cationic compounds of the ICH,-CO-R] type with a wide range of substituents (R = H, F, (3, CH, , NH, , OH, OCH, , NHCH, , CH=CH,). The results obtained are interpreted with respect to the effect of the individual sub

Thermal degradation of precursors and fo
Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH
โœ Przybylski, R. ;Kamiล„ski, E. ๐Ÿ“‚ Article ๐Ÿ“… 1983 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 420 KB

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH' R. PRZYBYLSKI and E. KAM~JSKI The effect of temperature and pH