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1,4-Dichlorobenzene (1,4-DCB, p-DCB, or para-dichlorobenzene, sometimes abbreviated as PDCB or para) is an aryl chloride and isomer of dichlorobenzene with the formula C 6 H 4 Cl 2. This colorless solid has a strong odor. The molecule consists of a benzene ring with two chlorine atoms (replacing hydrogen atoms) on opposing sites of the ring.
1,2-Dichlorobenzene or ortho-dichlorobenzene; 1,3-Dichlorobenzene or meta-dichlorobenzene; 1,4-Dichlorobenzene or para-dichlorobenzene. All three isomers are colorless chlorobenzenes with the formula C 6 H 4 Cl 2. They differ structurally based on where the two chlorine atoms are attached to the ring.
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Both naphthalene and 1,4-dichlorobenzene undergo sublimation, meaning that they transition from a solid state directly into a gas; this gas is toxic to moths and moth larvae. [ 1 ] Due to the health risks of 1,4-dichlorobenzene, and flammability of naphthalene, other substances like camphor are sometimes used.
One of several isomers of dichloronitrobenzene, it is a yellow solid that is insoluble in water. It is produced by nitration of 1,4-dichlorobenzene. It is a precursor to many derivatives of commercial interest. Hydrogenation gives 1,4-dichloroaniline.
The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, [clarification needed] etc. in food began in the late 19th century, but was not widespread until the 20th century. [2] The use of food preservatives varies ...
The chemicals composing the block vary. The original formulations were based upon naphthalene and then later para-dichlorobenzene, both now known to be hazardous to health by inhalation. In some areas, the use of para-dichlorobenzene-based blocks has been banned; in other areas para-dichlorobenzene blocks or "para blocks" are still used.
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [1] The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with ...