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Polyunsaturated vegetable oils are widely used as precursors to epoxidized oil products because they have high numbers of carbon-carbon double bonds available for epoxidation. [4] The epoxide group is more reactive than double bond, thus providing a more energetically favorable site for reaction and making the oil a good hydrochloric acid ...
The latex-modified epoxy aqueous dispersions are treated by evaporation techniques. Nitrile latices were used in the study. [88] Modification of soybean oil that has been epoxidized and then reacted with acrylic acid will produce waterborne epoxy acrylates that are also based on some renewable content. The corrosion resistance properties are ...
Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. [2] As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints.
The structure below shows the major component of castor oil which is composed of the tri-ester of rincinoleic acid and glycerin: Major component of castor oil. Other vegetable oils - such as soy bean oil, [3] peanut oil, and canola oil - contain carbon-carbon double bonds, but no hydroxyl groups
Soy oils have been used in paint since at least the early 1900s, with paint being the second largest market for the oil in the United States between 1914 and 1918. [1] Soy oil was an early runner to replace linseed oil in paint products but did not transition fully, in part as it was attractive as a food product. [2]
A compound containing the epoxide functional group can be called an epoxy, epoxide, oxirane, and ethoxyline. Simple epoxides are often referred to as oxides. Thus, the epoxide of ethylene (C 2 H 4) is ethylene oxide (C 2 H 4 O). Many compounds have trivial names; for instance, ethylene oxide is called "oxirane".
This is a list of soy-based foods. The soybean is a species of legume native to East Asia , widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
A fermented soy product indigenous to the Khasi and Jaiñtia tribes in Meghalaya, India. Tương: Vietnam: A name applied to a variety of condiments, Tương is a fermented bean paste made from soybean and commonly used in Vietnamese cuisine. It may range in consistency from a thick paste to a thin liquid. Yellow soybean paste: China