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The BTX aromatics can be extracted from catalytic reformate or from pyrolysis gasoline by many different methods. Most of those methods, but not all, involve the use of a solvent either for liquid-liquid extraction or extractive distillation .
Organic solvent extraction is the most common and most economically important technique for extracting aromatics in the modern perfume industry. Raw materials are submerged and agitated in a solvent that can dissolve the desired aromatic compounds. Commonly used solvents for maceration/solvent extraction include hexane, and dimethyl ether.
Heteroarenes are aromatic compounds, where at least one methine or vinylene (-C= or -CH=CH-) group is replaced by a heteroatom: oxygen, nitrogen, or sulfur. [3] Examples of non-benzene compounds with aromatic properties are furan, a heterocyclic compound with a five-membered ring that includes a single oxygen atom, and pyridine, a heterocyclic compound with a six-membered ring containing one ...
One study found a mean of 4.5 ppm in the exhaled breath of test subjects. [19] The mean endogenous methanol in humans of 0.45 g/d may be metabolized from pectin found in fruit; one kilogram of apple produces up to 1.4 g of pectin (0.6 g of methanol.) [20] Methanol is produced by anaerobic bacteria and phytoplankton. [21] [22]
Although not practiced under the name, aromatization is a cornerstone of oil refining. One of the major reforming reactions is the dehydrogenation of paraffins and naphthenes into aromatics. The process, which is catalyzed by platinum supported by aluminium oxide, is exemplified in the conversion methylcyclohexane (a naphthene) into toluene (an ...
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.
Aromatics refer to vegetables and herbs that add flavor and aroma to a dish. Commonly-used aromatics include leeks, onions, carrots and celery, but the list goes on.
The two most common petrochemical classes are olefins (including ethylene and propylene) and aromatics (including benzene, toluene and xylene isomers). Oil refineries produce olefins and aromatics by fluid catalytic cracking of petroleum fractions. Chemical plants produce olefins by steam cracking of natural gas liquids like ethane and propane.