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Copper–chlorine cycle. The copper – chlorine cycle (Cu–Cl cycle) is a four-step thermochemical cycle for the production of hydrogen. The Cu–Cl cycle is a hybrid process that employs both thermochemical and electrolysis steps. It has a maximum temperature requirement of about 530 degrees Celsius. [1]
Copper (II) chloride is used as a catalyst in a variety of processes that produce chlorine by oxychlorination. The Deacon process takes place at about 400 to 450 °C in the presence of a copper chloride: [8] 4 HCl + O2 → 2 Cl2 + 2 H2O. Copper (II) chloride catalyzes the chlorination in the production of vinyl chloride and dichloromethane.
Anaerobic digestion is a sequence of processes by which microorganisms break down biodegradable material in the absence of oxygen. [1] The process is used for industrial or domestic purposes to manage waste or to produce fuels. Much of the fermentation used industrially to produce food and drink products, as well as home fermentation, uses ...
Anhydrous calcium chloride is often used as well. In this case, no chemical reaction occurs, instead the heat of solution is generated. Commercial heat sources for self-heating food packaging use an exothermic (heat releasing) reaction, for which there are several common formulations. These include: Quicklime aka calcium oxide, and water.
Wacker process. The Wacker process or the Hoechst-Wacker process (named after the chemical companies of the same name) refers to the oxidation of ethylene to acetaldehyde in the presence of palladium (II) chloride and copper (II) chloride as the catalyst. [1] This chemical reaction was one of the first homogeneous catalysis with organopalladium ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Definition. Food loss and waste occurs at all stages of the food supply chain – production, processing, sales, and consumption. [13][12] Definitions of what constitutes food loss versus food waste or what parts of foods (i.e., inedible parts) exit the food supply chain are considered lost or wasted vary. [12]
IR absorption spectrum of copper (I) chloride. Copper (I) chloride, commonly called cuprous chloride, is the lower chloride of copper, with the formula CuCl. The substance is a white solid sparingly soluble in water, but very soluble in concentrated hydrochloric acid. Impure samples appear green due to the presence of copper (II) chloride (CuCl 2).