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11. |
The determination of chlorine in resins obtained from polyvinyi chloride compositions |
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Journal of the Society of Chemical Industry,
Volume 67,
Issue 1,
1948,
Page 33-35
J. Haslam,
W. W. Soppet,
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摘要:
AbstractA method is described for the determination of chlorine in resins from polyvinyl chloride compositions. It is based on preliminary isolation of the resin by ether extraction of the sample, followed by fusion of the resin in an electrically fired Parr bomb. The solution of the melt is acidified slightly, and the chloride is then titrated potentiometrically with standard silver nitrate solution.
ISSN:0368-4075
DOI:10.1002/jctb.5000670112
出版商:John Wiley&Sons, Ltd
年代:1948
数据来源: WILEY
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12. |
The determination of phenylbromoacetonitrile |
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Journal of the Society of Chemical Industry,
Volume 67,
Issue 1,
1948,
Page 35-38
A. M. Kinnear,
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PDF (502KB)
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摘要:
AbstractA method is described for the determination of the. lachrymatory constituent of the technical product known as BBC. The method is based upon the reaction of phenylbromoacetonitrile with excess aniline in presence of a non‐polar solvent, aniline hydrobromide being quantitatively precipitated. A study has been made of the relevant chemistry of BBC with the object of discovering impurities likely to cause interference. A procedure has been developed which eliminates all but traces of interfering substances, and includes correction for any which remai
ISSN:0368-4075
DOI:10.1002/jctb.5000670113
出版商:John Wiley&Sons, Ltd
年代:1948
数据来源: WILEY
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13. |
The fractionation of potato starch part II. The reducing powers, mean molecular weights and solubilities of the fractions |
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Journal of the Society of Chemical Industry,
Volume 67,
Issue 1,
1948,
Page 38-40
L. H. Lampitt,
C. H. F. Fuller,
N. Goldenberg,
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PDF (327KB)
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摘要:
AbstractThe reducing powers of the fractions from ground potato starch and the mean molecular weights calculated from them show that, as in the case of wheat starch, grinding in a ball mill causes very considerable depolymerization. This process takes place more rapidly with potato starch than with wheat starch. In contrast to wheat starch, the differences in solubility between the dried potato starch fractions are explainable by the differences in the mean molecular weights of the fractions.
ISSN:0368-4075
DOI:10.1002/jctb.5000670114
出版商:John Wiley&Sons, Ltd
年代:1948
数据来源: WILEY
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