• Title/Summary/Keyword: Propyl Vinyl Ether

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Isothermal Vapor-Liquid Equilibria at 333.15 K and Excess Molar Volumes and Refractive Indices at 303.15 K for the Mixtures of Propyl vinyl ether + Ethanol + Benzene (Propyl vinyl ether+Ethanol+Benzene 혼합계의 333.15 K에서의 등온 기액평형과 303.15 K에서의 과잉물성 및 굴절율편차)

  • Hwang, In-Chan;Park, So-Jin
    • Korean Chemical Engineering Research
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    • v.49 no.1
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    • pp.56-61
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    • 2011
  • Alkyl vinyl ethers such as methyl vinyl ether, propyl vinyl ether, isopropyl vinyl ether, butyl vinyl ether and isobutyl vinyl ether are usually used as industrial solvents and chemical intermediates in the chemical or pharmaceutical industry. Recently, they are popularly used as raw materials for polymer electrolyte membrane fuel cells and as cellulose dyeing assistants. However, very few investigations about process design and operation data were reported for alkyl vinyl ether compounds and there are no data for propyl vinyl ether(PVE) systems as far as we know. In this work, the isothermal VLE data are reported at 333.15 K for the ternary systems of {PVE + ethanol + benzene} by using headspace gas chromatography(HSGC) and these VLE data were correlated using Wilson, NRTL and UNIQUAC equations. The excess volumes($V^E$) and deviations in molar refractivity(${\Delta}R$) data are also reported for the sub binary systems {PVE + ethanol}, {ethanol + benzene} and {PVE + benzene} at 303.15 K. These data were correlated with Redlich-Kister equation. In addition, isoclines of $V^E$ and DR for ternary system {PVE + ethanol + benzene} were also calculated from Radojkovi equation.

Study on the Flavour of Garlic Extract (마늘 추출물의 향기성분에 관한 연구)

  • Park, Chul-Jin;Kim, Sang-Duk;Oh, Sung-Ki
    • Korean Journal of Food Science and Technology
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    • v.25 no.6
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    • pp.593-595
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    • 1993
  • The volatile components of garlic extracts were investigated. For experiment both crushed- and sliced-garlic were dried by air-drying and freeze-drying methods, followed by ether extraction. The extracts were analysed by GC and GC/MS. Sliced- and freeze-dried garlic extracts showed larger number of volatile components than crushed- and air-dried garlic extracts. The volatile components, allyl propyl disulifde, 2-vinyl-1,3-dithiane, 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis (allyl)disulfane were found in sliced- and freeze-dried garlic extracts, methyl allyl trisulfide and 2,4-methyl furane in sliced- and air-dried garlic extracts, and disulfide in crushed- and air-dried garlic extracts.

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