Search results for "White powder"
showing 3 items of 3 documents
Über die struktur aus 2,4,6-tri(dihydroxymethyl-amino)-1,3,5-triazin (hexamethylolmelamin) erhaltener polykondensate
1960
Die Polykondensation von Hexamethylolmelamin bei 110°C bis 150°C in Platintiegeln und im Stickstoffstrom erfolgt ohne ein Schmelzen der weisen, pulverigen Proben. Es wird hierbei der Gewichtsverlust, sowie quantitativ der abgespaltene Formaldehyd und das abgespaltene Wasser bestimmt. Aus den Elementaranalysen der Polykondensate einerseits, sowie dem Gewichtsverlust und den Spaltprodukten andererseits, lassen sich fur den durchschnittlichen Grundbaustein der Polykondensate innerhalb einer gewissen Streuung ubereinstimmende Summenformeln ableiten. Aus den Summenformeln und dem quantitativ verfolgten Polykondensationsverlauf schlieslich ergeben sich die Konstitutionsformeln der durchschnittlic…
Ethyl Pyrogallarene and Pyrogallarene: Synthesis, Structural Analysis and Derivatization
2004
In the acid-catalyzed synthesis of ethyl pyrogall[4]arene, a novel hexamer, ethyl pyrogall[6] arene, is obtained as a readily isolable minor product. Pyrogall[6]arene can be isolated from the reaction mixture in three different ways yielding the hexamer in different forms and stabilities. Crystallization from DMSO and then recrystallization from acetone gives a stable crystalline solid, recrystallization directly from acetone yields an unstable white powder, while direct recrystallization from THF gives a stable white powder. Both pyrogall[4]arene and pyrogall[6]arene crystallize readily with DMSO filling the voids in the crystal lattice. Co-crystallization studies of the hexamer isolated b…
Impact of processing conditions on functionality of powders prepared from mixed protein system
2020
International audience; The projection of a global human population of around 9.5 billion by 2050 indicates that the demand for animal protein will double during this period. It seems therefore essential in regard to sustainability and food security to search for alternative protein sources that show nutritional and functional quality close to animal protein ones. In that respect, there is a growing interest in utilizing plant proteins as partial replacers of animal proteins in food. The reintroduction of plant proteins into our diet is a solution already envisaged by some vegetarian or flexitarian diets. In order to broaden this practice, one strategy is the use of protein mixes as an ingr…