نتایج جستجو برای: acidity and stability constants

تعداد نتایج: 16875693  

Journal: :journal of the iranian chemical research 0
nina alizadeh department of chemistry, university of guilan, rasht, iran mojtaba shamsipur department of chemistry, razi university, kermanshah, iran

the formation of charge-transfer complexation between dibenzo-15-crown-5 (db15c5) and benzo-12-crown-4 (b12c4) (donor) and iodine is investigated spectrophotometrically in three chlorinated solvents,chloroform, dichloromethane (dcm) and 1,2-dichloroethane (dce) solution at 25°c. the change in polarityof the solvent also doesn’t affect the stoichiometry of the complexes. values of formation cons...

Journal: :journal of physical & theoretical chemistry 2005
poupak khazaeli-parsa mehran aghaie karim zare azar bouzaripour

in this study the binding abilities of 1,3-calix[4]biscrown-6 (l) toward ba2+ and ca2+ have beenestablished in methanol by spectrophotometric measurements at 25±0.1 °c and 0.01 m ionicstrength, and with using specfit computer program; stability constants for 2 : 1, metal : ligandcomplexes has been estimated

Mitra Rezaie Mohammad Reza Hadjmohammadi

The effect of SDS (0.03-0.07 M) and Brij-35(0-0.003 M) concentrations and temperature on retention parameters of 30 solutes in micellar reversed- phase liquid chromatography systems were studied using solvation parameter model. The system constants were determined by multiple linear regression analysis from experimental values of the retention factors with known descriptors by computer usin...

Journal: :journal of nuts 0
seyed hamidreza ziaolhagh 1agricultural engineering research department, agricultural and natural resources research and education center of semnan province (shahrood), areeo, shahrood, iran 2department of food science and technology, faculty of agriculture, ferdowsi university of mashhad (fum), mashhad, iran mostafa mazaheri tehrani department of food science and technology, faculty of agriculture, ferdowsi university of mashhad (fum), mashhad, iran mohammad ali razavi department of food science and technology, faculty of agriculture, ferdowsi university of mashhad (fum), mashhad, iran hassan rashidi food industries department, khorasan razavi agricultural and natural resources research and education center, arreo, mashhad, iran

roasting has considerable effects on the quality of cream made of nuts. in this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. temperatures of 100-150°c for 10-30 minutes were used to roast walnut kernels. the amount of oil separation, peroxide, acidity and thiobarbituric acid values of the cream, as well as color paramet...

2006
S. Al-Khattaf

Catalyst S. Al-Khattaf* Chemical Engineering Department, King Fahd University of Petroleum & Minerals Dhahran 31261, Saudi Arabia Abstract Catalytic transformation of toluene has been investigated over Y-zeolite based catalysts in a novel riser simulator at different operating conditions. A number of experiments were carried out in the temperature range of 400-500C to understand the transformat...

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