Reference

Measurement of the Isobaric Vapor-Liquid Equilibria of Dimethyl Carbonate with Acetone, 2-Butanone, and 2-Pentanone at 101

Measurement of the Isobaric Vapor-Liquid Equilibria of Dimethyl Carbonate with Acetone, 2-Butanone, and 2-Pentanone at 101.3 kPa and Density and Speed of Sound at 298.15 K. Pereiro, Ana B.; Rodriguez, Ana; Canosa, Jose; Tojo, Jose (Chemical Engineering Department, Vigo University, Vigo 36200, Spain). Journal of Chemical and Engineering Data, 50(2), 481-486 (English) 2005 American Chemical Society. CODEN: JCEAAX. ISSN: 0021-9568. DOCUMENT TYPE: Journal CA Section: 22 (Physical Organic Chemistry) Section cross-reference(s): 68 Densities and speeds of sound have been measured at T = 298.15 K and atm. pressure for acetone, 2-butanone, and 2-pentanone + di-Me carbonate over the whole compn. range. Excess molar volumes and deviations in isentropic compressibility were fit to the Redlich-Kister polynomial for the binary systems. Isobaric vapor-liq. equil. data for binary systems acetone + di-Me carbonate, 2-butanone + di-Me carbonate, and di-Me carbonate + 2-pentanone have been exptl. detd. at 101.3 kPa. The exptl. data were correlated with the Wilson, NRTL, and UNIQUAC equations.

Identification of the volatile constituents from scuppernong berries (Vitis rotundifolia)

Identification of the volatile constituents from scuppernong berries (Vitis rotundifolia). Horvat, R. J.; Senter, S. D. (Richard B. Russell Agric. Res. Cent., ARS, Athens, GA 30613, USA). J. Food Sci.Several reagents with their cas registry numbers 100-51-6 and 99-85-4 are used here., 49(1), 64-6, 81 (English) 1984. CODEN: JFDSAZ. ISSN: 0022-1147. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Steam volatile oils were obtained from 3 cultivars of scuppernong berries at 3 levels of maturity and analyzed by capillary gas chromatog.-mass spectrometry. Thirty-eight compds. consisting of aldehydes, substituted furans, ketones, alcs., arom. and aliph. hydrocarbons, terpenes, and esters were identified. Major components from ripe berries were 2-pentanone [107-87-9], hexanal [66-25-1], toluene [108-88-3], furfural [98-01-1], trans-2-hexenal [6728-26-3], xylene [1330-20-7], benzaldehyde [100-52-7], geraniol [106-24-1], b-phenylethanol formate [104-62-1], g-terpinene [99-85-4], benzyl alc. [100-51-6], 2-phenylethanol [60-12-8], linalool [78-70-6], nonadienal [30551-17-8], b-ionone [79-77-6], and an unidentified pair of terpenes, m/e 152 and 154. Green berries had higher levels of 2-hexenal, hexanal, and toluene than ripe and midripe berries, and included other low retention-time compds. Sugar levels of fruit increased with berry maturity, whereas acidity decreased. .