Detail of "638-67-5"

Reference

Some anomalies in melting points of binary mixtures of solid hydrocarbons

Some anomalies in melting points of binary mixtures of solid hydrocarbons. Syunyaev, Z. I.; Tumanyan, B. P.; Kolesnikov, S. I.; Zhokhova, N. I. (USSR). Zh. Prikl. Khim. (Leningrad), 57(3), 666-9 (Russian) 1984. CODEN: ZPKHAB. ISSN: 0044-4618. DOCUMENT TYPE: Journal CA Section: 51 (Fossil Fuels, Derivatives, and Related Products) Section cross-reference(s): 22 The m.p. and heats of melting (H) were detd. of eicosane (I) [112-95-8], tricosane (II) [638-67-5], tetracosane (III) [646-31-1], and naphthalene (IV) [91-20-3]. Also the m.p. of nonadecane [629-92-5]-IV mixt. and H of I-IV, II-IV, III-IV, and I-II mixts. of various compns. were detd. The H vs. hydrocarbon mixt. compn. plots were not linear. The study is of interest to petroleum residue processes.

Some components in a steam distillate of sweet potato

Some components in a steam distillate of sweet potato. Nagahama, Tomonori; Inoue, Keiko; Nobori, Yoshitsugu; Fujimoto, Shigeo; Kanie, Matsuo (Fac. Agric., Kagoshima Univ., Kagoshima, Japan). Nippon Nogei Kagaku Kaishi, 51(10), 597-602 (Japanese) 1977. CODEN: NNKKAA. DOCUMENT TYPE: Journal CA Section: 17 (Foods) A whole sweet potato tuber was divided into the outer part, about 5 mm thick, and the inner part, and then the parts were steam-distd. Although the distillate from the inner part had a mild flavor, that from the outer part was characterized by a pungent disagreeable odor, and principally the distinctive components of the latter distillate were examd. by chem. methods, gas and(or) thin-layer chromatog., and mass spectroscopy. Acetaldehyde [75-07-0] as a predominant component and formaldehyde [50-00-0], propionaldehyde [123-38-6], and butyraldehyde [123-72-8] as minor components were isolated as derivs. and identified. These carbonyl compds. seemed to be responsible for a part of the above odor. One of the distinctive components in the neutral fraction was identified as ipomeamarone [494-23-5], although the sweet potatoes appearing healthy were examd. Although there was no ipomeamarone in healthy sweet potatoes, considerable amts. of steam-distillable ipomeamarone were produced even in sweet potatoes lightly scratched as if rubbing each other during transport or handling. The remaining neutral components were docosane [629-97-0], tricosane [638-67-5], sabinene [3387-41-5], sabinene hydrate [546-79-2] and also presumably a phthalic compd., based on mass spectra. Major fatty acids in the distillates from the outer and inner parts were: capric [334-48-5], lauric [143-07-7], myristic [544-63-8], palmitic [57-10-3], stearic [57-11-4], oleic [112-80-1], linoleic [60-33-3], and linolenic acid [463-40-1].