3809-32-3Relevant articles and documents
Upgrading of aromatic compounds in bio-oil over ultrathin graphene encapsulated Ru nanoparticles
Shi, Juanjuan,Zhao, Mengsi,Wang, Yingyu,Fu, Jie,Lu, Xiuyang,Hou, Zhaoyin
supporting information, p. 5842 - 5848 (2016/05/24)
Fast pyrolysis of biomass for bio-oil production is a direct route to renewable liquid fuels, but raw bio-oil must be upgraded in order to remove easily polymerized compounds (such as phenols and furfurals). Herein, a synthesis strategy for graphene encapsulated Ru nanoparticles (NPs) on carbon sheets (denoted as Ru@G-CS) and their excellent performance for the upgrading of raw bio-oil were reported. Ru@G-CS composites were prepared via the direct pyrolysis of mixed glucose, melamine and RuCl3 at varied temperatures (500-800 °C). Characterization indicated that very fine Ru NPs (2.5 ± 1.0 nm) that were encapsulated within 1-2 layered N-doped graphene were fabricated on N-doped carbon sheets (CS) in Ru@G-CS-700 (pyrolysis at 700 °C). And the Ru@G-CS-700 composite was highly active and stable for hydrogenation of unstable components in bio-oil (31 samples including phenols, furfurals and aromatics) even in aqueous media under mild conditions. This work provides a new protocol to the utilization of biomass, especially for the upgrading of bio-oil.
Raney Ni-Al alloy-mediated reduction of alkylated phenols in water
Tan, Song-Liang,Liu, Guo-Bin,Gao, Xiang,Thiemann, Thies
experimental part, p. 5 - 7 (2009/09/06)
Raney Ni-Al alloy in a dilute aqueous alkaline solution has been shown to be a very powerful reducing agent in the hydrogenation of phenol and alkylated phenols to the corresponding cyclohexanol derivatives.
Cycloalkyl esters of mercaptoalkanoic acids
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, (2008/06/13)
Described are the cycloalkyl esters of mercaptoalkanoic acids defined according to the structure: STR1 wherein R1 represents hydrogen or methyl; R2 represents mono C1 -C4 alkyl substituted or unsubstituted C5 -C8 cycloalkyl; R3 represents hydrogen or methyl; and N represents 0, 1 or 2 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.