TAILIEUCHUNG - PURIFICATION OF ORGANIC CHEMICALS

This module is the eighth in a series of Extension materials designed to provide Extension agents, Certified Crop Advisers (CCAs), consultants, and producers with pertinent information on nutrient management issues. To make the learning ‘active,’ and to provide credits to Certified Crop Advisers, a quiz accompanies this module. In addition, realizing that there are many other good information sources, including previously developed Extension materials, books, web sites, and professionals in the field, we have provided a list of additional resources and contacts for those wanting more in-depth information about soil pH and organic matter. This module covers the following Rocky. | CHAPTER 3 PURIFICATION OF ORGANIC CHEMICALS The general principles techniques and methods of purification in Chapters 1 and 2 are applicable in this chapter. Most organic liquids and a number of solids can readily be purified by fractional distillation usually at atmospheric pressure. Sometimes particularly with high boiling or sensitive liquids or when in doubt about stability distillation or fractionation under reduced pressure should be carried out. To save space the present chapter omits many substances for which the published purification methods involve simple distillation. Where boiling points are given purification by distillation is another means of removing impurities. Literature references are omitted for methods which require simple recrystallisation from solution if the correct solvent can be guessed readily and where no further information is given . spectra. Substances are listed alphabetically usually with some criteria of purity giving brief details of how they can be purified. Also noted are the molecular weights to the first decimal place melting points and or boiling points together with the respective densities and refractive indexes for liquids and optical rotations when the compounds are chiral. When the temperatures and or the wavelengths are not given for the last three named properties then they should be assumed to be 20 C and the average of the wavelengths of the sodium D lines repectively and densities are relative to water at 4 . The present chapter includes commercially available organic chemicals. Most of the organo- phosphorus boron silicon alkali metal compounds and metal ion salts are in Chapter 4. Naturally occurring commercially available organic compounds of use in biochemistry molecular biology and biology are included in Chapter 5. Abbreviations of words and some journal names are listed in Chapter 1 pages 1 and 2. As a good general rule all low boiling 100 organic liquids should be treated as highly flammable and the .

• Hoá dầu
• Bacteria in Food
• Waste Minimization
• Biomedical Importance
• Host Genetic Factors
• Infectious Diseases
• Emerging Diseases
• Fermented food
• Lactic acid bacteria
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Food garnishes
• Antibiotic resistance
• Food spoilage
• Foodborne infection
• Commonly used food garnishes
• Antibacterial activity
• Food borne
• Inhibitory zone
• Food borne bacteria
• Phytochemical determination
• Dioica leave extracts against isolated
• Lactic bacteria
• Physiological parameters
• Food fermented
• Lactic bacteria isolated
• Biodiversity of lactic bacteria isolated
• Modern food microbiology
• Food preservatio
• Some properties of psychrotrophs
• Radiation resistant bacteria
• Indicators of food safety
• Principles of quality control
• Vietnam Journal of Science and Technology
• Antimicrobial activities of Vietnamese holy basil
• Essential oil against food borne bacteria and fungi
• The bactericidal concentrations
• The holy basil EO
• Holy basil essential oil
• Food pathogen
• Zone of inhibition
• Cyanogenic glycosides
• Plant food resources
• Bacteria based biotechnological processes
• Biotechnology and food sciences
• Serotyping of salmonella isolates
• Salmonella isolates from food matrices
• Clinical specimens from Lebanon
• Multidrug resistant bacteria
• Foodborne diseases
• Thymus vulgaris L
• Thyme essential oil
• Antifungal activity
• Dairy Fermentation
• Degrade Biogenic
• Meat Products
• Lactobacillus Acidophilus
• Muccosal Barrier
• Environmental friendly bacteria
• Plant growth promotion
• Human beings
• Population increase food requirement also increases
• Chemical fertilizers
• Bacteriocin producing lactic acid bacteria
• Salted dried camel meat
• Goat cheese against staphylococcus aureus
• Staphylococcus aureus
• Biochemical identification
• Genotypic identification
• Strain selection
• Traditional dairy products
• Traditional moroccan products
• Aspergillus carbonarius
• Lactoccocus lactis ssp lactis
• Leuconostoc mesenteroides ssp
• Historical background
• Microorganisms in foods
• Food preservation
• Snakebite Envenoming
• Health Perspective
• Chemical Residues
• Viable but Nonculturable
• Công nghệ sinh học thực phẩm
• Ebook Food Biotechnology
• Research on cereal carbohydrates
• Biology of anaerobic bacteria
• Applications of industrial polysaccharides
• Microbes fruit juice
• Antibiotics resistance
• Plant Extracts
• Grams staining
• Psyllium husk
• Biochemical tests
• Traditional fermented food
• Exploration of psyllium husk
• BMC Genomics
• Lactobacillus buchneri
• Comparative genomics
• CRISPR Cas systems
• Food microbiology
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Food crop plant leaves
• Novel fermented foods
• Classification of bacteriocin induced cell death
• Mechanism of bacteriocin induced cell death
• Gram positive
• Gram negative bacteria
• BMC Veterinary Research
• Risk factors
• Raw food
• Zoonotic diseases
• Salmonella positive dogs