A new efficient method for one‐pot conversions of aryl carboxylic acids into nitriles without solvent

A new efficient method for synthesising nitriles, important organic reagents, is reported in this paper. In an environmentally benign solvent‐free system, aryl carboxylic acids were converted into the corresponding nitriles via one‐pot reactions, by amidation with ethyl carbamate followed by dehydration with thionyl chloride, in excellent yields. The results showed that the method has the advantages of lower cost, higher yield, less pollution and greater ease of work‐up. Copyright © 2008 Society of Chemical Industry     

酸催化二甘醇脱水环化反应研究

以硫酸、磷钨酸、ZRP-5分子筛为催化剂,研究了二甘醇(DEG)脱水环化的反应规律。结果表明,DEG发生分子内脱水环化反应,生成1,4-二氧六环(DOX),DEG分子间脱水不仅可以生成四甘醇、六甘醇等,同时可生成三甘醇、五甘醇等一系列的多甘醇(PEG)。不仅DEG可以脱水环化生成DOX,在反应中生成的PEG也同样可以进行生成DOX的反应。对于二甘醇(DEG)脱水环化反应,硫酸是性能优良的催化剂,反应可以在较低的温度下进行,馏出产物中DOX选择性大于95％。     

坨五站中间乳化层快速增长原因及治理方案

胜利采油厂坨五站高含水(95％)原油化学预脱水中，二级沉降罐内油水相之间的中间乳化层增长迅速，引起了一系列问题。现场调查和大量室内测试结果表明，产生这一现象的原因有：油溶性破乳剂WD-1加入点不合理。有2／3的含水原油在通过油水分离器之后才与破乳剂混合；二级沉降罐进油口伸入油相内，油流的冲击达不到中间层；WD-1对坨五站混合原油中的稠油破乳脱水性能欠佳，不能适应坨五站混合原油组成和含水的变化。针对上述各种原因筛选出了性能更好的一种破乳剂1916。根据确定的几种原因采取了相应的措施：将破乳剂加入点改在3个并联油水分离器之前；将二级沉降罐的进油口移到水相内；改用筛选出的破乳剂1916，结果使中间乳化层的增长受到了抑制。图2表4参2。     

酸化返出液中分离出的原油脱水时电脱水器跳闸原因及对策

海上油井酸化后,油井返排液沉降分离得到含酸原油,后者进入电脱水器后常引起电脱水器跳闸。其原因是含酸原油(油包水型乳状液)的电导率过高,超过了电脱水器的安全工作电导率κw。对于现场所用的电脱水器,由设计参数计算出κw=0.43μS/cm。从某海上油田3口油井酸化后不同时间的返排液共取样40份,随机选出13份,沉降分离后得到13份含酸原油样,测得电导率范围在0.03～10000μS/cm。认为原油的含水率(应<18%)不是引起跳闸的原因,跳闸的主因是含酸原油的高电导率。研制了一种油溶性的碱性添加剂,其化学成份是碱金属、碱土金属氧化物或氢氧化物,以浓溶液形式加入含酸原油中,可使电导率降至κw以下。加入量由实验确定。表2参2。     

The effects of glycol methacrylate as a dehydrating agent on the dimensional changes of liver tissue

The dimensional changes of liver sections during the course of processing with glycol methacrylate (GMA) or with ethanol are described. Tissue processing with ethanol served as a control. During prolonged processing steps (24 h each), linear shrinkage of tissue specimens dehydrated with GMA at room temperature was 13.2%. Subsequent infiltration with GMA resulted in trivial swelling, and polymerization in slight shrinkage (2.3%). In comparison, processing with cold GMA resulted in shrinkage during dehydration (about 10.8%), a slight swelling in pure GMA, followed by shrinkage during polymerization (2.2%). Short routine processing schedules resulted in similar shrinkage/swelling patterns, although precise values differed slightly. In all experiments, ethanolic dehydration resulted in smaller dimensional tissue changes than did GMA dehydration. The dimensional changes of tissue sections during stretching on water, mounting and drying compensated for the major part of the shrinkage manifested during processing.     

4-氰基苯甲酸酐的合成

以偏苯三甲酸酐和氯化亚砜为原料 ,其摩尔比为 1:1 2 ,在回流状态下首先合成中间体 4 -氯甲酰基苯甲酸酐Ⅱ ,产率可达 98%。Ⅱ经过胺化、减压脱水制得 4 -氰基苯甲酸酐 ,其沸点为 175～ 180 C/ 0 2 6KPa ,各反应物摩尔比为n (Ⅱ ) :n (NH3 ) :n (P2 O5) =1 0 :4 7:2 1。通过红外分析、1H -NMR分析及元素分析证明 ,所得到的化合物即为目标物。     

火烧山原油破乳剂的筛选与应用

介绍了火烧山原油的物性与破乳剂结构和配比的关系、TA1031破乳剂的室内脱水评价及性能特点、TA1031的现场应用效果、破乳剂现场用药量与室内最佳用药量的关系、原油现场脱水过程中破乳剂用药量与污水含油的关系。     

Hydrogen and Calcium Ion Concentrations Affect Volume of CO2 Puffed Diced Green Bell Peppers

Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO₂ at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO₂ pressure. Treatment with 1% CaCl₂ increased the size of puffed-dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl₂ reduced shrinkage as compared to the control. The 1% CaCl₂ treatment may have increased the CO₂ saturation rate.     

Artificial Neural Network Modeling of Osmotic Dehydration Mass Transfer Kinetics of Fruits

Artificial neural network (ANN) models were developed for the prediction of transient moisture loss (ML) and solid gain (SG) in osmotic dehydration of fruits using process kinetics data from the literature. ANN models for ML and SG were developed based on data over a broad range of operating conditions and ten common processing variables: temperature and concentration of osmotic solution, immersion time, initial water and solid content of the fruit, porosity, surface area, characteristic length, solution-to-fruit mass ratio, and agitation level. The trained models were able to accurately predict the outputs with associated regression coefficients (r) of 0.96 and 0.93, respectively, for ML and SG. These ANN models performed much better than those obtained from linear multivariate regression analysis. The large number of process variables and their wide ranges considered along with their easy implementation in a spreadsheet make them very useful and practical for process design and control.