摘要:
Compositions comprising substituted phenylenediamine and substituted triazine compounds, including tris-(N-alkyl-p-phenylenediamino)-1,3,5-triazines. The compositions are liquid and do not sinter during storage or transportation. The compositions are used as antiozonants for elastomer articles, including rubber articles.
摘要:
Compositions comprising substituted phenylenediamine and substituted triazine compounds, including tris-(N-alkyl-p-phenylenediamino)-1,3,5-triazines. The compositions are liquid and do not sinter during storage or transportation. The compositions are used as antiozonants for elastomer articles, including rubber articles.
摘要:
A method for producing aromatic amines such as N-phenyl-p-phenylenediamine is disclosed wherein an amine substituted aromatic such as aniline is oxidized with oxygen or hydrogen peroxide in the presence of a preferred alkali metal pentacyano ferrate(II) complex made using water soluble ferrous salts with a non-oxidizing anion, preferably, ferrous sulfate, and containing various water soluble ligands, such as ammonia, mono alkyl amine, dialkyl amines, and trialkyl amines. The complex is subsequently catalytically reduced by hydrogenation using certain heterogeneous metal catalysts to yield the desired aromatic amine.
摘要:
Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.
摘要:
Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.
摘要:
This invention is directed to 1,5-bis(3',5'-dihydrocarbyl-4'-hydroxyphenyl)pentyl derivatives, including the 3-pentyl ester, amine and amide compounds. It also deals with the stabilization of organic materials by incorporating such compounds therein, either alone or in combination with a dialkyl 3,3'-thiodipropionate or a tri(alkaryl)phosphite.
摘要:
A method for producing aromatic amines such as N-phenyl-p-phenylenediamine is disclosed wherein an amine substituted aromatic such as aniline is oxidized with oxygen or hydrogen peroxide in the presence of a preferred trisodium pentacyano ferrate(II) complex containing various water soluble ligands, such as ammonia, mono alkyl amine, dialkyl amines, and trialkyl amines. The complex is subsequently catalytically reduced by hydrogenation using certain heterogeneous metal catalysts to yield the desired aromatic amine.
摘要:
The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C.sub.2 to C.sub.4 acid residue and two long, saturated C.sub.16 to C.sub.22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.
摘要:
Novel N-alkyl-p-quinonediimino triazine compounds are disclosed which are useful as antiozonants for unsaturated high polymers. The compound may be prepared by oxidizing a 2,4,6-tris(N-alkyl-p-phenylenediamino) 1,3,5-triazine with a neutral or basic oxidizing agent and isolating the product.
摘要:
Disclosed are tris-substituted 1,3,5-triazine compounds having at least one (N-alkyl-p-phenylenediamino) group on the triazine ring. The preferred compositions are tri-substituted with the alkyl p-phenylenediamino group. The preferred compounds may be prepared by reacting N-alkylphenylenediamine with a cyanuric halide.