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The Determination of the Amount of Vanillin in Commercially Available Products
The purpose of this study was to determine whether there is a correlation between the amounts of vanillin and the taste of the commercially available products. Extraction of vanillin from such products obtained from the ...
The Amounts of Limonene From Oranges : Species and Geographical Location Effects
The purpose of this study was to explore whether the concentration of limonene on orange peels is affected by the species or geographical location. Extraction of limonene from oranges was achieved via steam distillation ...
The Determination of The Product of Vanillin in Commercially Available Products
Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals. The purpose of this study was to determine whether there is a correlation between the ...
Green Chemistry: Microwave Synthesis of 1-Butyl-3-Methylimidazolium Halide (Bromide and Iodide) Ionic Liquids and its Use as Medium in the Diels-Alder Reaction
The effectiveness of the substitution of room temperature ionic liquids for traditional aromatic solvents in the Diels-Alder Reaction was investigated. Two 1-Butyl-3-Methylimidazolium Halide (Bromide and Iodide) ionic ...
Metallorganic Synthesis of A-Amino Acids
Amino acids are important biological compounds and useful chemical reagents in many chemistry applications. The ongoing investigation of the synthesis of α-amino acids was done via a metallorganic reaction of imines using ...