Liquid–liquid equilibria of water+acetic acid+2-ethyl hexyl acetate ternary system

2014 ◽  
Vol 379 ◽  
pp. 206-211 ◽  
Author(s):  
Erol İnce ◽  
Melisa Lalikoglu
Keyword(s):  
Acetic Acid ◽  
Ternary System ◽  
Hexyl Acetate ◽  
Ethyl Hexyl

Vapour-liquid equilibrium in the ternary system cyclohexane-acetic acid-propionic acid

1989 ◽  
Vol 54 (11) ◽  
pp. 2840-2847 ◽  
Author(s):  
Ivona Malijevská ◽  
Alena Maštalková ◽  
Marie Sýsová
Keyword(s):  
Acetic Acid ◽  
Ternary System ◽  
Propionic Acid ◽  
Activity Coefficients ◽  
Error Propagation ◽  
Analytical Techniques ◽  
Liquid Equilibrium ◽  
Consistency Test ◽  
Propagation Law ◽  
Equilibrium Data

Isobaric equilibrium data (P = 101.3 kPa) for the system cyclohexane-acetic acid-propionic acid have been measured by two different analytical techniques. Activity coefficients calculated by simultaneous solving of equations for the chemical and phase equilibria were subjected to a consistency test based on inaccuracies determined from the error propagation law, and were correlated by Wilson’s equation. The activity coefficients measured were compared with those calculated from binary vapour-liquid equilibrium data and with values predicted by the UNIFAC method.

Liquid−Liquid Equilibria of the Ternary System Water + Acetic Acid + 1-Heptanol

2000 ◽  
Vol 45 (2) ◽  
pp. 301-303 ◽  
Author(s):  
Adel S. Aljimaz ◽  
Mohamed S. H. Fandary ◽  
Jasem A. Alkandary ◽  
Mohamed A. Fahim
Keyword(s):  
Acetic Acid ◽  
Ternary System ◽  
System Water

scholarly journals RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES

Food systems ◽  
2019 ◽  
Vol 1 (4) ◽  
pp. 19-26
Author(s):  
I M. Pochitskaya ◽  
A. P. Laktionova ◽  
V. L. Roslik
Keyword(s):  
Gas Chromatography ◽  
Acetic Acid ◽  
Solid Phase ◽  
Fiber Material ◽  
Caproic Acid ◽  
Volatile Components ◽  
Selective Detection ◽  
Hexyl Acetate ◽  
Main Components ◽  
Flavor Profile

The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.

Liquid–liquid equilibrium of the ternary system water+acetic acid+sec-butyl acetate

2010 ◽  
Vol 293 (1) ◽  
pp. 73-78 ◽  
Author(s):  
Song Hu ◽  
Qing-lin Chen ◽  
Bing-jian Zhang ◽  
Yuan-lan Liang ◽  
Xue-nong Gao
Keyword(s):  
Acetic Acid ◽  
Ternary System ◽  
Butyl Acetate ◽  
Liquid Equilibrium ◽  
System Water

Phase Equilibria of the Ternary System Water + Acetic Acid + 1-Pentanol

1996 ◽  
Vol 41 (3) ◽  
pp. 562-565 ◽  
Author(s):  
Mohamed A. Fahim ◽  
Shaheen A. Al-Muhtaseb ◽  
Inas M. Al-Nashef
Keyword(s):  
Acetic Acid ◽  
Ternary System ◽  
Phase Equilibria ◽  
System Water

Conductivity of the Liquid System Water + Acetic Acid + Silver Acetate

1978 ◽  
Vol 33 (9) ◽  
pp. 1105-1106
Author(s):  
R. Haase ◽  
H. Ben Nasr ◽  
K .-H . Dücker
Keyword(s):  
Acetic Acid ◽  
Ternary System ◽  
Electric Conductivity ◽  
Infinite Dilution ◽  
Liquid System ◽  
Silver Acetate ◽  
Equivalent Conductivity ◽  
Experimental Values ◽  
Limiting Values ◽  
System Water

We present and discuss experimental values of the electric conductivity (and of the density) for the liquid ternary system water + acetic acid + silver acetate at 25 °C. The results given here represent a selection from measurements on more than 200 compositions. The concepts of equivalent conductivity and of limiting values for infinite dilution in the ternary system are also dealt with briefly.

Liquid−Liquid Equilibria of the Ternary System Water + Acetic Acid + Methyltert-Butyl Ether

2007 ◽  
Vol 52 (3) ◽  
pp. 789-793 ◽  
Author(s):  
Xiangyang Miao ◽  
Hongxun Zhang ◽  
Tiangui Wang ◽  
Menglin He
Keyword(s):  
Acetic Acid ◽  
Ternary System ◽  
Butyl Ether ◽  
System Water
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