scholarly journals Physicochemical Characterization of Ionic Liquid Binary Mixtures Containing 1-Butyl-3-methylimidazolium as the Common Cation

2019 ◽  
Vol 64 (11) ◽  
pp. 4891-4903 ◽  
Author(s):  
Nicole S. M. Vieira ◽  
Isabel Vázquez-Fernández ◽  
João M. M. Araújo ◽  
Natalia V. Plechkova ◽  
Kenneth R. Seddon ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Binary Mixtures ◽  
Physicochemical Characterization ◽  
The Common ◽  
Liquid Binary Mixtures

scholarly journals Excess Magnitudes for Ionic Liquid Binary Mixtures with a Common Ion.

2007 ◽  
Vol 52 (6) ◽  
pp. 2542-2542 ◽  
Author(s):  
Paloma Navia ◽  
Jacobo Troncoso ◽  
Luis Romaní
Keyword(s):  
Ionic Liquid ◽  
Binary Mixtures ◽  
Common Ion ◽  
Liquid Binary Mixtures

Viscosities for Ionic Liquid Binary Mixtures with a Common Ion

2008 ◽  
Vol 37 (5) ◽  
pp. 677-688 ◽  
Author(s):  
Paloma Navia ◽  
Jacobo Troncoso ◽  
Luis Romaní
Keyword(s):  
Ionic Liquid ◽  
Binary Mixtures ◽  
Common Ion ◽  
Liquid Binary Mixtures

scholarly journals Ionic liquid binary mixtures: how different factors contribute to determine their effect on the reactivity

RSC Advances ◽  
2016 ◽  
Vol 6 (93) ◽  
pp. 90165-90171 ◽  
Author(s):  
Salvatore Marullo ◽  
Francesca D'Anna ◽  
Paola R. Campodonico ◽  
Renato Noto
Keyword(s):  
Ionic Liquid ◽  
Ionic Liquids ◽  
Binary Mixtures ◽  
Alder Reaction ◽  
Diels Alder ◽  
Diels Alder Reaction ◽  
Liquid Binary Mixtures

We studied how mixing ionic liquids affected the rate of the Diels Alder reaction between 9-anthracenemethanol and N-ethylmaleimide.

scholarly journals Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Shuang-Qi Tian ◽  
Yong-Heng Li ◽  
Zhi-Cheng Chen ◽  
Yong-Feng Qiao
Keyword(s):  
Wheat Flour ◽  
Common Wheat ◽  
Physicochemical Characterization ◽  
Total Content ◽  
Quantitative Information ◽  
Nutrient Distribution ◽  
Wheat Products ◽  
The Common ◽  
Microscopy Techniques

With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%–13.0% higher compared to the common wheat. Comparing the main nutriments Se, Fe, and Ca between green wheat and common wheat, the results showed that different milling treatment methods are capable of separating the different wheat flour from endosperms, bran, and aleurone layers. Micro- and physicochemical characterization of different wheat flour and layers by means of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of green and normal wheat products and also for its processing and utilization.

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