MANUFACTURE OF ACRYLIC ACID BY PARTIAL OXIDATION OF PROPYLENE Submitted by‚ P.V.R.Krishna Prasad. M.Prem Kumar. ACKNOWLEDGEMENT We hereby place our sincere thanks to Dr.R.KARTHIKEYAN‚ Head of the Department of Chemical Engineering ‚ Faculty of Engineering and Technology‚ S.R.M University and the faculty members of Chemical Engineering Department for their full hearted co-operation and encouragement for the completion of this project. We extend our thanks to our Project guide Mr
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ICSE Class X Chapter 5 Hydrogen Chloride and Hydrochloric Acid Hydrogen chloride (HCl) : Formula : HCl Nature : Covalent. Molecular Mass : 36·5u [i.e. HCl = 1 + 35·5 = 36·5] Occurrence : (i) Present in gastric juices. (ii) Present in volcanic gases. Laboratory preparation of HCl gas : Hydrogen chloride gas is prepared in laboratory by heating conc. H2SO4 with NaCl. NaCl + H2SO4 Heat → NaCl + NaHSO4 Heat → NaHSO4 + HCl Sodium hydrogen sulphate Na2SO4 + HCl
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Pickling and Passivating Stainless Steel Materials and Applications Series‚ Volume 4 Euro Inox Euro Inox is the European market development association for stainless steel. The members of the Euro Inox include: • European stainless steel producers • National stainless steel development associations • Development associations of the alloying element industries. The prime objectives of Euro Inox are to create awareness of the unique properties of stainless steels and to further their
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Food has become easier to prepare. Has this change improved the way people live? Use specific reasons and examples to support your answer. Of course‚ nowadays food has become more easier to prepare. Think about microwave-ovens‚ mixture‚ grinding machine‚ rice-cooker‚pressure cooker‚I think you already got the answer‚ right? In my point of view‚ the improvement of food preparing has obviously changed our lifestyle in a better way. These days‚ people need not use effort‚ every things are kept in
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SIMMA.UMAMAHESHWARA RAO Mobile: +91-8500013808 E-mail: simma.umamahesh@gmail.com Career Objective: I am looking forward to an opportunity where I can utilize my skills and contribute effectively to the success of the organization and also for the improvement of my skills. Professional Qualifications: Examination Passed / Appearing School / College Board/ University Year of Passing Grade(CGPA) M.C.A SIR C.R.REDDY COLLEGE OF PG COURSES ELURU ANDHRA UNIVERSITY
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This piece of work is part of the assessment strategy for the module preparation for mentorship‚ I will attempt to critically discuss and analysis the support I have put into place in relation to learning outcomes 2-5 whilst supporting a learner in practice. I will continue by examining strategies and decisions‚ identifying my own and students learning needs and styles‚ also examining theories surrounding learning and mentorship. Furthermore my roles and responsibilities as a mentor will be analyzed
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March 21‚ 2011 COURSE: BS Chemistry II APPROVED: ___________ PREPARATION OF AZO DYES ABSTRACT In this experiment‚ the azo dyes p-nitrobenzene azoresorcinol and methyl orange were prepared by the azo coupling reaction. The p-nitrobenzene azoresorcinol dye was prepared from p-nitroaniline and resorcinol. The diazonium salt formed was from the reaction of the cold solution of dissolved p-nitroaniline in hydrochloric acid and water with the solution of sodium nitrite. Azo coupling was then
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Joyce Ann U. EXPERIMENT Title: Standard Curve Preparation Objectives: 1. Properly set up a standard curve 2. Using the prepared curve‚ determine the concentrations for control and patient specimens. Materials and Reagents: 2ml 1M Sulfuric Acid 2ml of 0.1M Potassium Dichromate Distilled Water Pipettes Volumetric Flask Test Tubes Procedure: 1. Prepare 1 ml glucose solution and place in test tubes 2. Add 2ml of 1M Sulfuric Acid solution 3. Add 2ml of 0.1M Potassium Dichromate
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adopted milk and its food products in their diets. Milk can be defined as the fresh and clear lacteal secretion practically free from colostrums and obtained by the complete milking of one or more milky animals like cow‚ buffalo‚ goat etc. In human beings milk is consumed as supplementary food for lifelong. Traditionally‚ milk was used to be collected directly from the milk producing animals like cow‚ buffalo etc. which were reared by individuals or looked after by a special class of people
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Preparation and Recrystallisation of Aspirin Contents Page Synopsis iii 1 Introduction 1 1.1 Objective 1 1.2 Background 1 2 Theory 1 3 Procedure 2 3.1 Materials 2 3.2 Preparation 2 3.3 Recrystallisation 3 3.4 Determination of Melting Point 3 4 Results and Calculation 4 4.1 Mass 4 4.2 Percent yield 4 4.3 Melting Point 4 4.4 Appearance 4 5 Discussion 5
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