Nanjing Chemical Material Corp.

  Features of quality ethyl bromide Product Name: China ethyl bromide ethyl bromide formula : C2H5Br ethyl bromide cas no : cas 74 96 4 Dangerous Grade: 6.1   Package and Storage: 200kg/drum store in a cool, dry place. Store in a tightly closed container. Application /Application Industries: Pharmaceutical intermediates Flavors and fragrances   For more information about glycolic acid   and ethyl bromide boiling point , please feel free to contact us!  

  oil soluble surfactants   has a longest history, highest output and most various types. It is classified according to the structures of their hydrophilic groups: sulfonates and sulfates, which are the main types of anionic surfactants. The various functions of surfactants are mainly manifested in changing the properties of the liquid surface, the liquid-liquid interface and the liquid-solid interface.   Common anionic surfactant: Sulfate, sulfonate, and phosphate esters Anionic surfactants contain anionic functional groups at their head, such as sulfate,sulfonate, phosphate, and carboxylates. Prominent alkyl sulfates include ammonium lauryl sulfate, sodium lauryl sulfate (sodium dodecyl sulfate, SLS, or SDS), and the related alkyl-ether sulfates sodium laureth sulfate (sodium lauryl ether sulfate or SLES), and sodium myreth sulfate. Carboxylates are the most common surfactants and comprise the carboxylate salts (soaps), such as sodium stearate. More specialized species ...

  They can be found in food, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. Also, many of the aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.   Flavors: Flavors affect both the sense of taste and smell, whereas flavor frangance ingredients   affect only smell. Flavors tend to be naturally occurring, and fragrances tend to be synthetic.   They can be found in food, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. Also, many of the aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.   Cutting-edge flavours, seasoning blends and a unique expertise for designing sweet to savoury products, combined with an unrivalled knowledge of natural raw...

  I s P otassium I odide S oluble Potassium iodide is a white cubic crystal or powder. Potassium iodide is slightly hygroscopic in moist air. Potassium iodide precipitates free iodine for a long time and turns yellow, and can form a trace amount of iodate. Light and moisture can accelerate decomposition.   1 g of potassium iodide can be dissolved in 0.7 ml of water, 0.5 ml of boiling water, 22 ml of ethanol, 8 ml of boiling ethanol, 51 ml of absolute ethanol, 8 ml of methanol, 7.5 ml of acetone, 2 ml of glycerin, and about 2.5 ml of ethylene glycol. Its aqueous solution is neutral or slightly alkaline and can dissolve iodine. The aqueous solution will also oxidize and change to a yellow color, which can be prevented by adding a small amount of alkali. Its relative density is 3.12, the melting point is 680 ℃, and the boiling point is 1330 ℃. Its approximate lethal dose (rat, vein) is 285 mg/kg. It is widely used in the volumetric analysis of iodometric methods to prepare titran...

  F lavor F rangance I ngredients They can be found in food, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. Also, many of the aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.   Flavors: Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and fragrances tend to be synthetic.   They can be found in food, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. Also, many of the aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.   Cutting-edge flavours, seasoning blends and a unique expertise for designing sweet to savoury products, combined with an unrivalled knowledge of natu...

  D ifference B etween E mulsifier and S urfactant Surfactants are substances that contain hydrophilic and hydrophobic bases.   Surfactants refer to substances that have a fixed hydrophilic and oil-friendly group that can be orientated on the surface of the solution and can significantly reduce surface tension.   An emulsifier is a surfactant and can also be used as a penetrant. The surfactant has the function of emulsification, but also other functions.   The main functions of the surfactant are: stain removal, emulsification, solution, suspension, bubble elimination, sterilization and so on. There are many kinds of surfactants. According to the use classification, there are emulsifiers, antistatic agents and detergents, stabilizers, defoaming agents, dispersants, etc. These uses can be distinguished according to the size of the HLB value. Surfactants have a large range and contain surfactants and emulsifiers . The HLB value of the surfactant is between 0-40, while ...