Liquid paraffin

About: Liquid paraffin is a research topic. Over the lifetime, 6185 publications have been published within this topic receiving 52956 citations.

Whisker of poly(p-oxybenzoyl-co-p-mercaptobenzoyl)—influence of sequence on polymer morphology

Abstract: Aromatic polymers are expected to possess outstanding properties. However, in many cases they do not show good processability because of their chain regidity. We have been studying the morphology control of rigid polymers during polymerization to overcome this problem and succeeded in preparing the whiskers of poly (p-oxybenzoyl) and poly (p-mercaptobenzoyl) by the polymerization in liquid paraffin at around 300 °C. These whiskers are formed by the reaction induced crystallization of oligomers during solution polymerization. The preparation of copolymer whiskers is very interesting to design the new materials which are endowed with novel functions. The aim of this study is to prepare the whisker of poly (p-oxybenzoyl-co-p-mercaptobenzoyl) and to clarify the influence of the copolymerization on the morphology, especially focusing on the sequence regularity. The introduction of comonomer unit into polymer chain structure extinguishes the crystal habit due to the lower crystallizability and the whiskers can be obtained by the random copolymerization of 4-acetoxybenzoic acid (ABA) and S-acetyl-4-mercaptobenzoic acid (AMBA) only when κf (the molar ratio of ABA/AMBA in feed) is 1.0–0.7 and 0.05–0. However, the copolymer whiskers are obtained by the polymerization of OS, OOS and SSO monomers which produce the alternating and periodic copolymers. These copolymer whiskers consist of the alternating or periodic copolymer chains and their chains align along the long axis of the whisker. The sequence regularity enhances the crystallizability of cooligomers and this leads to the formation of the whiskers. The sequence regularity in copolymers is a very influential parameter to control the morphology and the copolymer whiskers can be prepared by giving the regular sequences. Copyright © 2000 John Wiley & Sons, Ltd.

Composite sulfited vegetable oil leather fat-liquoring agent and method for preparing same

Abstract: The invention relates to a complex sulfited vegetable oil leather fat liquor and a method for preparing the same. The complex fat liquor contains sulfited vegetable oil, granulesten, chloridized soybean oil methyl ester, alkyl sulfonyl amine, liquid paraffin and auxiliary emulsifying agent. Firstly, vegetable oil is reacted with monoethanol amine to obtain amidated vegetable oil, the amidated vegetable oil is reacted with maleic anhydride to obtain succinic acid monoester, then the succinic acid monoester undergoes an esterification reaction with low carbon alcohol to obtain succinic acid diester, and the succinic acid diester is reacted with sodium bisulfite to obtain the sulfited vegetable oil. Then the granulesten, the chloridized soybean oil methyl ester, the alkyl sulfonyl amine, the liquid paraffin and the auxiliary emulsifying agent are imported into the sulfited vegetable oil, and the complex sulfited vegetable oil leather fat liquor can be obtained by emulsifying and adjusting contents of effective substances. The product has strong electrolyte-resistant ability, leather using the product to make a fat liqoring is soft and moist and has good elasticity, and the fat-liquoring effect can be maintained for a long time.

Extraction of alcohol using emulsion liquid membrane consisting of paraffin oil as an organic phase and lecithin as a surfactant

Abstract: This paper reports on the use of a liquid emulsion membrane involving paraffin light oil as membrane phase and lecithin as surfactant for the extraction of alcohol from anthocyanin extract and simulated pineapple wine. RESULTS: The extraction of alcohol was found to depend on the many factors such as surfactant concentration, contact time, stirring speed, stirring time, and ratio of membrane emulsion to feed volume. Results showed that optimum conditions for maximum alcohol extraction (25%) were lecithin concentration 3%, contact time 20 min, stirring speed 250 rpm and ratio of membrane emulsion to feed volume 1 : 2. Multistage extraction using this liquid emulsionmembrane was found to completely remove alcohol from anthocyanin extract and from simulated pineapple wine in seven stages and five stages, respectively. CONCLUSION: This liquid emulsionmembranewas found to be a useful method for the extraction of alcohol from aqueous feed.

Tephrosia purpurea (linn.) pers: a folk medicinal plant ameliorates carbon tetrachloride induced hepatic damage in rats

Abstract: Herbal drugs are traditionally used in various part s of the world to cure different diseases. The present study has been conducted to evaluate th e protective role of the ethanolic extract of the root of Tephrosia purpurea ; an important Indian medicinal plant widely used i n the preparation of ayurvedic formulations, on CCl 4 induced oxidative damage and resultant dysfunction in the liver of rats. The experiments were performed using five gro ups of animals. The experimental animals were administered with 30% CCl 4 in liquid paraffin (1ml/kg bw) for 10 days at 72 h r intervals and the fine crude plant root powder ethanolic extract (EET P) and Silymarin a standard drug, 25 mg/kg bw were fed to the CCl 4 treated animals. The effect of EETP and silymarin on Total protein, albumin, bilirubin, cholesterol and glycogen were measured. Further, the effects of the extract on hepatospecific enzymes such as, aspartate transamin ase (AST), alanine transaminase (ALT), acid phosphatase (ACP), alkaline phosphatase (ALP), lactate dehydrogenase (LDH) and 5’ nucleotidase (5’NT) were estimated. The EETP and Silymarin produced significant effect by decreasing the serum levels of bilirubin and cholesterol whereas T otal protein, albumin, glycogen and hepatospecific enzymes were significantly increased . From these results, it was suggested that Tephrosia purpurea protects the liver against CCl 4 induced oxidative damage probably by increasing antioxidative defense activities.