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Plant Nutrition and Turf Fertilizers
Published in L.B. (Bert) McCarty, Golf Turf Management, 2018
These products are slow- or controlled release by being formulated to have limited water solubility. They generally can be made in smaller particle sizes than coated products and thus have less mower pickup at lower mowing heights. They also are homogenous in terms of their having the same nutrient composition throughout the particle and are not release dependent on the integrity of a coating. The noncoated urea reaction fertilizers are made by reacting urea with either formaldehyde or isobutyraldehyde. Ureaform (UF) and methylene urea (MU) are fertilizers produced by reacting urea with formaldehyde. The composition and therefore the N release characteristics of methylene ureas are controlled by these ratios of short- to long-chain polymers. Isobutylidene diurea (IBDU) is produced from reacting urea with isobutyraldehyde. Microbial activity is required for decomposition and release of N and costs are higher than those for soluble sources.
Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
The aroma of fermented materials such as beer, wine, fruit wines, and dough exhibit some resemblance. However, the aroma of bread is distinct from those of the substances mentioned earlier because of the baking process. During baking, the lower boiling point materialsescapewiththeovengases. Furthermore, newcompoundsresultfromthechemical reactions taking place at the high temperature. The flavor compounds found in bread are organic acids, esters, alcohols, aldehydes, ketones, and other carbonyl compounds. The organic acids include formic, acetic, propionic, n-butyric, isobutyric, isocapric, heptanoic, caprylic, pelargonic, capric, lactic, and pyruvic acids. The esters include the ethyl esters of most of these acids as would be expected in their reaction with ethanol. Beside ethanol, amyl alcohols and isobutanol are the most abundant alcohols. In oven vapor condensates, ethanol constitutes 11–12% while other alcohols collectively make up only about 0.04%. Besides the three earlier-mentioned alcohols, others are n-propanol, 2-3-butanediol, and β-phenyl ethyl alcohol. At least one study has found a correlation between the concentration of amyl alcohols and the aroma of bread. Of the aldehydes and ketones, acetaldehyde appears to be the major component of pre-fermentation. Formaldehyde, acetone, propionaldehyde, isobutyraldehyde, methylethyl ketone, 2-methyl butanol, and isovaleraldehyde are others. A good proportion of many of these is lost during baking.
Alcohol Fuels
Published in M.R. Riazi, David Chiaramonti, Biofuels Production and Processing Technology, 2017
Gnouyaro P. Assima, Ingrid Zamboni, Jean-Michel Lavoie, M.R. Riazi, David Chiaramonti
Production of isobutanol comes from a pathway quite similar to the one leading to the production of n-butanol. In the latter case, hydroformylation of propene leads to butyraldehyde, while addition of carbon monoxide on the secondary carbon of the propene leads to the production of isobutyraldehyde. Hence, the production of isopropanol came from isobutyraldehyde, which was, in turn, a secondary product from the hydroformylation process that involved propylene as feedstock (Billing 2001). Reports also showed that isobutanol was one of the products from the Fischer–Tropsch synthesis. Verkerk et al. reported on the direct synthesis of isobutanol from syngas and showed that at 420°C and 325 bar using a GHSV of 10,000–20,000 h−1 (H2/CO ratio of 2.2), it was possible to obtain a mixture containing between 11 and 14 wt% of isobutanol (Verkerk et al. 1999). The interest toward other means of production for isobutanol came from a decrease in isobutyraldehyde production related to the change in conversion from classical oxo plants to rhodium-based catalysts. The principal uses for isobutanol are as a solvent, but it is also used in fragrance, pharmaceutical, and pesticide industries. For a while, the main advantage of using isobutanol was its price, and there was a utilization peak in the 1980s. Since industrial synthesis was taken out of the oxo process, butyraldehyde was not a by-product anymore. Price for isobutanol thus increased, and some users switched back to 1-butanol (Billing 2001).
Catalytic performance of modified multi-walled carbon nanotubes with manganese(III) porphyrin in aerobic olefin oxidation
Published in Journal of Coordination Chemistry, 2021
Saeed Rayati, Fatemeh Nejabat, Paria Radmanesh
According to the literature, oxidation of olefins with molecular oxygen and aldehyde in the presence of metalloporphyrins usually involves a free radical process and isobutyraldehyde is a common reducing agent in these catalytic systems [32, 38–40] (see Supporting Information, Scheme S1).