Zobrazeno 1 - 10
of 104
pro vyhledávání: '"Clifton E. Meloan"'
Autor:
Clifton E. Meloan, A. F. Kopchinski
Publikováno v:
Separation Science and Technology. 31:133-140
N-4-Vinylbenzyl-N'-benzyl-1,4-diazabicyclo[2.2.2]octane was synthesized and tested to determine its ability to selectively precipitate anions. Fifty-one common anions were tested. The reagent reacted only with nine: dichromate, dithionate, ferricyani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e52653a9780ee77d9e1d8b29d8f69832
https://doi.org/10.1080/01496399608000686
https://doi.org/10.1080/01496399608000686
Autor:
Mark W. Heininger, Clifton E. Meloan
Publikováno v:
Separation Science and Technology. 27:663-669
4-Aminobenzoic acid, (1-(4-pyridinyl)-2-(1-piperidinyl)ethyl ester, was synthesized and tested to determine its ability to selectively precipitate anions. Fifty-seven common anions were tested. The reagent reacted most readily with the oxyanions of G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8adec796e04bd591d5ce56935771d14f
https://doi.org/10.1080/01496399208018909
https://doi.org/10.1080/01496399208018909
Autor:
Clifton E. Meloan, Mark W. Heininger
Publikováno v:
Solvent Extraction and Ion Exchange. 10:159-171
The compound, 4-aminobenzoic acid, (l-(4-pyridinyl), 2-(1-piperidinyl))ethyl ester was synthesized and bonded to polyvinylbenzyl chloride to create an exchange resin. The resin showed excellent preference for Cr(VI) oxyanions in tests with a variety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d75fa60bc9834eec53ef261d556abfa2
https://doi.org/10.1080/07366299208918097
https://doi.org/10.1080/07366299208918097
Autor:
Donald F. DeCou, Clifton E. Meloan
A test of Wright's multiple vibrational frequency theory of olfaction was made in the infrared region from 1200 to 400 cm−1 by deuterating (E)-2-hexen-1-al, a cockroach repellent, in 14 different combinations including the aldehyde and double bond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5ab4b121c40d78d8b5a7952d64d8bce
https://doi.org/10.1016/s0167-4501(06)80177-9
https://doi.org/10.1016/s0167-4501(06)80177-9
Autor:
Barry R. Havens, Clifton E. Meloan
A test of Wright's multiple vibrational frequency theory of olfaction was made in the infrared region from 1000 to 200 cm−1. This was done by deuterating (+) and (−) bornyl and isobornyl acetate in twelve combinations at the 1,2,8,9,10, and aceta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e9b1a9462fdaa0623fffbd1366c9f27
https://doi.org/10.1016/s0167-4501(06)80176-7
https://doi.org/10.1016/s0167-4501(06)80176-7
Autor:
Yeshajahu Pomeranz, Clifton E. Meloan
Publikováno v:
Food Analysis ISBN: 9781461570004
No other separation process can match chromatography for simplicity, efficiency, and range of applications. Combined, these attributes make chromatography one of the great achievements of analytical chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63c1cf8a6815fcdc965d624634eb8a07
https://doi.org/10.1007/978-1-4615-6998-5_20
https://doi.org/10.1007/978-1-4615-6998-5_20
Autor:
Yeshajahu Pomeranz, Clifton E. Meloan
Publikováno v:
Food Analysis ISBN: 9781461570004
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ee09ecada41ef6e6d6f513622380c7
https://doi.org/10.1007/978-1-4615-6998-5_2
https://doi.org/10.1007/978-1-4615-6998-5_2
Autor:
Yeshajahu Pomeranz, Clifton E. Meloan
Publikováno v:
Food Analysis ISBN: 9781461570004
The energies associated with the visible and ultraviolet (UV) regions of the electromagnetic spectrum range from 160 to about 585 kJ/mol. Such energies are sufficient to cause electronic transitions within molecules and to ionize many substances. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d17a025f5ab174c754b0fc3c7f85d35a
https://doi.org/10.1007/978-1-4615-6998-5_6
https://doi.org/10.1007/978-1-4615-6998-5_6
Autor:
Yeshajahu Pomeranz, Clifton E. Meloan
Publikováno v:
Food Analysis ISBN: 9781461570004
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ba47cea098d12aa369f19adf59f429e
https://doi.org/10.1007/978-1-4615-6998-5_13
https://doi.org/10.1007/978-1-4615-6998-5_13