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acetals
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acetals Organic compounds formed by addition of alcohol molecules to aldehyde molecules. If one molecule of aldehyde (RCHO) reacts withone molecule of alcohol (R′OH) a hemiacetal is formed (RCH(OH)OR′). The rings of aldose sugars are hemiacetals. Further reaction with a second alcohol molecule produces a full acetal (RCH(OR′)
2). It is c...
Related newspaper, magazine, and journal articles from HighBeam Research
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FLUORESCENT LABELS FOR ALDEHYDES
Collection of Czechoslovak Chemical Communications
; The fluorescence labeling of aldehydes with perylene bis(dicarboximide)s by the formation of acetals is described. Keywords: Aldehydes; Fluorescence spectroscopy; Perylenes; Dyes; Acetals. Aldehydes are important natural products and intermediates in chemical synthesis. They are also of interest
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Acetals: strong, stiff, tough thermoplastics.
Advanced Materials & Processes
; Acetals are highly crystalline thermoplastics characterized by a sharp melting point and high strength, stiffness, and toughness. They have good surface lubricity and a low coefficient of friction against metal, ceramics, and other plastics. Because they exhibit very low levels of cold flow, they
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VectorJet Laser Marking Technology for Acetals.(Tools of the Trade)
R & D
; The Sabreen Group's Vector Jet Laser Marking Technology achieves unprecedented dark-on-light contrast, line edge detail, and marking speed on Acetals and many more plastics that have traditionally been difficult, if not impossible, to laser mark. Utilizing this breakthrough technology, true
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Adhesive Technologies for the assembly of hard-to-bond plastics.
Adhesives & Sealants Industry
; Hard-to-bond plastics such as acetals, polyethylenes, fluoropolymers, polypropylene and TPVs are used in virtually all industries due to their low cost, flexible design capabilities, and superior performance properties. Many assembly methods exist for joining similar and/or dissimilar plastics --
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Intoxicating Ice Cream.(Brief Article)
Prepared Foods
; It looks and tastes like ice cream, but because of its alcohol content, it can't be called ice cream. Developed at the University of Minnesota by leading scientists, Blend's relies on unique formulation and manufacturing methods to stabilize the alcohol molecule and prevent it from interacting with
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