Results 381 to 390 of about 1,201,228 (414)
Some of the next articles are maybe not open access.
1989
The phenolic resins are considered to be the first polymeric products produced commercially from simple compounds of low molecular weight. Phenolic resins continue to be used for a wide variety of applications, such as molding powders, laminating resins, adhesives, binders, surface coatings, and impregnants.
openaire +3 more sources
The phenolic resins are considered to be the first polymeric products produced commercially from simple compounds of low molecular weight. Phenolic resins continue to be used for a wide variety of applications, such as molding powders, laminating resins, adhesives, binders, surface coatings, and impregnants.
openaire +3 more sources
The vibrational spectra of phenol and phenol-OD
Spectrochimica Acta, 1960Raman spectra (liquid phase) with depolarization measurements and infrared spectra (vapor, solution, liquid and solid phases) in the 300–3800 cm−1 region are reported for phenol and phenol-OD. A complete vibrational assignment for phenol is presented and a value of 3·37 kcal/mole has been determined for the barrier to internal rotation about the C—O ...
openaire +2 more sources
Single-step method of RNA isolation by acid guanidinium thiocyanate-phenol-chloroform extraction.
Analytical Biochemistry, 1987P. Chomczyński, N. Sacchi
semanticscholar +1 more source
Phenol-hypochlorite reaction for determination of ammonia
, 1967M. W. Weatherburn
semanticscholar +1 more source
Annals of the New York Academy of Sciences, 2002
Abstract: Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics.
openaire +2 more sources
Abstract: Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics.
openaire +2 more sources
Carbohydrate analysis by a phenol-sulfuric acid method in microplate format.
Analytical Biochemistry, 2005T. Masuko+5 more
semanticscholar +1 more source
Terpene Phenols and Phenol Ethers
Journal of the American Chemical Society, 1948openaire +3 more sources