no aromtics show the low aniline point....because higher the aniline point higher the pariffinic content and lower the aromatic content
There is no any such difference between Aniline point and mixed Aniline point . . . . .
The aniline point of kerosene is 60-69 oC.
aniline point is the lowest temp in f in wich equal volume of aniline and dieasel are completely missble. Poling point is that temp in which aromatic compounds are not freezed
no
To improve the aniline point of oils, one can fractionate the oil to remove lighter components, adjust the chemical composition to increase the aromatic content, or add specific additives that can raise the aniline point. Additionally, removing any contaminants or impurities that can lower the aniline point can also help improve it.
Aniline can be estimated using acid-base titration. In this process, a known concentration of acid is added to a solution containing aniline until the equivalence point is reached, indicated by a color change due to the formation of a salt. This helps in determining the concentration of aniline present in the solution.
Aniline has a higher boiling point than phenol because aniline can form strong hydrogen bonds due to the presence of an amino group. Phenol has a higher boiling point than toluene because phenol molecules can form intermolecular hydrogen bonds because of the hydroxyl group. Toluene has a higher boiling point than benzene due to the presence of a bulky methyl group which increases Van der Waals forces between toluene molecules.
diesel index = aniline point *API(1/100)
The formula of aniline is C6H7N and the formula of ethanol is C2H5OH.
The highest point on a fir is the treetop.
Aniline is a type of chemical found in cigarette smoke.
The aniline point of vegetable oils, including coconut oil, groundnut (peanut) oil, and canola oil, typically ranges from about 30°C to 40°C (86°F to 104°F). This measurement indicates the lowest temperature at which an equal volume of aniline and the oil can mix completely. The exact value can vary based on the specific composition of the oil, including its fatty acid profile. Generally, oils with higher levels of saturated fats tend to have higher aniline points.