نتایج جستجو برای: p cymene
تعداد نتایج: 1269825 فیلتر نتایج به سال:
We report the synthesis of halido Os(II) p-cymene complexes bearing bidentate chelating phenylazobenzothiazole (AZBTZ) ligands. Unlike the analogous phenylazopyridine (AZPY) complexes, AZBTZ-NMe2 is capable of both N,N-coordination to Os(II) and cyclometalation to form N,C-coordinated species. N,C-Coordination occurs via an azo nitrogen and an ortho carbon on the aniline ring, as identified by ...
Metal catalysts based on Ni, Co, and Pd supported SiO2 were evaluated in the catalytic pyrolysis of waste tires using experiments coupled to gas chromatography/mass spectrometry (Py–GC/MS) thermogravimetric analysis with Fourier Transform Infrared spectrometer (TGA–FTIR) techniques. The effect temperature nature metals product distribution reaction pathways was determined. Catalytic promoted ar...
Improvement of p-cymene antinociceptive and anti-inflammatory effects by inclusion in β-cyclodextrin
The compostion of the oils from flower and leaf of Achillea mellifolium L. subsp. mellifolium were collected during the flowering priod from Lar area to Damavand montain, altitude 3400 m in July 2003. The essential oils obtained by different methods of distillation (steam distillation and hydro-distillation), the percentage of oils for flower and leaf by steam distillation were 0.2 and 0.05% an...
Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometr...
A combination of crushed garlic (Allium sativum sativum) has been used as a traditional remedy for antimicrobial testing suggested that the mixture of tw antimicrobial effects on both Staphylococcus aureu Analyses of the extract of garlic and black cumin by G confirmed that the main components of garlic were allic allicin transformed products such as diallyldisulfide a black cumin were thymoqui...
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