The different varieties of catalysts,process conditions (temperature,hydrogen partial pressure,etc. ) have an effect on amination process and quality control of products.
通过不同品种催化剂、工艺条件(温度、氢气分压等)对胺化反应进程的质量控制进行了讨论,认为胺化反应最终产物粗叔胺中伯/仲胺及残余醇的含量是影响成品质量的关键因素。
参考来源 - 醇法叔胺生产工艺质量控制The specific work were as follow:The synthesis reaction includes two steps which were acylation and amination.
主要研究内容如下:合成反应分两步进行,第一步是酰化反应,第二步是胺化反应。
参考来源 - 烷基多胺聚合物的合成及其时喷墨记录材料性能的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
通过正交实验对菜籽油与单乙醇胺的酰胺化反应进行了研究。
The amidation reaction between rapeseed oil and monoethanolamine was studied via orthogonal experiment.
双长链烷基甲基叔胺是脂肪醇和二甲胺催化胺化反应的主要副产物。
Dialkylmethylamines are the main by-products int he catalytic of fatty alcohols.
本文对分子内、分子间和能同时进行分子内和分子间醇的催化胺化反应进行了系统地研究。
Three kinds of catalytic amination of alcohols: intramolecular, intermolecular and both of them occuring at the same time are investigated systematically in this paper.
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