William H. Tallent
United States Department of Agriculture
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Featured researches published by William H. Tallent.
Journal of the American Oil Chemists' Society | 1968
Thomas K. Miwa; Richard V. Madrigal; William H. Tallent; Ivan A. Wolff
AbstractBoth liquid and solid surface-active adducts of brassylic (tridecanedioic) acid were prepared by potassium hydroxide-catalyzed addition of ethylene oxide gas to the molten acid. The number-average molecular weights
Journal of Agricultural and Food Chemistry | 1969
Shelly G. Yates; Harvey L. Tookey; John J. Ellis; William H. Tallent; I. A. Wolff
Journal of Agricultural and Food Chemistry | 1970
Norman E. Delfel; William H. Tallent; Diana G. Carlson; Ivan A. Wolff
\left( {\overline {MW} _n } \right)
Journal of Agricultural and Food Chemistry | 1970
Michael D. Grove; Shelly G. Yates; William H. Tallent; John J. Ellis; Ivan A. Wolff; Narayanarao R. Kosuri; Roy E. Nichols
Journal of Agricultural and Food Chemistry | 1972
Melvin E. Daxenbichler; Cecil H. VanEtten; Fontaine R. Earle; William H. Tallent
of the adducts ranged from 500 to 3,000. These adducts cover a wide span in the ratios of hydrophilic to lipophilic portions of the molecule. They are unique in that hydrophilic end-groups sandwich a rather long chain of lipophilic methylene units. Treatment of some adducts with hot, saturated, aqueous sodium chloride induced transesterification and produced hydroxyl-terminated, multi-brassylic, poly(ethylene glycol) esters of MWn 1,000 to 4,000, all of which were efficient surface-active agents.Average degrees of polymerization of the poly(ethylene oxide) (PEO) chains were determined by a) functional group analysis, b) weight increase, and c) methanolysis of the products, followed by gas-chromatographic analysis of the isolated poly(ethylene glycol) fraction. Surface tension, critical micelle concentration, emulsion stability, and efficiency as an emulsifying agent in the aqueous polymerization of vinyl acetate were measured to evaluate surfactant properties of products in which the degrees of polymerization of the PEO chains ranged from 1.4 to 44.
Journal of Chromatographic Science | 1970
Diana G. Carlson; William H. Tallent
Journal of the American Oil Chemists' Society | 1979
William H. Tallent
Journal of Applied Polymer Science | 1974
Shu-Pei Chang; Thomas K. Miwa; William H. Tallent
Journal of Polymer Science Part A | 1969
Shu-Pei Chang; Thomas K. Miwa; William H. Tallent
Journal of the American Oil Chemists' Society | 1979
William H. Tallent