Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun physics, chemistry The loss of an
electron from aphotoexcited species - noun chemistry The
reaction of something withoxygen in the presence oflight
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Diacetyl (emphasis on the first syllable) is also called biacetyl (emphasis on the last syllable) and the latter is what we called in when I was working on the photooxidation of aromatic hydrocarbons a couple or three decades ago.
Hot Buttered James Killus 2008
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MVK will further react to give methyl glyoxal, which is also a product of the photooxidation of alkylated benzenes like toluene and xylene.
Isoprene James Killus 2007
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Later we published a brief communication on the two-sided experiment alone, and also a paper on our toluene photooxidation mechanism.
The Scientific Method James Killus 2007
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Later we published a brief communication on the two-sided experiment alone, and also a paper on our toluene photooxidation mechanism.
Archive 2007-09-01 James Killus 2007
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The question we were working on was the photooxidation of toluene used as a solvent and a component of gasoline in photochemical smog.
The Scientific Method James Killus 2007
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But the methacrolein analog to PAN turns out to be temporarily important in the photooxidation of isoprene.
Archive 2007-08-01 James Killus 2007
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MVK will further react to give methyl glyoxal, which is also a product of the photooxidation of alkylated benzenes like toluene and xylene.
Archive 2007-08-01 James Killus 2007
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But the methacrolein analog to PAN turns out to be temporarily important in the photooxidation of isoprene.
Isoprene James Killus 2007
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The question we were working on was the photooxidation of toluene used as a solvent and a component of gasoline in photochemical smog.
Archive 2007-09-01 James Killus 2007
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To prevent “photooxidation” and the development of stale, harsh aromas, olive oil is best stored in the dark—in opaque cans, for example—and in cool conditions, which slow all chemical reactions.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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