1·Salicylamide o-ethyl ether;
乙基水杨酰胺；
2·In the imaging field, polyphenol 1-ethoxyl ethyl ether compounds, as dissolution inhibitors, can be applied to the thermo-sensitive CTP compositions.
在成像领域中，可应用多酚乙烯基醚类化合物作为阻溶促溶剂，应用于热敏CTP感热成像配方。
3·Conclusion: the new compound was identified as paeoniflorin-4-ethyl ether, which may be an artifact produced during extraction proved by simulate experiment.
结论：新化合物结构鉴定为芍药苷4乙基醚，并通过模拟实验证明可能为提取过程中产生的人工产物。
4·The results showed that using solvent ethyl diol dimethyl ether, biflavone content in crude extractings is higher than that obtained by using other solvents.
结果表明：乙二醇二甲醚为提取剂，粗产品中双黄酮类成分较高；
5·The precipitate was vacuum dehydrated, and then phospholipids were extracted with ethyl ether. having 74. 90% of the phospholipids; its productivity is 30. 87%.
菜油脚经离心分离出中性油，再通过真空脱水，乙醚提取制得某油磷脂，其磷脂含量达74．90％，产率为30．87％。
6·Commercially available sodium lauryl sulfate was purified by such methods as recrystallization of water, recrystallization of ethanol and extraction of ethyl ether.
介绍了用两种不同的方法制备十二烷基硫酸钠，并对制备出的产物的性能与分析纯的标样进行了比较。
7·Ten of them were identified. They are ethylene, propylene, isobutane, cyclobutane, three isomeric butenes, methyl ethyl ether, ethyl isopropyl ether, and ethyl acetate.
它们是乙烯，丙烯，异丁烷，环丁烷，丁烯类化合物三个，甲基乙基醚，乙基异丙基醚，乙酸乙酯。
8·The constituents from pickle brine extracted with ethyl ether and identified by GC MS. In the result, 8 acids, 4 alcohol, 2 nitriles, 2benzines and 1 ester were identified.
首先，对雪里蕻腌菜卤汁的乙醚萃取浓缩液组分进行了鉴定，结果发现有机酸组分8个，醇类组分4个，腈类组分2个，酯类组分1个，芳香烃2个。
9·Various factors that affect the condensation are discussed. The results show that the yield of 4-Nitrophenyl Benzyl Ether is 84.9 %, and the yield of 2,4-Dinitrophenyl Ethyl Ether is 72.3 %.
考察了不同反应条件下的反应结果，结果表明，在最佳条件下对-硝基苯基苄基醚和2 ，4-二硝基苯基乙基醚的收率分别为84.9%和72 .3 %。
10·Ethanol and tert-amyl alcohol were employed to synthesize tert-amyl ethyl ether in the liquid phase at atmospheric pressure. The strong acid cation exchange resin, NKC-29, was used as catalyst.
用国产NKC-29型强酸性阳离子交换树脂为催化剂，在常压液相条件下用乙醇和叔戊醇为原料合成了乙基叔戊基醚。
1·The constituents from pickle brine extracted with ethyl ether and identified by GC MS. In the result, 8 acids, 4 alcohol, 2 nitriles, 2benzines and 1 ester were identified.
首先，对雪里蕻腌菜卤汁的乙醚萃取浓缩液组分进行了鉴定，结果发现有机酸组分8个，醇类组分4个，腈类组分2个，酯类组分1个，芳香烃2个。