This paper discourses upon a semi-microchemistry method to synthesize sulfanilamide from amiline through series of reactions such as acetylation,sulphonation,aminolysis and hydrolyzation.

A new method of research course grading for semi-microorganic syntheses experiment;

Effects of different adsorbent on pigment and trace components in oil bleaching;

Up to now,more than 100 trace components of Chinese rice wine were detected by GC,GC-MS and HPLC,including alcohols,aldehydes,organic acids,esters,phenolics and nitrogen-containing compounds and so on.

The relative retention time tR′ for main trace components including alcohols and esters in liquor were determined by PEG20M capillary column and the relations between tR′and molecular topological index 0T,1T had been studied.

The content characteristics and change rules of microconstituents content of the newly-produced Feng-type liquor in different technical period before and after pit entry were revealed and liquor body styles in different special technical periods were studied through liquor tasting and index analysis.

Up to now, 322 kinds of flavoring components had been found in liquor microconstituents (about 2% of the total amount).

In spite of its comparatively smaller proportion, microconstituents exert unique effects in liquor that could not be replaced by other chromatographic components and their existence is not only absolutely necessary but also a determinative factor to liquor style and liquor quality.