The reaction of phenol, 2-nitrophenol, thymol, 1-naphthol and 1-hydroxy-2-naphthoic acid with HCl-H2O2 was carried out in the presence and in the absence of ultrasound. In the presence of ultrasound phenol, 2-nitrophenol and thymol gave only the chlorinated products, while 1-naphthol and 1-hydroxy-2-naphthoic acid gave chlorinated quinones as the major products. The reactions with ultrasound were compared with those without ultrasound.

A few vegetable oils were saponified using aqueous KOH and different PTCs at room temperature in the presence of ultrasound. The extent of saponification was studied using the saponification value as a reference. Optimizations of various parameters such as time, selection of PTC, quantity of PTC, quantity of KOH and quantity of water were carried out using soyabean oil as a sample oil under sonication with stirring. To study the effect of ultrasound, the saponification was also carried out at 35 +/- 2 degrees C under different conditions, namely stirring, sonication, stirring and sonication, and heating at 100 degrees C. It was found that the heterogeneous liquid-liquid phase saponification of different vegetable oils using aq. KOH/CTAB was remarkably accelerated at 35 +/- 2 degrees C in the presence of ultrasound along with stirring.