Abstract: Chlorinated phenols, e.g. pentachlorophenol, are stabilized against degradation, including degradation to chlorinated dibenzo-p-dioxins, caused by heat and other adverse conditions, by combining with them stabilizing amounts of at least one stabilizer selected from the group consisting of high-boiling epoxides and epoxidized oils, drying oils, unsaturated fatty acids and unsaturated esters of fatty acids.

Abstract: Polychlorinated phenols (e.g., pentachlorophenol) of improved color are made by vacuum distilling polychlorinated phenols containing dark color-forming impurities in the presence of a color inhibitor such as free radical-acting substances (e.g., free radical-acting compounds of the phenol, hydroquinone, organic sulfur derivative, organic phosphite, amine and aldehyde type). In addition, the chlorodioxin content of the impure pentachlorophenol (generally about) 2,000 p.p.m.) is reduced to a residual chlorodioxin content of less than 25 p.p.m. during distillation.

Abstract: Water-extended polyesteramides are produced by forming a water-in-oil emulsion of the polyesteramide and thereafter curing the polyesteramide emulsion. When halogen-containing polyesteramides are used, a synergistic fire-retardancy effect is achieved. Substantially water-insoluble metal oxides, such as zinc oxide and magnesium oxide, are used as emulsifying agents to produce room temperature curable polyesteramide and polyester emulsions which, after curing, have desirable hardness and fire-retardancy characteristics.