Month: December 2022

Rod, Kenton A. published the artcilePolymer-cement composites with adhesion and re-adhesion (healing) to casing capability for geothermal wellbore applications, Recommanded Product: Pentaerythritol tetra(3-mercaptopropionate), the main research area is Polymer cement composite re adhesion casing density functional theory.

Deterioration of cement/casing adhesion in wellbore scenarios can result in unwanted and potentially harmful leakage with the potential of serious repair costs. In this work, the authors explore the use of self-healing polymers added to conventional wellbore cements as a way to bring about self-healing and readhering (to casing) properties to the composite. Self-healing capability was demonstrated by permeability anal. showing that polymer-cement composites reduce flow by 50-70% at cement bulk and at the cement/steel interface. Use of atomistic simulations imply that these polymers have good wetting properties on the steel surfaces. Interactions between steel/polymer and cement/polymer are complementary, resulting in a wider range of bonding patterns. Cracks seem to expose under-coordinated sites that result in more bonding interactions, which agrees well with the permeability measurements showing high degree of healed cracks and cement-steel interfacial gaps together with an overall increased in structural integrity of these advanced polymer-cement composite materials.

Cement & Concrete Composites published new progress about Cement. 7575-23-7 belongs to class alcohols-buliding-blocks, name is Pentaerythritol tetra(3-mercaptopropionate), and the molecular formula is C17H28O8S4, Recommanded Product: Pentaerythritol tetra(3-mercaptopropionate).

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Grillet, Pierre-Edouard published the artcileBiomarkers of Redox Balance Adjusted to Exercise Intensity as a Useful Tool to Identify Patients at Risk of Muscle Disease through Exercise Test, Application In Synthesis of 97-67-6, the main research area is risk assessment exercise intensity muscle disease; Liquid Chromatography tandem Mass Spectrometry (LC-MS/MS); cardiopulmonary exercise test (CPET); exercise intolerance; maximal oxygen uptake; metabolomics; myopathy; tricarboxylic citric acid cycle.

The screening of skeletal muscle diseases constitutes an unresolved challenge. Currently, exercise tests or plasmatic tests alone have shown limited performance in the screening of subjects with an increased risk of muscle oxidative metabolism impairment. Intensity-adjusted energy substrate levels of lactate (La), pyruvate (Pyr), β-hydroxybutyrate (BOH) and acetoacetate (AA) during a cardiopulmonary exercise test (CPET) could constitute alternative valid biomarkers to select “”at-risk”” patients, requiring the gold-standard diagnosis procedure through muscle biopsy. Thus, we aimed to test: (1) the validity of the V’O2-adjusted La, Pyr, BOH and AA during a CPET for the assessment of the muscle oxidative metabolism (exercise and mitochondrial respiration parameters); and (2) the discriminative value of the V’O2-adjusted energy and redox markers, as well as five other V’O2-adjusted TCA cycle-related metabolites, between healthy subjects, subjects with muscle complaints and muscle disease patients. Two hundred and thirty subjects with muscle complaints without diagnosis, nine patients with a diagnosed muscle disease and ten healthy subjects performed a CPET with blood assessments at rest, at the estimated 1st ventilatory threshold and at the maximal intensity. Twelve subjects with muscle complaints presenting a severe alteration of their profile underwent a muscle biopsy. The V’O2-adjusted plasma levels of La, Pyr, BOH and AA, and their resp. ratios showed significant correlations with functional and muscle fiber mitochondrial respiration parameters. Differences in exercise V’O2-adjusted La/Pyr, BOH, AA and BOH/AA were observed between healthy subjects, subjects with muscle complaints without diagnosis and muscle disease patients. The energy substrate and redox blood profile of complaining subjects with severe exercise intolerance matched the blood profile of muscle disease patients. Adding five tricarboxylic acid cycle intermediates did not improve the discriminative value of the intensity-adjusted energy and redox markers. The V’O2-adjusted La, Pyr, BOH, AA and their resp. ratios constitute valid muscle biomarkers that reveal similar blunted adaptations in muscle disease patients and in subjects with muscle complaints and severe exercise intolerance. A targeted metabolomic approach to improve the screening of at-risk patients is discussed.

Nutrients published new progress about Biopsy. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Application In Synthesis of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Von Wettstein-Knowles, Penny published the artcile7-Oxopentadecan-2-ol esters – a new epicuticular wax lipid class, Recommanded Product: 5-Tridecanol, the main research area is oxopentadecanol ester barley epicuticular wax.

The alkan-1-ol and alkan-2-ol esters (primarily, C38-48 and C33-35, resp.) of barley epicuticular waxes are known to arise via 2 different biosynthetic pathways. A third type of ester (∼0.2% by weight of spike wax), previously unknown in these plant lipids, was identified. The esters were isolated via preparative TLC together with the longer chain primary alcs. From the effects of chem. treatments analyzed with the aid of TLC and gas chromatog. (GC), the presence of an oxo group in the alc. moiety was deduced. GC-mass spectrometry of the esters and their alc. moieties before and after NaBH4 treatment and of the fatty acid moieties resulted in the identification of at least 3 7-oxopentadecan-2-ol esters (C33, C35, and C37). 2,7-Dihydroxypentadecane was synthesized and its mass spectrum found to be identical to that of the reduced ester alc. moiety. A determination of the relative amounts of these esters in 10 different genotypes supports the contention that biosynthetically the pentadecan-2-ol esters are precursors of those containing an oxo group on C 7.

Carlsberg Research Communications published new progress about Barley. 58783-82-7 belongs to class alcohols-buliding-blocks, name is 5-Tridecanol, and the molecular formula is C13H28O, Recommanded Product: 5-Tridecanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Fechir, Michael published the artcileMolecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers, Category: alcohols-buliding-blocks, the main research area is specialty barley malt aroma bottom fermented lager beer; Hordeum vulgare; aroma extract dilution analysis (AEDA); odorant transfer; specialty barley malt beer; stable isotopically substituted odorants.

Specialty barley malts provide unique aroma characteristics to beer; however, the transfer of specialty malt odorants to beer has not yet been systematically studied. Therefore, three beers were brewed: (1) exclusively with kilned base barley malt, (2) with the addition of a caramel barley malt, and (3) with the addition of a roasted barley malt. Major odorants in the beers were identified by aroma extract dilution anal. followed by quantitation and calculation of odor activity values (OAVs). The caramel malt beer was characterized by outstandingly high OAVs for odorants such as (E)-β-damascenone, 2-acetyl-1-pyrroline, methionol, 2-ethyl-3,5-dimethylpyrazine, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one, whereas the highest OAV for 2-methoxyphenol was obtained in the roasted malt beer. Quantifying odorants in the malts revealed that the direct transfer from malt to beer played only a minor role in the amount of malt odorants in the beers, suggesting a substantial formation from precursors and/or a release of encapsulated odorants during brewing.

Journal of Agricultural and Food Chemistry published new progress about Barley. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jagodzinska, Katarzyna published the artcileTorrefaction of wheat-barley straw: Composition and toxicity of torrefaction condensates, Product Details of C5H12O, the main research area is wheat barley straw chem composition torrefaction.

Until now, few studies on the valorisation of torrefaction condensable volatiles (condensates) have been performed. The composition and toxicity of torrefaction condensable volatiles determine their possible applications. Therefore, a study on the composition of wheat-barley straw torrefaction condensates, combined with toxicity tests, was performed. This anal. was mainly aimed at the utilization of these condensates as an anaerobic digestion substrate. The torrefaction process was performed in a batch-scale reactor at temperatures from 240°C to 320°C. The condensates were analyzed using GC/MS, and quant. anal. was based on the calibration curves (external standard method). Toxicity tests were performed for vascular plants (Lemna sp. Growth Inhibition Test), saltwater bacteria (Microtox bioassay) and freshwater crustaceans (Daphtoxkit F magna survival bioassay). The condensates were classified as highly toxic for the tested organisms. Compounds that are inhibitory and/or toxic to anaerobic bacteria were detected in the samples, e.g. furfural, guaiacol, palmitic acid and oleic acid. Taking into account the condensates’ high toxicity for the tested organisms and the presence of anaerobic digestion process inhibitors, there is a significant likelihood that prior detoxification of the condensates is necessary before they can be utilized as anaerobic digestion substrates.

Biomass and Bioenergy published new progress about Barley. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Product Details of C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tang, Ke published the artcileAroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA, Napping and GC-O analysis, Formula: C4H10OS, the main research area is Vitis wine aroma QDA Napping gas chromatog olfactometry China.

Abstract: Loess Plateau is a new rapidly developing wine region in China, but wine style from this region is rarely studied. The aroma typicalies and differences of Cabernet Sauvignon wines between Loess Plateau and other three main regions (Shandong, Ningxia and Xinjiang) in China were comprehensively analyzed by Quant. Descriptive Anal. (QDA), Napping and Gas Chromatog.-Olfactometry (GC-O) anal. Results showed that differences existed between wines from Loess Plateau and other three regions in China based on their aroma characteristics. The results of QDA and Napping revealed that wines from Loess Plateau had richer fruity aroma, especially the typical hawthorn aroma. A similar result showed that the fruity compounds had higher flavor dilution factors in wines from Loess Plateau by aroma extract dilution anal. Identified by GC-O and gas chromatog.-mass spectrometric, Et butanoate, isoamyl formate and Bu acetate were key compounds for the fruity aroma of wines from Loess Plateau.

European Food Research and Technology published new progress about Baking. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tavera-Quiroz, Maria Jose published the artcileBaked snack from green apples formulated with the addition of isomalt, COA of Formula: C12H24O11, the main research area is crispy snack baking green apple formulation isomalt.

The objectives of this study were: to develop a crispy snack with the addition of isomalt and maltodextrin, to assess phys., chem. and sensory properties and to evaluate the stability during storage and after being conditioned at different relative humidities. Isomalt, produced by reducing isomaltulose (6-O-α-D-glucopyranosyl-D-fructofuranose) is used in food products as a noncariogenic nutritive sweetener. Its use had a protective effect on the apple tissue submitted to high temperatures since the snack had good quality attributes and also preserved the added ascorbic acid during the baking process. Isotherms showed a resistant behavior pattern in regions of low aw, but on exceeding 0.7 of aw the moisture content increased dramatically. Similar trends were followed by snack texture and Tg.

LWT–Food Science and Technology published new progress about Baking. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, COA of Formula: C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yang, San-dong published the artcileDetermination of benzo(a)pyrene in fried and baked foods by HPLC combined with vesicular coacervative supramolecular solvent extraction, Recommanded Product: n-Octanol, the main research area is fried baked food benzo a pyrene HPLC SUPRAS; Benzo(a)pyrene; Green chemistry; Liquid chromatography-fluorescence detection; Supramolecular solvent (SUPRAS).

A simple, rapid and low-cost determination method of benzo(a)pyrene in fried and baked foods was proposed by high performance liquid chromatog. combined with vesicular coacervative supramol. solvent (SUPRAS) extraction The vesicular coacervate was composed of 1-octanol and tetrabutylammonium bromide. 200 mg of dried samples with 600 μL SUPRAS could be mixed to extract benzo(a)pyrene. Neither evaporation nor further clean-up steps for the extracts were needed. The overall sample treatment took approx. 30 min, and several samples could be simultaneously treated using conventional lab equipment. Then, benzo(a)pyrene was analyzed via liquid chromatog.-fluorescence detection. Parameters affecting the extraction efficiency were investigated and optimized. The results showed good linearity of benzo(a)pyrene with the coefficients of determination (R2) of more than 0.9999 in the range of 0.1-50.0 μg/kg. The limit of detection of the method was 0.11 μg/kg. Recoveries for spiked samples in the range of 1-10 μg/kg were between 89.86 and 100.01%, with relative standard deviations from 1.20 to 3.20%. Benzo(a)pyrene was present in food samples (including instant noodles, biscuits, rice crust and fried bread stick) at concentrations in the range of 0.08-0.39 μg/kg according to the proposed method. The proposed pretreatment method significantly reduces the anal. time. Furthermore, the solventless approach is in accordance with the green chem. development trend and has significant application prospects.

Journal of Food Science and Technology (New Delhi, India) published new progress about Baking. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Recommanded Product: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Lulu published the artcileCharacterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies, Quality Control of 505-10-2, the main research area is baijiu aroma off odor; Moutai-aroma type Baijiu; aroma addition; comparative aroma extract dilution analysis; odor activity value; off-odor; omission test.

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution anal. (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chem. anal. and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction AEDA, quant. anal., and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, Me 2-methyl-3-furyl disulfide, di-Me trisulfide, 2-furfurylthiol, methanethiol, di-Me disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.

Journal of Agricultural and Food Chemistry published new progress about Baijiu. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dong, Wei published the artcileCharacterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu, SDS of cas: 505-10-2, the main research area is base Baijiu odorant roasted aroma characterization; 3-(methylthio)propanal (PubChem CID: 18635); 3-methylindole (PubChem CID: 6736); Butyric acid (PubChem CID: 264); Hexanoic acid (PubChem CID: 8892); Interactions; Mud-like odor; Multiple quantitative measurements; Omission analysis; Roasted odor; Strong-aroma types of base Baijiu; p-Cresol (PubChem CID: 2879).

The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the base and com. SAB by comparative aroma extract dilution anal. Furthermore, the complex matrix of Baijiu always pose a long-term challenge for quant. accuracy and precision of target aroma compounds; thus, the odorants with flavor dilution (FD) ≥ 9 were further quantified by multiple quant. techniques, including the direct injection combined with gas chromatog.-flame ionization detector, the vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction (VSLLME) combined with GC-MS, and the derivatization method combined with VSLLME-GC-MS, and 37 and 26 odorants were shown to be important odorants as their OAVs ≥1. Among these components, 5 compounds, hexanoic acid, butyric acid, p-cresol, 3-methylindole, and 3-(methylthio)propanal showed higher OAVs in base than in com. SAB, and based on aroma recombination and omission anal., they were confirmed to be the key odorants responsible for the mud-like and roasted odors. The evaluation of the aforementioned five key odorants by the “”addition”” test showed that the roasted and mud-like aromas of base SAB were related, and the odors were mainly attributed to additive or masking effects among the compounds

Food Research International published new progress about Baijiu. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts