Month: December 2022

Kaskow, Iveta published the artcileThe effect of support properties on n-octanol oxidation performed on gold – silver catalysts supported on MgO, ZnO and Nb2O5, Quality Control of 111-87-5, the main research area is metal oxide supported gold silver catalyst preparation octanol oxidation.

Catalytic behavior of supported nanometal catalysts for alcs. selective oxidation depends on the nature of the support and its surface. To identify the main feature that could explain these effects, supported mono- (Au) and bimetallic (AuAg) catalysts were prepared by using pure MgO, ZnO and Nb2O5, representative of three different types of oxides (basic, amphoteric and acidic, resp.), to get homogeneous metal-support interaction for each catalyst. The catalysts were characterized by XRD, N2 physisorption, TEM, UV-vis, XPS and 2-propanol decomposition as test reaction. It was found that the catalytic activity is influenced by the electron mobility between the gold nanoparticles and the support, which in turns depends on the intermediate electronegativity of the support. Selectivity in n-octanol oxidation was determined by redox properties of the gold species, the acid-base properties of the supports and the catalyst pretreatment. Silver addition modified the acid-base properties of the catalytic system, thus influencing the selectivity in n-octanol oxidation Pretreatment of the catalyst (drying in air or thermal treatment in hydrogen flow) had a significant impact on its activity and selectivity.

Molecular Catalysis published new progress about Acidity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Quality Control of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Padilla, Fernando published the artcilePyrrolopyrazines as Selective Spleen Tyrosine Kinase Inhibitors, Recommanded Product: 3-Aminocyclobutanol hydrochloride, the main research area is pyrrolopyrazine spleen tyrosine kinase inhibitor preparation physicochem property toxicity.

The authors describe the discovery of several pyrrolopyrazines as potent and selective Syk inhibitors and the efforts that eventually led to the desired improvements in physicochem. properties and human whole blood potencies. Ultimately, the mouse model revealed unexpected toxicity of compound I that precluded the further advancement of this series.

Journal of Medicinal Chemistry published new progress about Acidity. 1036260-25-9 belongs to class alcohols-buliding-blocks, name is 3-Aminocyclobutanol hydrochloride, and the molecular formula is C4H10ClNO, Recommanded Product: 3-Aminocyclobutanol hydrochloride.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Diez-Ozaeta, Inaki published the artcileEffect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines, HPLC of Formula: 505-10-2, the main research area is autochthonous Oenococcus oeni aroma development Rioja Alavesa Tempranillo wine.

The potential use as malolactic starters of four indigenous strains of Oenococcus oeni was evaluated under different inoculation regimes. Among others, the fermentative capacity of strains, their degree of implantation, the main oenol. parameters as well as their ability to modulate the aromatic profile of wines, were analyzed. Main results elucidated that co-inoculation led to the prompt consecution of malolactic fermentation (MLF), highlighting the performance of indigenous Oenococcus oeni P2A strain and com. O. oeni Viniflora OENOS strain which finished the process 20-30 days earlier compared to batches that undergo sequential inoculation. Moreover, inoculation strategy did also have an important influence on the volatile profile of wines. Co-inoculated wines significantly showed less concentration of volatile compounds Main reduction was detected in higher alcs. and acids. Lower concentration of acids and higher alcs. may prevent the masking of desired aroma attributes. Indeed, in co-inoculated wines, the perception of ripe fruit aroma was highlighted over the others, and was extensively perceived by panellists in comparison with their resp. sequentially inoculated wines. Above all, it was elucidated the suitability of the strain P2A, resulting an advantageous alternative to significantly reduce the overall winemaking time as well as to better control the fermentative process.

LWT–Food Science and Technology published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, HPLC of Formula: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lu, Yunhao published the artcileBio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation, Computed Properties of 505-10-2, the main research area is Bacillus Candida flavor metabolites horse beans fermentation China; Bio-augmented fermentation; Chinese horse bean-chili-paste; Enzymatic activities; Microbial diversity; Volatile compounds.

Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcs., esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.

International Journal of Food Microbiology published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ivic, Ivana published the artcileConcentration with nanofiltration of red wine cabernet sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition, COA of Formula: C4H10OS, the main research area is volatile compound red wine cabernet sauvignon grape nanofiltration; Cabernet Sauvignon red wine; chemical composition; conventional wine; ecological wine; elements concentration; nanofiltration; volatile compounds.

Ecol. viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chem. fertilizers and other additives, minimizing the impact of chems. on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chem. composition of conventional and ecol. Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chem. composition and elements concentration were determined The results showed that the higher pressure and retentate cooling was more favorable for total volatiles retention than lower pressure and higher temperature Individual compound retention depended on its chem. properties, applied processing parameters and wine composition Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecol. wine) had an important impact on retention of elements.

Membranes (Basel, Switzerland) published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, COA of Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Pang, Xiao-Na published the artcileInfluence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu, Formula: C4H10OS, the main research area is volatile light flavor baijiu indigenous lactic acid bacteria.

Baijiu (Chinese liquor) is a type of traditional distilled spirit drink produced by spontaneous fermentation Lactic acid bacteria as the predominant bacteria during the fermentation of Baijiu may influence the flavor through the production of enzymes and metabolites. Results showed that there was significant difference in lactic acid bacteria counts between different fermentation periods. Indigenous lactic acid bacteria with high alc. tolerance and esterase activity were selected for fortified fermentation Inoculation with indigenous lactic acid bacteria significantly changed the flavor profile of Baijiu. All the selected strains promoted the formation of Et acetate which is an important flavor in Baijiu. Lactobacillus acetotolerans significantly promoted the formation of Et acetate, Et lactate, ethanol, acetic acid, and 2,4-di-tert-butylphenol. Sensory anal. revealed higher harmony in the samples fermented with L. hilgardii and L. acetotolerans, and higher intensive ester aroma in the samples fermented with L. planturum. The generation of flavors such as esters, alcs. and acids were species or even strain dependent. The results of this work will broaden our knowledge regarding the role of indigenous lactic acid bacteria during Baijiu manufacturing, and provide a potential approach for improving the flavor of Baijiu.

LWT–Food Science and Technology published new progress about Acidity. 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

Ye, Wenjun published the artcileDesign, synthesis and biological evaluation of novel triazoloquinazolinone and imidazoquinazolinone derivatives as allosteric inhibitors of SHP2 phosphatase, Synthetic Route of 22483-09-6, the main research area is melanoma SHP2 phosphatase triazoloquinazolinone imidazoquinazolinone; SHP2; allosteric inhibitors; antitumor activity; synthesis.

A series of novel triazoloquinolinone and imidazoquinazolinone derivatives were designed and synthesized, and their biol. activities against SHP2 protein and melanoma A357 cell line were evaluated in vitro. The results show that some target compounds have moderate to excellent inhibitory activity on SHP2 protein and melanoma A357 cell line. Structure-activity relationships (SARs) showed that both imidazoquinazolinone and triazoloquinazolinone derivatives have good SHP2 protein kinase and melanoma cell line A357 inhibitory activity. The results of mol. docking also showed that the cores of imidazoquinazolinone and triazoloquinazolinone have a certain affinity for SHP2 protein at the same time. Compared with SHP244, the target compounds have quite good liver microsomal stability and has more drug potential. The most promising compound has a strong inhibitory effect on the melanoma cell line A357 at 100 μM (76.15% inhibition).

Journal of Enzyme Inhibition and Medicinal Chemistry published new progress about Melanoma. 22483-09-6 belongs to class alcohols-buliding-blocks, name is 2,2-Dimethoxyethanamine, and the molecular formula is C4H11NO2, Synthetic Route of 22483-09-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Phillips, Robert published the artcileIncorporating use phase chemical leaching and water quality testing for life cycle toxicity assessment of cross-linked polyethylene (PEX) piping, Formula: C5H12O, the main research area is polyethylene piping chem leaching water quality testing.

Life cycle assessment (LCA) is increasingly being considered in material selection decisions for residential drinking water piping, but chem. leaching during the use phase has typically been excluded, even though the delivery of safe water is the core function of water distribution infrastructure. We have quantified the contribution of leached organics to life cycle human toxicity of piping materials through the integration of empirical leaching data within LCA. Eight cross-linked polyethylene (PEX) pipe brands were examined Upstream emissions from PEX pipe production were combined with empirical total organic carbon (TOC) data from leaching tests for new pipes. The total mass of organic contaminants ingested over the pipe′s lifetime was estimated by fitting leaching data with kinetic models and integrating leaching concentrations and daily water use over time, rather than using an initial concentration that does not accurately depict actual lifetime exposures. Potential human toxicity from use phase ingestion was evaluated using a range of human effect factors from the consensus USEtox model to create plausible bounds of toxicity through different exposure and effect scenarios. New non-carcinogenic human toxicol. effect factors were derived for approx. half of the 62 leached organic compounds identified. Results indicate that potential human toxicity from upstream pipe production generally exceeds use phase toxicity, but that leached contaminants can be a substantial contributor to overall life cycle toxicity, depending on the PEX brand, particularly for carcinogenic effects. Deleterious effects can be reduced both by thorough system flushing after initial installation and periods of stagnation, but also through improvements in manufacturing processes that reduce upstream emissions. The bounding approach demonstrates a viable method for considering water quality in LCA when comprehensive characterization and concentration data are not available.

Science of the Total Environment published new progress about Leaching. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Capolla, Nadia published the artcileMethylene blue sensitized gelatin used for the fabrication of holographic optical elements in the near-infrared, Recommanded Product: N2-(2-Hydroxyethyl)-N1,N1,N2-trimethyl-1,2-ethylenediamine, the main research area is methylene blue gelatin holog optical element.

In this paper a short review on interconnecting devices using holog. techniques was briefly presented and two particular applications of HOEs designed for the IR wavelength region were discussed. It was then explained why it could be worthwhile to use a recording material sensitive to red wavelengths instead of blue or green wavelengths. Therefore a methylene blue-sensitized gelatin/electron donor system was presented and it was demonstrated that it can record efficient transmission and reflection gratings with a relatively low exposure energy at 633 or 647 nm. An application also shown the qualities of this new recording material, which is believed to be very promising for the fabrication of near-IR holog. components.

Proceedings of SPIE-The International Society for Optical Engineering published new progress about Gelatins. 2212-32-0 belongs to class alcohols-buliding-blocks, name is N2-(2-Hydroxyethyl)-N1,N1,N2-trimethyl-1,2-ethylenediamine, and the molecular formula is C7H18N2O, Recommanded Product: N2-(2-Hydroxyethyl)-N1,N1,N2-trimethyl-1,2-ethylenediamine.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Marchant, Erik D. published the artcileLocalized Heat Therapy Improves Mitochondrial Respiratory Capacity but Not Fatty Acid Oxidation, Quality Control of 97-67-6, the main research area is skeletal muscle heat therapy mitochondrial respiration fatty acid oxidation; exercise; heat stress; high-intensity interval training; mitochondria; skeletal muscle.

Mild heat stress can improve mitochondrial respiratory capacity in skeletal muscle. However, long-term heat interventions are scarce, and the effects of heat therapy need to be understood in the context of the adaptations which follow the more complex combination of stimuli from exercise training. The purpose of this work was to compare the effects of 6 wk of localized heat therapy on human skeletal muscle mitochondria to single-leg interval training. Thirty-five subjects were assigned to receive sham therapy, short-wave diathermy heat therapy, or single-leg interval exercise training, localized to the quadriceps muscles of the right leg. All interventions took place 3 times per wk. Muscle biopsies were performed at baseline, and after 3 and 6 wk of intervention. Mitochondrial respiratory capacity was assessed on permeabilized muscle fibers via high-resolution respirometry. The primary finding of this work was that heat therapy and exercise training significantly improved mitochondrial respiratory capacity by 24.8 ± 6.2% and 27.9 ± 8.7%, resp. (p < 0.05). Fatty acid oxidation and citrate synthase activity were also increased following exercise training by 29.5 ± 6.8% and 19.0 ± 7.4%, resp. (p < 0.05). However, contrary to our hypothesis, heat therapy did not increase fatty acid oxidation or citrate synthase activity. Six weeks of muscle-localized heat therapy significantly improves mitochondrial respiratory capacity, comparable to exercise training. However, unlike exercise, heat does not improve fatty acid oxidation capacity. International Journal of Molecular Sciences published new progress about Exercise. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Quality Control of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts