Month: December 2022

Belhachemi, Boucif published the artcileDetermination and Correlation of Solubilities of Benzoic Acid, Salicylic Acid, Resorcinol and Hydroquinone in Water and in 1-Octanol at Temperatures from 297.25 K to 334.45 K, Quality Control of 111-87-5, the main research area is benzoic salicylic acid resorcinol hydroquinone octanol solubility.

The solubilities of benzoic acid, salicylic acid, resorcinol and hydroquinone in water and in 1-octanol were measured by the dynamic method which is also called the synthetic method from 297.25 K to 334.45 K. Using differential scanning calorimetry (DSC Q2000 and SDT Q600), the melting temperature and the enthalpy of fusion of these solutes were determined The obtained results show that the solubility of benzoic acid in water is greater than that of salicylic acid, but in the case of the two isomers of dihydroxybenzene, the solubility of resorcinol is approx. 100 times that of hydroquinone. In 1-octanol, the decreasing order of the solubility of these compounds is as follows: resorcinol > benzoic acid > salicylic acid > hydroquinone. The exptl. solubilities were correlated using two regression equations. The correlation coefficient is greater than 0.9937 for one of these two equations for the binary studied systems where the solvent is either water or 1-octanol. New exptl. data are provided for the solubility of resorcinol in water and salicylic acid, resorcinol, hydroquinone in 1-octanol.

International Journal of Thermophysics published new progress about Enthalpy. 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

Martinez-Cervera, Sandra published the artcileComparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties, Product Details of C12H24O11, the main research area is sucrose replacer polyol muffin quality.

The aim of this work was to compare the suitability of different polyols (sorbitol, maltitol, isomalt and erythritol) as total sucrose replacers in muffins. Thermal and rheol. properties of the batters and muffin texture, height and consumer acceptability were evaluated. As sucrose, all the polyols increased the starch gelatinization temperature, although differences were found among them, being erythritol the less effective. The batter rheol. properties also revealed that erythritol showed the highest differences with sucrose, in comparison to the other polyols. All the polyol muffins showed lower height than the sucrose muffins. The effect in muffin texture parameters was dependent on the type of polyol. In comparison to sucrose, erythritol increased the hardness and sorbitol and maltitol decreased it. Isomalt conferred similar texture parameters than sucrose. No differences were found in sensory acceptance among sucrose, sorbitol and maltitol muffins.

Food Hydrocolloids published new progress about Enthalpy. 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, Product Details of C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sasaki, Norihiko published the artcileControl over the Aspect Ratio of Supramolecular Nanosheets by Molecular Design, Computed Properties of 111-87-5, the main research area is nanosheet supramol structure self assembly; molecular design; nanostructures; porphyrins; self-assembly; supramolecular polymers.

Recent developments in kinetically controlled supramol. polymerization permit control of the size (i.e., length and area) of self-assembled nanostructures. However, control of mol. self-assembly at a level comparable with organic synthetic chem. and the achievement of structural complexity at a hierarchy larger than the mol. level remain challenging. This study focuses on controlling the aspect ratio of supramol. nanosheets. A systematic understanding of the relationship between the monomer structure and the self-assembly energy landscape has derived a new monomer capable of forming supramol. nanosheets. With this monomer in hand, the aspect ratio of a supramol. nanosheet is demonstrated that it can be controlled by modulating intermol. interactions in two dimensions.

Chemistry – A European Journal published new progress about Enthalpy. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Computed Properties of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Doeller, Sonja C. published the artcileA case study on the influence of hydrophilicity on the signal enhancement by dynamic nuclear polarization, Product Details of C8H18O, the main research area is hydrophilicity dynamic nuclear polarization; DNP NMR; Dynamics; Low temperature NMR; Octanol; Solid state NMR; Surfactants.

In this work, the behavior of four different com. available polarizing agents is investigated employing the non-ionic model surfactant 1-octanol as analyte. A relative method for the comparison of the proportion of the direct and indirect polarization transfer pathways is established, allowing a direct comparison of the polarization efficacy for different radicals and different parts of the 1-octanol mol. despite differences in radical concentration or sample amount With this approach, it could be demonstrated that the hydrophilicity is a key factor in the way polarization is transferred from the polarizing agent to the analyte. These findings are confirmed by the determination of buildup times Tb, illustrating that the choice of polarizing agent plays an essential role in ensuring an optimal polarization transfer and therefore the maximum amount of enhancement possible for DNP enhanced NMR measurements.

Solid State Nuclear Magnetic Resonance published new progress about Dynamics. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Product Details of C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Padmanabhan, Aparna published the artcileStructural characterization of exopolysaccharide from Streptococcus thermophilus ASCC 1275, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Streptococcus exopolysaccharide purification dialysis; exopolysaccharide; glycosyl linkage; nuclear magnetic resonance (NMR); structure.

In this study, we purified and characterized exopolysaccharide (EPS) produced by a high-EPS-producing dairy starter bacterium, Streptococcus thermophilus ASCC 1275. Crude EPS was extracted from S. thermophilus ASCC 1275 and partially purified using dialysis. Further purification and fractionation of exopolysaccharide was conducted using HPLC on a Superose 6 column (Cytiva/Global Life Sciences Solutions, Marlborough, MA). Glycosyl composition anal., linkage anal. along with 1-dimensional and 2-dimensional NMR spectroscopy were performed to deduce the structure of EPS. Three fractions (F) obtained from gel permeation chromatog. were termed F1 (2.6%), F2 (45.8%), and F3 (51.6%) with average mol. weights of approx. 511, 40, and 5 kDa, resp. Monosaccharide composition anal. revealed the dominance of glucose, galactose, and mannose in all 3 fractions. Major linkages observed in F3 were terminal galactopyranosyl (t-Gal), 3-linked glucopyranosyl (3-Glc), 3-linked galactofuranosyl (3-Galf), and 3,6-linked glucopyranosyl (3,6-Glc) and major linkages present in F2 were 4-Glc (48 mol%), followed by terminal mannopyranosyl (t-Man), 2- + 3-linked mannopyranosyl (2-Man+3-Man), and 2,6-linked mannopyranosyl (2,6-Man; total ∼28 mol%). The 1-dimensional and 2-dimensional NMR spectroscopy revealed that F2 comprised mannans linked by (1→2) linkages and F3 consisted of linear chains of α-D-glucopyranosyl (α-D-Glcp), β-D-glucopyranosyl (β-D-Glcp), and β-D-galactofuranosyl (β-D-Galf) connected by (1→3) linkages; branching was through (1→6) linkage in F3. A possible structure of EPS in F2 and F3 was proposed.

Journal of Dairy Science published new progress about Dialysis. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hadjikinova, Raina published the artcileDevelopment and validation of HPLC-RID method for determination of sugars and polyols, SDS of cas: 64519-82-0, the main research area is dessert food sugar polyol HPLC RID analysis.

The aim of the current study was to develop and validate a rapid, sensitive and accurate method for simultaneous determination of sugars (glucose, fructose, sucrose and lactose) and polyols (erythritol, mannitol, sorbitol, isomalt and xylitol) in low-calorie and no-sugar added desserts by high pressure liquid chromatog. coupled with refractive index detector (RID). The best chromatog. separation was performed on Pb2+ Shodex Sugars SP0810 operating at 80°C and mobile phase distilled water with flow rate 0.5 mL/min. Validation procedure includes for linearity, precision and accuracy of the method. The developed method offers excellent linearity in wide concentration range (0.1-5 mg/mL) for all tested carbohydrates with R2>0.997. Limit of detection (LOD) and limit of quantification (LOQ) for nine analytes were in the range of 0.01-0.17 mg/mL and 0.03-0.56 mg/mL, resp. HPLC-RID method showed very good repeatability (RSD >5 %) and reproducibility. The developed method was successfully applied for quantification of sugars and sugar alcs. in dessert foods. The results obtained from the analyzed real samples showed the possibility of the proposed method to be used for routine anal. of sugars and sugar alcs. in low-calorie, no-sugar added dessert foods and pharmaceutical formula only with one injection of the sample.

Journal of Pharmaceutical Sciences and Research published new progress about Desserts. 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, SDS of cas: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bredenberg, Susanne published the artcileEvaluation of a sieve classification method for characterization of low-dose interactive mixtures, Related Products of alcohols-buliding-blocks, the main research area is sodium salicylate carrier demixing sieving particle size.

This study investigated a sieve classification method for evaluating carrier materials and particle size fractions, which could be a valuable tool in the early development of pharmaceutical dosage forms containing low-dose interactive mixtures When developing new products based on interactive mixtures, it is essential to ensure that the drug particles are successfully deagglomerated and have adhered to the carrier particles. In this study, the effect on the demixing potential (DP) of low-dose interactive mixtures was assessed for various carrier particle sizes and surface textures. The model drug used was sodium salicylate and the tested carriers were lactose, mannitol, and isomalt. The results showed that the lowest DPs, i.e. the most mech. stable mixtures, were obtained with lactose. Furthermore, for interactive mixtures, small carrier particles and/or a narrow carrier particle size range are essential for obtaining a low DP and high homogeneity. Calculation of the DP provided a reliable estimate of the quality of the low-dose interactive mixtures used in this study.

Pharmaceutical Development and Technology published new progress about Demixing. 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Du, Xiaofen published the artcileAssociation of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit, Computed Properties of 584-02-1, the main research area is cucumber fruit aroma compound organic acid soluble solid.

Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and mol. composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental anal., and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical anal. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3-5.4, 0-10 line scale). The anal. of volatiles with solid-phase microextraction-gas chromatog.-mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcs. were the most dominant, accounting for 25.5%-77.9% and 15.0%-58.1%, resp. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatog. (HPLC), resp. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings.

ACS Food Science & Technology published new progress about Cucumber. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Computed Properties of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kahr, Bart published the artcileTailor-Made Auxiliaries for Polar Growth from Melts, Computed Properties of 97-67-6, the main research area is review Tailor made auxiliary polar growth melt.

Tailor-made auxiliaries are generally less stereochem. discriminating of crystals grown from the melt than crystals grown from solution However, it is possible to make supramol. inferences using well-chosen additives in the manner taught to us by Lahav and Leiserowitz. Spherulites manifesting needle-like growth and small angle branching grow frequently from supercooled melts under high crystallization driving forces, along one principal crystallog. direction. If this direction is polar, it is important to establish its absolute sense as a basis for understanding growth at the interface between crystals and melt. This assignment, for polycrystalline ensembles, is beyond the capabilities of X-ray crystallog. Two examples of this discrimination are described with tailor-made additives, one for the β form of resorcinol and another for form I of L-malic acid. Assigning the absolute sense of a polar axis with mol. additives is a problem that resembles both the science and style of previous experiments from the Weizmann Institute.

Israel Journal of Chemistry published new progress about Crystals. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Perez, Hugo A. published the artcileEffect of cholesterol on the surface polarity and hydration of lipid interphases as measured by Laurdan fluorescence: New insights, Product Details of C8H18O, the main research area is cholesterol dipalmitoylphosphatidylcholine Laurdan fluorescence spectroscopy; Cholesterol; Laurdan fluorescence; Lipid membranes; Organic solvents.

Comparison of the behavior of Laurdan in gel and in the liquidcrystalline DPPC bilayers with that observedin chloroform and OctOH allow concluding that changes in the membrane lipid order cannot be ascribed to changes in viscosity of the local environment. Cholesterol acts as a spacer below the transition temperatureof DPPC, promoting a disorder state in the acyl chain region. No evidence of water entrance has been detected with Laurdan up to 30% Cholesterol in DPPC in this condition. In contrast, Chol displaces to longer values the wavelength of Laurdan in membranes in the liquidcrystallinestate. This decrease in polarity occurs above 5% Chol and is directly related to the water extrusion produced by Chol. This effect is similar to that occurring in liquid crystalline membranes subjected to hypertonic stress. The behavior is comparable to that of Laurdan in OctOH at different water ratios below 5% Chol/DPPC. At higher ratios, other changes are evident.

Colloids and Surfaces, B: Biointerfaces published new progress about Crystals. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Product Details of C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts