Category: 104-76-7

Hoong, Seng Soi; Arniza, Mohd. Zan; Mariam, Nek Mat Din Nik Siti; Armylisas, Abu Hassan Noor; Yeong, Shoot Kian published the artcile< Synthesis and physicochemical properties of novel lauric acid capped estolide esters and amides made from oleic acid and their evaluations for biolubricant basestock>, Application In Synthesis of 104-76-7, the main research area is oleic lauric acid estolide ester amide biolubricant oxidative stability.

Vegetable oils have been used as environmentally friendly biolubricants because of their inherent biodegradability, good lubricity, higher viscosity index and low evaporative loss. However, their use is limited due to significantly poor cold flow properties and inferior oxidative stability. This paper presents an approach to modify vegetable oil derivatives namely oleic acid to yield biolubricant with good cold flow properties and oxidation stability. Oleic acid was converted to polyhydroxy estolide through reaction with only hydrogen peroxide, which is considered a ‘green’ oxidant. The synthesized polyhydroxy estolide was further reacted with appropriate amount of lauric acid to end-cap its hydroxy groups, which yielded lauric acid capped estolide as the product. Subsequently, the prepared lauric acid capped estolide was reacted with branched and straight chain alcs. as well as secondary amines to afford estolide esters and amides. In general, most of the prepared samples showed improved cold flow properties as compared to vegetable oil-based lubricants, where the best pour point (-41°C) was achieved by 4-methyl-2-pentyl estolide ester. Meanwhile, estolide amides exhibited the best oxidative stability among samples evaluated with an oxidation onset temperature of 205°C, which is significantly higher than vegetable oil-based lubricants. Generally, the oxidative stability, viscosity index and anti-wear properties of prepared estolide esters and amides were found to be comparable to the properties of com. samples used as benchmark.

Industrial Crops and Products published new progress about Acid number. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Application In Synthesis of 104-76-7.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dong, Shihua; Jia, Bing; Chen, Xiubin; Jiang, Xiaobo published the artcile< Liquid-Liquid Equilibrium for Ternary System of Water + 2-Methyl-3-buten-2-ol + (Methyl tert-butyl ether/Butyl acetate/4-Methyl-2-pentanone/2-Ethyl-1-hexanol) at 308.2 K>, Safety of 2-Ethylhexan-1-ol, the main research area is water methylbutenol methyltertbutylether butyl acetate methylpentanone ethylhexanol ternary system; ternary system liquid equilibrium.

For separation of the azeotropes of water + 2-methyl-3-buten-2-ol by liquid-liquid extraction, Me tert-Bu ether or Bu acetate or 4-methyl-2-pentanone or 2-ethyl-1-hexanol was selected as the extraction solvent. The liquid-liquid equilibrium (LLE) data for water + 2-methyl-3-buten-2-ol + (Me tert-Bu ether/butyl acetate/4-methyl-2-pentanone/2-ethyl-1-hexanol) ternary systems at 308.2 K under 101.3 kPa were determined The distribution coefficient and the separation factor were calculated to evaluate the extraction ability of different solvents. The Othmer-Tobias, Bachman, and Hand equations were applied to verify the reliability of the exptl. LLE data. Meanwhile, the exptl. LLE data were successfully correlated by the NRTL and UNIQUAC models with the root-mean-square deviations (RMSD) were less than 0.42%.

Journal of Solution Chemistry published new progress about Extraction. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Safety of 2-Ethylhexan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dorosz, Urszula; Barteczko, Natalia; Latos, Piotr; Erfurt, Karol; Pankalla, Ewa; Chrobok, Anna published the artcile< Highly efficient biphasic system for the synthesis of alkyl lactates in the presence of acidic ionic liquids>, Related Products of 104-76-7, the main research area is alkyl lactate preparation green chem; lactic acid alc esterification ionic liquid catalyst.

Alkyl lactates such as 2-ethylhexyl lactate and Et lactate are produced from lactic acid via esterification, and used in the production of plastics, paints, solvents and detergents. In the pursuit of an inexpensive, industry-suitable catalyst for this reaction, the application of protic ionic liquids based on nitrogen base and sulfuric acid is proposed. The ionic liquid was synthesized via a simple reaction of triethylamine and a threefold molar excess of sulfuric acid. Water was added to remove the heat of reaction. Next, the reaction conditions for the model esterification of 2-ethylhexanol with lactic acid without addnl. solvent were optimized. Exceptionally mild conditions, i.e., a twofold molar excess of alc. to lactic acid with the addition of an ionic liquid in a catalytic amount (15 mol%) at 60°C, resulted in high yields of Et and 2-ethylhexyl lactates (96-97%). The driving force of this reaction is the production of a biphasic system with immiscible ester during the reaction. This phenomenon makes it possible to overcome the reaction equilibrium Using an inexpensive ionic liquid, which could be recycled up to five times without diminution in conversion or selectivity, leads to both a greener and a more economically-viable process.

Catalysts published new progress about Aliphatic alcohols Role: RCT (Reactant), RACT (Reactant or Reagent). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Related Products of 104-76-7.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tian, Huaixiang; Xu, Xiaolin; Chen, Chen; Yu, Haiyan published the artcile< Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan>, Synthetic Route of 104-76-7, the main research area is milk propanoic butanoic acid octanal aroma profile flavoromics China; aroma recombination and omission; gas chromatography-mass spectrometry; gas chromatography-olfactometry; key aroma compounds; milk fan.

To determine the key aroma compounds in Chinese milk fan cheese, samples from 6 of the most popular handmade milk fan workshops in Yunnan province of China were analyzed by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, aroma recombination and omission experiments Seventy-one aroma compounds were identified by GC-MS, and 31 odor-active compounds were detected by GC-O. The relationships between the 31 odor-active compounds and 10 sensory evaluation properties were explored by partial least squares discriminant anal. The results identified 23 initial key aroma compounds, which were used to simulate the aroma profile of milk fan in aroma recombination experiments Aroma omission experiments identified propanoic acid, butanoic acid, octanoic acid, octanal, nonanal, 2-nonanone, and Et hexanoate as the key aroma compounds Propanoic acid and butanoic acid contributed to cheese and rancid aromas, octanal and nonanal to the fat aroma, octanoic acid and 2-nonanone to the cheese aroma, and Et hexanoate to the fruity aroma of milk fan.

Journal of Dairy Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Synthetic Route of 104-76-7.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Jie; Yang, Weiyao; Wu, Cai; Gong, Yahui; Zhang, Jian; Shen, Chun published the artcile< Upgrading n-butanol to branched alcohols over Ni/CaxMgyO>, Application In Synthesis of 104-76-7, the main research area is upgrading butanol branched alc nickel calcium magnesium oxygen.

Despite the intensive development of heterogeneous catalysts with transition metal for the Guerbet reaction, a detailed understanding of the metal species and reaction mechanism (rate-determining step and active sites) is still deficient. Herein, we have developed a series of Ni/CaxMgyO catalysts to upgrade n-butanol into branched 2-ethyl-1-hexanol and establish the structure-activity correlation. Given the formation of solid solution between NiO and MgO, the addition of Mg element contributes to the formation of highly dispersed Ni nanoparticles with a small mean size. After optimization in reaction conditions, the highest conversion and selectivity of 80.2 and 79.1%, resp., were achieved at 240°C. The pivotal role of Ni0 sites and base sites during the Guerbet reaction, as confirmed by the selective poison experiments could be attributed to their synergistic catalysis during the dehydrogenation of n-butanol, which is the rate-determining step of the whole process. Moreover, a possible reaction mechanism for this rate-determining step over Ni/CaxMgyO catalysts was proposed based on exptl. results. Overall, this work pushes forward the understanding of the reaction mechanism of the Guerbet reaction over transition-metal-decorated catalysts, which would be constructive for the rational design of heterogeneous catalysts. Efficient upgrading of n-butanol to 2-ethyl-1-hexanol was achieved over Ni/CaxMgyO catalysts, and understanding about the reaction mechanism was pushed forward.

ACS Sustainable Chemistry & Engineering published new progress about Alcohols, branched Role: SPN (Synthetic Preparation), PREP (Preparation). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Application In Synthesis of 104-76-7.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hachula, Barbara; Kaminska, Ewa; Koperwas, Kajetan; Wrzalik, Roman; Jurkiewicz, Karolina; Tarnacka, Magdalena; Scelta, Demetrio; Fanetti, Samuele; Pawlus, Sebastian; Paluch, Marian; Kaminski, Kamil published the artcile< A study of O-H···O hydrogen bonds along various isolines in 2-ethyl-1-hexanol. Temperature or pressure - which parameter controls their behavior?>, Recommanded Product: 2-Ethylhexan-1-ol, the main research area is ethyl hexanol hydrogen bond vibrational frequency IR spectrum; Hydrogen bond; Intramolecular dynamics; Isolines; Pressure; Temperature.

The nature of H-bonding interactions is still far from being understood despite intense exptl. and theor. studies on this subject carried out by the leading research centers. In this paper, by a combination of unique high-pressure IR, dielec. and volumetric data, the intramol. dynamics of hydroxyl moieties (which provides direct information about H-bonds) was studied along various isolines, i.e., isotherms, isobars, isochrones, and isochores, in a simple monohydroxy alc. (2-ethyl-1-hexanol). This allowed us to discover that the temperature controls the intermol. hydrogen bonds, which then affect the intramol. dynamics of O-H units. Although the role of d. fluctuations gets stronger as temperature rises. We also demonstrated a clear connection between the intra- and intermol. dynamics of the associating liquid at high pressure. The data reported herein open a new perspective to explore this important aspect of the glass transition phenomenon and understand H-bonding interactions at varying thermodn. conditions.

Spectrochimica Acta, Part A: Molecular and Biomolecular Spectroscopy published new progress about Glass transition temperature. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Recommanded Product: 2-Ethylhexan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jia, Bing; Jiang, Xiaobo; Chen, Xiubin; Dong, Shihua published the artcile< Experimental determination and modeling of liquid-liquid equilibrium for ternary mixtures composed of water, epichlorohydrin and different solvents>, Safety of 2-Ethylhexan-1-ol, the main research area is water epichlorohydrin solvent ternary mixture liquid equilibrium modeling.

Liquid-liquid equilibrium (LLE) data for water + epichlorohydrin + {chloroform or iso-Pr ether or Me tert-Bu ether or iso-Pr acetate or ethylacetate or 2-ethyl-1-hexanol} systems at 308.2 K under 101.3 kPa were determined The distribution coefficient and the separation factor were used to judge the extraction efficiency of different solvents on epichlorohydrin removal from water. The Othmer-Tobias, Hand, and Bachman equations were applied to check the reliability of the exptl. LLE data. Furthermore, the exptl. LLE data were successfully correlated with the NRTL and UNIQUAC models with all the RMSD values were less than 0.57%.

Journal of Molecular Liquids published new progress about Extraction. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Safety of 2-Ethylhexan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tan, Hui Ru; Lau, Hazel; Liu, Shao Quan; Tan, Lay Peng; Sakumoto, Shunichi; Lassabliere, Benjamin; Leong, Kwong-Chee; Sun, Jingcan; Yu, Bin published the artcile< Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry>, Quality Control of 104-76-7, the main research area is green tea odorant gas chromatog mass spectrometry olfactometry Japan.

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted sep. by headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE), and then analyzed using gas chromatog.-mass spectrometry (GC-MS). The aroma-active compounds in each type of green tea were identified by aroma extract dilution anal. (AEDA) of its SAFE extract The odourants exhibiting the highest flavor dilution (FD) factor of 27 in Sencha were indole and methional. For Matcha, nonanal had the highest FD factor of 243. The odourant in Gyokuro with the highest FD factor of 27 was indole. For Hojicha, the odor-active compounds exhibiting high FD factor of 729 and 243 were 2,3-diethylpyrazine and 2,3-diethyl-5-methylpyrazine, resp. Sensory evaluation was then done on the SAFE extract to understand the overall aroma profile of each type of green tea. Based on sensory evaluation results, steamed green teas (Sencha, Matcha, and Gyokuro) had leafier and higher floral notes while roasted green tea (Hojicha) showed higher roasty and woody notes. Finally, principal component anal. (PCA) of data obtained from GC-MS anal. demonstrated marked separation of these four types of Japanese green tea.

LWT–Food Science and Technology published new progress about Flavor. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Quality Control of 104-76-7.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Murcia, M. D.; Serrano-Arnaldos, M.; Ortega-Requena, S.; Maximo, F.; Bastida, J.; Montiel, M. C. published the artcile< Optimization of a sustainable biocatalytic process for the synthesis of ethylhexyl fatty acids esters>, Application of C8H18O, the main research area is lipase esterification ethylhexyl fatty acid ester.

Biocatalytic synthesis of ethylhexyl palmitate and ethylhexyl stearate as natural alternatives of cyclomethicone has been studied. In this work the esters have been obtained with two com. enzymes: Novozym435 and Novozym40086 in a “”solvent free”” system. Operational conditions have been optimized using exptl. design and response surface methodol. In the optimum reaction conditions conversion values were higher than 85% in one hour in all the cases. Operation in vacuum reactors with constant N2 bubbling improved the obtained results since it favors water removal and, in consequence, the shifting reaction equilibrium in the way of the synthesis. Besides, Candida antarctica lipase Novozym435 was the most effective, reaching a conversion value of 98% in 45 min. However, cost study revealed that the process is cheaper when using Novozym40086 in open-air reactors.

Catalysis Today published new progress about Biochemical reaction kinetics. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Application of C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sanchez-Palomo, E.; Delgado, J. A.; Ferrer, M. A.; Vinas, M. A. Gonzalez published the artcile< The aroma of La Mancha Chelva wines: Chemical and sensory characterization>, Related Products of 104-76-7, the main research area is Vitis volatile aroma compound chem sensory property; Aromatic series, Sensory Analysis; Chelva white wine; Gas chromatography-mass spectrometry; Volatile aroma compounds.

The aim of this study is the chem. and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatog. Mass Spectrometry (GC-MS) was employed by their anal. Aroma Sensory Profile of wines was defined using the Quant. Descriptive Sensory Anal. (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chem. nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Related Products of 104-76-7.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts