Category: alcohols-buliding-blocks

Xu, Pingxi published the artcileDEET and other repellents are inhibitors of mosquito odorant receptors for oviposition attractants, SDS of cas: 42822-86-6, the main research area is Culex Aedes Anopheles DEET odorant receptor oviposition attractant; CquiOR2; CquiOR21; CquiOR37; CquiOR99; Inhibitor; Outward current.

In addition to its primary function as an insect repellent, DEET has many “”off-label”” properties, including a deterrent effect on the attraction of gravid female mosquitoes. DEET neg. affects oviposition sites. While deorphanizing odorant receptors (ORs) using the Xenopus oocyte recording system, we have previously observed that DEET generated outward (inhibitory) currents on ORs sensitive to oviposition attractants. Here, we systematically investigated these inhibitory currents. We recorded dose-dependent outward currents elicited by DEET and other repellents on ORs from Culex quinquefasciatus, Aedes aegypti, and Anopheles gambiae. Similar responses were observed with other plant-derived and plant-inspired compounds, including Me jasmonate and Me dihydrojasmolate. Inward (regular) currents elicited by skatole upon activation of CquiOR21 were modulated when this oviposition attractant was coapplied with a repellent. Compounds that generate outward currents in ORs sensitive to oviposition attractants elicited inward currents in a DEET-sensitive receptor, CquiOR136. The best ligand for this receptor, Me dihydrojasmolate, showed repellency activity but was not as strong as DEET in our test protocol.

Insect Biochemistry and Molecular Biology published new progress about Aedes aegypti. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, SDS of cas: 42822-86-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Goodyer, Larry published the artcileCharacterisation of actions of p-menthane-3,8-diol repellent formulations against Aedes aegypti mosquitoes, Formula: C10H20O2, the main research area is menthane Aedes aegypti repellent formulation; DEET; PMD; half-life; longevity; mosquito; repellent.

Characterization of mosquito repellents using arm-in-cage tests are performed by assessing the 95% ED (ED95), half-life and complete protection time (CPT). This study fully characterizes these properties for p-menthane-3,8-diol (PMD), which has not been widely studied, and a long-acting formulation containing a PMD-vanillin composite. A series of arm-in-cage tests against Aedes aegypti (Diptera: Culicidae) mosquitoes were devised using 6 volunteers to estimate CPT or 10 to estimate the ED95 and half-lives for three repellents: 20% N,N-diethyl-3-methylbenzamide (DEET), 30% PMD and a novel 30% PMD-vanillin formulation. Non-linear regression anal. was used to characterize the relationship between applied dose and CPT. PMD and DEET showed a very similar log dose relationship to CPT; however, the PMD-vanillin formulation exhibited a sigmoidal ′S-shaped′ relationship. This resulted in a 1.5-fold higher CPT for PMD-vanillin compared with that of 20% DEET when applied at a dose of 1.6 mg/cm2, but little difference was observed at lower doses of 0.8-1 mg/cm2. The ED95 value for the 30% PMD and PMD-vanillin formulations were 0.25 and 0.24 mg/cm2, resp., these being higher than that for 20% DEET (0.09 mg/cm2). The half-lives for 30% PMD and 20% DEET were similar (2.23 vs. 2.74 h), but longer for the PMD-vanillin formulations (3.8 h). A full characterization for other repellent formulations, particularly those claiming extended longevity, should be conducted in order to identify differences at various applied doses.

Transactions of the Royal Society of Tropical Medicine and Hygiene published new progress about Aedes aegypti. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Formula: C10H20O2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Drapeau, Jeremy published the artcileEffective insect repellent formulation in both surfactantless and classical microemulsions with a long-lasting protection for human beings, Product Details of C10H20O2, the main research area is Aedes insect repellent formulation menthanediol.

The aim of this work is to develop a new generation of repellent products with a long-lasting protection based on a natural component, para-menthane-3,8-diol (PMD). The active is first rendered soluble in a surfactantless microemulsion (H2O/iPrOH/PMD) and then in classical microemulsions. The presence of self-associated nanostructures is detected by dynamic light scattering (DLS). A synergetic system of surfactants (Cremophor RH40 and Texapon N70) is used. Addnl., 2-ethylhexane-1,3-diol and Et (-)-(S)-lactate are incorporated. The final product contains, as main components, 46% of H2O, 25% of iPrOH, 20% of non-H2O-soluble PMD, and only 4% of surfactants. Investigations of lasting protection on human volunteers are carried out using a cage test bioassay protocol and Aedes aegypti mosquitoes. A complete protection of 315 min is found on the test persons using the surfactantless microemulsion. An extension is observed with the final formulation to reach a mean of complete protection of 385 min. This study demonstrates that alternative formulations using a natural active instead of synthetic chems. like N,N-diethyl-m-methylbenzamide (DEET) can be efficient for human protection against mosquitoes.

Chemistry & Biodiversity published new progress about Aedes aegypti. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Product Details of C10H20O2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

de Carvalho, Ana Claudia Medeiros published the artcileInfluence of synthesis parameters on properties and characteristics of poly (urea-formaldehyde) microcapsules for self-healing applications, Safety of n-Octanol, the main research area is polyurea formaldehyde microcapsule size self healing agitation rate; polymerisation; Microcapsules; factorial design; poly(urea-formaldehyde); self-healing.

Poly(urea-formaldehyde) (PUF) microcapsules filled with dicyclopentadiene (DCPD) were prepared by in situ polymerization and the effect of synthesis parameters, such as pH of the solution and agitation rate, on microcapsules size and shell thickness was evaluated. SEM (SEM) and Fourier transform infra-red spectroscopy (FTIR) were performed. Adjusted pH conditions (pH = 3.5) and agitation rate (1350 RPM) were found using a design of experiments (DOE). SEM results indicated that microcapsule size was directly affected by agitation rate, whereas shell thickness was mostly affected by pH. After obtaining adjusted synthesis conditions, microcapsules presenting mean size of 60μm and mean shell thickness of 4μm were embedded in an epoxy matrix for evaluating the self-healing effect. FTIR and SEM analyses in damaged samples suggested that a healing agent was delivered to the crack location.

Journal of Microencapsulation published new progress about Agglomeration. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Safety of n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

De Flaviis, Riccardo published the artcileWheat classification according to its origin by an implemented volatile organic compounds analysis, Name: n-Octanol, the main research area is ethanol hexanal acetic acid classification wheat quality; GC–MS; Pedoclimatic conditions; SPME; Volatile organic compounds; Wheat species.

Food volatile organic compounds (VOCs) anal. is a useful tool in authentication and classification processes, but, to date, the anal. of wheat VOCs is still little explored. In this study a method of anal. based on solid phase microextraction coupled with gas chromatog.-mass spectrometry was optimized by testing different types of fibers, sample preparation methods and amounts, extraction temperatures and times, desorption times and oven programs. The anal. was applied to six wheat cultivars harvested in different areas, and permitted to identify 158 VOCs, of which 98 never found before. A principal component anal. performed on the dataset showed that the area of cultivation accounted for the highest source of variability. Partial least squares anal. permitted to correctly classify wheats based on their cultivation area and species, and to identify the most discriminant VOCs. These results are promising for the study of the influence of geog. origin on wheat quality.

Food Chemistry published new progress about Classification. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ahn, Jinhyeok published the artcileThiol-ene UV-curable sponge electrolyte for low-voltage color changing wearable tactile device, Category: alcohols-buliding-blocks, the main research area is sponge electrolyte low voltage color changing wearable tactile device.

Interest in developing advanced flexible materials that are stable, mech. deformable, lightweight, cost-effective, and eco-friendly is ever-growing to support high-performance state-of-the-art wearable electronic devices. Another critical requirement of wearable devices is low energy consumption during operation for prolonged use. Herein, we demonstrate a compressible electrochromic device (ECD) using the three-dimensional (3D) compressible sponge electrolyte layer. A 3D porous sponge was fabricated using a facile and eco-friendly method of leaching sugar, a pore-creating agent, from an UV-cured skeletal structure. The simple structure of a compressible ECD is advantageous for its applicability as an optical tactile sensor device. A low-voltage operation, as evidenced by optical measurements, can ensure the long-term performance of the sensor. Furthermore, the color change in the ECD that occurs with the applied pressure acts as an effective pressure-sensing mechanism for the system involved. Thus, compressible sponge electrolytes layers are promising for various wearable tactile device applications.

Polymer published new progress about Color (change). 7575-23-7 belongs to class alcohols-buliding-blocks, name is Pentaerythritol tetra(3-mercaptopropionate), and the molecular formula is C17H28O8S4, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yang, Kun published the artcileSynthesis, structure, and the second-order nonlinear optical properties of a borate-carboxylic acid compound: KB(L-(-)-C4H4O5]2m·H2O, Application of (S)-2-hydroxysuccinic acid, the main research area is potassium bismalic acid borate second order nonlinear optical property.

A new organic-inorganic hybrid noncentrosym. potassium bis(malic acid)-borates KB(L-(-)-C4H4O5)2·H2O was synthesized by solution method. It was characterized by elemental anal., FT-IR, TGA and single-crystal X-ray crystallog. It crystallizes in the monoclinic space group P21/c with a = 5.546(6), b = 11.985(13), c = 9.952(11) β, β = 97.522(17)°, V = 655.8(13) Δ3, Z = 2, Dc = 1.682 g/cm3, μ(MoKa) = 0.46 mm-1 and F(000) = 340. 5009 reflections were measured and 2893 independent reflections(Rint = 0.051) were used for further refinement. Single-crystal X-ray diffraction reveals that the complex exhibits a threedimensional pseudo tunnel structure consisting of fundamental building block [B(L-(-)-C4H4O5)2]- anions. The small cavities are occupied by the H2O mols., which stabilize the whole structure by O-H···×O hydrogen bonds. The complex exhibits nonlinear optical effect as high as 1.5 times that of KDP standard

Chinese Journal of Structural Chemistry published new progress about Crystal growth. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Application of (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nebesny, Ewa published the artcileDark chocolates supplemented with Lactobacillus strains, Recommanded Product: (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, the main research area is Lactobacillus dark chocolate sucrose aspartama isomalt.

Dark chocolate masses and chocolates were supplemented with viable cells of 2 bacterial strains Lactobacillus caseii and Lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk. Total number of live bacteria in the lyophilizate was 7.9 × 109 cfu/g. Sucrose or isomalt and aspartame were used as bulking substances and sweeteners. Sensory attributes of these chocolates were not different from that of traditional chocolates. Calorie value of sucrose-free chocolate was lower by approx. 11.1-14.6% (dependent on their formulation) relative to chocolate sweetened with sucrose. Chocolate, which contains isomalt and aspartame can be consumed by diabetics. Numbers of live L. casei and L. paracasei cells in the examined batches of chocolate were very high and approached 106-107 cfu/g after 12 mo of keeping at 4 and 18 °C. Neither the texture nor the total and volatile acidity of chocolate masses were changed by addition of the lyophilized preparation of Lactobacillus cells. Casson yield values of dark sucrose-free chocolate masses supplemented with this lyophilizate were decreased by approx. 3-55% (dependently on fat contents in these masses) as compared to that of analogous chocolate masses sweetened with sucrose.

European Food Research and Technology published new progress about Dark chocolate. 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, Recommanded Product: (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.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nebesny, Ewa published the artcileProperties of sucrose-free chocolates enriched with viable lactic acid bacteria, Quality Control of 64519-82-0, the main research area is chocolate viscosity isomalt yogurt lactic acid bacteria.

Chocolate formulated with isomalt and enriched with lactic acid bacteria Streptococcus thermophilus MK-10 and Lactobacillus delbrueckii subsp. bulgaricus 151, added in the form of powd. yogurt, prepared by spray-drying is a sucrose-free, low-calorie product with functional properties. The technique of the production of chocolate sweetened with isomalt and containing live cells of the aforementioned bacterial strains was established. Physicochem. and sensory properties of this product as well as survival of cells during 6-mo storage at 4 and 18 °C were determined The isomalt-containing yogurt chocolates displayed satisfactory sensory attributes. Their calorific value and consistency (hardness) were similar to those of control sucrose-free chocolates. The total acidity of yogurt and standard milk chocolates was also similar, whereas yogurt-containing dark chocolates displayed higher acidity. The characteristics of yogurt-containing chocolates were a relatively low solid substance content (96.82-96.91% weight/weight), low Casson viscosity and yield value for milk chocolate masses, and enhanced rheol. parameters for dark chocolate masses compared with control sucrose-free chocolates. Because the total number of lactic acid bacteria after 6-mo storage at 4 and 18 °C was high (approx. 107 cfu/g), the sucrose-free yogurt-containing chocolates can be regarded as functional foods.

European Food Research and Technology published new progress about Dark chocolate. 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, Quality Control of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nebesny, Ewa published the artcileEffect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt, SDS of cas: 64519-82-0, the main research area is lecithin isomalt chocolate food rheol.

Rheol. properties such as Casson viscosity and yield value strongly affect costs and efficiency of the chocolate making process. The addition of a proper amount of lecithin to the blend of chocolate ingredients results in a decrease of both the aforementioned parameters. However, overdosing of lecithin leads to worse sensory attributes and flow properties of the chocolate mass. These studies on rheol. properties of isomalt-containing dark chocolate masses and sucrose-containing milk chocolate masses revealed that the critical lecithin concentration was 0.9 g/100 g; and the Casson yield value of both the types of chocolate blends was enhanced above this content. The same phenomenon, i.e. chocolate thickening, was observed at lecithin concentrations of 0.4 g/100 g and 0.6 g/100 g for milk chocolate masses sweetened with isomalt, and for dark chocolate masses sweetened with sucrose, resp.

European Food Research and Technology published new progress about Dark chocolate. 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