Category: alcohols-buliding-blocks

Farhat, Elie published the artcileGoldfish response to chronic hypoxia: mitochondrial respiration, fuel preference and energy metabolism, Synthetic Route of 97-67-6, the main research area is hypoxia mitochondrial respiration energy metabolism glycolysis beta oxidation goldfish; Na+/K+-ATPase; beta-oxidation; citrate synthase; glycolysis; hypoxia tolerance; metabolic suppression; mitochondria.

Hypometabolism is a hallmark strategy of hypoxia tolerance. To identify potential mechanisms of metabolic suppression, we have used the goldfish to quantify the effects of chronically low oxygen (4 wk; 10% air saturation) on mitochondrial respiration capacity and fuel preference. The responses of key enzymes from glycolysis, β-oxidation and the tricarboxylic acid (TCA) cycle, and Na+/K+-ATPase were also monitored in various tissues of this champion of hypoxia tolerance. Results show that mitochondrial respiration of individual tissues depends on oxygen availability as well as metabolic fuel oxidized. All the respiration parameters measured in this study (LEAK, OXPHOS, Respiratory Control Ratio, CCCP-uncoupled, and COX) are affected by hypoxia, at least for one of the metabolic fuels. However, no common pattern of changes in respiration states is observed across tissues, except for the general downregulation of COX that may help metabolic suppression. Hypoxia causes the brain to switch from carbohydrates to lipids, with no clear fuel preference in other tissues. It also downregulates brain Na+/K+-ATPase (40%) and causes widespread tissue-specific effects on glycolysis and beta-oxidation This study shows that hypoxia-acclimated goldfish mainly promote metabolic suppression by adjusting the glycolytic supply of pyruvate, reducing brain Na+/K+-ATPase, and downregulating COX, most likely decreasing mitochondrial d.

Metabolites published new progress about Brain. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Synthetic Route of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Huang, Ya-Ling published the artcileOptimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is calamondin pomace bread soluble dietary fiber food additive; Bread; Calamondin pomace; Extrusion; Soluble dietary fiber; Textural properties.

Calamondin pomace is a byproduct obtained after calamondin juice extraction The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodol. Bread samples with different contents of extruded calamondin pomace (ECP) additive were produced and their textural and sensory properties evaluated. The optimal conditions for the extrusion of calamondin pomace were found to be a barrel temperature of 129°C, feed moisture of 16%, and a screw speed of 298 rpm. The results revealed that extrusion increased the SDF of the calamondin pomace because the redistribution of insoluble dietary fiber formed SDF. A monosaccharide profile indicated that total dietary fiber in calamondin pomace processed by extrusion contained a high content of uronic acid and arabinose and a low amount of glucose, suggesting the presence of pectic polysaccharide and trace amounts of cellulose and hemicellulose. Increasing the ECP content decreased the sp. volume and altered the textural properties, such as the hardness, gumminess and chewiness of the bread, and the bread became darker and redder in appearance. Sensory evaluation indicated that bread with 5% ECP content had good overall acceptability. Thus, extrusion of calamondin pomace can effectively increase the SDF content and resulting ECP can be used to produce SDF-enriched breads with sensory acceptability.

Journal of Food Science and Technology (New Delhi, India) published new progress about Bread. 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, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zeng, Fan-kui published the artcileEffect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread, Formula: C5H12O, the main research area is potato flour dough bread aroma compound.

The effect of potato flour as partial replacement of wheat flour at levels of 6%, 15% and 30% on dough rheol. properties and flavor properties of baked bread were investigated. Results showed that the substitution ratio at low level of 6% in bread baking is perfectly feasible, the potato bread is softer than the all-wheat bread. Potato flour substitution at higher level will result in a serious decreasing of processing performance, due to the protein weakening increasing, the dough formation time and stability time decreasing. Furfural and acetone can be used as marker components to identify the potato bread from the all-wheat bread, based on their exclusive presence in bread contains potato flour. Furfural is a nonenzymic browning reaction product in potato flour, while acetone may come from the potato flour made with some defective potatoes (soft-rot-infected). The relative content of hydroxyacetone in the crust is high, and the hexyl alc. is low, the result is opposite in the crumb. In conclusion, potato flour at low substitution rate such as 6% is feasible.

American Journal of Potato Research published new progress about Bread. 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

Piekara, Agnieszka published the artcileLollipop supplements- nutrient-dense foods or sweets in disguise?, Synthetic Route of 64519-82-0, the main research area is lollipop nutrient food sweet supplementation children.

The consumption of dietary supplements (DSs) is rising among children. Lately the composition of such products has come under considerable criticism. Sweetening agents (SA) were identified and quantified in dietary supplements, which take the form of lollipops (lollipop supplements) using HPLC and the calorific value of the analyzed products was determined using a caloric bomb. The purpose of the study was to evaluate: (i) content of SA in lollipop supplements, (ii) energetic value of the daily dose of lollipop supplement vs the average energy requirement (AR) for children aged 3-12 and (iii) potential impact that the sweetening agents, found in lollipop supplements, may have on children′s health. The anal. of the energy values of the supplements′ daily doses shows a significant impact of such dose of supplement on the energy balance of the daily diet amounting to 12.74 % of a 7-yr-old female child′s AR for energy (kcal/day).

Journal of Food Composition and Analysis published new progress about Candy. 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, Synthetic Route of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bataglia da Silva, Lidiane published the artcileChewy candy as a model system to study the influence of polyols and fruit pulp (acai) on texture and sensorial properties, HPLC of Formula: 64519-82-0, the main research area is chewy candy polyol Euterpe pulp texture sensory property.

The growing demand for sugar-free confectionery products with fruit added motivated the study of a dietary model system (chewy candy) to be the basis for the incorporation of a tropical Brazilian fruit (acai – Euterpe oleracea Mart.) with outstanding sensorial properties. The effect of the polyols maltitol, isomalt, xylitol and erythritol was evaluated on the water activity and instrumental texture of the dietary model systems through a simplex lattice mixture design. The trial with the best performance was chosen to incorporate a spray-dried acai powder and was compared to a reference acai chewy candy containing sucrose by sensory anal. The sucrose replacement by isomalt and erythritol resulted in a soft texture (hardness of 4.08 N), proper water activity (0.43) and stable dietary system concerning the maintenance of shape. The addition of spray-dried acai powder (10.4 g/100 g, in dry basis) at this system enabled to explore the flavor and color potential of the fruit and to eliminate the addition of vegetable fat generally used at the conventional formulation. The sensory tests indicated that the no-added sucrose acai chewy candy was acceptable for all the evaluated attributes and approved regarding purchase intent, presenting better results than the containing-sucrose acai chewy candy.

LWT–Food Science and Technology published new progress about Candy. 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, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Koh, Dong-wan published the artcileA rapid method for simultaneous quantification of 13 sugars and sugar alcohols in food products by UPLC-ELSD, COA of Formula: C12H24O11, the main research area is sugar alc candy gum chocolate UPLC ELSD; ELSD; Foodstuffs; Sugar; Sugar alcohol; UPLC.

A novel, rapid, simultaneous anal. method for five sugars (fructose, glucose, sucrose, maltose, and lactose) and eight sugar alcs. (erythritol, xylitol, sorbitol, mannitol, inositol, maltitol, lactitol, and isomalt) was developed using UPLC-ELSD, without derivatization. The anal. conditions, including the gradient conditions, modifier concentration and column length, were optimized. Thirteen sugars and sugar alcs. were separated well and the resolution of their peaks was above 1.0. Their optimum anal. condition can be analyzed within 15 min. Standard curves for sugars and sugar alcs. with concentrations of 5.0-0.1% and 2.0-0.05% are presented herein, and their correlation coefficients are found to be above 0.999 and the limit of detection (LOD) was around 0.006-0.018%. This novel anal. system can be used for foodstuffs such as candy, chewing gum, jelly, chocolate, processed chocolate products, and snacks containing 0.21-46.41% of sugars and sugar alcs.

Food Chemistry published new progress about Candy. 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

Raudonus, J. published the artcileEffect of oligomeric or polymeric additives on glass transition, viscosity and crystallization of amorphous isomalt, Product Details of C12H24O11, the main research area is isomalt crystallization glass transition viscosity polyol.

A study was made to further improve the stability of the amorphous state of isomalt by the addition of high mol. weight compounds Differential scanning calorimetry (DSC) was used to determine the glass transition temperature Tg of a series of polyol mixtures containing isomalt as a function of water content. As expected, for each mixture Tg decreased with increasing moisture. Only with the addition of more than 75% of higher mol. weight compounds to isomalt an increase of Tg could be achieved. Moisture content and time dependent phase transitions in the metastable amorphous state of the mixtures strongly affect the storage stability of isomalt hard candies. Storage tests indicated a markedly accelerated water absorption and crystallization when oligomeric or polymeric compounds were added to amorphous isomalt. Rheol. experiments showed that in contrast to pure isomalt melts, the viscosity of melts containing oligomeric or polymeric additives deviated from the model curve predicted by the Williams-Landel-Ferry-kinetics (WLF) with increasing water content.

Food Research International published new progress about Candy. 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

Hossain, Yousuf Md. published the artcileEffluent-free deep dyeing of cotton fabric with cacao husk extracts using the Taguchi optimization method, Safety of n-Octanol, the main research area is cotton fabric cacao husk extract deep dyeing Taguchi optimization.

Textile dyehouses are under scrutiny because they discharge colored and hazardous effluents to waterways. There is a need to develop an alternative dyeing system that does not produce any hazardous effluent. The waterless dyeing method could be a viable eco-friendly alternative to the traditional aqueous dyeing method. In this work, cacao husk extracts were used as a natural dye in the decamethylcyclopentasiloxane (D5) medium for the dyeing of cotton fabric, and subsequently, the dyed cotton was treated by a fixation treatment with a cationic dye-fixing agent in the D5 medium. The cotton fabric dyed with cacao husk extracts exhaustion in the waterless D5 medium exhibited better exhaustion, fixation rate, color strength (K/S), and colorfastness to washing and rubbing compared to the fabric dyed with the same extracts using the conventional aqueous dyeing and dye-fixing methods. The dye exhaustion percentage and the dye fixation rate were 95.6% and 94.8% in the D5 medium resp., which is significantly higher in comparison to a 48.2% dye exhaustion percentage and a 35.3% dye fixation rate in the conventional water medium. An orthogonal array design (L9) was adopted to optimize the dyeing conditions with respect to exhaustion percentage. The results indicated that the dyebath temperature was the most important factor for achieving the optimal dye exhaustion, and dyeing time also showed considerable effects. Linear regression was used to predict the exhaustion percentage, and the resulting p value of 0.000 demonstrated that a strong coefficient was proven among all selected factors. This study has demonstrated that dyeing of cotton fabric with cacao husk extracts in the D5 dyeing system can be a viable method for the textile industry with minimal environmental pollution.

Cellulose (Dordrecht, Netherlands) published new progress about Color. 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

Patel, Dasharath M. published the artcileFormulation and evaluation of diphenhydramine hydrochloride lozenges for treatment of cough, Application of (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 diphenhydramine hydrochloride lozenge drug formulation delivery system cough.

Objective: Diphenhydramine hydrochloride was formulated as lozenges to provide effective release for the management of cough. Many dosage forms like syrups, tablets, capsules are available in the market but still there is a need for new dosage forms which acts effectively and locally. Present investigation was undertaken to formulate and evaluate lozenges to meet the need of improved bioavailability by avoiding hepatic first pass metabolism of the drug. Exptl. Work: The lozenges were formulated using various sugars like mannitol, dextrose, sucrose and isomalt. Polyethylene glycol 200, propylene glycol and glycerin were tested as plasticizer in formulation. The prepared formulations were subjected to various evaluation parameters. After completion of stability study for a period of 1 mo, the optimized formulation was subjected to evaluation parameters. Results and Discussion: Lozenges formulated using isomalt and 0.1 mL glycerin remained as hard candy, while lozenges were not formed with any other sugar. The optimized formulation showed a hardness of around 15 kg/cm2; drug content and content uniformity of 97 % and in vitro drug release of more than 99 % within 20 min. After stability study, it was found that the lozenges were not altered in terms of above parameters and were stable. Conclusion: From the present work, it was concluded that the isomalt can be successfully used as tooth friendly sugar substitute in the formulation of medicated lozenges and glycerin can be used as a plasticizer to give better appearance. The molded lozenges can provide an attractive alternative formulation in the alleviation of cough.

World Journal of Pharmacy and Pharmaceutical Sciences published new progress about Color. 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, Application of (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

Kini, Rajesh published the artcileInvestigating the suitability of Isomalt and liquid glucose as sugar substitute in the formulation of Salbutamol sulfate hard candy lozenges, Formula: C12H24O11, the main research area is glucose hard candy lozenge sulbutamol sulfate isomalt hardness thickness.

The present investigation aims to design, prepare and evaluate the medicated hard candy lozenges of Salbutamol sulfate for pediatric, geriatric and Dysphagic patients and to investigate the suitability of Isomalt and/or liquid glucose as the sugar substitute in the prepared lozenges. The candy based lozenges were prepared by heating and congealing method in a candy based industry on request with sugar base, glycerin, citric acid artificial flavors and colors and other essential excipients. The prepared medicated lozenges were characterized for drug content uniformity, hardness, thickness, weight variation, friability, moisture content, in vitro disintegration and dissolution by pharmaceutical standard methods. Accelerated stability study conducted as per ICH guidelines (zone IV) at 45°C and 75% relative humidity over a period of seven weeks found that there wasn’t any substantial interaction between the drugs, flavor and color and the prepared formulations were stable.

Journal of Chemical and Pharmaceutical Research published new progress about Color. 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, Formula: C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts