Tag: M.W=100-150

Nisar, Jan published the artcileFuel production from waste polystyrene via pyrolysis: Kinetics and products distribution, Product Details of C8H14O, the main research area is kerosene diesel gasoline oil polystyrene pyrolysis kinetic model; Energy and fuels; Kinetics; Polystyrene; Pyrolysis; Waste management.

In the present study polystyrene waste (PS) was collected from a drop off site in a local market and pyrolyzed at heating rates of 5, 10, 15 and 20°C/min and temperature range 40-600°C under nitrogen condition. The apparent activation energy (Ea) and pre-exponential factor (A) were determined using 6 different kinetic methods. Activation energy and pre-exponential factor were found in the range of 82.3 – 202.8 kJmol-1 and 3.5 × 106-7.6 × 1014 min-1 resp. The results demonstrated that the calculated values of Ea and A vary with fraction of conversion, heating rates and the applied model. Moreover, pyrolysis of waste polystyrene was carried out in an indigenously manufactured furnace at temperatures ranging from 340 to 420°C. The composition of liquid and gaseous fractions was determined using gas chromatog.-mass spectrometry. Temperature and reaction time were optimized and the results revealed that temperature of 410°C and exposure time of 70 min are the best conditions for maximum fuel oil production Methane and ethane were found as the main products in the gas phase constituting about 82% of the gaseous fraction. The liquid products composed of broad range of C2 – C15 hydrocarbons depending on the pyrolytic parameters. A comparison of the composition of pyrolysis oil with standard parameters of diesel, gasoline and kerosene oil suggested that pyrolysis oil from polystyrene waste holds great promise for replacing fuel oil.

Waste Management (Oxford, United Kingdom) published new progress about Acid number. 107-54-0 belongs to class alcohols-buliding-blocks, name is 3,5-Dimethylhex-1-yn-3-ol, and the molecular formula is C8H14O, Product Details of C8H14O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Li, Shan published the artcileProbiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese, SDS of cas: 505-10-2, the main research area is yeast aminobutyric acid probiotic potential cheese quality; aroma; physical and chemical indicators; probiotic; yeast; γ-aminobutyric acid (GABA).

Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)-producing yeasts Pichia kudriavzevii 1-21, Kluyveromyces marxianus B13-5, Saccharomyces cerevisiae DL6-20, and Kluyveromyces lactis DY1-10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, resp.); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, resp.), hydrophobicity (40-92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most phys. and chem. indicators. Kluyveromyces marxianus B13-5 helped to form the desired texture. Multivariate statistical anal. showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcs. The CSS cheese had good aroma production performance, because S. cerevisiae DL6-20 produced high concentrations of isoamyl alc., hexanoic acid Et ester, benzyl alc., octanoic acid Et ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of Et acetate, butanoic acid, Et ester, 3-methyl-1-butanol-acetate, Et hexanoate, Et octanoate, acetic acid 2-phenylethyl ester, and Et lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theor. basis for the quality control and industrial production of Kazakh cheese.

Journal of Dairy Science published new progress about Aggregation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Pozar, Martina published the artcileOn the X-ray Scattering Pre-peak of Linear Mono-ols and the Related Microstructure from Computer Simulations, Related Products of alcohols-buliding-blocks, the main research area is X ray scattering linear aliphatic alc microstructure computer simulation.

The X-ray scattering intensities (I(k)) of linear alkanols OH(CH2)n-1CH3 obtained from experiments (methanol to 1-undecanol) and computer simulations (methanol to 1-nonanol) of different force field models are comparatively studied particularly in order to explain the origin and the properties of the scattering pre-peak in the k-vector range 0.3-1 Å-1. The exptl. I(k) values show two apparent features: the pre-peak position kP decreases with increasing n, and more intriguingly, the amplitude AP goes through a maximum at 1-butanol (n = 4). The first feature is well reproduced by all force-field models, while the second shows strong model dependence. The simulations reveal various shapes of clusters of the hydroxyl head-group from n > 2. KP is directly related to the size of the meta-objects corresponding to such clusters surrounded by their alkyl tails. The explanation of the AP turnover at n = 4 is more involved in terms of cancellations of atom-atom structure factor S(k) contributions related to domain ordering. The flexibility of the alkyl tails tends to reduce the cross contributions, thus revealing the crucial importance of this parameter in the models. Force fields with all-atom representation are less successful in reproducing the pre-peak features for smaller alkanols, n < 6, possibly because they blur the charge ordering process since all atoms bear partial charges. The anal. clearly shows that it is not possible to obtain a model-free explanation of the features of I(k). Journal of Physical Chemistry B published new progress about Aggregation. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zenisova, Katarina published the artcileEffects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Lachancea Metschnikowia Saccharomyces fermentation Pinot Blanc wine.

Slovakian strains of Lachancea thermotolerans and Metschnikowia pulcherrima were used in sequential co-fermentation with Saccharomyces cerevisiae in small-scale production of Pinot Blanc wine from the Small Carpathian wine region in Slovakia. Aroma compounds of the produced wines were analyzed using solid-phase microextraction coupled to gas chromatog.-mass spectrometry. Thirty-six aroma compounds were quantified, demonstrating no significant differences in concentrations of almost half of them, including acetic acid, Et acetate, 2,3-butanediol and butanoic acid. Wines produced with non-Saccharomyces yeasts did not contain increased concentrations of aroma-active esters, but contained increased concentrations of methionol and decreased concentrations of furfural. Wine produced with L. thermotolerans contained increased concentrations of 2-phenylethanol, di-Et succinate and phenylethyl acetate, together with an increased concentration of 3-methylbutanoic acid. Wine produced with M. pulcherrima contained increased concentrations of 2-phenylethanol and di-Et succinate, together with a decreased concentration of acetaldehyde. Results of the study demonstrate that L. thermotolerans and M. pulcherrima, when used in a co-culture with S. cerevisiae, can modulate the composition of Pinot Blanc wine regarding aroma compounds, thereby pos. contributing to its quality.

Journal of Food and Nutrition Research (Bratislava, Slovakia) published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Russo, Pasquale published the artcileEffect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation, Category: alcohols-buliding-blocks, the main research area is Starmerella Saccharomyces malolactic mixed fermentation red wine; Lactobacillus plantarum; Malolactic fermentation; Mixed fermentation; Non-Saccharomyces; Oenococcus oeni; Starmerella bacillaris; Wine.

This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a com. S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one com. Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alc. fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenol. parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale wine making trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all exptl. conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technol. parameters (i.e. reduction of vinification time) and to improve qual. features (i.e. primary and secondary metabolites production) of red wines.

Food Research International published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Izquierdo-Canas, P. M. published the artcileEffect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain), Application of 3-(Methylthio)propan-1-ol, the main research area is volatile compound Petit Verdot red wine fermentation.

The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature Winemaking process was carried out at 17°C, 21°C, and 25°C temperatures Solid-phase extraction (SPE) and gas chromatog.-mass spectrometry (GC-MS) were used to analyze volatile compounds The odor activity values (OAVs) from the different compounds were classified into seven odorant series that describe the aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odours). The value of each aromatic series was obtained by adding the OAVs of the volatile compounds to each series. The volatile composition was significantly affected by the temperature of the fermentation In general, the increase in the fermentation temperature of La Mancha Petit Verdot red wines from 17 to 25°C produced an increase in the concentration of volatile aroma compounds The highest aroma contributions to Petit Verdot wine were fruity, sweet and floral series, followed by fatty and spicy series, regardless of fermentation temperature The highest values of aromatic series were found in wines fermented at 21°C. The results of this work show that changes in the fermentation temperature of wines can have a significant impact on their volatile compound profile.

European Food Research and Technology published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jiang, Youming published the artcileMicrobial production of L-malate from renewable non-food feedstocks, COA of Formula: C4H6O5, the main research area is microbial fermentation L malate renewable feedstock review.

L-malate is an intermediate of the tricarboxylic acid cycle which is naturally occurred in various microorganisms, and it has been widely applied in polymer, beverage and food, textile, agricultural and pharmaceutical industries. Driven by the pursuit of a sustainable economy, microbial production of L-malate has received much attention in last decades. In this review, we focused on the utilization of wastes and/or byproducts as feedstocks for the microbial production of L-malate. Firstly, we presented the recent developments on the natural or engineered metabolic pathways that dedicated to the biosynthesis of L-malate, and also provided comprehensive discussions on developing high-efficient producers. Then, the recent achievements in microbial production of L-malate from various carbon sources were concluded and discussed. Furthermore, some abundant non-food feedstocks for microbial production of other chems. were reviewed, as they might be potential candidate feedstock for L-malate production in future. Finally, we outlined the major challenges and proposed further improvements for the production of L-malate.

Chinese Journal of Chemical Engineering published new progress about Fermentation. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, COA of Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Okuzono, Shuichi published the artcileNew polyisocyanurate catalysts which exhibit high activity at low temperature, Application In Synthesis of 2212-32-0, the main research area is quaternary ammonium catalyst polyisocyanurate foam manufacture.

In polyisocyanurate foam production, alkali metal catalysts of organic carboxylic acids and hydroxyalkyltrimethyl quaternary ammonium salts are traditional standards as polyisocyanurate foam catalysts. The activity of these catalysts, however, is not efficient at low temperature The combination of other tertiary amine catalysts could improve the flowability; however, the flammability of the foam would be a hazard because the isocyanurate reaction has not fully progressed. For the improvement of the above-mentioned problems, Tosoh Corp. has developed several new quaternary ammonium salt compounds, such as Toyocat-TR20. TR20, however, should be used in conjunction with an alkali metal co-catalyst. Presently, Tosoh has succeeded in developing another new catalyst having even higher catalytic activity at low temperature, which can replace the use of the alkali metal catalyst. The new catalyst provides the low temperature dependency in the isocyanurate reaction activity compared to the traditional isocyanurate catalysts. The new catalyst provides the following advantages. The catalytic activity is high. The isocyanurate reaction activity at low temperature is high. The initial foaming reaction is improved, thereby the rise profile is now smooth. In this report, new quaternary ammonium salts will be introduced with comparison data using the FT-IR anal. methods, as well as the evaluation in panel and sprayed foams.

Journal of Cellular Plastics published new progress about Flammability. 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, Application In Synthesis of 2212-32-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zuber, Elizabeth A. published the artcileContribution of early-postmortem proteome and metabolome to ultimate pH and pork quality, Product Details of C4H6O5, the main research area is proteome metabolome phosphofructokinase lactate food quality.

This study′s objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-postmortem longissimus thoracis et lumborum proteome and metabolome could be used to predict quality defects associated with pH decline. Temperature and pH of the longissimus thoracis et lumborum were measured at 45 min, 24 h, and 14 d postmortem. Quality measurements were made after 14 d of aging. Groups were classified as normal pH (NpH; x ̅= 5.59 [5.53-5.67]; NpH, n = 10) and low pH (LpH; x ̅= 5.42 [5.38-5.45]; LpH, n = 10) at 14 d postmortem. Metabolites from 45 min postmortem were identified using GC-MS. Relative differences between proteins were quantified with two-dimensional difference in gel electrophoreses, and spots were identified with MALDI-MS. Western blot analyses were used to measure phosphofructokinase, peroxiredoxin-2, and reduced and non-reduced adenosine monophosphate deaminase-2 at 45 min and 14 d postmortem. Ultimate pH classification did not affect 45-min-postmortem pH (P = 0.64); 14-d pH was different between groups (P < 0.01). NpH had less purge loss (P < 0.01), was darker (P < 0.01), had lower star probe (P < 0.01), and had less intact day-7 desmin (P = 0.02). More pyruvate (P = 0.01) and less lactate (P = 0.09) was observed in NpH, along with more soluble lactate dehydrogenase (P = 0.03) and pyruvate kinase (P < 0.10). These observations indicate that differences in enzyme abundance or solubility may produce more pyruvate and less lactate. Fructose 6-phosphate was more abundant (P = 0.08) in the LpH group, indicating that phosphofructokinase may be involved in glycolytic differences. Furthermore, greater abundance of heat shock proteins, peroxiredoxin-2 (P = 0.02), and malate (P = 0.01) early postmortem all suggest differences in mitochondrial function and oxidative stability that contribute to quality differences. These results show that even subtle changes in ultimate pH can influence pork quality. The proteome and metabolome at 45 min postmortem are associated with variation in the extent of pH decline. Meat and Muscle Biology published new progress about Food quality. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Product Details of C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gao, Xianli published the artcileCharacterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce, Formula: C4H10OS, the main research area is black soybean sauce aroma active compound quality control; (E)-β-Damascenone (PubChem CID 5366074); 1-Octen-3-ol (PubChem CID 18827); 2,6-Dimethylpyrazine (PubChem CID 7938); 2-Methylbutanal (PubChem CID 7284); 2-Methylbutanoic acid (PubChem CID 8314); 2-Phenylethanol (PubChem CID 6054); 3-Methylbutanal (PubChem CID 11552); 3-Methylbutanol (PubChem CID 31260); 3-Methylbutyl acetate (PubChem CID 31276); 3-Methylthiopropanal (PubChem CID 18635); 4-Ethylguaiacol (PubChem CID 62465); 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID 19309); 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (PubChem CID 33931); 4-Vinylguaiacol (PubChem CID 332); Aroma compound; Aroma recombination; Benzeneacetaldehyde (PubChem CID 998); Black soybean; Black soybean sauce; Dimethyl trisulfide (PubChem CID 19310); Ethanol (PubChem CID 702); Ethyl 2-methylbutanoate (PubChem CID 24020); Ethyl 3-methylbutanoate (PubChem CID 7945); Ethyl propanoate (PubChem CID 7749); Soy sauce.

Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatog.-mass spectrometry/gas chromatog.-olfactometry coupling with recombination and omission experiments Sensory evaluation showed the fruity odor was increased by 63% and the malty, alc., floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), Et propanoate (144%), Et 3-methylbutanoate (70%), Et 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement. Food Chemistry published new progress about Food quality. 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