Tag: M.W=100-150

Zawala, Jan published the artcileSynergism between Cationic Alkyltrimethylammonium Bromides (CnTAB) and Nonionic n-Octanol in the Foamability of Their Mixed Solutions, COA of Formula: C8H18O, the main research area is alkyltrimethylammonium bromide octanol foamability.

In this study, the foamability of pure solutions of alkyltrimethylammonium bromides (CnTAB with n = 8, 12, and 16) of various concentrations and their mixtures with n-octanol was studied. It was found from the results that n-octanol behaved as a foamability enhancer, depending on the CnTAB solution concentration A similar foam height was obtained in CnTAB/octanol systems compared to pure CnTAB solutions with a greatly reduced amount of cationic surfactants. This synergistic effect between CnTAB and n-octanol was quite significant, and it could be observed for systems where the CnTAB concentration differed even by two orders of magnitude. Such behavior was observed only below some characteristic concentration of CnTAB, called a critical synergistic concentration (CSC), above which the synergistic effect was either no longer visible or significantly reduced. Moreover, it was found that the presence of n-octanol affected only the solution foamability without significant changes in the stability of the foams. A possible origin of this effect was analyzed and discussed on the basis of the magnitude of the surface elasticity forces induced in the foam films during the foam generation period and while operating during foam decay.

Industrial & Engineering Chemistry Research published new progress about Foams. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, COA of Formula: C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Celik, Zeynep Dilan published the artcileThe influence of selected autochthonous Saccharomyces cerevisiae strains on the physicochemical and sensory properties of narince wines, Name: 3-(Methylthio)propan-1-ol, the main research area is Saccharomyces physicochem sensory property.

Vitis vinifera cv.Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and com. strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid-liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and Et esters. While the highest concentrations of Et hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of Et octanoate, Et decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-Ph ethanol and linalool were found in wine fermented with strain 1281. According to sensory anal., the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochem. composition and sensory profile of Narince wines.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Simo, G. published the artcileMalolactic fermentation induced by silica-alginate encapsulated Oenococcus oeni with different inoculation regimes, HPLC of Formula: 97-67-6, the main research area is grape silica alginate Oenococcus wine production malolactic fermentation.

Background and Aims : The encapsulation of Oenococcus oeni into silica-alginate (Si-ALG) gels has been previously confirmed as a suitable strategy for a successful malolactic fermentation (MLF). The aim of this study was to evaluate the effect of two inoculation strategies (simultaneous vs sequential) on the performance of MLF with encapsulated O. oeni under winemaking conditions. Methods and Results : Sequential inoculation of Si-ALG biocapsules successfully achieved a complete MLF in high ethanol wines, while free and ALG encapsulated bacteria failed. A simultaneous inoculation with Si-ALG biocapsules provided a significant reduction in time to complete MLF in high sugar and low pH musts. The regime of inoculation did not modify the chem. composition of the wines. Conclusions : Either sequential or simultaneous inoculation of Si-ALG biocapsules constitute an effective alternative to free bacteria to undertake MLF under stressful conditions. Significance of the Study : Effective winemaking protocols based on sequential or simultaneous induction of MLF with inoculated Si-ALG encapsulated O. oeni have been accomplished. These are of potential interest for winemaking in both warm and cool regions.

Australian Journal of Grape and Wine Research published new progress about Grape. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, HPLC of Formula: 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lyu, Jiaheng published the artcileCharacterization of the key aroma compounds in marselan wine by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission tests, Safety of 3-(Methylthio)propan-1-ol, the main research area is Vitis red wine aroma compound; AEDA; GC × GC-TOF-MS; GC-O; Marselan wine; OAVs; aroma reconstitution; omission tests.

Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatog.-olfactometry (GC-O) anal. Application of aroma extract dilution anal. (AEDA) revealed 43 odor-active compounds, and 31 odorants among them were detected with flavor dilution (FD) factors ranging from 9 to 2187. Comprehensive two-dimensional gas chromatog. and time-of-flight mass spectrometry (GC × GC-TOF-MS) were exploited to quantitate the aroma-active compounds with FD ≥9. The identification indicated β-damascenone as having the highest FD factors, followed by eugenol, 2,3-butanedione, citronellol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, phenethyl acetate, guaiacol, and 2-methoxy-4-vinylphenol. A total of 21 compounds were found to have odor activity values (OAVs) >1.0. Aroma reconstitution validation experiments showed a good similarity of blackberry, green pepper, honey, raspberry, caramel, smoky, and cinnamon aroma attributes between the original Marselan wine and the reconstructed wine. In addition, omission tests were carried out to further determine the contribution of odorants to the overall aroma.

Molecules published new progress about Grape. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lindsay, Ross T. published the artcileA model for determining cardiac mitochondrial substrate utilisation using stable 13C-labelled metabolites, HPLC of Formula: 97-67-6, the main research area is carbon cardiac mitochondrial substrate utilization label metabolite; Fluxomics; Heart; Isotopomer analysis; Krebs cycle; LC–MS/MS; Metabolic substrate switching; TCA cycle.

Objectives: We aimed to generate a network model for the quant. anal. of Krebs cycle intermediate isotopologue distributions measured by mass spectrometry, to determine the 13C labeled proportion of acetyl-CoA entering the Krebs cycle. Methods: A model was generated, and validated ex vivo using isotopic distributions measured from isolated hearts perfused with buffer containing 11 mM glucose in total, with varying fractions of universally labeled with 13C. The model was then employed to determine the relative oxidation of glucose and triacylglycerol by hearts perfused with 11 mM glucose and 0.4 mM equivalent Intralipid (a triacylglycerol mixture). Results: The contribution of glucose to Krebs cycle oxidation was measured to be 79.1 ± 0.9%, independent of the fraction of buffer glucose which was U-13C labeled, or of which Krebs cycle intermediate was assessed. In the presence of Intralipid, glucose and triglyceride were determined to contribute 58 ± 3.6% and 35.6 ± 0.8% of acetyl-CoA entering the Krebs cycle, resp. Conclusion: These results demonstrate the accuracy of a functional model of Krebs cycle metabolism, which can allow quant. determination of the effects of therapeutics and pathol. on cardiac substrate metabolism

Metabolomics published new progress about Heart. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, HPLC of Formula: 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Fan, Shanshan published the artcileCharacterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values, Application In Synthesis of 505-10-2, the main research area is Tibetan Qingke Jiu sensory odorants; AEDA; Acetic acid (PubChem, CID: 176); Aroma active compounds; Ethyl 2-methylbutanoate (PubChem, CID: 24020); Ethyl 3-methylbutanoate (PubChem, CID: 7945); Furaneol (PubChem, CID: 19309); Methional (PubChem, CID: 18635); OAVs; Phenylacetaldehyde (PubChem, CID: 998); Quantitative analysis; Sensory analysis; Sotolon (PubChem, CID: 62835); Tibetan Qingke Jiu; β-Damascenone (PubChem, CID: 5366074); β-Phenylethanol (PubChem, CID: 6054); γ-Nonalactone (PubChem, CID: 7710).

Tibetan Qingke Jiu is the most important alc. beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory anal., aroma extract dilution anal. (AEDA), quant. anal., and odor activity values (OAVs). Sensory evaluation demonstrated that Qingke Jiu had fruity, cooked potato, honey, sour, sweet, and caramel-like aroma. A total of 66 aroma compounds were identified by AEDA and gas chromatog.-mass spectrometry, with flavor dilution (FD) factors ranging from 4 to 2048. Among them, methional, acetic acid, Et butanoate, phenylacetaldehyde and U+03B2-phenylethanol appeared with the highest FD factors. The concentration of these aroma-active compounds was further quantitated by combination of four different quant. measurements, and 17 odorants had concentrations higher than their odor thresholds. Based on the OAVs, phenylacetaldehyde, U+03B2-phenylethanol, Et phenylacetate, sotolon, furaneol, methional, methionol, U+03B3-nonalactone, Et 2-methylbutanoate, U+03B2-damascenone, Et 3-methylbutanoate, Et acetate, Et butanoate, and acetic acid could be potentially important to the overall aroma profile of Qingke Jiu.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Belosludtsev, Konstantin N. published the artcileItaconic acid impairs the mitochondrial function by the inhibition of complexes II and IV and induction of the permeability transition pore opening in rat liver mitochondria, Application of (S)-2-hydroxysuccinic acid, the main research area is itaconic acid permeability transition liver mitochondria; Dicarboxylate carrier; Itaconic acid; MPT pore; Mitochondria; Mitochondrial respiration; Oxidative phosphorylation; ROS production; Respiration chain complexes.

Itaconic acid (methylene-succinic acid, ItA) is an unsaturated dicarboxylic acid that is secreted by mammalian macrophages in response to a pro-inflammatory stimulus and shows an anti-inflammatory/antibacterial effect. Being a mitochondrial metabolite, it exhibits an inhibitory activity on succinate dehydrogenase and subsequently induces mitochondrial dysfunction. The present study has shown that ItA dose-dependently inhibited ADP- and DNP-stimulated (uncoupled) respiration of rat liver mitochondria energized with succinate. This effect of ItA could be related to the suppression of the activity of complex II and the combined activity of complexes II + III of the respiratory chain. At the same time, ItA had no effect on the activity of the dicarboxylate carrier, which catalyzes the transport of succinate across the inner mitochondrial membrane. It was found that 4 mM ItA diminished the rates of ADP- and DNP-stimulated mitochondrial respiration supported by the substrates of complex I glutamate and malate. A study of the effect of ItA on the activity of complexes of the respiratory chain showed that it decreases the activity of complex IV. It was observed that 4 mM ItA inhibited the rate of H2O2 production by mitochondria. At the same time, ItA promoted the opening of the cyclosporin A-sensitive Ca2+-dependent permeability transition pore. The latter was revealed as the decrease in the calcium retention capacity of mitochondria and the stimulation of release of cytochrome c from the organelles. ItA by itself promoted the cytochrome c release from mitochondria. Possible mechanisms of the effect of ItA on mitochondrial function are discussed.

Biochimie published new progress about Liver. 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

Amaral-Silva, Lara do published the artcileRegulated hypothermia in response to endotoxin in birds, Computed Properties of 97-67-6, the main research area is endotoxin regulated hypothermia response bird; anapyrexia; birds; hypothermia; inflammation; metabolic rate; peripheral vasodilatation; tachypnea.

A switch from fever to regulated hypothermia can occur in mammals under circumstances of reduced physiol. fitness (e.g. sepsis) to direct energy to defend vital systems. Birds in which the cost to resist a pathogen is additive to the highest metabolic rate and body temperature (Tb) among vertebrates may also benefit from regulated hypothermia during systemic inflammation. Here, we show that the decrease in Tb observed during an immune challenge in birds is a regulated hypothermia, and not a result of metabolic failure. We investigated O2 consumption (thermogenesis index), ventilation (respiratory heat loss), skin temperature (sensible heat loss) and muscle mitochondrial respiration (thermogenic tissue) during Tb fall in chicken chicks challenged with endotoxin [lipopolysaccharide (LPS)]. Chicks injected with LPS were also tested regarding the capacity to raise O2 consumption to meet an increased demand driven by 2,4-dinitrophenol. LPS decreased Tb and the metabolic rate of chicks without affecting muscle uncoupled, coupled and non-coupled mitochondrial respiration. LPS-challenged chicks were indeed capable of increasing metabolic rate in response to 2,4-dinitrophenol, indicating no O2 delivery limitation. Addnl., chicks did not attempt to prevent Tb from falling during hypothermia but, instead, activated cutaneous and respiratory thermolytic mechanisms, providing an addnl. cooling force. These data provide the first evidence of the regulated nature of the hypothermic response to endotoxin in birds. Therefore, it changes the current understanding of bird’s thermoregulation during severe inflammation, indicating that regulated hypothermia is either a convergent trait for endotherms or a conserved response among vertebrates, which adds a new perspective for evolutionary medicine research.

Journal of Physiology (Oxford, United Kingdom) published new progress about Aves. 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

da Cruz, Tatiana N. M. published the artcileA new glance on root-to-shoot in vivo zinc transport and time-dependent physiological effects of ZnSO4 and ZnO nanoparticles on plants, COA of Formula: C4H6O5, the main research area is Phaseolus root shoot zinc oxide nanoparticle.

Understanding nanoparticle root uptake and root-to-shoot transport might contribute to the use of nanotechnol. in plant nutrition. This study performed time resolved experiments to probe Zn uptake, biotransformation and physiol. effects on Phaseolus vulgaris (L.). Plants roots were exposed to ZnO nanoparticles (40 and 300 nm) dispersions and ZnSO4(aq) (100 and 1000 mg Zn L-1) for 48 h. Near edge X-ray absorption spectroscopy showed that 40 nm ZnO was more easily dissolved by roots than 300 nm ZnO. It also showed that in the leaves Zn was found as a mixture Zn3(PO4)2 and Zn-histidine complex. X-ray fluorescence spectroscopy showed that root-to-shoot Zn-translocation presented a decreasing gradient of concentration and velocity, it seems radial Zn movement occurs simultaneously to the axial xylem transport. Below 100 mg Zn L-1, the lower stem tissue section served as a buffer preventing Zn from reaching the leaves. Conversely, it was not observed for 1000 mg Zn L-1 ZnSO4(aq). Transcriptional anal. of genes encoding metal carriers indicated higher expression levels of tonoplast-localized transporters, suggesting that the mechanism trend to accumulate Zn in the lower tissues may be associated with an enhanced of Zn compartmentalization in vacuoles. The photosynthetic rate, transpiration, and water conductance were impaired by treatments.

Scientific Reports published new progress about Bean. 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

Bourbon-Melo, Nuno published the artcileUse of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae, Computed Properties of 505-10-2, the main research area is beer Hanseniaspora fermentation Saccharomyces; Beer; Bioflavor; Co-fermentation; Hanseniaspora guilliermondii; Hanseniaspora opuntiae; Non-saccharomyces; Sequential fermentation; Simultaneous fermentation.

Beer production is predominantly carried out by Saccharomyces species, such as S. cerevisiae and S. pastorianus. However, the introduction of non-Saccharomyces yeasts in the brewing process is now seen as a promising strategy to improve and differentiate the organoleptic profile of beer. In this study, 17 non-Saccharomyces strains of 12 distinct species were isolated and submitted to a preliminary sensory evaluation to determine their potential for beer bioflavouring. Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 aroma profiles presented the highest acceptability and were described as having ‘fruity’ and ‘toffee’ notes, resp. Their presence in mixed-culture fermentations with S. cerevisiae US-05 did not influence attenuation and ethanol concentration of beer but had a significant impact in its volatile composition Notably, while both strains reduced the total amount of Et esters, H. guilliermondii IST315 greatly increased the concentration of acetate esters, especially when sequentially inoculated, leading to an 8.2-fold increase in phenylethyl acetate (‘rose’, ‘honey’ aroma) in the final beverage. These findings highlight the importance of non-Saccharomyces yeasts in shaping the aroma profile of beer and suggest a role for Hanseniaspora spp. in improving it.

Food Microbiology published new progress about Beer. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts