Tag: M.W=100-150

Koendjbiharie, Jeroen G. published the artcileThe PEP-pyruvate-oxaloacetate node: variation at the heart of metabolism, HPLC of Formula: 97-67-6, the main research area is review glycolysis TCA phosphoenolpyruvate pyruvate oxaloacetate; PPO-node; central metabolism; enzyme biochemistry; oxaloacetate; phosphoenolpyruvate; pyruvate.

At the junction between the glycolysis and the tricarboxylic acid cycle-as well as various other metabolic pathways-lies the phosphoenolpyruvate (PEP)-pyruvate-oxaloacetate node (PPO-node). These three metabolites form the core of a network involving at least eleven different types of enzymes, each with numerous subtypes. Obviously, no single organism maintains each of these eleven enzymes; instead, different organisms possess different subsets in their PPO-node, which results in a remarkable degree of variation, despite connecting such deeply conserved metabolic pathways as the glycolysis and the tricarboxylic acid cycle. The PPO-node enzymes play a crucial role in cellular energetics, with most of them involved in (de)phosphorylation of nucleotide phosphates, while those responsible for malate conversion are important redox enzymes. Variations in PPO-node therefore reflect the different energetic niches that organisms can occupy. In this review, we give an overview of the biochem. of these eleven PPO-node enzymes. We attempt to highlight the variation that exists, both in PPO-node compositions, as well as in the roles that the enzymes can have within those different settings, through various recent discoveries in both bacteria and archaea that reveal deviations from canonical functions.

FEMS Microbiology Reviews published new progress about Archaea. 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

Abraham, Michael H. published the artcileLimiting Diffusion Coefficients for Ions and Nonelectrolytes in Solvents Water, Methanol, Ethanol, Propan-1-ol, Butan-1-ol, Octan-1-ol, Propanone and Acetonitrile at 298 K, Analyzed Using Abraham Descriptors, Name: n-Octanol, the main research area is nonelectrolyte ion solvent diffusion coefficient linear free energy relationship.

We have used literature data on the conductivity of single ions to obtain limiting diffusion coefficients (Do) of ions in water, alcs., propanone and acetonitrile. We then used literature data on limiting diffusion coefficients of nonelectrolytes in order to set up linear free energy relationships that combine data for ions and nonelectrolytes, as log10 (Do) in the same equation, all values being at 298 K. These equations are for solvents water (N = 377, SD = 0.0474), methanol (N = 96, SD = 0.0332), ethanol (N = 96, SD = 0.0666), propan-1-ol (N = 71, SD = 0.0487), butan-1-ol (N = 53, SD = 0.0600), octan-1-ol (N = 61, SD = 0.0684), propanone (N = 86, SD = 0.0366) and acetonitrile (N = 74, SD = 0.0438) where N is the number of data points, that is ions plus nonelectrolytes, and SD is the standard deviation in log10 (Do). It is shown that solute hydrogen bond acidity, solute hydrogen bond basicity and solute volume all lower the diffusion constants of ions and nonelectrolytes in the various solvents studied.

Journal of Solution Chemistry published new progress about Acidity. 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

Larina, Olga V. published the artcileSuccessive vapour phase Guerbet condensation of ethanol and 1-butanol over Mg-Al oxide catalysts in a flow reactor, Application of n-Octanol, the main research area is ethanol butanol Guerbet condensation magnesium aluminum oxide hydrotalcite catalyst.

The successive vapor phase condensation of ethanol and 1-butanol (via Guerbet reaction) in a flow reactor under atm. pressure was studied over catalytic Mg-Al oxide compositions Wherein the vapor phase condensation of 1-butanol to 2-ethyl-1-hexanol in flow has been investigated for the first time. The acid/base capacity ratio, which is determined by the Mg/Al ratio, is an important characteristic for the activity and selectivity of Mg-Al oxide catalysts in the abovementioned processes. The carbon chain length of the reacting alcs., an arrangement of surface active sites and other steric factors also have an impact on Guerbet condensation in the vapor phase. High productivity of Mg-Al oxide system to the Guerbet alcs.: 1-butanol – 25 g/(Lcat·h), 2-ethyl-1-hexanol – 19 g/(Lcat·h), has been achieved. The results have shown a prospect of successive conversion realization: (1) ethanol → 1-butanol; (2) 1-butanol → 2-ethyl-1-hexanol for the production of 2-ethyl-1-hexanol from ethanol.

Applied Catalysis, A: General published new progress about Acidity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Application of n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Almeida Santos, Catia V. published the artcileImpact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines, Product Details of C4H10OS, the main research area is sulfur oxide bentonite fermentation white wine.

To understand the impact of SO2 and ascorbic acid (AA) in must fermentation, Arinto and Siŕia musts were fermented under the same conditions, but in the presence of different doses of SO2 and with or without bentonite addition Arinto was fermented with 0, 50, 100 mg/L of SO2 and 100 mg/L of AA. Siria was fermented with 0, 15, 30, 45 mg/L of SO2 and 100 mg/L of AA. The volatile organic compounds (VOCs) were analyzed by HS-SPME-GC/MS. Based on PCA results obtained from VOCs profiles for both varieties, first and second principal components were responsible for more than 60% of the resp. system′s variance. In both wines, the presence or absence of bentonite was clearly discriminated. This work also shows that depending on the different doses of SO2 used, the resulting VOC profiles clearly discriminate these different fermentation conditions. The use of AA in both varieties resulted in a different VOC profile compared to the use of SO2. From this study it was also possible to verify from the VOCs profile, that Arinto wine is less resilient to fermentation changes then Siria wine, which may impact technol. choices.

LWT–Food Science and Technology published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Man published the artcileEffects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, Formula: C4H10OS, the main research area is Metschnikowia Saccharomyces mixed culture fermentation plum wine aroma quality.

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous vs. sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, resp. The yeast growth kinetics, physicochem. characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcs., fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alc.’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

LWT–Food Science and Technology published new progress about Acidity. 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

Kim, Young-eun published the artcileProduction of linear α-olefin 1-octene via dehydration of 1-octanol over Al2O3 catalyst, Recommanded Product: n-Octanol, the main research area is alpha olefin alc dehydration octene octanol alumina catalyst.

The linear α-olefin 1-octene was produced via the dehydration of 1-octanol over Al2O3 catalysts. The effect of calcination temperature on the characteristics of an Al2O3 catalyst and its activity in the dehydration of 1-octanol to 1-octene was investigated. Al2O3 catalysts calcined at various temperatures (250, 500, 750, 1000 °C) were evaluated at 300-400 °C with a liquid hourly space velocity (LHSV) of 7-56 h-1. XRD, BET, 27Al-NMR, Py-FTIR, and NH3-TPD analyses indicated that the calcination temperature affected the crystal phase, surface area, occupancy of the coordinated Al3+ ion, and acidic properties of Al2O3 catalysts. Upon calcination at temperatures >750 °C, the surface area of Al2O3 catalysts reduced due to γ-Al2O3 to θ-Al2O3 phase transition. The changes in the crystal phase decreased the surface area, which correlated to the acidity of the Al2O3 catalyst. The distribution of unsaturated Al3+ ions acting as LAS on the catalyst surface increased with increasing calcination temperature, but decreased above 750 °C calcination temperature due to the diminishing surface area. The Al2O3 catalyst calcined at 500 °C showed the highest 1-octanol conversion in the dehydration of 1-octanol. High 1-octene selectivity was maintained while the isomer ratio decreased at a high LHSV of 56 h-1.

Fuel published new progress about Acidity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Recommanded Product: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liang, Ru published the artcileInvestigating the differences of flavor profiles between two types of soy sauce by heat-treatment, Safety of 3-(Methylthio)propan-1-ol, the main research area is soy sauce flavor heating food fortification fermentation quality.

The difference of flavor profiles and physicochem. properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochem. properties, organic acids (except succinic acid) or CIELAB color space among the samples after heat-treatment were observed However, the content of volatiles was increased by about 30.89% in the fortified sample (PP1) by heat-treatment. The contents of 26 and 15 constituents in PP1 and PP2 (natural fermented sample) were enhanced compared with their resp. control (P1 and P2), resp. According to the changes of the constituents with odor activity value (OAV), the contribution of heat-treatment on soy sauce flavor profiles was related closely to the raw soy sauce type. The spicy, caramel-like and fruity note of heated soy sauces were higher than that of raw soy sauces, and the increasements of spicy, caramel-like and fruity note of PP1 were higher than that of PP2. These results may contribute to optimizing the heat-treatment parameters and improve the flavor of soy sauce.

International Journal of Food Properties published new progress about Acidity. 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

Yu, Yang published the artcilePopulation-scale peach genome analyses unravel selection patterns and biochemical basis underlying fruit flavor, Product Details of C4H6O5, the main research area is peach fruit flavor genome biochem analysis.

A narrow genetic basis in modern cultivars and strong linkage disequilibrium in peach (Prunus persica) has restricted resolution power for association studies in this model fruit species, thereby limiting our understanding of economically important quality traits including fruit flavor. Here, we present a high-quality genome assembly for a Chinese landrace, Longhua Shui Mi (LHSM), a representative of the Chinese Cling peaches that have been central in global peach genetic improvement. We also map the resequencing data for 564 peach accessions to this LHSM assembly at an average depth of 26.34x per accession. Population genomic analyses reveal a fascinating history of convergent selection for sweetness yet divergent selection for acidity in eastern vs. western modern cultivars. Mol.-genetics and biochem. analyses establish that PpALMT1 (aluminum-activated malate transporter 1) contributes to their difference of malate content and that increases fructose content accounts for the increased sweetness of modern peach fruits, as regulated by PpERDL16 (early response to dehydration 6-like 16). Our study illustrates the strong utility of the genomics resources for both basic and applied efforts to understand and exploit the genetic basis of fruit quality in peach.

Nature Communications published new progress about Acidity. 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

Kaltbach, Suelen Braga de Andrade published the artcileInfluence of manual and mechanical grape harvest on Merlot wine composition, Related Products of alcohols-buliding-blocks, the main research area is grape merlot wine malic gluconic acid magnesium potassium methionol.

Effects of mech. and manual grape harvest on the composition of Merlot musts and wines produced in the Campanha Gaucha region (Rio Grande do Sul, Brazil) were investigated. Must analyses comprised several basic physicochem. parameters. Wine analyses comprised a screening of phenolics, volatiles, elements, and several physicochem. parameters. In total, 100 variables were investigated. Wines elaborated with grapes from mech. and manual harvesting were very similar; only 6 parameters showed statistically significant differences, although of low magnitude. These results indicate that – for Campanha Gaucha′s Merlot wines: mech. grape harvesting itself does not neg. affect wine composition; moreover, grapes harvested manually and mech. result in almost identical wines.

Journal of Food Composition and Analysis published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Vazquez-Pateiro, Ivan published the artcileInfluence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines, Name: 3-(Methylthio)propan-1-ol, the main research area is volatile composition albarino treixadura wine; flotation; must clarification; static settling; volatile compounds; white wine.

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatog. (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alc. in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.

Molecules published new progress about Acidity. 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