Tag: M.W=50-100

Wu, Haitang published the artcileCatalytic liquefaction of switchgrass in isobutanol/water system for bio-oil development over bifunctional Ni-HPMo/Fe3O4@Al-MCM-41 catalysts, Formula: C5H12O, the main research area is switchgrass catalytic liquefaction bifunctional catalyst.

A bifunctional Ni-HPMo/Fe3O4@Al-MCM-41 catalyst was prepared by impregnation method and used for the liquefaction of switchgrass in isobutanol/water mixed solvents. It was found that the introduction of Al species into MCM-41 could improve its catalytic performance of catalyst by enhancing the acidity and stability of mesoporous silica. The grafting of HPMo onto the Al-MCM-41 materials not only greatly increased the acidity but also enhanced the acid strength, with an optimal HPMo loading amount in the catalyst of 20 wt%. There was a clear effect of the catalyst on product yield and quality. A switchgrass conversion of 84.7% and a liquid yield of 55.0% could be obtained under the optimal conditions. Reuse of the catalyst indicated that it had a stable catalytic activity. Furthermore, the results showed that the isobutanol/water system was an efficient solvent for switchgrass liquefaction as well as the separation of higher heating value isobutanol phase products and lower heating value water phase products from the liquefaction mixture This work thus offers an effective approach to improve the product yields and quality in biomass liquefaction by using metal-heteropolyacid bifunctional catalysts.

Renewable Energy published new progress about Acidity. 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

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, HPLC of Formula: 584-02-1, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, HPLC of Formula: 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Cha, Yong-Jun published the artcileVolatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation, Formula: C5H12O, the main research area is Alaska Sikhae volatile compounds solid phase microextraction GCMS.

Volatile compounds created in Alaska pollack Sikhae during fermentation were analyzed using solid-phase microextraction/gas chromatog./mass spectrometry. Eighty-three volatile compounds were detected and were found to be composed mainly of 29 alcs., 11 sulfur-containing compounds, 12 terpenes, 11 aromatic compounds, 9 hydrocarbons, 3 esters, 3 aldehydes, 2 ketones, and 3 miscellaneous compounds Acetic acid, which has a vinegar-like odor, was sharply increased at an early stage of fermentation and remained at the highest levels until 150 days of fermentation Sulfur-containing compounds and terpenes were detected in the second-highest abundance during fermentation Among these, 5 sulfur-containing compounds-methylallyl sulfide, methylallyl disulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-Me disulfide-may play predominant roles in the characteristic flavor of Sikhae with their low thresholds and garlic- and garlic salt-like odors. Levels of amino-N and volatile basic nitrogen (VBN) sharply increased until day 60 and then slowly decreased with fermentation time, and the biol. activities-antioxidative, angiotensin-I converting enzyme (ACE), and xanthine oxidase (XO) inhibition-were found in Alaska pollack Sikhae until 150 days of fermentation

ACS Symposium Series published new progress about Acidity. 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

Sen, Kemal published the artcileThe influence of different commercial yeasts on aroma compounds of rose wine produced from cv. Okuezgozue grape, Application of 3-Pentanol, the main research area is com yeast Okuezgozue grape rose wine aroma compound.

In this study, the effects of the use of different com. yeasts on the aroma compounds of rose wines produced from Okuezgozue grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using com. yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150,749.4μg/L in spontaneous wine, 170,681.6μg/L in wine using NBY17, and 162,623.1μg/L in wine using Zymaflore X5. The most dominant aroma groups in wines were higher alcs. and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast. Many wineries today use com. yeasts because of their ability to start fermentation directly, convert sugar to alc. greatly, and produce wine with the desired properties, as well as producing small amounts of undesirable byproducts. This study which was performed using Zymaflore X5 and NBY17 among these com. yeasts was focused on the differences in the aroma compounds of rose wines obtained from Okuezgozue grapes. With this study, the first data on the ability of com. wine yeast called NBY17 produced in Turkey to form aroma compounds was provided. The use of com. yeast significantly influenced the amounts of aroma compounds in wines and the com. yeast called NBY17 plays an important role in the formation of pleasing aroma compounds in wine.

Journal of Food Processing and Preservation published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Du, Xiaofen published the artcileAssociation of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit, Computed Properties of 584-02-1, the main research area is cucumber fruit aroma compound organic acid soluble solid.

Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and mol. composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental anal., and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical anal. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3-5.4, 0-10 line scale). The anal. of volatiles with solid-phase microextraction-gas chromatog.-mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcs. were the most dominant, accounting for 25.5%-77.9% and 15.0%-58.1%, resp. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatog. (HPLC), resp. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings.

ACS Food Science & Technology published new progress about Cucumber. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Computed Properties of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Phillips, Robert published the artcileIncorporating use phase chemical leaching and water quality testing for life cycle toxicity assessment of cross-linked polyethylene (PEX) piping, Formula: C5H12O, the main research area is polyethylene piping chem leaching water quality testing.

Life cycle assessment (LCA) is increasingly being considered in material selection decisions for residential drinking water piping, but chem. leaching during the use phase has typically been excluded, even though the delivery of safe water is the core function of water distribution infrastructure. We have quantified the contribution of leached organics to life cycle human toxicity of piping materials through the integration of empirical leaching data within LCA. Eight cross-linked polyethylene (PEX) pipe brands were examined Upstream emissions from PEX pipe production were combined with empirical total organic carbon (TOC) data from leaching tests for new pipes. The total mass of organic contaminants ingested over the pipe′s lifetime was estimated by fitting leaching data with kinetic models and integrating leaching concentrations and daily water use over time, rather than using an initial concentration that does not accurately depict actual lifetime exposures. Potential human toxicity from use phase ingestion was evaluated using a range of human effect factors from the consensus USEtox model to create plausible bounds of toxicity through different exposure and effect scenarios. New non-carcinogenic human toxicol. effect factors were derived for approx. half of the 62 leached organic compounds identified. Results indicate that potential human toxicity from upstream pipe production generally exceeds use phase toxicity, but that leached contaminants can be a substantial contributor to overall life cycle toxicity, depending on the PEX brand, particularly for carcinogenic effects. Deleterious effects can be reduced both by thorough system flushing after initial installation and periods of stagnation, but also through improvements in manufacturing processes that reduce upstream emissions. The bounding approach demonstrates a viable method for considering water quality in LCA when comprehensive characterization and concentration data are not available.

Science of the Total Environment published new progress about Leaching. 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

Sun, Tong published the artcileFreezing of Dilute Aqueous-Alcohol Nanodroplets: The Effect of Molecular Structure, Category: alcohols-buliding-blocks, the main research area is freezing alc nanodroplet mol structure property relationship.

We investigate vapor-liquid nucleation and subsequent freezing of aqueous-alc. nanodroplets containing 1-pentanol, 1-hexanol, and their 3-isomers. The aerosols are produced in a supersonic nozzle, where condensation and freezing are characterized by static pressure and Fourier transform IR (FTIR) spectroscopy measurements. At fixed water concentrations, the presence of alc. enables particle formation at higher temperatures since both the equilibrium vapor pressure above the critical clusters and the cluster interfacial free energy are decreased relative to the pure water case. The disappearance of a small free OH peak, observed for pure water droplets, when alcs. are added and shifts in the CH peaks as a function of alc. chain length reveal varying surface partitioning preferences of the alcs. Changes in the FTIR spectra during freezing, as well as changes in the ice component derived from self-modeling curve resolution anal., show that 1-hexanol and 1-pentanol perturb freezing less than their branched isomers do. This behavior may reflect the mol. footprints of the alcs., the available surface area of the droplets, and not only alc. solubility The presence of alcs. also lowers the freezing temperature relative to that of pure water, but when there is clear evidence for the formation of ice, the ice nucleation rates change by less than a factor of ~2-3 for all cases studied.

Journal of Physical Chemistry B published new progress about Clusters. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wu, Haijun published the artcilePromoting the conversion of poplar to bio-oil based on the synergistic effect of alkaline hydrogen peroxide, Application of 3-Pentanol, the main research area is bio oil conversion synergistic effect alk hydrogen peroxide.

The synergistic catalysis effect of NaOH and H2O2 on the hydrothermal liquefaction (HTL) of poplar was investigated and compared to the NaOH or H2O2 catalyzed HTL at different temperatures and 30 min residence time. GC-MS, GPC, FT-IR, HPLC and TGA were used to comprehensively characterize the phys. and chem. properties of liquefied products (bio-oil, lignin and solid residue). The results showed that the highest total bio-oil yield (70.65%) was obtained at 280°C with NaOH (35 g/L)/H2O2 (30 g/L) as catalysts. The average mol. weight and polydispersity index (PDI) were found to be lower compared to that from other conditions. As the NaOH concentration was increased, the bio-oil yield was improved. The concentration of H2O2 for the optimal synergistic effect was observed to be 30 g/L. GC-MS anal. showed that the bio-oil obtained by NaOH (35 g/L)/H2O2 (30 g/L) was characterized with the lowest N content. The synergistic effect promoted the higher production selectivity of o-xylene and p-xylene in the bio-oil.

Renewable Energy published new progress about Catalysis. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Antony, Binu published the artcilePheromone receptor of the globally invasive quarantine pest of the palm tree, the red palm weevil (Rhynchophorus ferrugineus), Formula: C5H12O, the main research area is Rhynchophorus ferrugineus pheromone receptor palm tree; Rhynchophorus ferrugineus ; aggregation pheromone; deorphanization; pheromone receptor; red palm weevil.

Palm trees are of immense economic, sociocultural, touristic, and patrimonial significance all over the world, and date palm-related knowledge, traditions, and practices are now included in UNESCOs list of the Intangible Cultural Heritage of Humanity. Of all the pests that infest these trees, the red palm weevil (RPW), Rhynchophorus ferrugineus (Olivier), is its primary enemy. The RPW is a category-1 quarantine insect pest that causes enormous economic losses in palm tree cultivation worldwide. The RPW synchronizes mass gathering on the palm tree for feeding and mating, regulated by a male-produced pheromone composed of two methyl-branched compounds, (4RS, 5RS)-4-methylnonan-5-ol (ferrugineol) and 4(RS)-methylnonan-5-one (ferrugineone). Despite the importance of odorant detection in long-range orientation towards palm trees, palm colonization, and mating, the pheromone receptor has not been identified in this species. In this study, we report the identification and characterization of the first RPW pheromone receptor, RferOR1. Using gene silencing and functional expression in Drosophila olfactory receptor neurons, we demonstrate that RferOR1 is tuned to ferrugineol and ferrugineone and binds five other structurally related mols. We reveal the lifetime expression of RferOR1, which correlates with adult mating success irresp. of age, a factor that could explain the wide distribution and spread of this pest. As palm weevils are challenging to control based on conventional methods, elucidation of the mechanisms of pheromone detection opens new routes for mating disruption and the early detection of this pest via the development of pheromone receptor-based biosensors.

Molecular Ecology published new progress about Arecaceae. 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

Chang, Chaoyi published the artcileClassification of biomass reactions and predictions of reaction energies through machine learning, Quality Control of 584-02-1, the main research area is methanol propionic acid gas phase reaction energy.

Elementary steps and intermediate species of linearly structured biomass compounds are studied. Specifically, possible intermediates and elementary reactions of 15 key biomass compounds and 33 small mols. are obtained from a recursive bond-breaking algorithm. These are used as inputs to the unsupervised Mol2Vec algorithm to generate vector representations of all intermediates and elementary reactions. The vector descriptors are used to identify sub-classes of elementary steps, and linear discriminant anal. is used to accurately identify the reaction type and reduce the dimension of the vectors. The resulting descriptors are applied to predict gas-phase reaction energies using linear regression with accuracies that exceed the commonly employed group additivity approach. They are also applied to quant. assess model compound similarity, and the results are consistent with chem. intuition. This workflow for creating vector representations of complex mol. systems requires no input from electronic structure calculations, and it is expected to be applicable to other similar systems where vector representations are needed. (c) 2020 American Institute of Physics.

Journal of Chemical Physics published new progress about Algorithm. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Quality Control of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts