DOCSLIB.ORG

WO 2016/049398 Al 31 March 2016 (31.03.2016) P O P C T

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
WO 2016/049398 Al 31 March 2016 (31.03.2016) P O P C T (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2016/049398 Al 31 March 2016 (31.03.2016) P O P C T (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A61K 8/35 (2006.01) CUB 9/00 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (21) International Application Number: BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, PCT/US20 15/052094 DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, 25 September 2015 (25.09.201 5) KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, (25) Filing Language: English PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, (26) Publication Language: English SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 62/055,844 26 September 2014 (26.09.2014) US (84) Designated States (unless otherwise indicated, for every 62/143,862 7 April 2015 (07.04.2015) US kind of regional protection available): ARIPO (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, (71) Applicant: THE PROCTER & GAMBLE COMPANY TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, [US/US]; One Procter & Gamble Plaza, Cincinnati, Ohio TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, 45202 (US). DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, (72) Inventors: FRANKENBACH, Gayle, Marie; One Procter SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, & Gamble Plaza, Cincinnati, Ohio 45202 (US). GW, KM, ML, MR, NE, SN, TD, TG). HOLLINGSHEAD, Judith, Ann; One Procter & Gamble Plaza, Cincinnati, Ohio 45202 (US). HORENZIAK, Published: Steven, Anthony; One Procter & Gamble Plaza, Cincin — with international search report (Art. 21(3)) nati, Ohio 45202 (US). — before the expiration of the time limit for amending the (74) Agent: A.; c/o THE PROCTER & GAMBLE KREBS, Jay claims and to be republished in the event of receipt of COMPANY, Global Patent Services, One Procter & amendments (Rule 48.2(h)) Gamble Plaza, C8-229, Cincinnati, Ohio 45202 (US). 00 © (54) Title: FRESHENING COMPOSITIONS AND DEVICES COMPRISING SAME (57) Abstract: The present invention relates to freshening compositions and devices comprising same that comprise a composition having a viscosity of from about 1 mPa.s to about 50,000 mPa.s comprising malodor reduction compositions and methods of making and using such compositions. The disclosed malodor reduction compositions do not unduely interfere with the scent of the freshen- ing compositions and devices that comprise such technologies and the perfumed or unperfumed situs that is treated with such freshening compositions and devices. FRESHENING COMPOSITIONS AND DEVICES COMPRISING SAME FIELD OF THE INVENTION The present invention relates to freshening compositions and devices comprising same that comprise a composition having a viscosity of from about 1 mPa.s to about 50,000 mPa.s comprising malodor reduction compositions and methods of making and using such compositions. BACKGROUND OF THE INVENTION Unscented or scented products are desired by consumers as they may be considered more natural and discreet than scented products. Manufacturers of unscented or scented products for controlling malodors rely on malodor reduction ingredients or other technologies (e.g. filters) to reduce malodors. However, effectively controlling malodors, for example, amine-based malodors (e.g. fish and urine), thiol and sulfide-based malodors (e.g. garlic and onion), C2-C12 carboxylic acid based malodors (e.g. body and pet odor), indole based malodors (e.g. fecal and bad breath), short chain fatty aldehyde based malodors (e.g. grease) and geosmin based malodors (e.g. mold/mildew) may be difficult, and the time required for a product to noticeably reduce malodors may create consumer doubt as to the product's efficacy on malodors. Often times, manufacturers incorporate scented perfumes to help mask these difficult malodors. Unfortunately, malodor control technologies typically cover up the malodor with a stronger scent and thus interfere with the scent of the perfumed or unperfumed situs that is treated with the malodor control technology. Thus, limited nature of the current malodor control technologies is extremely constraining. Thus what is needed is a broader palette of malodor control technologies so the perfume community can deliver the desired level of character in a greater number of situations/applications. Surprisingly, Applicants recognized that in addition to blocking a malodor' s access to a sensory cell, in order to achieve the desired goal, a malodor control technology must leave such sensor cell open to other molecules, for example scent molecules. As a result, the disclosed malodor reduction compositions do not unduely interfere with the scent of the freshening compositions and devices that comprise such technologies and the perfumed or unperfumed situs that is treated with such freshening compositions and devices. SUMMARY OF THE INVENTION The present invention relates to freshening compositions and devices comprising same that comprise a composition having a viscosity of from about 1 mPa.s to about 50,000 mPa.s comprising malodor reduction compositions and methods of making and using such compositions. The disclosed malodor reduction compositions do not unduely interfere with the scent of the freshening compositions and devices that comprise such technologies and the perfumed or unperfumed situs that is treated with such freshening compositions and devices. DETAILED DESCRIPTION OF THE INVENTION As used herein "MORV" is the calculated malodor reduction value for a subject material. A material's MORV indicates such material's ability to decrease or even eliminate the perception of one or more malodors. For purposes of the present application, a material's MORV is calculated in accordance with method found in the test methods section of the present application. As used herein, the term "perfume" does not include malodor reduction materials. Thus, the perfume portion of a composition does not include, when determining the perfume's composition, any malodor reduction materials found in the composition as such malodor reduction materials are described herein. In short, if a material has a malodor reduction value "MORV" that is within the range of the MORV recited in the subject claim, such material is a malodor reduction material for purposes of such claim. As used herein, "malodor" refers to compounds generally offensive or unpleasant to most people, such as the complex odors associated with bowel movements. As used herein, "neutralize" or "neutralization" refers to the ability of a compound or product to reduce or eliminate malodorous compounds. Odor neutralization may be partial, affecting only some of the malodorous compounds in a given context, or affecting only part of a malodorous compound. A malodorous compound may be neutralized by chemical reaction resulting in a new chemical entity, by sequestration, by chelation, by association, or by any other interaction rendering the malodorous compound less malodorous or non-malodorous. Neutralization is distinguishable from odor masking or odor blocking by a change in the malodorous compound, as opposed to a change in the ability to perceive the malodor without any corresponding change in the condition of the malodorous compound. Malodor neutralization provides a sensory and analytically measurable (e.g. gas chromatograph) malodor reduction. Thus, if a malodor reduction composition delivers genuine malodor neutralization, the composition will reduce malodors in the vapor and/or liquid phase. As used herein, "odor blocking" refers to the ability of a compound to dull the human sense of smell. As used herein, the terms "a" and "an" mean "at least one". As used herein, the terms "include", "includes" and "including" are meant to be non- limiting. Unless otherwise noted, all component or composition levels are in reference to the active portion of that component or composition, and are exclusive of impurities, for example, residual solvents or by-products, which may be present in commercially available sources of such components or compositions. All percentages and ratios are calculated by weight unless otherwise indicated. All percentages and ratios are calculated based on the total composition unless otherwise indicated. It should be understood that every maximum numerical limitation given throughout this specification includes every lower numerical limitation, as if such lower numerical limitations were expressly written herein. Every minimum numerical limitation given throughout this specification will include every higher numerical limitation, as if such higher numerical limitations were expressly written herein. Every numerical range given throughout this specification will include every narrower numerical range that falls within such broader numerical range, as if such narrower numerical ranges were all expressly written herein. Malodor Reduction Materials A non-limiting set of suitable malodor reduction materials are provided in the tables below. For ease of use, each material in Tables 1-3 is assigned a numerical indentifier which is found
Load more

Recommended publications
  • Chemical Substances Exempt from Notification of Manufacturing/Import Amount
    Chemical Substances Exempt from Notification of Manufacturing/Import Amount A list under Chemical Substance Control Law (Japan) 2014-3-24 Official issuance: Joint Notice No.1 of MHLW, METI and MOE English source: Chemical Risk Information Platform (CHRIP) Edited by: https://ChemLinked.com ChemLinked Team, REACH24H Consulting Group| http://chemlinked.com 6 Floor, Building 2, Hesheng Trade Centre, No.327 Tianmu Mountain Road, Hangzhou, China. PC: 310023 Tel: +86 571 8700 7545 Fax: +86 571 8700 7566 Email: [email protected] 1 / 1 Specification: In Japan, all existing chemical substances and notified substances are given register numbers by Ministry of International Trade and Industry (MITI Number) as a chemical identifier. The Japanese Chemical Management Center continuously works on confirming the mapping relationships between MITI Numbers and CAS Registry Numbers. Please enter CHRIP to find if there are corresponding CAS Numbers by searching the substances’ names or MITI Numbers. The first digit of a MITI number is a category code. Those adopted in this List are as follows: 1: Inorganic compounds 2: Chained organic low-molecular-weight compounds 3: Mono-carbocyclic organic low-molecular-weight compounds 5: Heterocyclic organic low-molecular-weight compounds 6: Organic compounds of addition polymerization 7: Organic compounds of condensation polymerization 8: Organic compounds of modified starch, and processed fats and oils 9: Compounds of pharmaceutical active ingredients, etc. This document is provided by ChemLinked, a division of REACH24H Consulting Group. ChemLinked is a unique portal to must-know EHS issues in China, and essential regulatory database to keep all EHS & Regulatory Affairs managers well-equipped. You may subscribe and download this document from ChemLinked.com.
    [Show full text]
  • Lab 6. Who Cut the Cheese? Acid-Base Properties of Milk
    Lab 6. Who Cut the Cheese? Acid-Base Properties of Milk How do I make cheese? Should I drink milk if I have an upset stomach? Can I make milk from cheese? Objectives (i) apply equilibrium principles to acid-base and solubility reactions (ii) separate the protein from milk and make cheese (iii) determine the pI and buffer capacity of milk Introduction According to the milk industry, “Milk does a body good”. Milk is one of the more complete foods that are found in nature. Whole milk contains vitamins (mainly thiamine, riboflavin, pantothenic acid, and vitamins A, D, and K), minerals (calcium, potassium, sodium, phosphorus, and trace metals), proteins (which include all the essential amino acids), carbohydrates (mainly lactose), and lipids (fats). The only important elements that milk does not have are iron and Vitamin C. The fat in non-skim milk is dispersed in milk as very small (5-10 microns in diameter) globules. Since the fat is so finely dispersed, it is digested more easily than fat from any other source. Milk is homogenized by forcing it through a small hole. This breaks up the fat globules into smaller ones about 1- 2 microns in diameter. The fat in homogenized milk will not separate. There are three kinds of proteins in milk: caseins, lactalbumins, and lactoglobulins. Casein is the most abundant protein in milk and exists in milk as the calcium salt, calcium caseinate, which forms a micelle. Lactalbumins are the second most abundant protein in milk and are denatured and coagulated by heat. Lactose is the principal carbohydrate in milk and is the only carbohydrate that mammals synthesize.
    [Show full text]
  • Safety Assessment of Amino Acid Alkyl Amides As Used in Cosmetics
    PINK Safety Assessment of Amino Acid Alkyl Amides as Used in Cosmetics Status: Draft Tentative Report for Panel Review Release Date: August 16, 2013 Panel Meeting Date: September 9-10, 2013 The 2013 Cosmetic Ingredient Review Expert Panel members are: Chairman, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Ronald A. Hill, Ph.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D., Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The CIR Director is Lillian J. Gill, DPA. This report was prepared by Christina Burnett, Scientific Analyst/Writer, and Bart Heldreth, Ph.D., Chemist CIR. Cosmetic Ingredient Review 1101 17th Street, NW, Suite 412 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Commitment & Credibility since 1976 Memorandum To: CIR Expert Panel Members and Liaisons From: Christina L. Burnett Scientific Writer/Analyst Date: August 16, 2013 Subject: Draft Tentative Report on Amino Acid Alkyl Amides At the June 2013 CIR Expert Panel Meeting, the Panel issued an insufficient data announcement on the safety assessment of amino acid alkyl amides ingredients. The data needs included: (1) dermal irritation and sensitization data for lauroyl lysine at the highest use concentration reported (45%); and (2) dermal irritation and sensitization data for sodium lauroyl glutamate at the highest use concentration reported (40%). Since the announcement, we have received HRIPT data on sodium lauryl glutamate in products at concentrations of 22% and 30% (tested at 1% and 10% dilutions, respectively).
    [Show full text]
  • DISSERTATION SENSORY and FUNCTIONAL PROPERTIES of MONOSODIUM GLUTAMATE Submitted by Maria Elizabeth Giovanni Department of Food
    DISSERTATION SENSORY AND FUNCTIONAL PROPERTIES OF MONOSODIUM GLUTAMATE Submitted by Maria Elizabeth Giovanni Department of Food Science and Human Nutrition In partial fulfillment of the requirements For the degree of Doctor ofPhilosophy Colorado State University Fort Collins, Colorado Summer2002 1111111111111111 U18402 4973681 Qr S(Od- ,65 (;40; zoc)Z \"'".\~5 COLORADO STATE UNIVERSITY ~/1 November 2, 2001 WE HEREBY RECOMMEND THAT THE DISSERTATION PREPARED UNDER OUR SUPERVISION BY MARIA ELIZABETH GIOVANNI ENTITLED SENSORY AND FUNCTIONAL PROPERTIES OF MONOSODIUM GLUTAMATE BE ACCEPTED AS FULFILLING IN PART REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PIDLOSOPHY. Committee on Graduate Work A~ vr;~,fi2 ~/ Co-Advisor Department~ev&JC~) · ead COLORADO STAT~!JNIV. UBRAR:ES ABSTRACT OF DISSERTATION Sensory and Functional Properties of Flavor Potentiators Flavor potentiators have been used for centuries to improve food flavor. However, neither the taste transduction mechanisms nor the behavior of flavor potentiators in food are fully understood. The objectives of this research were: 1. To determine the relationship between salivary glutamate and perception ofMSG and NaCl; 2. To characterize the time-intensity profiles (TI) of flavor potentiators; and, 3. To determine the effects of heat treatment and pH on levels ofL-glutamic acid in simple food systems. The first study consisted of collecting whole mouth saliva and determining thresholds to and perceived intensities ofMSG and NaCl. A preliminary experiment indicated that perception ofMSG may be influenced by salivary glutamate, gender, and ethnicity. The principal study with 60 subjects found no effect of ethnicity or gender on salivary glutamate or sodium levels. Female Asians had higher salivary sodium and rated the lower concentrations ofNaCl as more intense.
    [Show full text]
  • United States Patent 0 Patented Oct
    ._ 3,278,572 United States Patent 0 Patented Oct. -11, 1966 1 2 alternatively, other known processes can be substituted to 3,278,572 further recover glutamic acid or sodium glutamate from IMPROVEMENT IN PRODUCING ZINC zinc glutamate. ' ' GLUTAMATE In order to form zinc glutamate particles of a size and John A. Frump, Terre Haute, Ind., assignor to Commer weight large enough to permit separation thereof from eta! Solvents Corporation, a corporation of Maryland No Drawing. Filed Sept. 5, 1963, Ser. No. 306,717 the fermentation medium including other insoluble mate 13 Claims. (Cl. 260-4299) rials. the zinc salt is added to the whole fermentation medium and the agitation is controlled in such a manner The present invention is a continuation-in-part applica as to avoid shearing of the zinc glutamate particles pro tion of application Serial Number 128,364, ?led August 10 duced. In adjusting the pH to precipitate zinc glutamate, 1, 1961, now abandoned, and entitled Recovery of Glu the pH adjustment is made rapidly to prevent the forma tamic Acid From Whole Beer. tion of ?nes. A residence time su?icient to permit the The present invention relates to the production of zinc glutamate particles to grow to their proper size is zinc glutamate, especially for the recovery of glutamic employed. acid or sodium glutamate; and more particularly the More speci?cally, a water-soluble zinc salt can be added present invention relates to the recovery of glutamic acid to the fermentation medium in the form of zinc chloride, produced by the fermentation of glutamic acid-producing zinc sulfate, zinc nitrate, etc., in amounts sufficient to organisms.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9.260,817 B2 Williams Et Al
    US0092.60817B2 (12) United States Patent (10) Patent No.: US 9.260,817 B2 Williams et al. (45) Date of Patent: *Feb. 16, 2016 (54) FRESHENING COMPOSITIONS A61L 9/14: D06M 13/005; D06M 15/61; COMPRISING MALODOR BINDING D06M 13/192: D06M 13/203: D06M 13/127; POLYMERS AND MALODOR D06M 13/148: D06M 13/256: D06M 13/402; COUNTERACTANTS D06M 23/06: D06M23/02: D06M 16/00 (75) Inventors: Kristin Rhedrick Williams, West USPC ...................................... 424/400, 76.1, 76.21 Chester, OH (US); Carla Jean Colina, See application file for complete search history. Cincinnati, OH (US); Cahit Eylem, West Chester, OH (US); Lon Montgomery (56) References Cited Gray, Florence, KY (US); Shih-Chuan U.S. PATENT DOCUMENTS Liou, Cincinnati, OH (US); Christine Marie Readnour, Fort Mitchell, KY 5,578,563 A 11/1996 Trinh et al. (US); Ricky Ah-Man Woo, Hamilton, 6,001,342 A 12/1999 Forestier et al. OH (US) (Continued) (73) Assignee: The Procter & Gamble Company, FOREIGN PATENT DOCUMENTS Cincinnati, OH (US) JP WO 82O1993 6, 1982 (*) Notice: Subject to any disclaimer, the term of this JP O3146.064 6, 1991 patent is extended or adjusted under 35 (Continued) U.S.C. 154(b) by 474 days. OTHER PUBLICATIONS This patent is Subject to a terminal dis “Methyl dihydrojasmonate’ CASEN 24851-98-7: http://www. claimer. chemicalbook.com/CASEN 24.851-98-7.htm. (21) Appl. No.: 12/562,534 (Continued) (22) Filed: Sep. 18, 2009 Primary Examiner — Sean Basquill (65) Prior Publication Data Assistant Examiner — Miriam A Levin (74) Attorney, Agent, or Firm — Abbey A.
    [Show full text]
  • Safety Assessment of Amino Acid Alkyl Amides As Used in Cosmetics
    Safety Assessment of Amino Acid Alkyl Amides as Used in Cosmetics Status: Scientific Literature Review for Public Comment Release Date: February 11, 2013 Panel Meeting Date: June 10-11, 2013 The 2013 Cosmetic Ingredient Review Expert Panel members are: Chairman, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Ronald A. Hill, Ph.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D., Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The CIR Director is F. Alan Andersen, Ph.D. This report was prepared by Christina Burnett, Scientific Analyst/Writer, and Bart Heldreth, Ph.D., Chemist CIR. Cosmetic Ingredient Review 1101 17th Street, NW, Suite 412 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Table of Contents Introduction ................................................................................................................................................................................. 1 Chemistry ..................................................................................................................................................................................... 1 Physical and Chemical Properties ........................................................................................................................................... 1 Method of Manufacturing ......................................................................................................................................................
    [Show full text]
  • Aqueous Solution Containing N-Long-Chain Acyl Acidic Amino Acid And/Or Salt Thereof, and Method for Producing Same
    (19) TZZ¥Z_T (11) EP 3 064 487 A1 (12) EUROPEAN PATENT APPLICATION published in accordance with Art. 153(4) EPC (43) Date of publication: (51) Int Cl.: 07.09.2016 Bulletin 2016/36 C07C 231/02 (2006.01) B01F 17/28 (2006.01) C07C 233/47 (2006.01) C07C 233/49 (2006.01) (2006.01) (2006.01) (21) Application number: 14857866.9 C11D 1/04 C11D 1/10 C11D 17/04 (2006.01) A61K 8/44 (2006.01) (2006.01) (2006.01) (22) Date of filing: 30.10.2014 A61Q 5/02 A61Q 19/10 (86) International application number: PCT/JP2014/078856 (87) International publication number: WO 2015/064678 (07.05.2015 Gazette 2015/18) (84) Designated Contracting States: • ISHII, Hiroji AL AT BE BG CH CY CZ DE DK EE ES FI FR GB Kawasaki-shi GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO Kanagawa 210-8681 (JP) PL PT RO RS SE SI SK SM TR • INO, Masahiro Designated Extension States: Kawasaki-shi BA ME Kanagawa 210-8681 (JP) (30) Priority: 31.10.2013 JP 2013226965 (74) Representative: Nicholls, Kathryn Margaret Mewburn Ellis LLP (71) Applicant: Ajinomoto Co., Inc. City Tower Tokyo 104-8315 (JP) 40 Basinghall Street London EC2V 5DE (GB) (72) Inventors: • HATTORI, Gaku Kawasaki-shi Kanagawa 210-8681 (JP) (54) AQUEOUS SOLUTION CONTAINING N-LONG-CHAIN ACYL ACIDIC AMINO ACID AND/OR SALT THEREOF, AND METHOD FOR PRODUCING SAME (57) The present invention provides a method of pro- in a water solvent at pH 10 - 13 to form an N-C8-22 acyl ducing an aqueous solution containing an N-C8-22 acyl acidic amino acid salt, and the second step for adjusting acidic amino acid and/or a salt thereof and having pH 8.4 the pH of the aqueous solution after the first step to 8.4 - 9.5, including the first step for reacting an acidic amino - 9.5.
    [Show full text]
  • United States Patent Office
    - 3,278,572 United States Patent Office Patented Oct. 11, 1966 2 alternatively, other known processes can be substituted to 3,278,572 further recover glutamic acid or sodium glutamate from IMPROVEMENT IN PRODUCING ZNC Zinc glutamate. GLUTAMATE In order to form zinc glutamate particles of a size and John A. Frump, Terre Haute, Ind., assignor to Commer Weight large enough to permit separation thereof from cial Solvents Corporation, a corporation of Maryland the fermentation medium including other insoluble mate No Drawing. Fided Sept. 5, 1963, Ser. No. 306,717 rials, the zinc salt is added to the whole fermentation 13 Claims. (CI. 260-429.9) medium and the agitation is controlled in such a manner The present invention is a continuation-in-part applica as to avoid shearing of the zinc glutamate particles pro tion of application Serial Number 128,364, filed August 0. duced. In adjusting the pH to precipitate zinc glutamate, 1, 1961, now abandoned, and entitled Recovery of Glu the pH adjustment is made rapidly to prevent the forma tamic Acid From Whole Beer. tion of fines. A residence time sufficient to permit the The present invention relates to the production of Zinc glutamate particles to grow to their proper size is zinc glutamate, especially for the recovery of glutamic employed. acid or sodium glutamate; and more particularly the More specifically, a water-soluble zinc salt can be added present invention relates to the recovery of glutamic acid to the fermentation medium in the form of zinc chloride, produced by the fermentation of glutamic acid-producing Zinc sulfate, zinc nitrate, etc., in amounts sufficient to organism.S.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9.487,474 B2 Abou-Khalil Et Al
    USOO948.7474B2 (12) United States Patent (10) Patent No.: US 9.487,474 B2 Abou-Khalil et al. (45) Date of Patent: Nov. 8, 2016 (54) IMINO COMPOUNDS AS PROTECTING 24I/38 (2013.01); C07D 241/44 (2013.01); AGENTS AGAINSTULTRAVIOLET C07D 265/36 (2013.01); C07D 279/16 RADATIONS (2013.01); C07D 309/32 (2013.01); C07D (71) Applicant: Elkimia, Inc., Rosemere (CA) 471/04 (2013.01); C07D 491/052 (2013.01); C07D 498/04 (2013.01); C07D 513/04 (72) Inventors: Elie Abou-Khalil, Rosemere (CA); (2013.01); C08K 3/22 (2013.01); C08K 3/34 Stephane Raeppel, Saint-Lazare (CA); (2013.01); C08K 3/346 (2013.01); C08K 5/01 Franck Raeppel, Montreal (CA) (2013.01); C08K 5/06 (2013.01); C08K 5/175 (73) Assignee: Elkimia, Inc., Rosemere, Quebec (CA) (2013.01); C08K 5/3432 (2013.01); C08K (*) Notice: Subject to any disclaimer, the term of this 5/5419 (2013.01); C09D 101/00 (2013.01); patent is extended or adjusted under 35 C09D 103/00 (2013.01); C09D 105/00 U.S.C. 154(b) by 0 days. (2013.01); C09D 177/00 (2013.01); C09D (21) Appl. No.: 14/405,757 "'E, S.K.), (22) PCT Filed: May 31, 2013 (20301). Coof 7700 (303.01). Coof 191/06 (2013.01); C07C 2101/14 (2013.01); (86). PCT No.: PCT/CA2O13/OOO536 C07C 2101/16 (2013.01); C08K 2003/2296 S 371 (c)(1), (2013.01) (2) Date: Dec. 4, 2014 (58) Field of Classification Search CPC ........................... C07D 279/16; C07D 241/38 (87) PCT Pub.
    [Show full text]
  • Metal Ion Catalysis of the Transamination Reaction. a Thesis
    Metal Ion Catalysis of the Transamination Reaction. A thesis submitted to the University of London for the degree of Doctor of Philosophy, • by Trevor Matthews Chemistry Department, Bedford College, December 1$66. University of London, •» 1 ProQuest Number: 10098138 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest. ProQuest 10098138 Published by ProQuest LLC(2016). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States Code. Microform Edition © ProQuest LLC. ProQuest LLC 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106-1346 ' , Abstract Part I of the thesis deals with the formation and transamination of Schiff's base complexes of copper, pyridoxal phosphate and glutamate, and the transamination of reaction mixtures containing copper, pyridoxamine phosphate and a-ketoglutaric acid. The formation of the complex of copper,, pyridoxal phosphate and glutamate was found to be first order in both pyridoxal phosphate and glutamate and zero order in copper. Spectrophotometric studies showed isosbestiv points when reaction mixtures were scanned over the range 20,000-35f000 cm*"^ indicating that only one step is involved. At high concentrations of copper (^l6 mî-l) the initial reaction rate became slig h tly dependent upon the copper concentration, and the i n i t i a l optical density of the reaction mixture departed from that of pyridoxal phosphate.
    [Show full text]
  • Set-A FT Inspage.P65
    AAA Booklet No. : SET FT - 16 Food Technology Duration of Test : 2 Hours Max. Marks : 120 Hall Ticket No. Name of the Candidate : Date of Examination : OMR Answer Sheet No. : Signature of the Candidate Signature of the Invigilator INSTRUCTIONS 1. This Question Booklet consists of 120 multiple choice objective type questions to be answered in 120 minutes. 2. Every question in this booklet has 4 choices marked (A), (B), (C) and (D) for its answer. 3. Each question carries one mark. There are no negative marks for wrong answers. 4. This Booklet consists of 16 pages. Any discrepancy or any defect is found, the same may be informed to the Invigilator for replacement of Booklet. 5. Answer all the questions on the OMR Answer Sheet using Blue/Black ball point pen only. 6. Before answering the questions on the OMR Answer Sheet, please read the instructions printed on the OMR sheet carefully. 7. OMR Answer Sheet should be handed over to the Invigilator before leaving the Examination Hall. 8. Calculators, Pagers, Mobile Phones, etc., are not allowed into the Examination Hall. 9. No part of the Booklet should be detached under any circumstances. 10. The seal of the Booklet should be opened only after signal/bell is given. FT-16-A FOOD TECHNOLOGY (FT) 1. The pigment type in brinjal is (A) Carotenoid (B) Anthocyanin (C) Caramel (D) Chlorophyll 2. Phytol chain is present in (A) Carotenoids (B) Chlorophyll (C) Hemoglobin (D) Phycocyanin 3. Which amino acid has an aromatic phenolic side chain ? (A) Histidine (B) Cysteine (C) Tyrosine (D) Tryptophan 4.
    [Show full text]