Dimethyl Sulfoxide As a Solvent in the Williamson Ether Synthesis.Pdf
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Study of the Partial and Exhaustive Intramolecular Dehydration of D-Sorbitol
Available online at http://journal-of-agroalimentary.ro Journal of Journal of Agroalimentary Processes and Agroalimentary Processes and Technologies 2013, 19(2), 259-270 Technologies Study of the partial and exhaustive intramolecular dehydration of D-sorbitol Ileana Cocan *, Monica Viorica Negrea, Ionel Vasile Jianu ”Dunărea de Jos” University of Galati, Faculty of Food Science and Engineering, Domnească Street, 47, RO-800008, Galati, Romania Received: 07 February 2013; Accepted: 09 March 2013 ______________________________________________________________________________________ Abstract Sweetener, humectants, sequestrant, texturizer, stabilizer, bulking agent, D-sorbitol represents a leading product in the processing of the polysorbate class. The scope of this work is to obtain details on the preparation and accession of D-sorbitol mono- and dianhydride as a method of chemical protection of primary and secondary hydroxyl functional groups (1:4) (3:6) as part of the strategy of controlled processing of polysorbates containing “homogeneous” polyoxyethylenic chains (n = 3, 6, 9, 18). This work is investigating the dependence of yield of internal dehydration (partial and/or exhaustive, direct of D-sorbitol) on temperature (100-160°C and 120-200°C , respectively ) and duration (5–35 minutes and 10–100 minutes , respectively ) for the processing of 1,4-sorbitan and 2,5-isosorbide. The evolution of the hydroxyl number (mg KOH/g D-sorbitol) (mg KOH/g 1,4-sorbitan) related to the theoretical (initial) value was followed and optimal values for the yield and dehydration parameters were established. Also in this work, the mathematical modeling of the dependence curves experimentally registered is realized. Keywords : izosorbide, D-sorbitol, D-glucitol, D-sorbit, 1,4-sorbitan ______________________________________________________________________________________ 1. -
Sorbitol Malabsorption 1/2
Internal Medicine and Gastroenterology Clinic Dres. Mares,M.Hanig,Mares, Hanig, Rambow, S.Blau, Blau, M.Seip, Hanig, Seip, A.Borchers,Blau,Kirchner, Hochstr. Hochstr. Hochstr. 43, 60313 43, 43, 60313 60313 Frankfurt/Main, Frankfurt/M., Frankfurt/M., www.gastroenterologie-ffm.de www.gastroenterologie-ffm.de www.gastroenterologie-ffm.de Nutrition hints for sorbitol malabsorption 1/2 Sorbitol intolerance Sorbitol incompatibility 1. What does this mean for nutrition? Avoid sorbitol as a sweetener and foods high in sorbitol. Small amount of sorbitol can often be tolerated (at most 10-10 g per day, sometimes less). In order to prevent general upper GI problems, easily digestible foods that do not cause gas are recommended. 2. Key points about foods – Avoid sorbitol and foods containing sorbitol – easily digestible food that does not cause gas 3. vegetables and fruits low in fibre (see 5) 4. Choice of foods The following foods are high in sorbitol and not suitable: – Sorbitol as sweetener: e.g. Sionon, Flarom, diabetic sweetener – Dietetic foods produced with sorbitol: for example, diabetic marmalades, diabetic sweets, diabetic baked goods – Types of fruit which have a naturally high sorbitol content: Apples, pears, cherries, prunes, plums, dates fruits with seeds, such as mirabelles, apricots, nectarines, and all fruit syrups made from these types of fruits – Types of fruit which have a naturally low sorbitol content: Berry fruits such as strawberries, raspberries, blackberries, blueberries, currants, gooseberries, citrus fruits, bananas, pineapples, kiwis – Sorbitol as a coating for: sultanas, raisins, and dried fruit or candied fruit – Sorbitol in sweets: chewing gum, jelly babies, jelly fruits, candies, chocolate bars, filled wafers, chocolate, etc. -
Bio-Butanol Production from Glycerol with Clostridium
Lin et al. Biotechnol Biofuels (2015) 8:168 DOI 10.1186/s13068-015-0352-6 RESEARCH Open Access Bio‑butanol production from glycerol with Clostridium pasteurianum CH4: the effects of butyrate addition and in situ butanol removal via membrane distillation De‑Shun Lin1, Hong‑Wei Yen2, Wei‑Chen Kao1, Chieh‑Lun Cheng1, Wen‑Ming Chen3, Chieh‑Chen Huang4 and Jo‑Shu Chang1,4,5* Abstract Background: Clostridium pasteurianum CH4 was used to produce butanol from glycerol. The performance of butanol fermentation was improved by adding butyrate as the precursor to trigger the metabolic pathway toward butanol production, and by combining this with in situ butanol removal via vacuum membrane distillation (VMD) to avoid the product inhibition arising from a high butanol concentration. 1 Results: Adding 6 g L− butyrate as precursor led to an increase in the butanol yield from 0.24 to 0.34 mol butanol 1 (mol glycerol)− . Combining VMD and butyrate addition strategies could further enhance the maximum effective 1 1 butanol concentration to 29.8 g L− , while the yield was also improved to 0.39 mol butanol (mol glycerol)− . The butanol concentration in the permeate of VMD was nearly five times higher than that in the feeding solution. Conclusions: The proposed butyrate addition and VMD in situ butanol removal strategies are very effective in enhancing both butanol titer and butanol yield. This would significantly enhance the economic feasibility of fermen‑ tative production of butanol. The VMD-based technology not only alleviates the inhibitory effect of butanol, but also markedly increases butanol concentration in the permeate after condensation, thereby making downstream process‑ ing easier and more cost-effective. -
Copyrighted Material
Index Abbreviations receptor sites 202, 211 weak 122 amino acids, Table 500–1 muscarinic 413 weak, pH calculation 147–8 nucleic acids 551 nicotinic 413 Acid–base nucleotides, Table 551 as quaternary ammonium salt 202 catalysis, enzymes 516 peptides and proteins 504 Acetylcholinesterase equilibria 121 phosphates and diphosphates 277 enzyme mechanism 519–21 interactions, predicting 155–7 structural, Table 14 hydrolysis of acetylcholine 279 Acidic reagents, Table 157 ACE (angiotensin-converting enzyme) inhibitors 279 Acidity enzyme action 532 Acetyl-CoA carboxylase, in fatty acid acidity constant 122 inhibitors 532 biosynthesis 595 bond energy effects 125 Acetal Acetyl-CoA (acetyl coenzyme A) definition 121 in etoposide 233 as acylating agent 262 electronegativity effects 125 formation 229 carboxylation to malonyl-CoA 595, hybridization effects 128 polysaccharides as polyacetals 232 609 inductive effects 125–7 as protecting group 230 Claisen reaction 381 influence of electronic and structural Acetal and ketal enolate anions 373 features 125–34 cyclic, as protecting groups 481 in Krebs cycle 585 and leaving groups, Table 189 groups in sucrose 231 from β-oxidation of fatty acids 388 pKa values 122–5 Acetaldehyde, basicity 139 as thioester 262, 373 resonance / delocalization effects 129–34 Acetamide, basicity 139 Acetylene, bonding molecular orbitals 31 Acidity (compounds) Acetaminophen, see paracetamol Acetylenes, acidity 128 acetone 130 Acetoacetyl-CoA, biosynthesis from N-Acetylgalactosamine, in blood group acetonitrile 365 acetyl-CoA 392 -
A Cooked Composition of Glycerine and Hydrogenated Starch Hydrolysate and the Use Thereof As a Stabilizer for L-Aspartic Acid Sweetening Agent in Comestibles
Europaisches Patentamt 0 323 442 J> European Patent Office Publication number: A1 Office europeen des brevets EUROPEAN PATENT APPLICATION @ Application number: 89102633.8 IntCI* A 23 L 1/236 A 23 G 3/30 @ Date of filing: 27.03.86 2g) Priority: 29.03.85 US 717630 © Applicant: NABISCO BRANDS, INC. 100 DeForest Avenue East Hanover New Jersey 07936 (US) §) Date of publication of application: 05.07.89 Bulletin 89/27 @ Inventor: Carroll, Thomas J. States: BE DE FR GB IT 20-30 43rd Street g) Designated Contracting Astoria, N.Y. (US) jig) Publication number of the earlier application in Kehoe, Gary S. accordance with Art. 76 EPC: 0 196 640 10 Cross Hill Road Ridgefield, Conn. (US) @) Representative : Brauns, Hans-Adolf, Dr. rer. nat. et al Hoffmann, Eitle & Partner, Patentanwalte Arabellastrasse 4 D-8000 Munich 81 (DE) @ A cooked composition of glycerine and hydrogenated starch hydrolysate and the use thereof as a stabilizer for L-aspartic acid sweetening agent in comestibles. (g) A cooked composition of glycerine and hydrogenated starch hydrolysate having a moisture content of 10 ± 6% (W/W). Said composition can be used as a stabilizer for L-aspartic acid sweetening agent in comestibles. CM CO CM eo a. LU Bundesdruckerei Berlin EP 0 323 442 A1 Description A COOKED COMPOSITION OF GLYCERINE AND HYDROGENATED STARCH HYDROLYSATE AND THE USE THEREOF AS A STABILIZER FOR L-ASPARTIC ACID SWEETENING AGENT IN COMESTIBLES Aspartame which is used extensively in many types of sugarless foodstuffs, or other comestible products, 5 such as chewing gum, is known to readily decompose in the presence of moisture into decomposition products such as diketopiperizine which causes a significant loss in the sweetness properties of such products during their shelf lives. -
Polyols Have a Variety of Functional Properties That Make Them Useful Alternatives to Sugars in Applications Including Baked Goods
Polyols have a variety of functional properties that make them useful alternatives to sugars in applications including baked goods. Photo © iStockphoto.com/Synergee pg 22 09.12 • www.ift.org BY LYN NABORS and THERESA HEDRICK SUGAR REDUCTION WITH Polyols Polyols are in a unique position to assist with reduced-sugar or sugar-free reformulations since they can reduce calories and complement sugar’s functionality. ugar reduction will be an important goal over the of the product’s original characteristics may still be main- next few years as consumers, government, and in- tained with the replacement of those sugars by polyols. Sdustry alike have expressed interest in lower-calorie In addition, excellent, good-tasting sugar-free products and lower-sugar foods. The 2010 Dietary Guidelines for can be developed by using polyols. Polyols are in a unique Americans put a strong emphasis on consuming fewer position to assist with reduced-sugar or sugar-free refor- calories and reducing intake of added sugars. The In- mulations; since they are only partially digested and ab- stitute of Medicine (IOM) held a public workshop in sorbed, they can reduce calories and complement sugar’s November 2010 to discuss ways the food industry can functionality. Polyols provide the same bulk as sugars and use contemporary and innovative food processing tech- other carbohydrates. Additionally, polyols have a clean, nologies to reduce calorie intake in an effort to reduce sweet taste, which is important since consumers are not and prevent obesity, and in October 2011 recommended likely to sacrifice taste for perceived health benefits. Poly- front-of-package labeling that includes rating the product ols have a host of other functional properties that make based on added sugars content. -
Intensified Crude Glycerol Conversion to Butanol by Immobilized Clostridium Pasteurianum
Intensified crude glycerol conversion to butanol by immobilized Clostridium pasteurianum Krasňan, V., Plž, M., Marr, A. C., Markošová, K., Rosenberg, M., & Rebros, M. (2018). Intensified crude glycerol conversion to butanol by immobilized Clostridium pasteurianum. Biochemical Engineering Journal. https://doi.org/10.1016/j.bej.2018.03.005 Published in: Biochemical Engineering Journal Document Version: Peer reviewed version Queen's University Belfast - Research Portal: Link to publication record in Queen's University Belfast Research Portal General rights Copyright for the publications made accessible via the Queen's University Belfast Research Portal is retained by the author(s) and / or other copyright owners and it is a condition of accessing these publications that users recognise and abide by the legal requirements associated with these rights. Take down policy The Research Portal is Queen's institutional repository that provides access to Queen's research output. Every effort has been made to ensure that content in the Research Portal does not infringe any person's rights, or applicable UK laws. If you discover content in the Research Portal that you believe breaches copyright or violates any law, please contact [email protected]. Download date:28. Sep. 2021 1 Intensified crude glycerol conversion to butanol by immobilized Clostridium 2 pasteurianum 3 4 Vladimír Krasňan1, Michal Plž1, Andrew C. Marr2, Kristína Markošová1, Michal 5 Rosenberg1, Martin Rebroš1* 6 1Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 7 Bratislava, Slovakia 8 2School of Chemistry and Chemical Engineering, Queen’s University of Belfast, UK. 9 *corresponding author ([email protected]; Tel: +421 2 59 325 480) 10 1 11 Abstract 12 Butanol production from glycerol was investigated through Clostridium 13 pasteurianum entrapped into polyvinyl alcohol particles. -
Biovalorisation of Crude Glycerol and Xylose Into Xylitol by Oleaginous Yeast Yarrowia Lipolytica
Biovalorisation of crude glycerol and xylose into xylitol by oleaginous yeast Yarrowia lipolytica Ashish Prabhu Craneld University Dominic J Thomas Craneld University Rodrigo Ledesma- Amaro Imperial College London Gary A Leeke University of Birmingham Angel Medina Vaya Craneld University Carol Verheecke-Vaessen Craneld University Frederic Coulon Craneld University Vinod Kumar ( [email protected] ) Craneld University https://orcid.org/0000-0001-8967-6119 Research Keywords: Glycerol, Xylose, Yarrowia lipolytica, Biotransformation, Xylitol Posted Date: March 26th, 2020 DOI: https://doi.org/10.21203/rs.3.rs-19009/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Version of Record: A version of this preprint was published at Microbial Cell Factories on June 3rd, 2020. See the published version at https://doi.org/10.1186/s12934-020-01378-1. Page 1/28 Abstract Background: Xylitol is a commercially important chemical with multiple applications in food and pharmaceutical industries. According to the US Department of Energy, xylitol is among the twelve platform chemicals that can be produced from biomass. The chemical method for xylitol synthesis is however expensive and energy intensive. In contrast, the biological route involving microbial cell factories offers a potential cost-effective alternative process. The bioprocess occurs under ambient conditions and makes use of biocatalysts which can be sourced from renewable carbon coming from a variety of cheap feedstocks classied as wastes. Result: In this study, biotransformation of xylose to xylitol was investigated using Yarrowia lipolytica an oleaginous yeast grown on glycerol/glucose screening of primary carbon source, media optimisation in shake ask, scale up in bioreactor and downstream processing of xylitol were carried out. -
CHM 224 Test 2 Chapters 13, 14, Organometallics, 20 NAME
CHM 224 NAME: Test 2 Chapters 13, 14, organometallics, 20 1. Answer the following 3 questions: A. Brandy is 60% alcohol. What is its proof? B. This alcohol can be created by heating wood chips: C. This alcohol is referred to as "rubbing alcohol": 2. The three compounds below have nearly identical molecular weights. Arrange them according to their expected boiling points from highest >>> lowest. OH OH O A B C 3. Match the pKa values with the compounds provided: pKa's = 7.2, 8.0, 10.3 OH OH OH NO2 CH3 CN 4. What is the expected major product of the following reaction? 1. 1 equivalent BH3•THF 2. NaOH, H2O2 5. Which of the following compounds is expected to fail to react with KMnO4 (may be more than one)? A. 1-methylcyclopentanol B. 2-methyl-3-hexanol C. 4-ethyl-4-heptanol D. 3-bromo-1-butanol 6. Provide the IUPAC name for the following compound: OH Br 7. Which ONE of the following statements is true? A. ethers are generally water soluble, flammable, and reactive with strong bases B. ethers are generally water insoluble, not flammable, and reactive with strong acids C. ethers are generally water soluble, flammable, and reactive with strong bases D. ethers are generally water insoluble, flammable, and reactive with strong acids 8. Provide a synthetic route for the synthesis of tert-butyl isopropyl ether using the Williamson ether synthesis from an appropriate starting alcohol and alkyl halide. 9. Which one of the following alkenes will form the epoxide below upon treatment with a peroxyacid? O H CH2CH3 H3C CH3 A B C D 10. -
Pichia Process Optimization by Methanol/Sorbitol Co-Feeding – Patrick Fickers - University of Liege
Short Communication Journal of Applied Microbiology and Biochemistry 2020 Vol.4 No.4 Applied Microbiology 2016- Pichia process optimization by methanol/sorbitol co-feeding – Patrick Fickers - University of Liege Patrick Fickers University of Liege Abstract Recombinant protein production driven by AOX1 promoter is at this stage. During the second step, so as to extend biomass challenged by a high oxygen demand and warmth production, production and de-repress the methanol metabolic machinery, a especially in large-scale bioreactor. A reliable solution depends glycerol-limited fed-batch procedure is initiated. This phase on a methanol/sorbitol co-feeding strategy during the induction leads to gradual de-repression of the enzymes necessary for the phase. during this work, transient continuous cultures were first dissimilation of methanol and reduces the time necessary for performed to quantitatively assess the advantages of a the cells to adapt to growth on methanol. Finally, recombinant methanol/sorbitol co-feeding process with a P. pastoris Mut+ protein expression is typically induced by feeding methanol strain bearing a pAOX1-lacZ construct served as a reporter because the sole carbon source. gene. Our results demonstrated that cell-specific oxygen consumption (qO2) might be reduced by decreasing the A fermentation guideline for both Mut+ and Muts strains of P. methanol fraction within the feeding media. Optimal pAOX1 pastoris is available from Invitrogen . Stratton et al. devised a induction was achieved and maintained within the range of protocol for P. pastoris high cell-density fermentation, during 0.45~0.75 C-mol/C-mol of methanol fraction. additionally, the which detailed procedures are provided. -
Sugar Alcohols a Sugar Alcohol Is a Kind of Alcohol Prepared from Sugars
Sweeteners, Good, Bad, or Something even Worse. (Part 8) These are Low calorie sweeteners - not non-calorie sweeteners Sugar Alcohols A sugar alcohol is a kind of alcohol prepared from sugars. These organic compounds are a class of polyols, also called polyhydric alcohol, polyalcohol, or glycitol. They are white, water-soluble solids that occur naturally and are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness of the sugar alcohols. Unlike sugars, sugar alcohols do not contribute to the formation of tooth cavities. Common Sugar Alcohols Arabitol, Erythritol, Ethylene glycol, Fucitol, Galactitol, Glycerol, Hydrogenated Starch – Hydrolysate (HSH), Iditol, Inositol, Isomalt, Lactitol, Maltitol, Maltotetraitol, Maltotriitol, Mannitol, Methanol, Polyglycitol, Polydextrose, Ribitol, Sorbitol, Threitol, Volemitol, Xylitol, Of these, xylitol is perhaps the most popular due to its similarity to sucrose in visual appearance and sweetness. Sugar alcohols do not contribute to tooth decay. However, consumption of sugar alcohols does affect blood sugar levels, although less than that of "regular" sugar (sucrose). Sugar alcohols may also cause bloating and diarrhea when consumed in excessive amounts. Erythritol Also labeled as: Sugar alcohol Zerose ZSweet Erythritol is a sugar alcohol (or polyol) that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in some fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. -
Enhanced Protein Production by Sorbitol Co-Feeding with Methanol in Recombinant Pichia Pastoris Strains
Biotechnology and Bioprocess Engineering 22: 767-773 (2017) pISSN 1226-8372 DOI 10.1007/s12257-017-0011-9 eISSN 1976-3816 RESEARCH PAPER Enhanced Protein Production by Sorbitol Co-feeding with Methanol in Recombinant Pichia pastoris Strains Li Chen, Ali Mohsin, Ju Chu, Yingping Zhuang, Yamei Liu, and Meijin Guo Received: 9 January 2017 / Revised: 8 May 2017 / Accepted: 29 August 2017 © The Korean Society for Biotechnology and Bioengineering and Springer 2017 Abstract Pichia pastoris strains carrying 1, 6, 12, and 18 Keywords: sorbitol, co-feeding, multi-copy, Pichia pastoris, copies of the porcine insulin precursor (PIP) gene, were porcine insulin precursor employed to investigate the effects of sorbitol co-feeding with methanol on the physiology of the strains. Multicopy clones of the methylotrophic yeast were generated to vary 1. Introduction the PIP gene dosage and recombinant proteins. Elevated gene dosage increased levels of the recombinant PIP protein The methylotrophic yeast, Pichia pastoris, has been when methanol served as the sole carbon and energy developed to be a highly successful system for large-scale source i.e., an increase of 1.9% for a strain carrying 1 copy, production of functionally active recombinant proteins 42.6% for a strain carrying 6 copies, 34.7% for a strain [1,2]. As a yeast, it is a unique system which has many carrying 12 copies and 80.9% for a strain carrying 18 advantages e.g., its ability to produce foreign proteins at copies, respectively (using sorbitol co-feeding with methanol high levels using one of the strongest and highly regulated during the induction phase).