PVT Property Measurements for Ethyl Propionate, Ethyl Butyrate, and Ethyl Pentanoate Esters from (298 to 393) K and up to 35 Mpa†
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Retention Indices for Frequently Reported Compounds of Plant Essential Oils
Retention Indices for Frequently Reported Compounds of Plant Essential Oils V. I. Babushok,a) P. J. Linstrom, and I. G. Zenkevichb) National Institute of Standards and Technology, Gaithersburg, Maryland 20899, USA (Received 1 August 2011; accepted 27 September 2011; published online 29 November 2011) Gas chromatographic retention indices were evaluated for 505 frequently reported plant essential oil components using a large retention index database. Retention data are presented for three types of commonly used stationary phases: dimethyl silicone (nonpolar), dimethyl sili- cone with 5% phenyl groups (slightly polar), and polyethylene glycol (polar) stationary phases. The evaluations are based on the treatment of multiple measurements with the number of data records ranging from about 5 to 800 per compound. Data analysis was limited to temperature programmed conditions. The data reported include the average and median values of retention index with standard deviations and confidence intervals. VC 2011 by the U.S. Secretary of Commerce on behalf of the United States. All rights reserved. [doi:10.1063/1.3653552] Key words: essential oils; gas chromatography; Kova´ts indices; linear indices; retention indices; identification; flavor; olfaction. CONTENTS 1. Introduction The practical applications of plant essential oils are very 1. Introduction................................ 1 diverse. They are used for the production of food, drugs, per- fumes, aromatherapy, and many other applications.1–4 The 2. Retention Indices ........................... 2 need for identification of essential oil components ranges 3. Retention Data Presentation and Discussion . 2 from product quality control to basic research. The identifi- 4. Summary.................................. 45 cation of unknown compounds remains a complex problem, in spite of great progress made in analytical techniques over 5. -
Chapter 21 the Chemistry of Carboxylic Acid Derivatives
Instructor Supplemental Solutions to Problems © 2010 Roberts and Company Publishers Chapter 21 The Chemistry of Carboxylic Acid Derivatives Solutions to In-Text Problems 21.1 (b) (d) (e) (h) 21.2 (a) butanenitrile (common: butyronitrile) (c) isopentyl 3-methylbutanoate (common: isoamyl isovalerate) The isoamyl group is the same as an isopentyl or 3-methylbutyl group: (d) N,N-dimethylbenzamide 21.3 The E and Z conformations of N-acetylproline: 21.5 As shown by the data above the problem, a carboxylic acid has a higher boiling point than an ester because it can both donate and accept hydrogen bonds within its liquid state; hydrogen bonding does not occur in the ester. Consequently, pentanoic acid (valeric acid) has a higher boiling point than methyl butanoate. Here are the actual data: INSTRUCTOR SUPPLEMENTAL SOLUTIONS TO PROBLEMS • CHAPTER 21 2 21.7 (a) The carbonyl absorption of the ester occurs at higher frequency, and only the carboxylic acid has the characteristic strong, broad O—H stretching absorption in 2400–3600 cm–1 region. (d) In N-methylpropanamide, the N-methyl group is a doublet at about d 3. N-Ethylacetamide has no doublet resonances. In N-methylpropanamide, the a-protons are a quartet near d 2.5. In N-ethylacetamide, the a- protons are a singlet at d 2. The NMR spectrum of N-methylpropanamide has no singlets. 21.9 (a) The first ester is more basic because its conjugate acid is stabilized not only by resonance interaction with the ester oxygen, but also by resonance interaction with the double bond; that is, the conjugate acid of the first ester has one more important resonance structure than the conjugate acid of the second. -
Transport of Dangerous Goods
ST/SG/AC.10/1/Rev.16 (Vol.I) Recommendations on the TRANSPORT OF DANGEROUS GOODS Model Regulations Volume I Sixteenth revised edition UNITED NATIONS New York and Geneva, 2009 NOTE The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Secretariat of the United Nations concerning the legal status of any country, territory, city or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. ST/SG/AC.10/1/Rev.16 (Vol.I) Copyright © United Nations, 2009 All rights reserved. No part of this publication may, for sales purposes, be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying or otherwise, without prior permission in writing from the United Nations. UNITED NATIONS Sales No. E.09.VIII.2 ISBN 978-92-1-139136-7 (complete set of two volumes) ISSN 1014-5753 Volumes I and II not to be sold separately FOREWORD The Recommendations on the Transport of Dangerous Goods are addressed to governments and to the international organizations concerned with safety in the transport of dangerous goods. The first version, prepared by the United Nations Economic and Social Council's Committee of Experts on the Transport of Dangerous Goods, was published in 1956 (ST/ECA/43-E/CN.2/170). In response to developments in technology and the changing needs of users, they have been regularly amended and updated at succeeding sessions of the Committee of Experts pursuant to Resolution 645 G (XXIII) of 26 April 1957 of the Economic and Social Council and subsequent resolutions. -
Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness
Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating Thesis Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Gulsah Ozcan Graduate Program in Food Science and Technology The Ohio State University 2010 Thesis Committee: Sheryl Ann Barringer, Adviser W. James Harper John Litchfield 1 Copyright by Gülşah Özcan 2010 ii ABSTRACT Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time while hexanal concentration increased for at least 5 min in ground strawberries. The formation of hexanal was slower than the formation of (Z)-3-hexenal and (E)-2-hexenal in the headspace of pureed strawberries. The concentration of LOX aldehydes and esters significantly increased during refrigerated storage. Damaging strawberries increased the concentration of LOX aldehydes but did not significantly affect the concentration of esters. The concentrations of many of the esters were strongly correlated to their corresponded acids and/or aldehydes. The concentration of LOX generated aldehydes decreased during ripening, while fruity esters increased. Different varieties had different aroma profiles and esters were the greatest percentage of the volatiles. The aroma release of some of the LOX derived aldehydes in the mouthspace in whole strawberries compared to chopped strawberries showed that these volatiles are formed in the mouth during chewing. -
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Dexamethasone sodium phosphate ( 0.339 ) Melengestrol acetate ( 0.282 ) 17beta−Trenbolone ( 0.252 ) 17alpha−Estradiol ( 0.24 ) 17alpha−Hydroxyprogesterone ( 0.238 ) Triamcinolone ( 0.233 ) Zearalenone ( 0.216 ) CP−634384 ( 0.21 ) 17alpha−Ethinylestradiol ( 0.203 ) Raloxifene hydrochloride ( 0.203 ) Volinanserin ( 0.2 ) Tiratricol ( 0.197 ) trans−Retinoic acid ( 0.192 ) Chlorpromazine hydrochloride ( 0.191 ) PharmaGSID_47315 ( 0.185 ) Apigenin ( 0.183 ) Diethylstilbestrol ( 0.178 ) 4−Dodecylphenol ( 0.161 ) 2,2',6,6'−Tetrachlorobisphenol A ( 0.156 ) o,p'−DDD ( 0.155 ) Progesterone ( 0.152 ) 4−Hydroxytamoxifen ( 0.151 ) SSR150106 ( 0.149 ) Equilin ( 0.3 ) 3,5,3'−Triiodothyronine ( 0.256 ) 17−Methyltestosterone ( 0.242 ) 17beta−Estradiol ( 0.24 ) 5alpha−Dihydrotestosterone ( 0.235 ) Mifepristone ( 0.218 ) Norethindrone ( 0.214 ) Spironolactone ( 0.204 ) Farglitazar ( 0.203 ) Testosterone propionate ( 0.202 ) meso−Hexestrol ( 0.199 ) Mestranol ( 0.196 ) Estriol ( 0.191 ) 2,2',4,4'−Tetrahydroxybenzophenone ( 0.185 ) 3,3,5,5−Tetraiodothyroacetic acid ( 0.183 ) Norgestrel ( 0.181 ) Cyproterone acetate ( 0.164 ) GSK232420A ( 0.161 ) N−Dodecanoyl−N−methylglycine ( 0.155 ) Pentachloroanisole ( 0.154 ) HPTE ( 0.151 ) Biochanin A ( 0.15 ) Dehydroepiandrosterone ( 0.149 ) PharmaCode_333941 ( 0.148 ) Prednisone ( 0.146 ) Nordihydroguaiaretic acid ( 0.145 ) p,p'−DDD ( 0.144 ) Diphenhydramine hydrochloride ( 0.142 ) Forskolin ( 0.141 ) Perfluorooctanoic acid ( 0.14 ) Oleyl sarcosine ( 0.139 ) Cyclohexylphenylketone ( 0.138 ) Pirinixic acid ( 0.137 ) -
Estimation of Hydrolysis Rate Constants of Carboxylic Acid Ester and Phosphate Ester Compounds in Aqueous Systems from Molecular Structure by SPARC
Estimation of Hydrolysis Rate Constants of Carboxylic Acid Ester and Phosphate Ester Compounds in Aqueous Systems from Molecular Structure by SPARC R E S E A R C H A N D D E V E L O P M E N T EPA/600/R-06/105 September 2006 Estimation of Hydrolysis Rate Constants of Carboxylic Acid Ester and Phosphate Ester Compounds in Aqueous Systems from Molecular Structure by SPARC By S. H. Hilal Ecosystems Research Division National Exposure Research Laboratory Athens, Georgia U.S. Environmental Protection Agency Office of Research and Development Washington, DC 20460 NOTICE The information in this document has been funded by the United States Environmental Protection Agency. It has been subjected to the Agency's peer and administrative review, and has been approved for publication. Mention of trade names of commercial products does not constitute endorsement or recommendation for use. ii ABSTRACT SPARC (SPARC Performs Automated Reasoning in Chemistry) chemical reactivity models were extended to calculate hydrolysis rate constants for carboxylic acid ester and phosphate ester compounds in aqueous non- aqueous and systems strictly from molecular structure. The energy differences between the initial state and the transition state for a molecule of interest are factored into internal and external mechanistic perturbation components. The internal perturbations quantify the interactions of the appended perturber (P) with the reaction center (C). These internal perturbations are factored into SPARC’s mechanistic components of electrostatic and resonance effects. External perturbations quantify the solute-solvent interactions (solvation energy) and are factored into H-bonding, field stabilization and steric effects. These models have been tested using 1471 reliable measured base, acid and general base-catalyzed carboxylic acid ester hydrolysis rate constants in water and in mixed solvent systems at different temperatures. -
Expanding the Modular Ester Fermentative Pathways for Combinatorial Biosynthesis of Esters from Volatile Organic Acids
ARTICLE Expanding the Modular Ester Fermentative Pathways for Combinatorial Biosynthesis of Esters From Volatile Organic Acids Donovan S. Layton,1,2 Cong T. Trinh1,2,3 1 Department of Chemical and Biomolecular Engineering, University of Tennessee, Knoxville, Tennessee 2 BioEnergy Science Center (BESC), Oak Ridge National Laboratory, Oak Ridge, Tennessee 3 Bredesen Center for Interdisciplinary Research and Graduate Education, University of Tennessee, Knoxville, Tennessee; telephone: þ865-974-8121; fax: 865-974-7076; e-mail: [email protected] Biotechnol. Bioeng. 2016;113: 1764–1776. ABSTRACT: Volatile organic acids are byproducts of fermentative ß 2016 Wiley Periodicals, Inc. metabolism, for example, anaerobic digestion of lignocellulosic KEYWORDS: modular chassis cell; carboxylate; ester; acyl acetate; biomass or organic wastes, and are often times undesired inhibiting acyl acylate; ester fermentative pathway cell growth and reducing directed formation of the desired products. Here, we devised a general framework for upgrading these volatile organic acids to high-value esters that can be used as flavors, fragrances, solvents, and biofuels. This framework employs the acid-to-ester modules, consisting of an AAT (alcohol Introduction acyltransferase) plus ACT (acyl CoA transferase) submodule and an alcohol submodule, for co-fermentation of sugars and organic Harnessing renewable or waste feedstocks (e.g., switchgrass, corn acids to acyl CoAs and alcohols to form a combinatorial library of stover, agricultural residue, or municipal solid waste) -
What's in Your Beer? Part 2: GC/MS Static Head Space with a Highly
Ken Lynam1, Vanessa Abercrombie2, Gustavo Serrano1, and Phil Stremple1 Pittcon 2018 What’s in Your Beer? POSTER # Part 2: GC/MS Static Head Space with a Highly Inert 624 Capillary GC Column 1 Agilent Technologies Inc. Wilmington, DE 19808, 2 Agilent Technologies Inc. Folsom, CA 95630 1040-4 Introduction Experimental Results Summer Style Beers Results and Discussion – Superior Organic Acid Response Some ingredients in beer can be challenging to Example Total Ion Chromatogram Superior Organic Acid Responses- Test Probe Mix Other Cyanopropyl phenyl columns absorb organic acids Total Ion Chromatogram Total Ion Chromatogram separate and chromatograph. Common beer flavor 2 ppm aldehydes, alcohols and esters in water Hefe-Wizen, summer style wheat beer pA components include; fusel oils, aldehydes, esters, and Lemon Shandi Acetic acid Butanoic acid Octanoic acid pA 18 butanoic acid Octanoic acid organic acids. The polarity of a 6 % cyano propyl Propionic acid 18 propionic acid phenyl stationary phase (624) has been a traditional 3 1 Carbon dioxide 16 16 20 22 23 24 27 28 30 33 1 acetyl aldehyde choice for this type of analysis and works well. 2 methanol 1 5 6 8 2 Acetyl aldehyde 1 Carbon dioxide 3 Ethanol 25 3 ethanol 14 14 3 However, peaks shapes and low level detection of 4 acetone 2 Acetyl aldehyde 4 1-propanol 5 isopropanol 9 8 22 5 Ethyl acetate 12 1 3 5 20 No detection on organic acids have been problematic for this phase. 6 tert butanol 3 Ethanol 6 Isobutyl alcohol 12 acetic acid Severe tailing 31 9 7 1-propanol Competitor’s Phase When inertness performance verified 624 columns are 300000 4 1-propanol 7 Acetic acid 10 8 butyraldehyde 16 8 Isoamyl alcohol (3-methyl 1-butanol) used, consistent organic acid performance is 9 2,3 butanedione 5 Ethyl acetate 10 15 9 Active amyl alcohol (2-methyl 1-butanol) 8 10 ethyl acetate all four acids observed achieved. -
Comprehensive Characterization of Toxicity of Fermentative Metabolites on Microbial Growth Brandon Wilbanks1 and Cong T
Wilbanks and Trinh Biotechnol Biofuels (2017) 10:262 DOI 10.1186/s13068-017-0952-4 Biotechnology for Biofuels RESEARCH Open Access Comprehensive characterization of toxicity of fermentative metabolites on microbial growth Brandon Wilbanks1 and Cong T. Trinh1,2* Abstract Background: Volatile carboxylic acids, alcohols, and esters are natural fermentative products, typically derived from anaerobic digestion. These metabolites have important functional roles to regulate cellular metabolisms and broad use as food supplements, favors and fragrances, solvents, and fuels. Comprehensive characterization of toxic efects of these metabolites on microbial growth under similar conditions is very limited. Results: We characterized a comprehensive list of thirty-two short-chain carboxylic acids, alcohols, and esters on microbial growth of Escherichia coli MG1655 under anaerobic conditions. We analyzed toxic efects of these metabo- lites on E. coli health, quantifed by growth rate and cell mass, as a function of metabolite types, concentrations, and physiochemical properties including carbon number, chemical functional group, chain branching feature, energy density, total surface area, and hydrophobicity. Strain characterization revealed that these metabolites exert distinct toxic efects on E. coli health. We found that higher concentrations and/or carbon numbers of metabolites cause more severe growth inhibition. For the same carbon numbers and metabolite concentrations, we discovered that branched chain metabolites are less toxic than the linear chain ones. Remarkably, shorter alkyl esters (e.g., ethyl butyrate) appear less toxic than longer alkyl esters (e.g., butyl acetate). Regardless of metabolites, hydrophobicity of a metabolite, gov- erned by its physiochemical properties, strongly correlates with the metabolite’s toxic efect on E. coli health. -
Wo 2011/015417 A2
(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 10 February 2011 (10.02.2011) WO 2011/015417 A2 (51) International Patent Classification: Road East, Bebington, Wirral Merseyside CH63 3JW A61K 8/11 (2006.01) A61Q 15/00 (2006.01) (GB). A61Q 13/00 (2006.01) (74) Agent: WHALEY, Christopher; Unilever PLC, Unilever (21) International Application Number: Patent Group, Colworth House, Sharnbrook, Bedford PCT/EP2010/059736 Bedfordshire MK44 ILQ (GB). (22) International Filing Date: (81) Designated States (unless otherwise indicated, for every 7 July 2010 (07.07.2010) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, English (25) Filing Language: CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, (26) Publication Language: English DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, (30) Priority Data: KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, 09167370.7 6 August 2009 (06.08.2009) EP ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (71) Applicant (for AE, AG, AU, BB, BH, BW, BZ, CA, CY, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, EG, GB, GD, GH, GM, IE, IL, KE, KN, LC, LK, LS, MT, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, MW, MY, NA, NG, NZ, OM, PG, SC, SD, SG, SL, SZ, TT, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. -
Reuse of Oak Chips for Modification of the Volatile Fraction of Alcoholic Beverages
LWT - Food Science and Technology 135 (2021) 110046 Contents lists available at ScienceDirect LWT journal homepage: www.elsevier.com/locate/lwt Reuse of oak chips for modification of the volatile fraction of alcoholic beverages Eduardo Coelho *, Jos´e A. Teixeira , Teresa Tavares , Lucília Domingues , Jos´e M. Oliveira CEB – Centre of Biological Engineering, University of Minho, 4710-057, Braga, Portugal ARTICLE INFO ABSTRACT Keywords: New or used barrels can be applied in ageing of alcoholic beverages. Compounds adsorbed in wood migrate Wood ageing between beverages along with wood extractives. As barrel ageing is costly and time-consuming, processes using Barrel alternatives wood fragments have been gaining interest. These generate wood residues for which the reuse is still not well Volatile compounds established. This work aims at the reuse of oak fragments for the additive ageing of alcoholic beverages. Oak Sensory properties chips, previously immersed in fortifiedwine, were applied to beer, wine and grape marc spirit. Wood compounds and adsorbed wine volatiles were extracted, with more impact and satisfactory yields on beer composition. Also, wood adsorbed beverages compounds in a subtractive ageing phenomena. Beer formulations using different binomial wood concentration/temperature combinations were generated and presented to trained tasters. Higher temperatures and wood concentrations led to prominence of wood descriptors and lower perception of fruity and floral aromas, reflecting the changes in chemical composition. 1. Introduction several other (Mosedale & Puech, 2003). During its lifecycle, cooperage wood can be used, reused, regenerated and eventually discarded. For Wood ageing is commonly used as a strategy to modify and enhance barrels, there is a well-established reuse flow depending on the aged the composition of alcoholic beverages. -
Microbial Synthesis of a Branched-Chain Ester Platform from Organic Waste Carboxylates
Metabolic Engineering Communications 3 (2016) 245–251 Contents lists available at ScienceDirect Metabolic Engineering Communications journal homepage: www.elsevier.com/locate/mec Microbial synthesis of a branched-chain ester platform from organic waste carboxylates Donovan S. Layton a,c, Cong T. Trinh a,b,c,n a Department of Chemical and Biomolecular Engineering, The University of Tennessee, Knoxville, The United States of America b Bredesen Center for Interdisciplinary Research and Graduate Education, The University of Tennessee, Knoxville, The United States of America c Bioenergy Science Center (BESC), Oak Ridge National Laboratory, Oak Ridge, The United States of America article info abstract Article history: Processing of lignocellulosic biomass or organic wastes produces a plethora of chemicals such as short, Received 6 June 2016 linear carboxylic acids, known as carboxylates, derived from anaerobic digestion. While these carbox- Received in revised form ylates have low values and are inhibitory to microbes during fermentation, they can be biologically 15 July 2016 upgraded to high-value products. In this study, we expanded our general framework for biological up- Accepted 5 August 2016 grading of carboxylates to branched-chain esters by using three highly active alcohol acyltransferases Available online 6 August 2016 (AATs) for alcohol and acyl CoA condensation and modulating the alcohol moiety from ethanol to iso- Keywords: butanol in the modular chassis cell. With this framework, we demonstrated the production of an ester Carboxylate platform library comprised of 16 out of all 18 potential esters, including acetate, propionate, butanoate, pen- Ester platform tanoate, and hexanoate esters, from the 5 linear, saturated C -C carboxylic acids.