DOCSLIB.ORG

On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol During Alcoholic Fermentation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol During Alcoholic Fermentation [Agr. Biol. Chem., Vol. 30, No. 7, p. 634641, 1966] On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol during Alcoholic Fermentation By Kiyoshi YOSHIZAwA Research Institute of Brewing Received January 14, 1966 In the previous reports, we remarked that the ratio of isoamyl alcohol content (includes active amyl alcohol) to that of isobutanol (A/B ratio) in the alcoholic beverage made from grain is lower than that from fruit juice. In this rseport, the reason why these differences occur was examined. It was certain that the differences of amino acids content and yeast strain used for fermentation are the most effective factors affecting the difference of A/B ratio among alcoholic beverages. INTRODUCTION ally contains less higher alcohols and its A/B In the previous reports,1•`3) we noted that ratio is lower comparing with the latter. there exists a remarkable difference in the The results are summarized in Table I. For composition of higher alcohols between an instance, except American whisky A/B ratio alcoholic beverage made from grain such as of brandy is higher than that of whisky. beer and whisky and that made from fruit Furthermore, there exists a remarkable dif such as wine and brandy. The former gener ference in A/B ratio among whisky types, i.e., TABLE I. HIGHER ALCOHOLS CONTENT IN VARIOUS ALCOHOLIC BEVERAGES * It includes the amount of active amyl alcohol . ** Average value . *** Standard deviation . 1) K. Yoshizawa, "Gas Chromatography", Kagaku no Scotch 1.2, American 5.4, Canadian 3.7, Irish Ryoiki No. 46, Vol. 2, p. 121 (1961). 2) -K. Yoshizawa and M. Yamada, J. Soc. Brewing, Japan, 1.6 and Japanese special class 2.5. A/B ratio 59, 629 (1964). seems to be one of the most useful signs 3) K. Yoshizawa, K. Otsuka and S. Imai, I. Soc. Brewing, Japan, 60, 263 (1965). distinguishing the type of these alcoholic On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol 635 beverages each other. TABLE III. THE COMPOSITION OF THE CASAMINO The characteristic difference of this ratio ACID-ADDED MEDIUM may be come from the difference of raw materials and procedures among these alcoholic beverages. Table II summarizes main dif ferences between production of grain-made- alcoholic beverages such as beer and whisky and that of fruit-made-alcoholic beverages such as wine and brandy. Besides, Crowell and Guymon4) reported that, in wine making, an aerated condition increased formation of isobutanol and diacetyl. We noted also the same phenomenon in whisky makings' TABLE II. MAIN DIFFERENCES IN PROCEDURE BETWEEN ALCOHOLIC BEVERAGES MADE FROM GRAIN AND THOSE FROM FRUIT This report deals with investigations on the effects of amino acids content and pH in the tained 5 g/l of casamino acid as a sole nitrogen source fermenting medium, aeration, fermentation (it is called the amino acid-rich medium), another temperature and yeast strain used for fermen 0.5 g/l of casamino acid (amino acid-poor medium). tation upon the amounts of higher alcohols Besides, the medium containing 2.4g of ammonium formed and A/B ratio. chloride and 0.5 g of casamino acid in 1 1 (ammonium- added medium) was used to examine the effect of EXPERIMENTAL ammonium ion on formation of higher alcohols. Yeast. To examine the effect of two types of The fermented medium was separated from yeast by centrifugation and analyzed. yeast on formation of higher alcohols, two strains of brewery yeast, Saccharomyces cereaisiae (Bass beer yeast Analysis. The higher alcohols formed were IAM 4839) and Saccharomycescarlsbergensis (IAM 4729), identified and determined their amounts by gas and two strains of wine yeast, OC No. 2 and Johan chromatography described in the previous report.2) nesberger II, were used. Amino acids were identified and determined their amounts by Kjeldahl method and column chromato Medium and Fermentation. One platinum ear of yeast cells was added in a 500 ml Erlenmeyer graphy. flask containing 150 ml of medium, and incubated at RESULTS 15°C and 30°C, respectively. As shown in Table III, I. Effects of casamino acid content, yeast two types of medium were used, one of which con- strain and fermentation temperature on the 4) E. A. Crowell and J. F. Guymon, Am. f. Enol. Viticulture, formation of higher alcohols 14,214 (1963). 5) K. Yoshizawa, K. Otsuka, S. Uehara, S. Shibata, T. To examine the effects of amino acids con- Tezuka, S. Imai and H. Okubo, J. Soc. Brewing, Japan, 58, tent in the medium, which is considered one 1205 (1963). 636 Kiyoshi YOSHIZAWA of the most dominant differences between the making process of alcoholic beverages made from grain and those made from fruit, yeast cells were inoculated in the media and fer mented at 15°C and 30°C, respectively. In the amino acid-rich medium every yeast grew vigorously, but in the amino acid-poor medium every yeast, especially Saccharomyces carlsbergensis at 30°C, showed decrease in growth and fermentation velocity. Generally speaking, wine yeasts grew and fermented more vigorously than brewery yeasts. As FIG. 1. Ethanol Formed in the Fermented Casamino shown in Tables IV and V, the amount of Acid-Added Media. casamino acid reduced and higher alcohols formed differed largely among the fermented media. Every yeast strain incubated in the amino acid-poor medium formed a smaller R The medium contains 5g/1 of casamino acid amount of higher alcohols than in the amino p The medium contains 0.5g/1 of casamino acid N The medium contains 0.5 g/1 of casamino acid acid-rich medium. A/B ratio in the fermented and 2.4 g/1 of NH4C1 TABLE IV. FERMENTATION OF GLUCOSE WITH CASAMINO ACID DIFFERED IN AMOUNTS * Expressed as g/100 ml . R The medium contains 5g/1 of casamino acid. P The medium contains 0.5 g/1 of casamino acid. N The medium contains 0.5 g of casamino acid and 2.4 g of NH4C1 in 11. TABLE V. ISOBUTANOL AND ISOAMYL ALCOHOL FORMED FROM FERMENTATION OF GLUCOSE WITH CASAMINO ACID DIFFERED IN AMOUNTS * Expressed as mg/100 ml . R The medium contains 5g/1 of casamino acid. P The medium contains 0.5g/1 of casamino acid. N The medium contains 0.5 g of casamino acid and 2.4 g of NH4C1 in 11. On Various Factors Affecting Formation of Isobutanol and I soamyl Alcohol 637 FIG. 2. Isoamyl Alcohol and Isobutanol, and A/B Ratio in the Fermented Casamino Acid-Added Media. R The medium contains 5g/1 of casamino acid P The medium contains 0.5g/1 of casamino acid N The medium contains 0.5 g/1 of casamino acid and 2.4 g of NH4CI amino acid-poor medium was larger than beverage, which contains far less assimilable that in the amino acid-rich medium. In the amino acids in its raw material than the ammonium-added medium the formation of former. So the content of amino acids and higher alcohols decreased largely. ammonium in the fermenting wort and must These results coincide well with the findings is thought to be one of the most important that A/B ratio of a grain-made-alcoholic bever factors which affect the composition of higher age is lower than that of a fruit-made-alcoholic alcohols, such as A/B ratio, in the alcoholic 638 Kiyoshi YOSHIZAWA beverage produced. Yeast strain and fermen of the medium inoculated with wine yeast tation temperature are also important factors OC No. 2. Higher alcohols formation, es affecting the composition of higher alcohols pecially isobutanol formation, increased and formed. A/B ratio decreased. II. Effects of pH and aeration on the formation III. Effects of amino acids content in wort and of higher alcohols grape must on the formation of higher Bass beer yeast and wine yeast OC No. 2 alcohols were inoculated in the media, which had As shown in Table VI, the composition of various pH values, and fermented at 30°C. amino acids in the casamino acid used differs As shown in Fig. 3, some definite difference from that of wort and grape must, from could be observed among the composition of which beer, whisky, wine and brandy are higher alcohols formed in the fermented made. To ascertain if the composition of media. amino acids in the fermenting medium such An aeration condition was made by shaking as wort and grape must affects the formation a 500 ml Erlenmeyer flask containing 100 ml of higher alcohols, the wort diluted with 4 vol. of water and supplemented with a TABLE VI. THE COMPOSITION OF AMINO ACID IN THE CASAMINO ACID-ADDED MEDIUM COMPARED WITH THAT IN WORT AND GRAPE JUICE FIG. 3. Isoamyl Alcohol, Isobutanol and A/B Ratio in the Fermented Media with Various pH Values and Aeration Conditions. * The medium contains 5g of casamino acids in 11 . On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol 639 TABLE VII. HIGHER ALCOHOLSFORMED IN THE FERMENTED WORT AND GRAPE JUICE WITH DIFFERENT AMINO ACID CONTENTS * Sugar content , 10 g/100 ml as glucose. ** Sugar content , 16 g/100 ml as glucose. deficient amount of amino acids was fermented decarboxylated to an aldehyde, which un and the content of higher alcohols formed dergoes reduction to an alcohol."" Thus was compared with that using the original yeast can produce isobutanol from valine,. wort. Besides, the grape must fortified with isoamyl alcohol from leucine, n-propanol from 2 g/1 of casamino acid was fermented and the threonine and a-amino-n-butyric acid and content of higher alcohols formed was com- active amyl alcohol from isoleucine in existence pared with that using the unfortified one.
Load more

Recommended publications
  • Alcohols Combined 1405
    ALCOHOLS COMBINED 1405 Formulas: Table 1 MW: Table 1 CAS: Table 2 RTECS: Table 2 METHOD: 1405, Issue 1 EVALUATION: PARTIAL Issue 1: 15 March 2003 OSHA : Table 2 PROPERTIES: Table 1 NIOSH: Table 2 ACGIH: Table 2 COMPOUNDS: (1) n-butyl alcohol (4) n-propyl alcohol (7) cyclohexanol (2) sec-butyl alcohol (5) allyl alcohol (8) isoamyl alcohol (3) isobutyl alcohol (6) diacetone alcohol (9) methyl isobutyl carbinol SYNONYMS: See Table 3. SAMPLING MEASUREMENT SAMPLER: SOLID SORBENT TUBE TECHNIQUE: GAS CHROMATOGRAPHY, FID (Coconut shell charcoal, 100 mg/50 mg) ANALYTE: Compounds above FLOW RATE: 0.01 to 0.2 L/min DESORPTION: 1 mL 5% 2-propanol in CS2 Compounds: (1-3 ) (4-9) VOL-MIN: 2 L 1 L INJECTION -MAX: 10 L 10 L VOLUME: 1 µL SHIPMENT: Routine TEMPERATURE -INJECTION: 220 °C SAMPLE -DETECTOR: 250 - 300 °C STABILITY: See Evaluation of Method. -COLUMN: 35 °C (7 minutes), to 60 °C at 5 °C/minute, hold 5 minutes, up to BLANKS: 2 to 10 field blanks per set 120 °C at 10 °C /minute, hold 3 minutes. CARRIER GAS: He, 4 mL/min ACCURACY COLUMN: Capillary, fused silica, 30 m x 0.32-mm RANGE STUDIED: Not studied [1, 2]. ID; 0.5 µm film polyethylene glycol, DB- wax or equivalent BIAS: Not determined CALIBRATION: Solutions of analyte in eluent (internal OVERALL standard optional) PRECISION (Ö ): Not determined rT RANGE: See EVALUATION OF METHOD. ACCURACY: Not determined ESTIMATED LOD: 1 µg each analyte per sample PRECISION: See EVALUATION OF METHOD. APPLICABILITY: This method may be used to determine two or more of the specified analytes simultaneously.
    [Show full text]
  • Website F Prolonged Or Repeated Exposure Can Cause Drying and ( Or in Your Facility’S RTK Cracking of the Skin
    Right to Know Hazardous Substance Fact Sheet Common Name: ISOAMYL ALCOHOL Synonyms: Isopentyl Alcohol; Isobutylcarbinol CAS Number: 123-51-3 Chemical Name: 1-Butanol, 3-Methyl- RTK Substance Number: 1039 Date: April 1999 Revision: March 2008 DOT Number: UN 1105 Description and Use EMERGENCY RESPONDERS >>>> SEE BACK PAGE Isoamyl Alcohol is a colorless liquid with a strong Alcohol-like Hazard Summary odor. It is used in photographic chemicals and pharmaceutical Hazard Rating NJDOH NFPA products, as a solvent, as a flavor in food, and in the HEALTH - 1 manufacture of other chemicals. FLAMMABILITY - 2 REACTIVITY - 0 f ODOR THRESHOLD = 0.042 ppm COMBUSTIBLE f Odor thresholds vary greatly. Do not rely on odor alone to POISONOUS GASES ARE PRODUCED IN FIRE determine potentially hazardous exposures. CONTAINERS MAY EXPLODE IN FIRE Hazard Rating Key: 0=minimal; 1=slight; 2=moderate; 3=serious; Reasons for Citation 4=severe f Isoamyl Alcohol is on the Right to Know Hazardous Substance List because it is cited by OSHA, ACGIH, DOT, f Isoamyl Alcohol can affect you when inhaled and by NIOSH and NFPA. passing through the skin. f Contact can severely irritate and burn the skin and eyes with possible eye damage. f Inhaling Isoamyl Alcohol can irritate the nose, throat and lungs. f Isoamyl Alcohol can cause nausea, vomiting and diarrhea. f Exposure can cause headache, dizziness, lightheadedness, and passing out. f Prolonged or repeated exposure can cause drying and SEE GLOSSARY ON PAGE 5. cracking of the skin. f Isoamyl Alcohol may affect the liver and kidneys. FIRST AID Eye Contact f Immediately flush with large amounts of water for at least 15 Workplace Exposure Limits minutes, lifting upper and lower lids.
    [Show full text]
  • Chemicals That Form Explosive Levels of Peroxides Without Concentration (Safe Storage Time After Opening - 3 Months) Chemical CAS # Synonym State Ref
    Group A- Chemicals that form explosive levels of peroxides without concentration (Safe storage time after opening - 3 months) Chemical CAS # Synonym State Ref. 000106- Butadiene(1,3) 1,3-Butadiene gas 4 99-0 000126- 2-Chloro-1,3- Chloroprene (1,3) liquid 4 99-8 butadiene 000821- Divinyl acetylene 1,5-Hexadien- 3-yne liquid 5 08-9 000108- Isopropyl ether liquid 5 20-3 000116- Tetrafluoroethylene gas 4 14-3 000109- Vinyl ether Divinyl ether liquid 5 93-3 000075- 1,1- Vinylidene chloride liquid 5 35-4 Dichloroethylene Group B-Chemicals that form explosive levels of peroxides on concentration (Safe storage time after opening - 12 months) Chemical CAS # Synonym State Ref. 000105- Acetal liquid 5 57-7 000075- Acetaldehyde liquid 4 07-0 000100- Benzyl alcohol liquid 4 51-6 000078- 2-Butanol liquid 4 92-2 000108- Cyclohexanol liquid 4 93-0 000110- Cyclohexene liquid 5 83-8 000822- 2-Cyclohexen-1-ol liquid 4 67-3 000142- Cyclopentene liquid 5 29-0 000091- Decahydronaphthalene liquid 4 17-8 000460- Diacetylene gas 5 12-8 000077- Dicyclopentadiene liquid 5 73-6 Diethylene glycol 000111- Diglyme liquid 5 dimethyl ether 96-6 000123- Dioxane 1,4-Dioxane liquid 5 91-1 Ethylene glycol 000110- Glyme liquid 5 dimethyl ether 71-4 000060- Ethyl ether Diethyl ether liquid 5 29-7 000110- Furan liquid 5 00-9 000589- 4-Heptanol liquid 4 55-9 000626- 2-Hexanol liquid 4 93-7 000098- Isopropyl benzene Cumene liquid 5 82-8 000074- Methyl acetylene Propyne gas 5 99-7 000123- 3-Methyl-1-butanol Isoamyl alcohol liquid 4 51-3 000096- Methyl cyclopentane liquid 5 37-7
    [Show full text]
  • Synthesis of Higher Alcohols During Alcoholic Fermentation of Rye Mashes
    SCIENTIFIC BULLETIN OF THE TECHNICAL UNIVERSITY OF LODZ No. 1081 Food Chemistry and Biotechnology, Vol. 74 2010 MARTA PIETRUSZKA KATARZYNA PIELECH-PRZYBYLSKA JÓZEF STANISŁAW SZOPA Institute of Fermentation Technology and Microbiology Technical University of Lodz SYNTHESIS OF HIGHER ALCOHOLS DURING ALCOHOLIC FERMENTATION OF RYE MASHES Review: Edyta Kordialik-Bogacka Ph.D. Formation of by-products during alcoholic fermentation is a complex process. Particular attention should be paid to generation of higher alcohols because of its complex mechanism and dynamics. In XIX century the higher alcohols were thought about as “bacterial metabolites of spoilage” that contaminate alcoholic beverages. At the beginning of XX century Ehrlich proved that these compounds were produced by yeast from amino acids and they naturally occurred in all alcoholic beverages derived from spirits of agricultural origin. The quantity and profile of fusel alcohols in the wash depend on many factors such as raw materials used to prepare the sweet mash, yeast strain and the inoculum dose, supplements added to the mash. Investigations of many researchers prove that higher alcohols are formed through catabolic and anabolic pathways. They are either products of amino acid catabolism – as was found by Ehrlich or by-products of amino acid synthesis from pyruvate through the anabolic pathway. The occurrence of fusel alcohols in raw spirits from agricultural distilleries is a result of the presence of amino acids, sugars and products of their metabolism mainly aldehydes, in fermented mashes. Introduction One of Polish Standards regulates allowable concentrations of alcoholic fermentation by-products like methanol, aldehydes, esters and organic acids in raw spirits from agricultural distilleries but it does not refer to higher alcohols [1].
    [Show full text]
  • CHM205 Chemicals by Experiment Tuesday, November 17, 2015 3:14:15 PM Experiment Title Chemical Name Concentration Acetaminophen Synthesis Acetic Anhydride Liquid
    CHM205 Chemicals by Experiment Tuesday, November 17, 2015 3:14:15 PM Experiment Title Chemical Name Concentration Acetaminophen Synthesis Acetic anhydride liquid Acetaminophen Synthesis p-aminophenol solid Alcohols to Alkyl chlorides 2-pentanol liquid Alcohols to Alkyl chlorides Hydrochloric acid 12 M Alcohols to Alkyl chlorides Sodium carbonate solid Alcohols to Alkyl chlorides Hydrobromic acid 48% w/v Alcohols to Alkyl chlorides Sodium sulfate anhydrous solid Alcohols to Alkyl chlorides sec-phenethyl alcohol liquid Alcohols to Alkyl chlorides Benzyl alcohol liquid Alcohols to Alkyl chlorides t-butanol liquid Alcohols to Alkyl chlorides 1-pentanol liquid Alcohols to Alkyl chlorides Sodium carbonate 10% w/v Diels Alder Reaction 2,3-dimethyl-1,3-butadiene liquid Diels Alder Reaction Maleic anhydride solid Diels Alder Reaction Ethanol 95% Liquid Diels Alder Reaction Hexane liquid Diels Alder Reaction Cyclohexane liquid Diels Alder Reaction Calcium chloride solid Esterification methanol liquid Esterification Sodium carbonate 10% w/v Esterification 1-propanol liquid Esterification 1-butanol liquid Esterification trans-cinnamic acid solid Esterification Isoamyl alcohol liquid Esterification Isopropyl alcohol liquid Esterification Benzyl alcohol liquid Esterification Sulfuric acid conc. 18 M Esterification 1-pentanol liquid Esterification Isobutyl alcohol liquid Esterification Ethanol 95% liquid Page 1 of 3 Experiment Title Chemical Name Concentration Extraction of Beta Carotene Cyclohexane liquid Extraction of Beta Carotene Beta carotene UV
    [Show full text]
  • Equilibrium Structures and Vibrational Assignments for Isoamyl Alcohol and Tert-Amyl Alcohol: a Density Functional Study
    Equilibrium Structures and Vibrational Assignments for Isoamyl Alcohol and tert-Amyl Alcohol: A Density Functional Study Wolfgang Forner¨ and Hassan M. Badawi Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia Reprint requests to Wolfgang Forner.¨ E-mail: [email protected] Z. Naturforsch. 2013, 68b, 841 – 851 / DOI: 10.5560/ZNB.2013-3003 Received February 9, 2013 We have calculated the vibrational spectra of isoamyl alcohol and of tert-amyl alcohol using Den- sity Functional Theory (DFT) with the Becke-3 Lee Yang Parr (B3LYP) functional and a 6-311+G** atomic basis set. The energies of the conformers were also calculated with ab initio Perturbation Theory of second (MP2) and fourth order restricted to single, double and quadruple excitations (MP4 SDQ) with the same basis set. We found rather complicated equilibria of four conformations in each case, counting only those with appreciable abundancies. PED data were compared with GAUSSVIEW animations. The calculated wavenumbers agree rather well with the experimental ones when the gauche-trans conformer is assumed as the most important one for isoamyl alcohol, and the gauche- gauche one for tert-amyl alcohol. However, some of the experimental bands had to be assigned also to other conformers, indicating their presence in the equilibrium mixture. Due to sterical reasons both the CO and the OH bonds appear to be weaker in the tertiary alcohol, considering the wavenumbers of the CO and OH bond stretching vibrations. The bond lengths point into the same direction, however, the OH bond in the tertiary alcohol is only slightly longer than that in the primary alcohol.
    [Show full text]
  • Downloaded 10/4/2021 5:28:15 AM
    Organic & Biomolecular Chemistry View Article Online REVIEW View Journal | View Issue Recent advances in homogeneous borrowing hydrogen catalysis using earth-abundant first Cite this: Org. Biomol. Chem., 2019, 17, 1595 row transition metals Benjamin G. Reed-Berendt,† Kurt Polidano† and Louis C. Morrill * The review highlights the recent advances (2013-present) in the use of earth-abundant first row transition Received 3rd August 2018, metals in homogeneous borrowing hydrogen catalysis. The utility of catalysts based on Mn, Fe, Co, Ni and Accepted 4th September 2018 Cu to promote a diverse array of important C–C and C–N bond forming reactions is described, including DOI: 10.1039/c8ob01895b discussion on reaction mechanisms, scope and limitations, and future challenges in this burgeoning area rsc.li/obc of sustainable catalysis. row transition metals in catalysis.4 In this context, this review Creative Commons Attribution 3.0 Unported Licence. 1. Introduction will describe the recent advances (2013-present) in homo- The borrowing hydrogen (BH) approach, also known as hydro- geneous borrowing hydrogen catalysis using earth-abundant gen autotransfer, combines a transfer hydrogenation process first row transition metal catalysts based on Mn, Fe, Co, Ni with a concurrent reaction on the in situ generated reactive and Cu for various C–C and C–N bond forming processes.5 intermediate.1 This one-pot oxidation–reaction–reduction Heterogeneous borrowing hydrogen catalysis,6 in addition to sequence has received much attention due to its inherent high net (de)hydrogenative processes,7 which have been previously atom economy, permitting alcohols or amines to be employed reviewed,8 are outside the scope of this review.
    [Show full text]
  • Isoamyl Alcohol Iaa
    ISOAMYL ALCOHOL IAA CAUTIONARY RESPONSE INFORMATION 4. FIRE HAZARDS 7. SHIPPING INFORMATION 4.1 Flash Point: 114°F O.C. 7.1 Grades of Purity: Pure; fusel oil Common Synonyms Liquid Colorless Mild, choking 4.2 Flammable Limits in Air: 1.2%-9.0% 7.2 Storage Temperature: Ambient Fermentation amyl alcohol alcohol odor (212°F) Fusel oil 7.3 Inert Atmosphere: No requirement 4.3 Fire Extinguishing Agents: Water spray, Isobutylcarbinol 7.4 Venting: Open (flame arrester) Floats and mixes with water. Irritating vapor is produced. dry chemical, alcohol foam, or carbon Isopentyl alcohol 7.5 IMO Pollution Category: D 3-Methyl-1-butanol dioxide. Potato spirit oil 4.4 Fire Extinguishing Agents Not to Be 7.6 Ship Type: Data not avaialable Used: Not pertinent 7.7 Barge Hull Type: Currently not available Keep people away. 4.5 Special Hazards of Combustion Products: Not pertinent Call fire department. 8. HAZARD CLASSIFICATIONS Avoid contact with liquid and vapor. 4.6 Behavior in Fire: Not pertinent Notify local health and pollution control agencies. 4.7 Auto Ignition Temperature: 662°F 8.1 49 CFR Category: Not listed Protect water intakes. 4.8 Electrical Hazards: Class I, Group C 8.2 49 CFR Class: Not pertinent 8.3 49 CFR Package Group: Not listed. Combustible. 4.9 Burning Rate: 3.6 mm/min. Fire Extinguish with water, dry chemical, alcohol foam, or carbon dioxide. 4.10 Adiabatic Flame Temperature: Currently 8.4 Marine Pollutant: No Cool exposed containers with water. not available 8.5 NFPA Hazard Classification: 4.11 Stoichometric Air to Fuel Ratio: 35.7 Category Classification Exposure CALL FOR MEDICAL AID.
    [Show full text]
  • 3-Methyl-1-Butanol
    Technical Information 3-Methyl-1-Butanol August 2020 | Data Sheet | First edition TI/E-CPI 1001e / Page 1 of 2 Description Colourless liquid, miscible with the common organic solvents. Chemical nature 3-Methyl-1-butanol, 3-Methylbutanol-1, Isoamyl alcohol Molecular formula C5H12O Molar mass 88.15 g/mol CAS number 123-51-3 EC number 204-633-5 Delivery specification Property Value Unit Test method 3-Methyl-1-Butanol 99.0 min. % GC-Method BASF Properties 3-Methyl-1-Butanol is an intermediate for the chemical industry, for example for the manufacture of essences and herbizides as well as a paint solvent. Physical data The following physical data were measured in the BASF SE laboratories. They do not represent any legally-binding guarantee of properties for our sales product. Property Condition Unit Test method Boiling range 130 – 132 °C DIN 51751 Density at 20 °C 0.809 g/cm3 DIN 51757 Solidification point below -70 °C Flash point 45°C DIN 51755 Applications 3-Methyl-1-Butanol is an intermediate for the chemical industry, for example for the manufacture of corrosion inhibitors, flotation aids, fuel and lubricating oil additives, polyvinyl chloride stabilizers, pharmaceuticals, cosmetics, essences, plasticizers, rubber auxiliaries and paint solvents. TI/E-CPI 1001e August 2020 Page 2 of 2 3-Methyl-1-Butanol Storage & Handling 3-Methyl-1-Butanol should be stored under nitrogen. The storage temperature must not exceed 40°C and moisture are excluded. Under these conditions, a storage stability of 12 months can be expected. Safety When using this product, the information and advice given in our Safety Data Sheet should be observed.
    [Show full text]
  • Chemical Compatibility Chart
    Chemical Compatibility Chart 1 Inorganic Acids 1 2 Organic acids X 2 3 Caustics X X 3 4 Amines & Alkanolamines X X 4 5 Halogenated Compounds X X X 5 6 Alcohols, Glycols & Glycol Ethers X 6 7 Aldehydes X X X X X 7 8 Ketone X X X X 8 9 Saturated Hydrocarbons 9 10 Aromatic Hydrocarbons X 10 11 Olefins X X 11 12 Petrolum Oils 12 13 Esters X X X 13 14 Monomers & Polymerizable Esters X X X X X X 14 15 Phenols X X X X 15 16 Alkylene Oxides X X X X X X X X 16 17 Cyanohydrins X X X X X X X 17 18 Nitriles X X X X X 18 19 Ammonia X X X X X X X X X 19 20 Halogens X X X X X X X X X X X X 20 21 Ethers X X X 21 22 Phosphorus, Elemental X X X X 22 23 Sulfur, Molten X X X X X X 23 24 Acid Anhydrides X X X X X X X X X X 24 X Represents Unsafe Combinations Represents Safe Combinations Group 1: Inorganic Acids Dichloropropane Chlorosulfonic acid Dichloropropene Hydrochloric acid (aqueous) Ethyl chloride Hydrofluoric acid (aqueous) Ethylene dibromide Hydrogen chloride (anhydrous) Ethylene dichloride Hydrogen fluoride (anhydrous) Methyl bromide Nitric acid Methyl chloride Oleum Methylene chloride Phosphoric acid Monochlorodifluoromethane Sulfuric acid Perchloroethylene Propylene dichloride Group 2: Organic Acids 1,2,4-Trichlorobenzene Acetic acid 1,1,1-Trichloroethane Butyric acid (n-) Trichloroethylene Formic acid Trichlorofluoromethane Propionic acid Rosin Oil Group 6: Alcohols, Glycols and Glycol Ethers Tall oil Allyl alcohol Amyl alcohol Group 3: Caustics 1,4-Butanediol Caustic potash solution Butyl alcohol (iso, n, sec, tert) Caustic soda solution Butylene
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2012/0040057 A1 Ferri Et Al
    US 20120040057A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0040057 A1 Ferri et al. (43) Pub. Date: Feb. 16, 2012 (54) CONFECTIONERIES PROVIDING Related U.S. Application Data MOUTH-MOISTENING REFRESHMENT (60) Provisional application No. 61/153.459, filed on Feb. 18, 2009. (76) Inventors: Dino C. Ferri, Lake Hiawatha, NJ Publication Classification (US); Tasoula A. Michaelidou, Bergenfield, NJ (US); Jelena (51) Int. Cl. A23G 3/48 (2006.01) Stojanovic, Montclair, NJ (US); B65D 85/60 (2006.01) Deborah L. Watson, Haskell, NJ A23G 3/54 (2006.01) (US) (52) U.S. Cl. ............................ 426/87: 426/536: 426/103 (21) Appl. No.: 13/201931 (57) ABSTRACT The present invention relates to confectioneries that impart a mouth-moistening effect when orally consumed by an indi (22) PCT Fled: Feb. 18, 2010 vidual. Specifically, the confectioneries comprise composi tions that include a blend of components comprising spilan (86) PCT NO.: PCT/US 10/24565 thol to reduce or eliminate the perception of mouth dryness in an individual. The confectioneries can further include such S371 (c)(1), components as a Sweetening composition, a food-grade acid (2), (4) Date: Oct. 27, 2011 composition, and a cooling agent composition. US 2012/0040057 A1 Feb. 16, 2012 CONFECTIONERIES PROVIDING effect arising from the direct action of menthol on the nerve MOUTH-MOISTENING REFRESHMENT endings responsible for the detection of hot and cold. Menthol directly stimulates cold receptors. In addition to its “cooling BACKGROUND OF THE INVENTION effect, menthol also imparts other physiological effects Such 0001. This disclosure relates to compositions and confec as “nasal action.” “aroma, and “minty taste.” Since, however, tioneries that impart a mouth-moistening effect when orally there are disadvantages associated with using menthol, consumed by an individual.
    [Show full text]
  • Solubility of Hydrocarbon Oils in Alcohols (≤C6)
    RSC Advances View Article Online PAPER View Journal | View Issue Solubility of hydrocarbon oils in alcohols (#C6) and synthesis of difusel carbonate for degreasing† Cite this: RSC Adv.,2019,9, 22891 Matthew C. Davis, * Patrick W. Fedick, David V. Lupton, Gregory S. Ostrom, Roxanne Quintana and Josanne-Dee Woodroffe The empirical solubility of hydrocarbon fluids, polyalphaolefin (PAO) and mineral oil, in thirteen small molecular weight alcohols (C1–C6) was determined. Butanols, pentanols, and 1-hexanol could dissolve up to PAO-10 and mineral oil. tert-Pentanol and 1-hexanol could also dissolve high-viscosity PAO-150. The dialkyl carbonate of fusel oil (DFC) was synthesized from dimethyl carbonate in 69% yield. DFC had Received 4th June 2019 excellent non-polar solubility and could dissolve PAO-150 and several common industrial lubricants. The Accepted 4th July 2019 flash point of DFC was 93 C, more than twice that of isoamyl alcohol. DFC had net heating value of DOI: 10.1039/c9ra04220b 30.47 MJ kgÀ1, nearly double that of dimethyl carbonate. However, its derived cetane number of 22.8 rsc.li/rsc-advances indicates DFC could not be used directly as diesel fuel. Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Introduction tetrachloroethene, PERC) and n-propyl bromide (1-bromopro- pane, nPB). These solvents dissolve non-polar soils very well and Lubricants are vital materials which function to decrease fric- are inherently non-ammable, however they are carcinogens tion and dissipate heat where moving parts such as bearings and pose great health risks. Paraffinic petroleum distillates (e.g. make contact.1–3 Bearings are made from steels machined to mineral spirits) are also used for degreasing with ash points precise tolerances that require lubrication to extend their ranges >61 C for safety purposes.
    [Show full text]