Supplementary-12.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Supplementary-12.Pdf SUPPORTING INFORMATION: Correlation between thermophoretic behavior and hydrophilicity for various alcohols Monika Bjelˇci´c,Doreen Niether and Simone Wiegand May 23, 2019 Contents S1 Properties of the investigated alcohols S2 S2 Refractive index contrast factors S2 S2.1 Refractive index contrast measurements . S2 S2.2 Refractive index contrasts with concentration . S5 S3 Density and viscosity data used for the analysis S10 S3.1 Density and viscosity for 1-propanol . S10 S3.2 Density and viscosity for butane-1,4-diol . S12 S3.3 Density and viscosity for propane-1,3-diol . S14 S3.4 Density and viscosity for ethane-1,2-diol . S16 S3.5 Density and viscosity for arabitol . S18 S3.6 Density and viscosity for mannitol . S20 S4 Thermal diffusion coefficient S22 S5 Partition coefficient S23 S6 Diffusion coefficient calculations S24 S1 S1 Properties of the investigated alcohols In this short paragraph we summarize some properties of the investigated alcohols, which might be helpful to compare the results as the sequence of the diffusion coefficients in relation to the molar mass as displayed in Fig. 3 in the main manuscript. Table S1: List of investigated alcohols with a partial chemical formula, molec- 3 ular mass in g/mol, calculated van der Waals volume VvdW in cm /mol [2] and logP . alcohol partial chemical formula Mw VvdW log P methanol CH3OH 32.04 22 −0:57 ethanol CH3CH2OH 46.07 32 −0:22 1-propanol CH3CH2CH2OH 60.10 42 0:25 ethylene glycol OHCH2CH2OH 62.07 37 −1:31 propylene glycol CH3COH2CH2OH 76.09 47 −0:9 propane-1,3-diol OH[CH2]3OH 76.10 47 −1:26 butane-1,4-diol OH[CH2]4OH 90.12 57 −0:81 glycerol OHCH2COH2CH2OH 92.02 51 −1:98 arabitol OHCH2[OHCH]3CH2OH 152.15 81 −3:33 mannitol OHCH2[OHCH]4CH2OH 182.17 96 −4 S2 Refractive index contrast factors S2.1 Refractive index contrast measurements The refractive index increments with temperature (@n/@T)p,c were measured interferometrically [3]. Measurements were performed for all concentrations measured by IR-TDFRS, around temperatures across the temperature range between 10-60oC for all with maximum heating rate of 2 mK/sec. The re- fractive index increments with temperature (@n/@T)p;c for 1-propanol and ethane-1,2-diol are listed in the table S2 and S3, respectively. Additionally, you find the data for propane-1,2-diol, propane-1,3-diol and butane-1,4-diol in water Table S4 and for aqueous solutions of glycerol, arabitol and mannitol in Table S5. S2 Table S2: Refractive index increments with temperature (@n=@T )p;c of 1- propanol in water. Concentration c in the mass fraction of 1-propanol. −4 −1 (@n=@T )p;c=10 K c/wt 0.2045 0.258 0.464 0.653 0.868 T /◦C 10 −1:92 −2:29 −2:97 −3:43 −3:89 20 −2:11 −2:41 −3:06 −3:52 −3:97 30 −2:28 −2:52 −3:15 −3:62 −4:06 40 −2:44 −2:64 −3:25 −3:72 −4:17 50 −2:58 −2:75 −3:36 −3:83 −4:28 60 −2:72 −2:88 −3:48 −3:95 −4:41 70 −2:85 −3:00 −3:61 −4:07 −4:55 Table S3: Refractive index increments with temperature (@n=@T )p;c of ethane-1,2-diol in water. Concentration c in the mass fraction of ethane- 1,2-diol. −4 −1 (@n=@T )p;c=10 K c/wt 0.272 0.5 0.703 T /◦C 10 −1:32 −2:01 −2:97 20 −1:53 −2:12 −3:06 30 −1:73 −2:23 −3:15 40 −1:91 −2:34 −3:25 50 −2:08 −2:45 −3:36 60 −2:24 −2:56 −3:48 70 −2:39 −2:67 −3:61 S3 Table S4: Refractive index increments with temperature (@n=@T )p;c of propane-1,2-diol, propane-1,3-diol and butane-1,4-diol in water. Concentra- tion c in the mass fraction of propane-1,2-diol, propane-1,3-diol and butane- 1,4-diol. −4 −1 (@n=@T )p;c=10 K propane-1,3-diol propane-1,2-diol butane-1,4-diol c/wt% 0.12 0.257 0:114 0:263 T /◦C 10 −0:71 −1:11 -0.78 -1.22 20 −1:04 −1:36 -1.11 -1.48 30 −1:33 −1:59 -1.40 -1.72 40 −1:59 −1:81 -1.66 -1.94 50 −1:81 −2:01 -1.88 -2.14 60 −2:00 −2:18 -2.06 -2.32 Table S5: Refractive index increments with temperature (@n=@T )p;c of glyc- erol, arabitol and mannitol in water. Concentration c in the mass fraction of glycerol, arabitol and mannitol. −4 −1 (@n=@T )p;c=10 K glycerol arabitol mannitol c/wt% 0:12 0:231 0:255 0:297 T /◦C 10 -0.89 -1.10 -1.15 -0.81 20 -1.18 -1.34 -1.39 -1.11 30 -1.44 -1.56 -1.60 -1.38 40 -1.66 -1.76 -1.79 -1.61 50 -1.85 -1.94 -1.96 -1.82 60 -2.02 -2.10 -2.11 -1.98 S4 S2.2 Refractive index contrasts with concentration Refractive indices were measured for seven concentrations at the same tem- perature range as IR-TDFRS for each system. The refractive index incre- ments with the mass concentration (@n/@c)p,T were measured by an Anton Paar RXA 156 refractometer, with an accuracy of 0.00002 nD and tempera- ture control of ∆T = ±0.03K. This refractometer uses a wavelength of 589.3 nm (sodium line), which is shorter than the wavelength of the read-out beam in our IR-TDFRS setup (HeNe-laser, 632.8 nm). This causes a small system- atic error in the refractive index increment in the order of 0.5-1% [4, 5]. The concentration and temperature dependence of n was fitted with a function to determine (@n/@c)p,T. Table 5 to 12 shows the measured values over the investigated temperature and concentration range. Table S6: Refractive index n of 1-propanol in water. Concentration c in the mass fraction of 1-propanol. n c/wt 0.258 0.451 0.653 0.868 1 T /◦C 10 1.3574 1.36937 1.37921 1.38711 1.38931 20 1.35517 1.36636 1.37572 1.38315 1.38513 30 1.35267 1.36315 1.37205 1.37908 1.38099 40 1.3496 1.35986 1.36832 1.37488 1.37675 50 1.34645 1.35645 1.36447 1.37065 1.37245 60 1.3427 1.35275 1.3605 1.36644 1.36806 70 1.3394 1.3488 1.3566 1.36185 1.3635 Table S7: Refractive index n of butane-1,4-diol in water. Concentration c in the mass fraction of butane-1,4-diol. n c/wt 0:12 0:34 0:512 0:696 0:862 1 T /◦C 10 1.34505 1.37305 1.39627 1.41839 1.43792 1.44891 20 1.34414 1.37138 1.39399 1.41577 1.43385 1.44606 30 1.34289 1.36951 1.39166 1.4132 1.43109 1.44315 40 1.34136 1.36753 1.3891 1.41053 1.42804 1.44019 50 1.33962 1.36521 1.38651 1.40754 1.42536 1.43731 60 1.33782 1.36357 1.38437 1.40501 1.42258 1.43433 70 1.33577 1.36111 1.38161 1.40184 1.42012 1.43108 S5 Table S8: Refractive index n of ethane-1,2-diol in water. Concentration c in the mass fraction of ethane-1,2-diol. n c/wt 0:06 0:272 0:496 0:681 0:898 1 T /◦C 10 1.33954 1.36103 1.38491 1.4039 1.4242 1.43451 20 1.33864 1.35956 1.38287 1.40147 1.42185 1.4317 30 1.33739 1.35786 1.38059 1.39892 1.4188 1.42888 40 1.33591 1.35596 1.37826 1.39625 1.42592 1.42592 50 1.33416 1.35391 1.37577 1.39355 1.41315 1.42272 60 1.33372 1.35186 1.37337 1.39091 1.40984 1.41908 70 1.33019 1.35029 1.37215 1.38803 1.40682 1.41552 Table S9: Refractive index n of propane-1,3-diol in water. Concentration c in the mass fraction of propane-1,3-diol. n c/wt 0:105 0:305 0:504 0:708 0:863 1 T /◦C 10 1.34434 1.36681 1.3899 1.41061 1.42902 1.44219 20 1.34346 1.36541 1.38796 1.40841 1.42659 1.43841 30 1.34225 1.3638 1.38579 1.40588 1.42378 1.43647 40 1.34065 1.36188 1.38343 1.40338 1.42093 1.43207 50 1.33885 1.35978 1.38098 1.40066 1.41824 1.43045 60 1.33836 1.35759 1.37857 1.39783 1.41526 1.42723 Table S10: Refractive index n of propane-1,2-diol in water. Concentration c in the mass fraction of propane-1,2-diol. n c/wt 0:118 0:316 0:517 0:707 0:894 1 T /◦C 10 1.34676 1.37063 1.39363 1.41279 1.42877 1.4364 20 1.34573 1.36879 1.39112 1.40999 1.42549 1.43306 30 1.34432 1.36678 1.38844 1.40683 1.42221 / 40 1.34283 1.36475 1.386 1.40417 1.41887 1.42595 50 1.34115 1.3626 1.38341 1.40095 1.41551 1.42229 60 1.33903 1.35988 1.3804 1.39812 1.41225 1.41857 S6 Table S11: Refractive index n of glycerol in water.
Recommended publications
  • “Polyols: a Primer for Dietetic Professionals” Is a Self-Study
    1 “Polyols: A primer for dietetic professionals” is a self-study module produced by the Calorie Control Council, an accredited provider of continuing professional education (CPE) for dietetic professionals by the Commission on Dietetic Registration. It provides one hour of level 1 CPE credit for dietetic professionals. The full text of the module is in the notes section of each page, and is accompanied by summary points and/or visuals in the box at the top of the page. Directions for obtaining CPE are provided at the end of the module. 2 After completing this module, dietetic professionals will be able to: • Define polyols. • Identify the various types of polyols found in foods. • Understand the uses and health effects of polyols in foods. • Counsel clients on how to incorporate polyols into an overall healthful eating pattern. 3 4 Polyols are carbohydrates that are hydrogenated, meaning that a hydroxyl group replaces the aldehyde or ketone group found on sugars. Hydrogenated monosaccharides include erythritol, xylitol, sorbitol, and mannitol. Hydrogenated disaccharides include lactitol, isomalt, and maltitol. And hydrogenated starch hydrolysates (HSH), or polyglycitols (a wide range of corn syrups and maltodextrins), are formed from polysaccharides (Grabitske and Slavin 2008). 5 Nearly 54 percent of Americans are trying to lose weight, more than ever before. Increasingly, they are turning toward no- and low-sugar, and reduced calorie, foods and beverages to help them achieve their weight loss goals (78% of Americans who are trying to lose weight) (CCC 2010). Polyols, found in many of these foods, are becoming a subject of more interest. 6 They are incompletely digested , therefore are sometimes referred to as “low- digestible carbohydrates.” Polyols are not calorie free, as there is some degree of digestion and absorption of the carbohydrate.
    [Show full text]
  • The Alcohol Textbook 4Th Edition
    TTHEHE AALCOHOLLCOHOL TEXTBOOKEXTBOOK T TH 44TH EEDITIONDITION A reference for the beverage, fuel and industrial alcohol industries Edited by KA Jacques, TP Lyons and DR Kelsall Foreword iii The Alcohol Textbook 4th Edition A reference for the beverage, fuel and industrial alcohol industries K.A. Jacques, PhD T.P. Lyons, PhD D.R. Kelsall iv T.P. Lyons Nottingham University Press Manor Farm, Main Street, Thrumpton Nottingham, NG11 0AX, United Kingdom NOTTINGHAM Published by Nottingham University Press (2nd Edition) 1995 Third edition published 1999 Fourth edition published 2003 © Alltech Inc 2003 All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988. Applications for the copyright holder’s written permission to reproduce any part of this publication should be addressed to the publishers. ISBN 1-897676-13-1 Page layout and design by Nottingham University Press, Nottingham Printed and bound by Bath Press, Bath, England Foreword v Contents Foreword ix T. Pearse Lyons Presient, Alltech Inc., Nicholasville, Kentucky, USA Ethanol industry today 1 Ethanol around the world: rapid growth in policies, technology and production 1 T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA Raw material handling and processing 2 Grain dry milling and cooking procedures: extracting sugars in preparation for fermentation 9 Dave R. Kelsall and T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA 3 Enzymatic conversion of starch to fermentable sugars 23 Ronan F.
    [Show full text]
  • Novel Insights Into Mannitol Metabolism in the Fungal Plant
    Novel insights into mannitol metabolism in the fungal plant pathogen Botrytis cinerea Thierry Dulermo, Christine Rascle, Geneviève Billon-Grand, Elisabeth Gout, Richard Bligny, Pascale Cotton To cite this version: Thierry Dulermo, Christine Rascle, Geneviève Billon-Grand, Elisabeth Gout, Richard Bligny, et al.. Novel insights into mannitol metabolism in the fungal plant pathogen Botrytis cinerea. Biochemical Journal, Portland Press, 2010, 427 (2), pp.323-332. 10.1042/BJ20091813. hal-00479283 HAL Id: hal-00479283 https://hal.archives-ouvertes.fr/hal-00479283 Submitted on 30 Apr 2010 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Biochemical Journal Immediate Publication. Published on 05 Feb 2010 as manuscript BJ20091813 1 NOVEL INSIGHTS INTO MANNITOL METABOLISM IN THE FUNGAL PLANT 2 PATHOGEN BOTRYTIS CINEREA 3 4 Authors : Thierry Dulermo*†, Christine Rascle*, Geneviève Billon-Grand*, Elisabeth Gout‡, 5 Richard Bligny‡ and Pascale Cotton§ 6 7 Address 8 *Génomique Fonctionnelle des Champignons Pathogènes des Plantes, UMR 5240 9 Microbiologie, Adaptation
    [Show full text]
  • Review of the Role of Mannitol in the Therapy of Children
    18th Expert Committee on the Selection and Use of Essential Medicines (21 to 25 March 2011) Section 16: Diuretics -- Mannitol review (Children) Review of the role of mannitol in the therapy of children Dr Fatemeh Tavakkoli M.D. Pharm. D Candidate, University of Maryland, School of Pharmacy, Baltimore, Maryland, USA Contents Introduction......................................................................................................................................... 3 Background ......................................................................................................................................... 3 Table 1: available guidelines for Mannitol ................................................................................ 3 Public Health Burden.......................................................................................................................... 5 Table 2: Indications and dose regimens for Mannitol in children .............................................. 6 Search methods for identification of safety and efficacy data............................................................ 7 Results................................................................................................................................................. 8 Systematic reviews.............................................................................................................................. 8 Individual studies (categorized by therapeutic use of mannitol): ..................................................... 10
    [Show full text]
  • Production of Arabitol from Glycerol: Strain Screening and Study of Factors Affecting Production Yield
    Appl Microbiol Biotechnol (2011) 90:257–267 DOI 10.1007/s00253-010-3015-3 APPLIED MICROBIAL AND CELL PHYSIOLOGY Production of arabitol from glycerol: strain screening and study of factors affecting production yield Srujana Koganti & Tsung Min Kuo & Cletus P. Kurtzman & Nathan Smith & Lu-Kwang Ju Received: 26 August 2010 /Revised: 10 November 2010 /Accepted: 15 November 2010 /Published online: 3 December 2010 # Springer-Verlag 2010 Abstract Glycerol is a major by-product from biodiesel Keywords Arabitol . Xylitol . Biodiesel . Glycerol . production, and developing new uses for glycerol is Osmotolerant yeast . Debaryomyces hansenii imperative to overall economics and sustainability of the biodiesel industry. With the aim of producing xylitol and/or arabitol as the value-added products from glycerol, 214 Introduction yeast strains, many osmotolerant, were first screened in this study. No strains were found to produce large amounts of Biodiesel motor fuel produced from renewable sources such xylitol as the dominant metabolite. Some produced polyol as vegetable oil and animal fat is an attractive alternative to mixtures that might present difficulties to downstream petroleum-derived fuel (Krawczyk 1996). In biodiesel separation and purification. Several Debaryomyces hansenii production using transesterification of triglycerides, glycerol strains produced arabitol as the predominant metabolite is the major by-product produced: About 1 kg of glycerol is with high yields, and D. hansenii strain SBP-1 (NRRL Y- formed for every 9 kg of biodiesel produced (Dasari et al. 7483) was chosen for further study on the effects of several 2005). Biodiesel consumption in the USA has increased growth conditions. The optimal temperature was found to dramatically from 75 million gallons in 2005 to 450 million be 30°C.
    [Show full text]
  • Sweet Sensations by Judie Bizzozero | Senior Editor
    [Confections] July 2015 Sweet Sensations By Judie Bizzozero | Senior Editor By R.J. Foster, Contributing Editor For many, terms like “reduced-sugar” or “sugar-free” do not go with the word “candy.” And yet, the confectionery industry is facing growing demand for treats that offer the taste people have grown to love without the adverse health effects they’re looking to avoid. Thankfully, there is a growing palette of ingredients from which candy makers can paint a new picture of sweetness that will be appreciated by the even most discerning of confectionery critics. SUGAR ALCOHOLS Also referred to as polyols, sugar alcohols are a common ingredient in reduced-sugar and sugar-free applications, especially confections. Funny thing, they’re not sugars or alcohols. Carbohydrate chains composed of monomeric, dimeric and polymeric units, polyols resemble both sugars and alcohols, but do not contain an ethanol molecule. All but two sugar alcohols are less sweet than sugar. Being only partially digestible, though, replacing a portion of a formulation’s sugar with a sugar alcohol reduces total calories without losing bulk (which can occur when replacing sugar with high-intensity sweeteners). Unique flavoring, texturizing and moisture-controlling effects also make polyols well-suited for confectionery products. Two very common and very similar monomeric polyols are sorbitol and mannitol. Present in a variety of fruits and vegetables, both are derived from products of cornstarch hydrolysis. Sorbitol is made via hydrogenation of glucose, which is why sorbitol is sometimes referred to as glucitol. Mannitol is created when fructose hydrogenation converts fructose into mannose, for which the final product, mannitol, is named.
    [Show full text]
  • Seaweed Bioethanol Production: a Process Selection Review on Hydrolysis and Fermentation
    fermentation Review Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation Felix Offei 1,*, Moses Mensah 2, Anders Thygesen 3 and Francis Kemausuor 1 1 Department of Agricultural and Biosystems Engineering, Kwame Nkrumah University of Science and Technology, AK-449-1916 Kumasi, Ghana; [email protected] 2 Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, AK-449-1916 Kumasi, Ghana; [email protected] 3 Department of Biotechnology and Biomedicine, Technical University of Denmark, DK2800 Lyngby, Denmark; [email protected] * Correspondence: [email protected]; Tel.: +233-267-766-644 Received: 31 October 2018; Accepted: 27 November 2018; Published: 29 November 2018 Abstract: The rapid depletion and environmental concerns associated with the use of fossil fuels has led to extensive development of biofuels such as bioethanol from seaweeds. The long-term prospect of seaweed bioethanol production however, depends on the selection of processes in the hydrolysis and fermentation stages due to their limiting effect on ethanol yield. This review explored the factors influencing the hydrolysis and fermentation stages of seaweed bioethanol production with emphasis on process efficiency and sustainable application. Seaweed carbohydrate contents which are most critical for ethanol production substrate selection were 52 ± 6%, 55 ± 12% and 57 ± 13% for green, brown and red seaweeds, respectively. Inhibitor formation and polysaccharide selectivity were found to be the major bottlenecks influencing the efficiency of dilute acid and enzymatic hydrolysis, respectively. Current enzyme preparations used, were developed for starch-based and lignocellulosic biomass but not seaweeds, which differs in polysaccharide composition and structure. Also, the identification of fermenting organisms capable of converting the heterogeneous monomeric sugars in seaweeds is the major factor limiting ethanol yield during the fermentation stage and not the SHF or SSF pathway selection.
    [Show full text]
  • Chapter 1.1 Development of a Bladder Instillation of the Indoloquinone
    CHAPTER 1 Pharmaceutical development, analysis & manufacture of EO-9 15 16 Chapter 1.1 Development of a bladder instillation of the indoloquinone anticancer agent EO-9 using tert-butyl alcohol as lyophilization vehicle S.C. van der Schoot, B. Nuijen, F.M. Flesch, A. Gore, D. Mirejovsky ,L. Lenaz, J.H. Beijnen Submitted for publication 17 18 Chapter 1.1 Abstract EO-9 is a bioreductive alkylating indoloquinone and an analogue of the antitumor antibiotic mitomycin C. EO-9 is an inactive prodrug, which is activated by reduction of the quinone moiety to semiquinone or hydroquinone, generating an intermediate with an electrophilic aziridine ring system, which serves as a target for nucleophilic DNA. For the treatment of superficial bladder cancer a pharmaceutical formulation for a bladder instillation with EO-9 was developed. To improve solubility and stability of EO-9, tert-butyl alcohol was chosen as co-solvent for the solution vehicle in the freeze-drying process. Because EO-9 is most stable at alkaline pH sodium bicarbonate was used as alkalizer. Stability and dissolution studies revealed an optimal formulation solution for freeze-drying composed of 4 mg/ml EO-9, 10 mg/ml sodium bicarbonate, and 25 mg/ml mannitol in 40% v/v tert-butyl alcohol in water for injection. Optimization of the freeze drying process was performed by determination of the freeze drying characteristics of tert-butyl alcohol/water systems and differential scanning calorimetry analysis of the formulation solution. Furthermore, the influence of the freeze drying process on crystallinity and morphology of the freeze dried product was determined with X-ray diffraction analysis and scanning electron microscopy, respectively.
    [Show full text]
  • Clinical Efficacy of Mannitol 10% with Glycerol 10% Versus Mannitol 20% in Cerebral Edema
    CLINICAL STUDY Indian Journal of Clinical Practice, Vol. 30, No. 5, October 2019 Clinical Efficacy of Mannitol 10% with Glycerol 10% versus Mannitol 20% in Cerebral Edema AVINASH SHANKAR*, SHUBHAM†, AMRESH SHANKAR‡, ANURADHA SHANKAR# ABSTRACT Introduction: Cerebral edema is a common cause of unconsciousness and a manifestation in cerebrovascular accident, head injury, convulsive disorder and encephalitis, either due to infection or toxin. Failure of energy-dependent sodium-potassium ATPase pump, results in accumulation of sodium and water. The release of free radicals and proteases due to activation of microglial cells disrupts cell membrane and capillaries. Objective of the study: Comparative assessment of clinical efficacy of mannitol 10% with glycerol 10% versus mannitol 20% in cerebral edema of varied origin. Material and methods: In this study, 1171 patients of cerebral edema of various etiology attending Medical Emergency of RA Hospital & Research Centre, Warisaliganj (Nawada), Bihar, were selected for comparative evaluation of mannitol 10% with glycerol 10% versus mannitol 20% intravenously to adjudge the clinical efficacy and safety profile. Results: Patients of Group A taking mannitol 10% with glycerol 10% had Grade I clinical response in 584/586 without any adversity, residual neurological deficit or mortality and morbidity while among patients of Group B on mannitol 20%, only 108/585 had Grade I clinical response with mortality in 92 cases and morbidity in 279 cases. Keywords: Cerebral edema, cerebrovascular accident, sodium potassium ATPase pump, free radicals, proteases, mortality, morbidity erebral edema is a common sequel of causes dysfunction but not necessarily permanent cerebrovascular accident (CVA), head injury, damage. Ultimately, hypoxia depletes the cells’ energy Cconvulsive disorder and infective or toxic stores and disables the sodium-potassium ATPase, involvement of brain.
    [Show full text]
  • Microbial Production of Xylitol from D-Arabitol by Gluconobacter Oxydans
    Advances in Biological Sciences Research, volume 3 International Conference on Biological Engineering and Pharmacy (BEP 2016) Microbial Production of Xylitol from D-arabitol by Gluconobacter Oxydans Huanhuan ZHANG Junhua YUN School of Food & Biological Engineering School of Food & Biological Engineering Jiangsu University Jiangsu University Zhenjiang, China Zhenjiang, China e-mail: [email protected] e-mail: [email protected] Tinashe Archbold MAGOCHA Miaomiao YANG School of Food & Biological Engineering School of Food & Biological Engineering Jiangsu University Jiangsu University Zhenjiang, China Zhenjiang, China e-mail: [email protected] e-mail: [email protected] Yanbo XUE Xianghui QI* School of Food & Biological Engineering School of Food & Biological Engineering Jiangsu University Jiangsu University Zhenjiang, China Zhenjiang, China e-mail: [email protected] e-mail: [email protected] Abstract—Xylitol, a five carbon sugar alcohol, has numerous there have no any microbe can transform glucose to xylitol applications in the fields of food and pharmaceuticals. directly in the nature. G.oxydans can produce xylitol from Gluconobacter oxydans contains two enzymes which are D-arabitol based on two simple steps including two key membrane-bound D-arabitol dehydrogenase and soluble enzymes (ArDH and XDH) in the metabolic pathway. This xylitol dehydrogenase enabling the production of xylitol from review introduces the research of xylitol production from D-arabitol. This review provides comprehensive insights D-arabitol by G. oxydan based on the special mechanisms, regarding properties of key enzymes and advances of xylitol and the biotransformation process of D-arablitol to xylitol, production of G. oxydans by microbial methods. and some achievements of microbial production of xylitol from D-arabitol by G.oxydans.
    [Show full text]
  • UNITED STATES PATENT OFFICE 2,128,946 TETRAPHOSPHORCAC) ESTERS Morris B
    - if 3 {: 3 S ; 4 £, A2) g f sub. Patented Sep 8, 1938 2,128,946 care." UNITED STATES PATENT OFFICE 2,128,946 TETRAPHOSPHORCAC) ESTERS Morris B. Katzman, Chicago, Ill. No Drawing. Application April 9, 1937, Serial No. 135,931 23 (Claims. (C. 260-46) My invention relates to a new class of chemi More specifically, the most preferable of the cal substances. It relates more in particular to compounds of my invention may be defined as . a class of chemical, substances having the prop tetraphosphoric acid esters of polyhydroxy sub erties of interface modifiers as, for example, when stances wherein at least one hydroxy group of employed in a treating bath containing textile, the polyhydroxy substance has its hydrogen sub leather or ores. Many of the compounds of my stituted by a lipophile group. The lipophile group 5 invention are also effective to decrease the spat- nay include any organic acid group, particular tering of margarine, to increase the oiliness of ly fatty acid groups having preferably at least lubricating oils and greases, such as are derived four carbon atoms such as the fatty acid radi O from mineral oils, to act as emulsifying agents calls of the following acids: caproic acid, capric, O for cosmetic and other emulsions, to reduce vis- caprylic, valeric, butyric, abietic, naphthenic, hy cosity of chocolate and the like, to retard the droxystearic, benzoic, benzoylbenzoic, naphthoic, rancidification of oils, fats, and vitamin prepara- toluic, higher molecular weight saturated and tions which are subject to deterioration by oxi- unsaturated fatty acids including palmitic acid, dation, to act as assistants in the textile and re- Stearic, lauric, melissic, oleic, myristic, ricinoleic, 5 5 lated industries and, in general, to function linoleic acid or mixed fatty acids derived from wherever interface modification is sought or de- animal or vegetable fats and fish oils such as sired.
    [Show full text]
  • 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.
    [Show full text]