Fumaric Acid Production: a Biorefinery Perspective
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Hyperbranched Polyaspartate Esters and a Process for Their Preparation
Europäisches Patentamt *EP000743335B1* (19) European Patent Office Office européen des brevets (11) EP 0 743 335 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.7: C08G 63/685 of the grant of the patent: 26.09.2001 Bulletin 2001/39 (21) Application number: 96107069.5 (22) Date of filing: 06.05.1996 (54) Hyperbranched polyaspartate esters and a process for their preparation Hyperverzweigte Polyaspartatester und Verfahren zu ihrer Herstellung Ester de polyaspartate hyperramifiés et procédé pour leur préparation (84) Designated Contracting States: (74) Representative: Pettrich, Klaus-Günter, Dr. AT BE CH DE ES FR GB IT LI NL SE c/o Bayer AG, Konzernbereich RP (30) Priority: 18.05.1995 US 443505 Patente und Lizenzen 51368 Leverkusen (DE) (43) Date of publication of application: 20.11.1996 Bulletin 1996/47 (56) References cited: US-A- 5 126 170 (73) Proprietor: Bayer Corporation Pittsburgh, PA 15205-9741 (US) • ISRA L JOURNAL OF CHEMISTRY, vol. 9, 1971, JERUSALEM, pages 105-109, XP000670606 A. (72) Inventors: SINGERMAN ET AL.: "Poly threo-beta-hydroxy • Yeske, Philip E. aspartic acid" Pittsburgh, PA 15228 (US) • Gindin, Lyuba K. Remarks: Pittsburgh, PA 15216 (US) The file contains technical information submitted • Wicks, Douglas A. after the application was filed and not included in this Mt. Lebanon, PA 15228 (US) specification • Jonsson, E. Haakan Coraopolis, PA 15108 (US) Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in a written reasoned statement. -
WINE CHEM 101 Part B by Bob Peak
WINE CHEM 101 Part B By Bob Peak In last year’s catalog and newsletter, we began a discussion of the chemistry of wine and winemaking— Wine Chem 101, Part A—with details about conversion of sugars to alcohol. (That article is still available at thebeveragepeople. com). At the end of the article, I credited wine acids for the “zing” in wine flavor that lifts it above ordinary bever-ages. So, in this issue, I will tackle that part of Wine Chem: Acid. The two major organic acid components of grapes and grape juice are tartaric and malic acids, usually starting at about a 50-50 ratio. Together, they create the low pH conditions that help make wine a stable beverage and provide the pleasant tartness we all associate with it. The combined range of these acids in fresh grape juice will usually fall between 3 and 15 grams per liter (or 0.3 to 1.5%). Although this wide range of acid levels—measured as TA or Titratable Acidity—can be seen around the world, most North Coast grape juice comes in between 0.4 and 0.7% TA, with about 0.65% preferred. There is also a trace of citric acid in grapes, but it is not a significant contributor to TA. Together, these acids are the “fixed” acids of grape juice, joined in some wines by lactic acid from malolactic fermentation. The term “fixed” is used to distinguish from the spoilage acids of wine, the volatile acids. Those acids—mostly acetic acid—are the products of vinegar fermenta-tion and will introduce unpleasant aromas to wine at very low levels. -
Succinic Acid
ENVIRONMENTAL FACTSHEET: SUCCINIC ACID PRODUCT INFORMATION Succinic acid (COOH(CH2)2COOH) is a carboxylic acid used in food (as an acidulant), pharmaceutical (as an excipient), personal care (soaps) and chemical (pesticides, dyes and lacquers) industries. Bio-based succinic acid is seen as an important platform chemical for the production of biodegradable plastics and as a substitute of several chemicals (such as adipic acid) [1]. Lignocellulosic Crops and Starch Crops Sugar Crops Today succinic acid is mainly produced Type of Type Biomass Residues from fossil resources through maleic acid hydrogenation. It can also be produced through fermentation of sugars. In that Cultivation and Harvesting case, in addition to succinic acid, other Biomass carboxylic acids (such as lactic acid, formic Production acid, propionic acid) and alcohols (such as ethanol) are also obtained. The production Starch Sugar Pretreatment Extraction & Extraction & ratios of these by-product compounds Separation Separation depend on the microorganism strain used and on the operation conditions. Several Hemicellulose Food Food Feed companies and industrial consortiums Lignin Cellulose Starch Feed Saccharose started bio-based production of succinic acid at demonstration scale (up to 70 ktonnes/year of full capacity, per Hydrolysis production plant [2]). Two strategies are being used for succinic acid fermentation [1]: (1) Use of bacteria strains, isolated Glucose from rumen. This strains are excellent Biomass Conversion Biomass natural succinic acid producers and their yields can be improved, though metabolic engineering; (2) Use of well-known Fermentation industrial microorganisms (such as Escherichia coli or Saccharomyces cervisiae) and modify their minor succinic acid production capability into high yields Succinic Acid through metabolic engineering. -
The Clinical Significance of the Organic Acids Test
The Clinical Significance of the Organic Acids Test The Organic Acids Test (OAT) provides an accurate metabolic snapshot of what is going on in the body. Besides offering the most complete and accurate evaluation of intestinal yeast and bacteria, it also provides information on important neurotransmitters, nutritional markers, glutathione status, oxalate metabolism, and much more. The test includes 76 urinary metabolite markers that can be very useful for discovering underlying causes of chronic illness. Patients and physicians report that treating yeast and bacterial abnormalities reduces fatigue, increases alertness and energy, improves sleep, normalizes bowel function, and reduces hyperactivity and abdominal pain. The OAT Assists in Evaluating: ■ Krebs Cycle Abnormalities ■ Neurotransmitter Levels ■ Nutritional Deficiencies ■ Antioxidant Deficiencies ■ Yeast and Clostridia Overgrowth ■ Fatty Acid Metabolism ■ Oxalate Levels ■ And More! The OAT Pairs Well with the Following Tests: ■ GPL-TOX: Toxic Non-Metal Chemical Profile ■ IgG Food Allergy + Candida ■ MycoTOX Profile ■ Phospholipase A2 Activity Test Learn how to better integrate the OAT into your practice, along with our other top tests by attending one of our GPL Academy Practitioner Workshops! Visit www.GPLWorkshops.com for workshop dates and locations. The following pages list the 76 metabolite markers of the Organic Acids Test. Included is the name of the metabolic marker, its clinical significance, and usual initial treatment. INTESTINAL MICROBIAL OVERGROWTH Yeast and Fungal Markers Elevated citramalic acid is produced mainly by Saccharomyces species or Propionibacteria Citramalic Acid overgrowth. High-potency, multi-strain probiotics may help rebalance GI flora. A metabolite produced by Aspergillus and possibly other fungal species in the GI tract. 5-Hydroxy-methyl- Prescription or natural antifungals, along with high-potency, multi-strain probiotics, furoic Acid may reduce overgrowth levels. -
Profiling Taste and Aroma Compound Metabolism During Apricot Fruit Development and Ripening
Int. J. Mol. Sci. 2016, 17, 998; doi:10.3390/ijms17070998 S1 of S4 Supplementary Materials: Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening Wanpeng Xi, Huiwen Zheng, Qiuyun Zhang and Wenhui Li Figure S1. Sugars HPLC chromatogram of apricot fruit. Peaks (1) Fructose (2) Glucose (3) Sucrose. (a) sugars mixture standards; (b) sugars for SG peel of S5; (c) sugars for SG pulp of S5. Int. J. Mol. Sci. 2016, 17, 998; doi:10.3390/ijms17070998 S2 of S4 Figure S2. Organic acids HPLC chromatogram of apricot fruit. Peaks (1) oxalic acid (2) tartaric acid (3) quininic acid (4) malic acid (5) citric acid (6) fumaric acid. (a) organic acids mixture standard; (b) organic acid for YC peel of S4; (c) organic acid for YC pulp of S4. Int. J. Mol. Sci. 2016, 17, 998; doi:10.3390/ijms17070998 S3 of S4 Table S1. Chroma values of apricot fruit during development and ripening. L* a* b* C* H Cultivars S1 S2 S3 S4 S5 S1 S2 S3 S4 S5 S1 S2 S3 S4 S5 S1 S2 S3 S4 S5 S1 S2 S3 S4 S5 DX 54.52 57.13 61.56 62.61 55.49 20.28 18.13 14.41 8.87 17.97 39.02 37.67 38.27 39.99 43.83 43.98 42.27 41.06 42.26 47.67 117.46 116.92 110.21 76.26 67.36 HY 54.97 55.83 61.53 65.08 65.11 −16.04 −14.77 −13.30 11.01 12.78 34.44 31.68 32.74 38.82 42.51 37.99 34.84 35.35 52.69 45.14 114.91 114.94 112.05 72.65 72.57 KE 47.02 47.00 48.32 60.11 60.66 −17.08 −17.37 −16.65 −0.36 8.20 30.83 29.09 29.08 48.23 48.48 35.26 33.88 33.51 48.33 49.33 118.94 120.86 119.85 90.67 118.02 AK 50.02 50.90 52.19 68.35 60.28 −21.98 −21.76 −19.02 -4.97 4.04 40.07 39.12 35.71 -
APPENDIX G Acid Dissociation Constants
harxxxxx_App-G.qxd 3/8/10 1:34 PM Page AP11 APPENDIX G Acid Dissociation Constants § ϭ 0.1 M 0 ؍ (Ionic strength ( † ‡ † Name Structure* pKa Ka pKa ϫ Ϫ5 Acetic acid CH3CO2H 4.756 1.75 10 4.56 (ethanoic acid) N ϩ H3 ϫ Ϫ3 Alanine CHCH3 2.344 (CO2H) 4.53 10 2.33 ϫ Ϫ10 9.868 (NH3) 1.36 10 9.71 CO2H ϩ Ϫ5 Aminobenzene NH3 4.601 2.51 ϫ 10 4.64 (aniline) ϪO SNϩ Ϫ4 4-Aminobenzenesulfonic acid 3 H3 3.232 5.86 ϫ 10 3.01 (sulfanilic acid) ϩ NH3 ϫ Ϫ3 2-Aminobenzoic acid 2.08 (CO2H) 8.3 10 2.01 ϫ Ϫ5 (anthranilic acid) 4.96 (NH3) 1.10 10 4.78 CO2H ϩ 2-Aminoethanethiol HSCH2CH2NH3 —— 8.21 (SH) (2-mercaptoethylamine) —— 10.73 (NH3) ϩ ϫ Ϫ10 2-Aminoethanol HOCH2CH2NH3 9.498 3.18 10 9.52 (ethanolamine) O H ϫ Ϫ5 4.70 (NH3) (20°) 2.0 10 4.74 2-Aminophenol Ϫ 9.97 (OH) (20°) 1.05 ϫ 10 10 9.87 ϩ NH3 ϩ ϫ Ϫ10 Ammonia NH4 9.245 5.69 10 9.26 N ϩ H3 N ϩ H2 ϫ Ϫ2 1.823 (CO2H) 1.50 10 2.03 CHCH CH CH NHC ϫ Ϫ9 Arginine 2 2 2 8.991 (NH3) 1.02 10 9.00 NH —— (NH2) —— (12.1) CO2H 2 O Ϫ 2.24 5.8 ϫ 10 3 2.15 Ϫ Arsenic acid HO As OH 6.96 1.10 ϫ 10 7 6.65 Ϫ (hydrogen arsenate) (11.50) 3.2 ϫ 10 12 (11.18) OH ϫ Ϫ10 Arsenious acid As(OH)3 9.29 5.1 10 9.14 (hydrogen arsenite) N ϩ O H3 Asparagine CHCH2CNH2 —— —— 2.16 (CO2H) —— —— 8.73 (NH3) CO2H *Each acid is written in its protonated form. -
Acetaldehyde Stimulation of Net Gluconeogenic Carbon Movement from Applied Malic Acid in Tomato Fruit Pericarp Tissue'12
Plant Physiol. (1991) 95, 954-960 Received for publication July 18, 1990 0032-0889/91 /95/0954/07/$01 .00/0 Accepted November 16, 1990 Acetaldehyde Stimulation of Net Gluconeogenic Carbon Movement from Applied Malic Acid in Tomato Fruit Pericarp Tissue'12 Anna Halinska3 and Chaim Frenkel* Department of Horticulture, Rutgers-The State University, New Brunswick, New Jersey 08903 ABSTRACT appears to stimulate a respiratory upsurge in climacteric and Applied acetaldehyde is known to lead to sugar accumulation nonclimacteric fruit including blueberry and strawberry (13) in fruit including tomatoes (Lycopersicon esculentum) (O Paz, HW as well as in potato tubers (24) and an enhanced metabolite Janes, BA Prevost, C Frenkel [1982] J Food Sci 47: 270-274) turnover in ripening fig (9). The action of AA may be inde- presumably due to stimulation of gluconeogenesis. This conjec- pendent of ethylene, because AA was shown on one hand to ture was examined using tomato fruit pencarp discs as a test inhibit ethylene biosynthesis (E Pesis, personal communica- system and applied -[U-14C]malic acid as the source for gluco- tion) and on the other to promote softening and degreening neogenic carbon mobilization. The label from malate was re- in pear even when ethylene biosynthesis and action were covered in respiratory C02, in other organic acids, in ethanol arrested ( 14). insoluble material, and an appreciable amount in the ethanol The finding that AA application is accompanied by an soluble sugar fraction. In Rutgers tomatoes, the label recovery in increase in the total sugars content in tomato (19, 21) raises the sugar fraction and an attendant label reduction in the organic acids fraction intensified with fruit ripening. -
Seeding the Pregenetic Earth: Meteoritic Abundances Of
Accepted for publication in ApJ A Preprint typeset using LTEX style emulateapj v. 5/2/11 SEEDING THE PREGENETIC EARTH: METEORITIC ABUNDANCES OF NUCLEOBASES AND POTENTIAL REACTION PATHWAYS Ben K. D. Pearce1,4 and Ralph E. Pudritz2,3,5 Accepted for publication in ApJ ABSTRACT Carbonaceous chondrites are a class of meteorite known for having a high content of water and organics. In this study, abundances of the nucleobases, i.e., the building blocks of RNA and DNA, found in carbonaceous chondrites are collated from a variety of published data and compared across various meteorite classes. An extensive review of abiotic chemical reactions producing nucleobases is then performed. These reactions are then reduced to a list of 15 individual reaction pathways that could potentially occur within meteorite parent bodies. The nucleobases guanine, adenine and uracil are found in carbonaceous chondrites in the amounts of 1–500 ppb. It is currently unknown which reaction is responsible for their synthesis within the meteorite parent bodies. One class of carbonaceous meteorites dominate the abundances of both amino acids and nucleobases—the so-called CM2 (e.g. Murchison meteorite). CR2 meteorites (e.g. Graves Nunataks) also dominate the abundances of amino acids, but are the least abundant in nucleobases. The abundances of total nucleobases in these two classes are 330 ± 250 ppb and 16 ± 13 ppb respectively. Guanine most often has the greatest abundances in carbonaceous chondrites with respect to the other nucleobases, but is 1–2 orders of magnitude less abundant in CM2 meteorites than glycine (the most abundant amino acid). Our survey of the reaction mechanisms for nucleobase formation suggests that Fischer-Tropsch synthesis (i.e. -
Production of Succinic Acid by E.Coli from Mixtures of Glucose
2005:230 CIV MASTER’S THESIS Production of Succinic Acid by E. coli from Mixtures of Glucose and Fructose ANDREAS LENNARTSSON MASTER OF SCIENCE PROGRAMME Chemical Engineering Luleå University of Technology Department of Chemical Engineering and Geosciences Division of Biochemical and Chemical Engineering 2005:230 CIV • ISSN: 1402 - 1617 • ISRN: LTU - EX - - 05/230 - - SE Abstract Succinic acid, derived from fermentation of renewable feedstocks, has the possibility of replacing petrochemicals as a building block chemical. Another interesting advantage with biobased succinic acid is that the production does not contribute to the accumulation of CO2 to the environment. The produced succinic acid can therefore be considered as a “green” chemical. The bacterium used in this project is a strain of Escherichia coli called AFP184 that has been metabolically engineered to produce succinic acid in large quantities from glucose during anaerobic conditions. The objective with this thesis work was to evaluate whether AFP184 can utilise fructose, both alone and in mixtures with glucose, as a carbon source for the production of succinic acid. Hydrolysis of sucrose yields a mixture of fructose and glucose in equal ratio. Sucrose is a common sugar and the hydrolysate is therefore an interesting feedstock for the production of succinic acid. Fermentations with an initial sugar concentration of 100 g/L were conducted. The sugar ratios used were 100 % fructose, 100 % glucose and a mixture with 50 % fructose and glucose, respectively. The fermentation media used was a lean, low- cost media based on corn steep liquor and a minimal addition of inorganic salts. Fermentations were performed with a 12 L bioreactor and the acid and sugar concentrations were analysed with an HPLC system. -
136757A0.Pdf
NOVEMBER 9, 1935 NATURE 757 quantitatively by the aspartase enzyme, and identified Using the ordinary technique, we have examined qualitatively in the form of the copper salt. Approxi specimens of purified l-fructose and l-arabinose, and mately the other half of the nitrogen ( 40-50 per cent) in neither event have we been able to detect the is precipitable by phosphotungstic acid. Since slightest reducing action on Tillmans's reagent. We cystine, arginine, histidine and aromatic amino acids have no explanation to offer of Jonnissian's results, are absent, it is probable that this fraction consists but we thought it might be of interest to publish of lycine. Further work is in progress to determine the above facts, in case that author's statements the nature of the compounds precipitated by phospho should lead other workers to under-value what has tungstic acid. come to be recognised as an extremely useful reagent. In an earlier paper1, it was mentioned that aspartic A. L. BACHARACH. acid is not present in the amino acid mixture. This H. E. GLYNN. erroneous conclusion is ascribable to the fact that, Glaxo Laboratories, Ltd., owing to the small amount of material available, the 56 Osnaburgh Street, determination was made from the solution from London, N.W.l. which ammonia had first been distilled off according Oct. 18. to van Slyke, in which process aspartic acid seems to • Proc. 6th Caw,. Cong. Phys. Pharm. Bio., Academy of Sciences be precipitated as a calcium salt. Press, Moscow and Leningrad, 101; 1935. The composition of the excreted amino acid mixture is very interesting in several respects. -
Maleic Anhydride
Product Stewardship Summary Maleic anhydride General Statement Maleic anhydride (MAN) is an organic chemical intermediate for the manufacture of numerous products including unsaturated polyester resins (UPR), MAN-based copolymers, lube oil additives, alkyl succinic anhydrides (ASA), malic acid, fumaric acid and various agricultural chemicals. UPR’s are used in boats, automobiles, buildings, piping, and electrical goods. MAN-based copolymers consist of a wide variety of copolymers with diverse applications including compatibilizers and coupling agents with polyolefins and as thickeners, dispersants and stabilizing agents in consumer products such as cosmetics and toiletries. Lube oil additives synthesized from maleic anhydride are used to prolong oil change intervals and improve engine efficiency. ASA’s are used in a variety of applications including paper sizing, detergents, leather treatment and food products. Malic acid is primarily used as an additive to food and beverages to control pH and enhance flavors. Fumaric acid uses include paper sizing, food acidulant and UPR manufacture. Agricultural chemicals from maleic anhydride include pesticides, herbicides and growth regulators. Maleic anhydride rapidly forms maleic acid when in contact with water. This acid is an irritant and skin sensitizer. Consumer exposure to maleic anhydride is uncommon, and worker exposure is controlled by protective equipment and ventilation. Chemical Identity Name: Maleic Anhydride Brand Names: Sold as such, and incorporated into unsaturated polyester resins and food additive products Chemical name (IUPAC): furan-2,5-dione CAS number(s): 108-31-6 EC number: 203-571-6 Molecular formula: C4H2O3 Structure: Uses and Applications Ashland produces maleic anhydride in the USA. Ashland uses maleic anhydride to produce unsaturated polyester resins and food additive products. -
Strecker Degradation Products of Aspartic and Glutamic Acids and Their Amides
Czech J. Food Sci. Vol. 19, No. 2: 41–45 Strecker Degradation Products of Aspartic and Glutamic Acids and their Amides JAN RÖSSNER, JAN VELÍEK, FRANTIEK PUDIL and JIØÍ DAVÍDEK Institute of Chemical Technology Department of Food Chemistry and Analysis, Prague, Czech Republic Abstract RÖSSNER J., VELÍEK J., PUDIL F., DAVÍDEK J. (2001): Strecker degradation products of aspartic and glutamic acids and their amides. Czech J. Food Sci., 19: 4145. Aspartic and glutamic acids, asparagine and glutamine were oxidised with either potassium peroxodisulphate or glyoxal. Non- volatile products were derivatised and analysed by GC/FID and GC/MS. Volatile reaction products were isolated and analysed by the same methods. It was found that the degradation reactions of amino acids are complex. Amino acids are principally degraded via the corresponding α-keto acids to Strecker aldehydes (aspartic acid to oxalacetic and 3-oxopropionic acids and glutamic acid to α-ketoglutaric and 4-oxobutyric acids), which are unstable and decomposed by decarboxylation to the corresponding alde- hydes. Aspartic acid also eliminates ammonia and yields fumaric acid whereas glutamic acid gives rise to an imine, pyroglutamic acid. A recombination of free radicals leads to dicarboxylic acids (succinic acid from aspartic acid, succinic, glutaric and adipic acids from glutamic acid). The major volatile products (besides the aldehydes) are lower carboxylic acids (acetic acid from aspartic acid and propionic acid acid from glutamic acid) that can at least partly arise by radical reactions. In both quality and quantity terms, a higher amount of degradation products arises by oxidation of amino acids by peroxodisulphate. Keywords: Strecker degradation; Strecker aldehydes; amino acids; glyoxal; sodium peroxodisulphate; aspartic acid; glutamic acid; asparagine; glutamine; radicals The reaction of an α-amino acid with an oxidation re- asparagine (Asn) and glutamine (Gln).