Category: 111-11-5

Adama, K. K. published the artcileComponent distribution associated with phase separation and purification of tropical almond biodiesel at different temperatures, Safety of Methyl octanoate, the main research area is almond biodiesel component distribution phase separation purification.

Accurate knowledge of the components in the purification of biodiesel is important in achieving consistency in quality for the separation and purification process. In this paper, ternary phase diagrams were used to study the phase separation and purification of tropical almond biodiesel at temperatures of 20 °C, 30 °C and 40 °C. The biodiesel was produced using alk. transesterification of the seed oil. The biodiesel was characterized using ASTM and EN standard methods. A modified cloud point titration procedure under constant temperature was used to determine the tie lines and binodal compositions The phase mixture compositions were determined using gas chromatog. method. Distribution coefficient and selectivity anal. were performed and data accuracy, consistency and reliability were done using a first-order linear polynomial model. The result revealed free fatty acid values for the oil and the biodiesel as 0.63 and 0.23 resp. The data quality and reliability showed a high coefficient of determination of 0.9998, adjusted coefficient of determination of 0.9887, a standard deviation of 0.0327, and a correlation coefficient of 0.8349 at the investigated temperatures Methanol was prevalent in the glycerol phase. Ternary phase diagrams provided the visual means of estimating the distribution of the components.

Renewable Energy published new progress about Acid number. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Borah, Manash Jyoti published the artcileSynthesis and application of Co doped ZnO as heterogeneous nanocatalyst for biodiesel production from non-edible oil, COA of Formula: C9H18O2, the main research area is cobalt doped zinc oxide nanocatalyst biodiesel non edible oil.

Exploration of non-edible oil as a feedstock and the use of new heterogeneous nanocatalyst could contribute to bioenergy research. In this regard, the present work is focussed on the use of cobalt doped zinc oxide nanocatalyst for production of biodiesel from Mesua ferrea oil. The synthesized catalyst has been analyzed through X-ray diffraction (XRD), Fourier Transform IR Spectroscopy (FT-IR), SEM (SEM), Energy Dispersive X-ray (EDX), and Thermogravimetric anal. (TGA) techniques. Under optimal reaction condition, maximum biodiesel conversion of 98.03% was obtained in 3 h at 60°C with 2.5 wt% catalyst loading and 1:9 oil to methanol molar ratio. The produced biodiesel has been characterized using Proton NMR (1H NMR), Carbon NMR (13C NMR) and Gas Chromatog.-Mass Spectroscopy (GC-MS) techniques. Fuel properties of the produced biodiesel have also been determined The result showed good catalytic activity of cobalt doped Zinc oxide nanocatalyst and could be used for large scale biodiesel production from Mesua ferrea oil by further enhancing its stability.

Renewable Energy published new progress about Acid number. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Marso, Tuan Mohommed Mudassar published the artcileZnO/CuO composite catalyst to pre-esterify waste coconut oil for producing biodiesel in high yield, Safety of Methyl octanoate, the main research area is zinc copper oxide composite catalyst waste coconut oil biodiesel.

The study reported herein describes a two-stepped catalytic approach to produce biodiesel from waste-coconut oil in high (> 90%) yield. In this regard, pre-esterification of the Free Fatty Acid (FFA) content (9.58 mg KOH g-1) of waste coconut oil in the presence of a simple ZnO/CuO composite, as a heterogeneous acid-catalyst to prevent competitive saponification and hydrolysis side reactions caused by FFA, followed by the base-catalyzed transesterification of the triglyceride of oil was performed. The ZnO/CuO catalyst was synthesized using a simultaneous precipitation method, and characterized by spectroscopic (FTIR, UV-Vis), SEM, XRD and XRF techniques. The surface acidity of the catalyst and the FFA value (AV) of the oil before and after the pre-esterification was determined using the Hammett indicator method. The pre-esterification was performed at different temperatures (5-125°C), time intervals (15-235 min), and using different weight percentages (wt%) of catalyst loading (0.005-2.665) and methanol-to-oil ratios. The optimum reaction conditions were identified using a central composite rotatable design (CCRD). The results of the study revealed that a small amount of the catalyst (1.66 wt%) is enough, and the catalyst could be easily recovered and reused 3-4 catalytic runs for reducing the AV of waste coconut oil by 94.53% under milder conditions (within 113 min, at 55°C in the presence of 10.5:1 methanol-to-oil ratio) than those conditions reported so far. The biodiesel obtained this way was free from soap, and consistent with ASTM-D6751 and EN-14214 standards

Reaction Kinetics, Mechanisms and Catalysis published new progress about Acid number. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Li, Lu published the artcileDecreasing the acid value of pyrolysis oil via esterification using ZrO2/SBA-15 as a solid acid catalyst, Name: Methyl octanoate, the main research area is zirconia silica solid acid catalyst oil esterification.

The high acid value of pyrolysis oil obtained from biol. oil is the main drawback that not only affects the properties of pyrolysis oil, but also leads to the corrosion of equipment. Herein, pyrolysis oil obtained from rubber seed oil was upgraded via esterification using ZrO2/SBA-15 as a solid acid catalyst. Using ZrO2/SBA-15 as a catalyst, the acid value of the esterified pyrolysis oil obtained from rubber seed oil was only 1.2 mg KOH·g-1. The d. and kinematic viscosity both reached the standard range of 0# diesel oil. The excellent catalytic activity of ZrO2/SBA-15 was studied using NH3-TPD and Py-IR. Furthermore, the conversion reached 96.7% when the ZrO2/SBA-15 catalyst was re-used three times, which shows the ZrO2/SBA-15 catalyst possessed excellent catalytic activity and stability for upgrading pyrolysis oil via esterification.

Renewable Energy published new progress about Acid number. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Lu, Xueyan published the artcileComparative metabolomics of two saline-alkali tolerant plants Suaeda glauca and Puccinellia tenuiflora based on GC-MS platform, Quality Control of 111-11-5, the main research area is Suaeda Puccinellia comparative metabolome; Salt-alkali stress; agroforestry; physiological response; primary metabolites.

Suaeda glauca and Puccinellia tenuiflora are two important saline-alkali tolerant plants that can improve the soil properties. For exploring the different tolerance mechanisms between them, GC-MS-based metabolomics was used to comprehensively evaluate the primary metabolites differences, a total of 51 different metabolites were present in different quantities. The identified compounds were mainly 11 sugars, 7 amino acids, 5 alcs. and 18 organic acids; they play an important role in responding to the saline-alkali stress and distinguish between S. glauca and P. tenuiflora. All identified metabolites classes showed similar trend to largely accumulate in P. tenuiflora roots and S. glauca shoots, this reveals that the two plants used different physiol. strategies to cope with saline-alkali stress.

Natural Product Research published new progress about Metabolomics. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zhang, Lin published the artcileMetatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation, HPLC of Formula: 111-11-5, the main research area is Morinda metatranscriptomics microbe fruit fermentation; Enzymes; Flavor; Metabolic function; Metatranscriptomic; Morinda citrifolia L.; Noni.

Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiol. disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function. Acetobacter sp., Acetobacter aceti and Gluconobacter sp. were the major microorganisms and appeared in succession during fermentation According to principal components anal. (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Anal. by HS-SPME-GC-MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice. The microbiome in the fermentation process lacked key enzymes that degrade butanoic acid and hexanoic acid, which imparted rancid and sweat odor. This study provides theor. basis for product improvement and new product development, thus promoting the development of noni food industry.

Food Research International published new progress about Acetobacter. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Yang, Jiang published the artcileShifts in diversity and function of bacterial community during manufacture of Rushan, COA of Formula: C9H18O2, the main research area is Rushan diversity backslopping microorganism fatty acid xylene; co-occurrence network; microbial diversity; microbial functional profile; rushan; volatile profile.

Rushan is a traditional dairy product consumed by the Bai people in the Yunnan Province of China, and its production still follows the traditional procedure of backslopping. However, how the microbial composition of raw materials and processing shape the microorganisms in Rushan have not been systemically reported. In this study, high-throughput sequencing technique was applied to analyze the microbial compositions of raw milk, fresh Rushan, curd whey, acid whey, and dry Rushan at the phylum, family, genus, and Lactobacillus species levels. The results indicated that Lactobacillus, Lactococcus, and Streptococcus were dominant genera in Rushan, whereas Lactobacillus kefiranofaciens and Lactobacillus helveticus were the 2 abundant species at the Lactobacillus species level. The network anal. indicated that raw milk mainly contributed to the microbial diversity of Rushan, whereas acid whey made a great contribution to shaping the relative abundance of microbes in Rushan and dramatically increased acid-producing genera, such as Lactobacillus and Acetobacter. The variation in microbial composition led to an increase in the relative abundance of pathways related to energy supply, acid production, fatty acid accumulation, cysteine, methionine, and lysine accumulation. The volatile profile of Rushan was rich in esters and acids, and the high relative abundance of Lactobacillus might be associated with reduction of amino acid metabolism, degradation of unpleasant flavored xylene, and accumulation of decanoic, dodecanoic, and tetradecanoic acids in the products. The accumulation of medium long-chain fatty acids might result from the relative abundance of FabF, FabZ, and FabI, particularly from Lactobacillus amylolyticus and Lacticaseibacillus paracasei.

Journal of Dairy Science published new progress about Acetobacter. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Soelter, Jan published the artcileComputational exploration of molecular receptive fields in the olfactory bulb reveals a glomerulus-centric chemical map, COA of Formula: C9H18O2, the main research area is dorsal olfactory bulb glomerulus centric chem map computational exploration.

Progress in olfactory research is currently hampered by incomplete knowledge about chem. receptive ranges of primary receptors. Moreover, the chem. logic underlying the arrangement of computational units in the olfactory bulb has still not been resolved. We undertook a large-scale approach at characterizing mol. receptive ranges (MRRs) of glomeruli in the dorsal olfactory bulb (dOB) innervated by the MOR18-2 olfactory receptor, also known as Olfr78, with human ortholog OR51E2. Guided by an iterative approach that combined biol. screening and machine learning, we selected 214 odorants to characterize the response of MOR18-2 and its neighboring glomeruli. We found that a combination of conventional physico-chem. and vibrational mol. descriptors performed best in predicting glomerular responses using nonlinear Support-Vector Regression. We also discovered several previously unknown odorants activating MOR18-2 glomeruli, and obtained detailed MRRs of MOR18-2 glomeruli and their neighbors. Our results confirm earlier findings that demonstrated tunotopy, i.e., glomeruli with similar tuning curves tend to be located in spatial proximity in the dOB. In addition, our results indicate chemotopy, i.e., a preference for glomeruli with similar physico-chem. MRR descriptions being located in spatial proximity. Together, these findings suggest the existence of a partial chem. map underlying glomerular arrangement in the dOB. Our methodol. that combines machine learning and physiol. measurements lights the way towards future high-throughput studies to deorphanise and characterize structure-activity relationships in olfaction.

Scientific Reports published new progress about Homo sapiens. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chen, Jia published the artcileEster-producing mechanism of ethanol O-acyltransferase EHT1 gene in Pichia pastoris from Shanxi aged vinegar, SDS of cas: 111-11-5, the main research area is Pichia EHT1 esterase volatile fatty acid vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1 in the overexpression lines or knockout system of Pichia pastoris using qRT-PCR and western blotting.The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity of EHT1-knockout P. pastoris was significantly lower than that in wild type (P<0.01), and the activities of esterase in three EHT1-overexpressing strains-OE-1, OE-2, and OE-3-were significantly higher than those in wild type (P<0.01). In the EHT1-knockout strain products, the contents of nine volatile fatty acids were significantly lower than those in wild type (P<0.01), and the relative percentages of three fatty acids, Me nonanoate, Me decanoate, and Et caprate, were significantly lower than those in the other six species in the wild-type and knockout groups (P<0.05). The nine volatile fatty acids in the fermentation products of the overexpressed EHT1 gene were significantly higher than those in the wild-type group (P<0.01). The relative percentages of the three fatty acid esters,methyl nonanoate,methyl caprate, and Et caprate, were significantly higher than those in the other six species (P<0.05). EHT1 plays an important regulatory role in esterase activity and the production of medium-chain volatile fatty acids. BioMed Research International published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Russo, Pasquale published the artcileEffect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation, Application of Methyl octanoate, the main research area is Starmerella Saccharomyces malolactic mixed fermentation red wine; Lactobacillus plantarum; Malolactic fermentation; Mixed fermentation; Non-Saccharomyces; Oenococcus oeni; Starmerella bacillaris; Wine.

This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a com. S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one com. Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alc. fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenol. parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale wine making trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all exptl. conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technol. parameters (i.e. reduction of vinification time) and to improve qual. features (i.e. primary and secondary metabolites production) of red wines.

Food Research International published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics