Tag: M.W=150-200

Hao, Ruijie published the artcileIdentification and specific expression patterns in flower organs of ABCG genes related to floral scent from Prunus mume, SDS of cas: 140-11-4, the main research area is Prunus flower ABCG gene expression.

Prunus mume has a unique floral scent feature that can volatilize a large amount of benzyl acetate into the air during flowering. At present, the efficient volatilization mechanism of P. mume floral scent components is still unclear. The volatilization of the key aromatic components in P. mume Caizhi Wufen was explored in different parts of flowers. Our results showed that filaments are the key fragrance-releasing parts of benzyl acetate. Moreover, the volatilization rates of diverse aromatic components were different in several parts. We also identified 130 ABC genes from P. mume, which were divided into eight subfamilies. Among the ABC genes, 55 were PmABCGs, including 24 half-size mol. transporters (white-brown complex, WBC) located on the cell membrane. Combined with RNA sequencing (RNA-seq) anal., most of the ABCG subfamily genes were specifically expressed in flowers. Importantly, they were also WBC genes and expressed high in filaments. Correlation anal. of volatilization rate and the genes expression of PmABCG showed that the volatilization of benzaldehyde and benzyl alc. were highly correlated with PmABCG2, 18, 26, and that of benzyl acetate was highly correlated with PmABCG9, 13 and 23. Therefore, the current study would provide a valuable guide for elucidating the transmembrane transport mechanism of benzenoid volatiles and study further a biol. function of different fragrance-releasing parts of flowers.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Cell membrane. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

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

Prabhu, C. published the artcileCharacterisation and assessment of physicochemical properties of grapeseed methyl ester using predictive correlations and ASTM standards for CI engine application, Category: esters-buliding-blocks, the main research area is grape seed methyl ester physicochem property CI engine application.

In the present work, a detailed investigation of the physio-chem. characteristics of grapeseed Me ester (GSME) obtained from winery biomass waste has been carried out to evaluate its suitability as an energy alternate, for CI engines. GSME was subjected to Gas chromatog. and mass spectrometry anal. from which fatty acids compositions were determined followed by other interpretations such as carbon number, number of double bonds, etc. Two different predictive correlations were identified from the literature for predicting the properties that are considered important, for using GSME as a fuel. The predicted properties of GSME are compared with the exptl. results obtained through standard ASTM procedures, for diesel, neat grapeseed oil (GSO) and GSME, resp. Further, the influence of the structural and compositional characteristics of GSME on the physicochem. properties like d., kinematic viscosity, lower calorific value, etc. has been evaluated and found to be closer to diesel.

Nature, Environment and Pollution Technology published new progress about Cetane number. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Kong, Jun published the artcileChemical Kinetics Study on Combustion of Ethanol/biodiesel/n-heptane, Recommanded Product: Methyl decanoate, the main research area is methyl decanoate n heptane ethanol production numerical simulation.

Me decanoate (MD), methyl-9-decanoate (MD9D), and n-heptane (H) as alternative blends of biodiesel (B) were used to build a detailed chem. kinetic mechanism containing 3,324 components and 11,053 elementary reactions. This condition verifies that the ignition delay time of the detailed mechanism in the experiment conditions is reasonable. MD and MD9D will produce methyl-2-palmitate (MP2D) and finally be dehydrogenated as CH2O. Furthermore, R4 (O + H2O→OH + OH) and R228 (CH2CHO + O2→CH2O + CO + OH) are the key reactions, which will influence the ignition delay and heat release. According to the simulation result, the rate of BH (the volume ratio of the biodiesel/n-heptane mixture is fixed at 20%/80%) in constant volume bomb (Cetane Ignition Delay 510, CID 510) is the highest. However, with the development of ethanol, the rates decreased. The reactors of BHE5 (BHE5 refers to a blend of 5% ethanol and 95% biodiesel/n-heptane) have the highest rate among the ethanol blends. In addition, the reaction rate of the intermediate substance of ketohydroperoxide (KHP) in a modified cooperative fuel research engine (CFR) during combustion decreased with ethanol addition However, the KHP rate of BHE15 (BHE15 refers to a blend of 15% ethanol and 85% biodiesel/n-heptane) and BHE20 (BHE20 refers to a blend of 20% ethanol and 80% biodiesel/n-heptane) is similar, causing the closed onset of low-temperature heat release. The rate of CH2O and MP2D of BH is the highest over the others in CID 510. The rate of CH2O and MP2D of BHE5 is lower than that of BHE10 (BHE10 refers to a blend of 10% ethanol and 90% biodiesel/n-heptane), BHE15, and BHE20.

Renewable Energy published new progress about Cetane number. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Chen, Xinwei published the artcileDesigning nanoporosity in a swollen polymer for the controlled release of a highly volatile fragrance, Product Details of C9H10O2, the main research area is nanoporosity swollen polymer highly volatile fragrance.

Controlling the fragrance release profile, especially the highly volatile top note, can prolong the desired scent of the fragrance. Here, the porosity of a swollen cross-linked polyurethane acrylate (PUA) polymer, which is tuned by the length of a modulator, can influence the evaporation rate of the top note. In particular, the evaporation rate of benzyl acetate (BA), a common top note, is reduced by a factor of 6.5 (from 134 to 17 mg m-2 min-1) when BA is released from the best-performing PUA against a reservoir of BA. The average diameter of an opening in the fragrance-loaded PUA is � nm, as determined by the thermoporosimetry approach. Such a pore size can effectively control the evaporation rate of BA, as predicted by the theor. model, which reveals that a pore diameter of <16 nm is required. Computational modeling reveals the optimal chain length for a modulator used for the sustained released of fragrance, confirming the exptl. data. Finally, BA continues to be released from the PUA matrix for a prolonged period, even after 3 mo, whereas the same quantity of BA would completely evaporate after 1 wk in the absence of PUA matrix. Approx. 50wt% of BA remains after 60 days, making it one of the best techniques in sustaining the release of a top note. Flavour and Fragrance Journal published new progress about Contact angle. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

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

Perez-Ramirez, Iza F. published the artcileChemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition, Recommanded Product: Benzyl acetate, the main research area is Tejate maize cocoa beverage nutritional value protein sensorial characterization; Pouteria sapota; Protein-rich beverege; Quararibea funebris; Tejate; Traditional beverage.

Tejate is a Mexican traditional beverage elaborated with nixtamalized maize (Zea mays L.), cocoa (Theobroma cacao L.) beans, cacao flowers (Quararibea funebris), and mamey sapota fruit seeds (Pouteria sapota) that is considered a refreshing drink with satiety properties. Local formulations show a high content of minerals, but a relatively low protein content. The aim of this study was to identify a standardarized formulation but conserving physicochem. and sensorial ethnic identity of traditional Tejate, and to improve its nutritional value with the addition of protein without modifying its sensorial profile. A 24-1 fractional factorial design with central point was used to vary ingredients concentration and the amount of ash used for maize nixtamalization instead of lime (calcium hydroxide) was 75 g/100 g (weight/weight) of wood ashes in 2 L water. The standardized traditional formulation (TF) was selected through a sensory anal. with an expert panel: 20 g of cacao flowers, 30 g of mamey sapota fruit seeds, and 100 g of cocoa beans per kg of maize nixtamalized with 6% of ash. Whey protein concentrate (80% of protein) or soy protein isolate (88% of protein) were added to the TF at 1, 2, and 2.5%. The addition of 1% soy protein isolate increased TF protein content without modifying its physicochem. parameters, and improved the beverage stability during cold storage. The protein-rich Tejate formulation could be used as a functional beverage maintaining its ethnic identity.

Journal of Food Science and Technology (New Delhi, India) published new progress about Antinutrients. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Savchenko, Lesia published the artcileDetermination and comparison of fatty acids composition of apricot and peach oils, Product Details of C11H22O2, the main research area is methylhexanoate fatty acid apricot peach oil.

Apricot and peach oils are often found in pharmaceutical dosage forms. They can be purchased from different manufacturers, which use various approaches for their standardization. The main determinant of any quality oil is represented by fatty acids (FA). Therefore, determination and comparison of FA composition of these oils and assessment of their storage period influence on it were performed. FA composition was determined by gas chromatog. using specific Rt-2560 column and Supelco 37 Component FAME Mix. 26 FA in apricot and 28 FA in peach oil samples were identified. Oleic (67.21% in apricot oil; 63.29% in peach oil) and linoleic (22.13% in apricot oil; 25.40% in peach oil) acids were characterized by the highest average concentration in both oils. Among saturated FA, palmitic acid was the first (5.87% in apricot oil; 5.95% in peach oil) and stearic acid was the second (2.08% in apricot oil; 2.92% in peach oil). Total saturated fatty acids (TSFA) and total unsaturated fatty acids (TUFA) values also didn’t have significant differences. The oils have close composition, despite various expiration dates and manufacturers.

Farmacia (Bucharest, Romania) published new progress about Apricot (oil). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Savchenko, Lesia published the artcileDetermination and comparison of fatty acids composition of apricot and peach oils, Related Products of esters-buliding-blocks, the main research area is methylhexanoate fatty acid apricot peach oil.

Apricot and peach oils are often found in pharmaceutical dosage forms. They can be purchased from different manufacturers, which use various approaches for their standardization. The main determinant of any quality oil is represented by fatty acids (FA). Therefore, determination and comparison of FA composition of these oils and assessment of their storage period influence on it were performed. FA composition was determined by gas chromatog. using specific Rt-2560 column and Supelco 37 Component FAME Mix. 26 FA in apricot and 28 FA in peach oil samples were identified. Oleic (67.21% in apricot oil; 63.29% in peach oil) and linoleic (22.13% in apricot oil; 25.40% in peach oil) acids were characterized by the highest average concentration in both oils. Among saturated FA, palmitic acid was the first (5.87% in apricot oil; 5.95% in peach oil) and stearic acid was the second (2.08% in apricot oil; 2.92% in peach oil). Total saturated fatty acids (TSFA) and total unsaturated fatty acids (TUFA) values also didn’t have significant differences. The oils have close composition, despite various expiration dates and manufacturers.

Farmacia (Bucharest, Romania) published new progress about Apricot (oil). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

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

Sun, Yujing published the artcileUsing power ultrasound to release glycosidically bound volatiles from orange juice: A new method, SDS of cas: 110-42-9, the main research area is glucose cedrol dodecanal benzaldehyde temperature ultrasound hydrolysis orange juice; Glycosidically bound volatiles; Hydrolysis; Orange juice; Release; Ultrasound.

Acid hydrolysis and enzymic hydrolysis are the main methods for releasing glycosidically bound volatiles (GBV). However, acid hydrolysis yields a strong pungent odor, and enzymic hydrolysis is time consuming. In the present study, a new method, ultrasound hydrolysis, is reported to release GBV. This method is simple, environmentally friendly, fast and effective. Large differences were observed in the released aglycons and glycosyls between ultrasound and enzymic hydrolysis of GBV. More types of aglycons were released under ultrasound than enzymic hydrolysis. Alcs. and esters were the main aglycons under enzymic hydrolysis, and terpenoids, esters and aldehydes were the main aglycons under ultrasound hydrolysis. The glycosyls released under ultrasound hydrolysis were mannose, glucose and sucrose, and those released under enzymic hydrolysis were galactose and sucrose. The present study gives a new insight into a hydrolytic method for GBV by using ultrasound hydrolysis and can provide a reference method for fruit juice aromatization.

Food Chemistry published new progress about Aromatization. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, SDS of cas: 110-42-9.

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

Salama, El-Sayed published the artcileEnhanced anaerobic co-digestion of fat, oil, and grease by calcium addition: Boost of biomethane production and microbial community shift, Product Details of C11H22O2, the main research area is grease anaerobic digestion calcium biomethane Firmicutes Sedimentibacter Methanosaeta; Anaerobic co-digestion; Biomethane; Calcium pretreatment; Fat, oil, and grease; Microbial community.

This work focused on the application of calcium (0.1-1% w/v) to overcome the inhibition caused by the high loadings (2% volume/volume) of fat, oil, and grease (FOG) in the context of biomethane production, organic removal, and microbial community shift. Addition of 0.5% calcium showed maximum biomethane production (6-fold increase); biomethane production decreased following the addition of calcium (>0.5%). The highest organic removal rates were 83 and 89% upon the addition of 0.3 and 0.5% calcium, resp. Addition of calcium facilitated the growth of bacteria of phylum Firmicutes from the Clostridium, Syntrophomonas, and Sedimentibacter genera. The population of members from the genus Methanosaeta increased after the addition of 0.5% calcium, which is one of the factors responsible for high biomethane production This study demonstrated that addition of calcium is an attractive strategy to avoid the inhibition of the growth of anaerobic microflora due to the presence of high FOG concentrations

Bioresource Technology published new progress about Bacteroidetes. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Salama, El-Sayed published the artcileEnhanced anaerobic co-digestion of fat, oil, and grease by calcium addition: Boost of biomethane production and microbial community shift, Safety of Methyl octanoate, the main research area is grease anaerobic digestion calcium biomethane Firmicutes Sedimentibacter Methanosaeta; Anaerobic co-digestion; Biomethane; Calcium pretreatment; Fat, oil, and grease; Microbial community.

This work focused on the application of calcium (0.1-1% w/v) to overcome the inhibition caused by the high loadings (2% volume/volume) of fat, oil, and grease (FOG) in the context of biomethane production, organic removal, and microbial community shift. Addition of 0.5% calcium showed maximum biomethane production (6-fold increase); biomethane production decreased following the addition of calcium (>0.5%). The highest organic removal rates were 83 and 89% upon the addition of 0.3 and 0.5% calcium, resp. Addition of calcium facilitated the growth of bacteria of phylum Firmicutes from the Clostridium, Syntrophomonas, and Sedimentibacter genera. The population of members from the genus Methanosaeta increased after the addition of 0.5% calcium, which is one of the factors responsible for high biomethane production This study demonstrated that addition of calcium is an attractive strategy to avoid the inhibition of the growth of anaerobic microflora due to the presence of high FOG concentrations

Bioresource Technology published new progress about Bacteroidetes. 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