Tag: M.W=150-200

Medeiros, Hugo A. D. published the artcileInfluence of estimated physical constants and vapor pressure for esters in the methanol/ethanol recovery column for biodiesel production, Related Products of esters-buliding-blocks, the main research area is phys constant vapor pressure; ester methanol ethanol recovery column biodiesel production.

The influence of the estimated values of the phys. constants and vapor pressure of esters in a process simulation using the Aspen Hysys was evaluated from the energy parameters of a methanol/ethanol recovery distillation column of a biodiesel production plant. This study was necessary, because in process simulators most of FAMEs and FAEEs are not originally available in the simulator library, due to the lack of exptl. data for these components. Accuracy analyses for the values of reboiler temperature and reboiler heat duty of the simulated column were performed from simulations using different predictive models and exptl. data. Results demonstrated that small deviations of the vapor pressure can generate considerable errors in the reboiler temperature and reboiler heat duty. In addition, errors can be even greater if vapor pressure is estimated from inaccurate critical constants Deviations up to 13% were observed for the reboiler temperature and up to 16% for the reboiler heat duty. Reliable simulations and process design are strongly dependent on the selected phys. properties of the esters, specially vapor pressure, which are generated from available exptl. data and using group contribution and corresponding states models.

Fuel published new progress about Binary phase diagram. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Gatzias, I. S. published the artcileGeographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids, Category: esters-buliding-blocks, the main research area is physicochem property volatile compound fatty acid feta cheese Greece.

The present study aimed to differentiate feta cheese samples produced in northern Greece according to geog. origin. In 2006 the EU, through Council Regulation (EC) 510/2006 succeeded in giving a competitive advantage to the quality and diversity of the Union’s agricultural production by adopting PDO (Protected Designation of Origin) and PGI (Protected Geog. Indication) regulations among EU members. Feta cheese has been approved as a Greek PDO product in 2008. Feta cheese samples from the regions of Ioannina, Arta, Thessaloniki, Larissa and Evros, were subjected to physicochem., fatty acid and volatile compounds analyses. Using multivariate statistical anal. (MANOVA/LDA) and the cross-validation method, cheese samples achieved a correct classification rate of 61.8%, 65.8% and 88.2% based on physicochem. parameters, volatile profile and fatty acid composition, resp. Fatty acids were the most efficient parameters for the differentiation of cheese samples. When all three above parameters were combined the correct classification rate of cheese samples increased to 89.5%.

LWT–Food Science and Technology published new progress about Electric conductivity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

Suklje, Katja published the artcileRegional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry, Formula: C9H10O2, the main research area is discriminant analysis Shiraz wine volatile GCxGC TOF MS; grapevine; maturity; site (soil × climate); terroir; volatiles.

Shiraz wine volatome from two different Australian GIs i.e. Orange and Griffith was compared using comprehensive GCxGC-TOF MS. Shiraz wines were made from grapes harvested in triplicates at two harvest dates from six vineyards in two GIs. A total of 133 compounds showed a significant trend between wines from cooler Orange, and warmer Griffith. Compounds associated with wines from cooler climate were grape derived volatiles, such as monoterpenes, sesquiterpenes, green leaf volatiles and some norisoprenoids. Fermentation derived compounds, such as esters and S-containing compounds showed no specific trend related to grape origin. In addition, wines could be also clearly separated according to the harvest date, irresp. of the climate, with C6 compounds, higher alc. acetates, and other esters contributing outmost to the differentiation of samples, whereas terpenoids and norisoprenoids did not have an influence. This study demonstrated plasticity of wine volatome related to grape origin and also maturity level (harvest date), irresp. of climate.

Journal of Agricultural and Food Chemistry published new progress about Acidity (titratable). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

de Castro, Antonio published the artcileEffect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives, Computed Properties of 140-11-4, the main research area is Lactobacillus fermentation volatile compound olive; Lactobacillus pentosus; Manzanilla cultivar; Processing; Table olives; Volatile composition.

The effects of the main steps of Spanish-style processing (alk. treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alk. treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation The most outstanding finding was a considerable increase in 4-Et phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.

Food Chemistry published new progress about Acidity (titratable). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

de Castro, Antonio published the artcileEffect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives, COA of Formula: C11H22O2, the main research area is Lactobacillus fermentation volatile compound olive; Lactobacillus pentosus; Manzanilla cultivar; Processing; Table olives; Volatile composition.

The effects of the main steps of Spanish-style processing (alk. treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alk. treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation The most outstanding finding was a considerable increase in 4-Et phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.

Food Chemistry published new progress about Acidity (titratable). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Sayuti, Mohammad published the artcileQualitative analysis and biological screening of Sterculia tragacantha fruit extract, Synthetic Route of 110-42-9, the main research area is Sterculia tragacantha fruit extract qual analysis biol screening.

Utilization of natural materials as an alternative medicine in warding off diseases is increasingly in demand. This study aimed to determine the secondary metabolite content, antioxidant activity, antibacterial activity, fatty acid content and amino acid content of the extract of Sterculia tragacantha fruit. Sample was evaluated for phytochem. content, antioxidant activity, antibacterial activity, fatty acid content and amino acids. The results indicated that the phytochem. compounds of papaya woton fruit simplicia include flavonoid, tannin, hydrolyzable tannin, phenolic, polyphenols and saponin. The extract of methanol has a strong antioxidant activity while that of n-hexane has a potential as antibacterial to Vibrio alginolyticus. The main fatty acids of Sterculia tragacantha fruit extract were Me palmitate and Me tricosanoate while the main amino acids were L-Arginine, L-Proline and L-Glutamic acid.

International Research Journal of Pharmacy published new progress about Aeromonas hydrophila. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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

Wen, Rongxin published the artcileThe potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China, Safety of Ethyl nonanoate, the main research area is volatile compound fungal community traditional dry sausage Northeast China; Correlation analysis; Fungal community; Traditional dry sausage; Volatile compound.

The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and MDJ, resp. Candida zeylanoides was the predominant species in the sausage from DQ and SH. Addnl., 88 volatile compounds were identified in all sausages, of which 31 volatile compounds were the most important flavor contributors (odor activity value > 1). Potential correlation anal. revealed that 8 fungi (D. hansenii, C. zeylanoides, T. asahii, A. pseudoglaucus, Aspergillus sydowii, Penicillium expansum, A. alternata, and Alternaria tenuissima) showed significant pos. correlations with � key volatile compounds Among these fungi, D. hansenii was regarded as a core functional fungus responsible for the formation of the volatile compounds, given its strong connection with the highest number of key volatile compounds These results provide detailed insight into the fungal communities of traditional dry sausages and a deeper understanding of the contribution of these fungi to sausage flavor.

Food Microbiology published new progress about Alternaria alternata. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.

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

Barrozo, Mayara Macedo published the artcileRepellent and acaricidal activity of coconut oil fatty acids and their derivative compounds and catnip oil against Amblyomma sculptum, Product Details of C11H22O2, the main research area is Amblyomma sculptum coconut oil fatty acid catnip repellent acaricidal; Acaricidal activity petri dish bioassay; Amblyomma sculptum; Coconut oil; Larval pack bioassay; Repellency.

This study was carried out aiming to evaluate the repellent and acaricidal activity of major ingredient compounds from coconut oil including their Me ester derivatives and catnip oil against nymphs and larvae of Amblyomma sculptum. Repellent candidates, coconut oil free fatty acids (coconut FFA mainly C12, C10 and C8 acid); lauric acid (C12 acid); capric acid (C10 acid); Me laurate; Me caprate and 10% each of C12, C10 and C8 acid (1:1:1) in lavender oil formulation (CFA in lavender formula) and catnip oil (Nepeta cataria), were screened using a Petri dish bioassay to assess repellency. Catnip oil, Me caprate, Me laurate, and CFA in lavender formulation repelled ticks strongly (P lt 0.05) at almost all times evaluated, with an average of 77.8-100% repellency. Some candidate repellents with consistent strong repellence observed were selected for further evaluation, with coconut CFA in lavender formula showing a repellency lasted up to 7 days, while those of catnip oil and Me caprate were active for 4 and 3 days, resp. For the acaricide test, five concentrations (2.5; 5; 10; 15 and 20 mg/mL) were evaluated using the larval packet test. Only CFA in lavender formula and two Me esters showed acaricidal activity, with Me laurate presenting the strongest toxicity at 15 mg/mL concentration, which was effective against more than 93% of the tested larvae. Catnip oil caused no mortality of A. scultptum larvae in all concentrations tested.

Veterinary Parasitology published new progress about Amblyomma cajennense. 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

Hopkins, Davis H. published the artcileThe molecular basis for the neofunctionalization of the juvenile hormone esterase duplication in Drosophila, Related Products of esters-buliding-blocks, the main research area is Drosophila juvenile hormone esterase neofunctionalization; Juvenile hormone esterase; Neofunctionalization; Odorant degrading enzyme; Structural evolution.

The Drosophila melanogaster enzymes juvenile hormone esterase (DmJHE) and its duplicate, DmJHEdup, present ideal examples for studying the structural changes involved in the neofunctionalization of enzyme duplicates. DmJHE is a hormone esterase with precise regulation and highly specific activity for its substrate, juvenile hormone. DmJHEdup is an odorant degrading esterase (ODE) responsible for processing various kairomones in antennae. Our phylogenetic anal. shows that the JHE lineage predates the hemi/holometabolan split and that several duplications of JHEs have been templates for the evolution of secreted β-esterases such as ODEs through the course of insect evolution. Our biochem. comparisons further show that DmJHE has sufficient substrate promiscuity and activity against odorant esters for a duplicate to evolve a general ODE function against a range of mid-long chain food esters, as is shown in DmJHEdup. This substrate range complements that of the only other general ODE known in this species, Esterase 6. Homol. models of DmJHE and DmJHEdup enabled comparisons between each enzyme and the known structures of a lepidopteran JHE and Esterase 6. Both JHEs showed very similar active sites despite low sequence identity (30%). Both ODEs differed drastically from the JHEs and each other, explaining their complementary substrate ranges. A small number of amino acid changes are identified that may have been involved in the early stages of the neofunctionalization of DmJHEdup. Our results provide key insights into the process of neofunctionalization and the structural changes that can be involved.

Insect Biochemistry and Molecular Biology published new progress about Antenna (anatomical). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Younis, Inas Youssef published the artcileBioactive metabolites of hass and reed avocados targeting methicillin-resistant Staphylococcus aureus enterotoxin-like X via molecular modeling and cytotoxicity assessments, Quality Control of 140-11-4, the main research area is antibacterial hass reed avocado metabolite MRSA enterotoxin cancer; Avocado; enterotoxin-like X; methicillin-resistant Staphylococcus aureus; molecular modelling; serine/threonine kinases proteins; solid phase extraction.

The aim of this study is to estimate the nutritive values, metabolites of Hass and Reed Avocado cultivars and evaluate their antimicrobial and anticancer activities. Hass was rich in water soluble vitamins, iron and calcium while, Reed contains more fat soluble vitamins. Benzaldehyde and Bu phenol derivatives were the major volatile components identified by solid phase extraction in Hass and Reed, resp. Naringenin and rutin were the major compounds identified in Hass and Reed by HPLC anal. resp. Hass showed a promising antimicrobial activity, especially, against Methicillin-Resistant S. aureus (MIC = 7.81 μg/mL). Two targets sites were selected to investigate the mechanism of action of Hass, Staphylococcal Enterotoxin-like X and Serine/threonine kinases Proteins (STK). Mol. docking demonstrated high binding affinity of naringenin towards Enterotoxin-like X. However, high levels of rutin in Reed might account for its cytotoxic activity against colorectal adenocarcinoma. Avocado extracts may be used for developing potential antibiotics.

Natural Product Research published new progress about Antibacterial agents. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

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