Category: 106-73-0

Phytochemical analysis, antibacterial and antioxidant activities of essential oil from Hibiscus sabdariffa (L) seeds, (Sudanese Karkadi) was written by Hagr, Tuhami Elzein;Adam, Ibrahim Abdurrahman. And the article was included in Progress in Chemical and Biochemical Research in 2020.SDS of cas: 106-73-0 The following contents are mentioned in the article:

Chem. constituents, phytochem. screening of the essential oil from H. sabdariffa (L) Seeds, and evaluated its potential antibacterial and antioxidant activities, using Soxhlet method to extract the essential oil. Phytochem. screening showed that Alkaloids, Flavonoids, Carbohydrates, Saponins, Triterpens, Streols, Tannins and phenolic compounds are present in seeds of the H.Sabdariffa. Thirty eight components have been identified which classified in to four categories; 31 fatty acid ester derivatives, the majority of them are; Hexadecanoic acid, Me ester (16.94%), 9,12- Octadecadienoic acid (Z,Z), Me ester (21.93%), 9,-Octadecadienoic acid (Z), Me ester (30.11%), Me stearate(7.39%), Cyclopropaneoctanoic acid (3.17 %), Dotriacontane(2.17 %), two phenolic derivatives; 1,3-Benzodioxole, 4methoxy-6-(2-propenyl) (0.01 %) and Apiol (0.04 %), two steroidal derivatives; 17-Androstannone, 3-(3, 4-dimethylphenyl) (1.81%) and Stigmasta-4,7,22-trien-3.beta.-ol (0.41%) and Beta.-Amyrin (3.82%), Alpha.-Amyrin (1.65 %) Urs-12-en-3-ol, acetate,(3.beta.) (1.17%). The DPPH assay, showed moderate antioxidant potential (50 ± 0.01 compared with standard 89 ± 0.01; the antibacterial showed high inhibitory effect against Bacillus subtilis (13mm). In conclusion, the study showed that the Oil of H. sabdariffa seed is a good source of antioxidants due to the presence of phenolic compounds, also is a potential source of natural antibacterial, and justify its uses in folkloric medicines. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0SDS of cas: 106-73-0).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.SDS of cas: 106-73-0

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

Determination of Asphaltene Critical Nanoaggregate Concentration Region Using Ultrasound Velocity Measurements was written by Svalova, Aleksandra;Parker, Nicholas G.;Povey, Malcolm J. W.;Abbott, Geoffrey D.. And the article was included in Scientific Reports in 2017.Quality Control of Methyl heptanoate The following contents are mentioned in the article:

Asphaltenes constitute the heaviest, most polar and aromatic fraction of petroleum crucial to the formation of highly-stable water-in-crude oil emulsions. The latter occur during crude oil production as well as spills and cause difficulties to efficient remediation practice. It is thought that in nanoaggregate form, asphaltenes create elastic layers around water droplets enhancing stability of the emulsion matrix. Ultrasonic characterization is a high-resolution non-invasive tool in colloidal anal. shown to successfully identify asphaltene nanoaggregation in toluene. The high sensitivity of acoustic velocity to mol. rearrangements and ease in implementation renders it an attractive method to study asphaltene phase properties. Currently, aggregation is thought to correspond to an intersection of two concentration-ultrasonic velocity regressions. Our measurements indicate a variation in the proximity of nanoaggregation which is not accounted for by present models. We attribute this uncertainty to physico-chem. heterogeneity of the asphaltene fraction driven by variation in mol. size and propose a critical nanoaggregation region. We treated asphaltenes from North and South American crude oils with ruthenium ion catalyzed oxidation to characterize their n-alkyl appendages attached to aromatic cores. Principal component anal. was performed to investigate the coupling between asphaltene structures and velocity measurements and their impact on aggregation. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Quality Control of Methyl heptanoate).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Quality Control of Methyl heptanoate

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

Phytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Aerial Part Extracts from the Infraspecific Taxa of Matthiola fruticulosa (Brassicaceae) Endemic to Sicily was written by Taviano, Maria Fernanda;Cavo, Emilia;Spadaro, Vivienne;Raimondo, Francesco Maria;Musolino, Vincenzo;Cacciola, Francesco;El Majdoub, Yassine Oulad;Mondello, Luigi;Condurso, Concetta;Cincotta, Fabrizio;Verzera, Antonella;Miceli, Natalizia. And the article was included in Molecules in 2021.Name: Methyl heptanoate The following contents are mentioned in the article:

In a project designed to investigate the specific and infraspecific taxa of Matthiola endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of Matthiola fruticulosa were studied, namely, subsp. fruticulosa and subsp. coronopifolia. HPLC-PDA/ESI-MS and SPME-GC/MS analyses of hydroalcoholic extracts obtained from the aerial parts of the two subspecies led to the detection of 51 phenolics and 61 volatile components, highlighting a quite different qual.-quant. profile. The antioxidant properties of the extracts were explored through in vitro methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power and Fe2+ chelating activity assays. The results of the antioxidant tests showed that the extracts possess a different antioxidant ability: particularly, the extract of M. fruticulosa subsp. fruticulosa exhibited higher radical scavenging activity than that of subsp. coronopifolia (IC50 = 1.25 卤 0.02 mg/mL and 2.86 卤 0.05 mg/mL), which in turn displayed better chelating properties (IC50 = 1.49 卤 0.01 mg/mL and 0.63 卤 0.01 mg/mL). Lastly, Artemia salina lethality bioassay was performed for toxicity assessment. The results of the bioassay showed lack of toxicity against brine shrimp larvae for both extracts The data presented indicate the infraspecific taxa of M. fruticulosa as new and safe sources of antioxidant compounds This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Name: Methyl heptanoate).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Name: Methyl heptanoate

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

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China was written by Wen, Rongxin;Sun, Fangda;Li, Xiang-ao;Chen, Qian;Kong, Baohua. And the article was included in Food Microbiology in 2021.Related Products of 106-73-0 The following contents are mentioned in the article:

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 鈮? 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. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Related Products of 106-73-0).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Related Products of 106-73-0

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

The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer was written by Haslbeck, Korbinian;Bub, Stefan;von Kamp, Kristina;Michel, Maximilian;Zarnkow, Martin;Hutzler, Mathias;Coelhan, Mehmet. And the article was included in Journal of the Institute of Brewing in 2018.Formula: C8H16O2 The following contents are mentioned in the article:

‘Aroma hops’ and especially newly bred ‘flavor hops’ are used throughout the world to impart citrus-like and/or exotic fruit-like flavors to craft beers. Citrus-like flavors in beer are known to be influenced by yeast fermentation when transforming certain secondary metabolites of the hops such as monoterpene alcs. In this study, the influence of different Saccharomyces cerevisiae/pastorianus brewing yeast strains on the citrus flavor of beers hopped at different times during beer production (30 min boiling, added during fermentation, added during maturation) with Hersbrucker, Mandarina Bavaria or Hallertauer Magnum was investigated. Yeast strains TUM 68, TUM 506, TUM 511, TUM 34/70, TUM 69 and TUM 193 that are widespread in worldwide beer production were used for standardized laboratory scale fermentations The yeast strains showed similarly low glucoside hydrolase activity in fermenting beer. The de novo synthesis of monoterpene alcs. was identified, and the geraniol decrease during fermentation was confirmed using HS-GC-MS. This research indicates that the impact of monoterpene alcs. on the citrus flavor of beer could be significantly influenced by flavor active esters owing to the combinatory effects of the flavoring substances. The results of instrumental anal. and sensory evaluation suggest that the choice of yeast strain is significant for the intensity of citrus flavor in beer. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Formula: C8H16O2).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Formula: C8H16O2

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

Qualitative analysis of e-liquid emissions as a function of flavor additives using two aerosol capture methods was written by Eddingsaas, Nathan;Pagano, Todd;Cummings, Cody;Rahman, Irfan;Robinson, Risa;Hensel, Edward. And the article was included in International Journal of Environmental Research and Public Health in 2018.Synthetic Route of C8H16O2 The following contents are mentioned in the article:

This work investigates emissions sampling methods employed for qual. identification of compounds in e-liquids and their resultant aerosols to assess what capture methods may be sufficient to identify harmful and potentially harmful constituents present. Three popular e-liquid flavors (cinnamon, mango, vanilla) were analyzed using qual. gas chromatog.-mass spectrometry (GC-MS) in the un-puffed state. Each liquid was also machine-puffed under realistic-use flow rate conditions and emissions were captured using two techniques: filter pads and methanol impingers. GC-MS anal. was conducted on the emissions captured using both techniques from all three e-liquids The e-liquid GC-MS anal. resulted in pos. identification of 13 compounds from the cinnamon flavor e-liquid, 31 from mango, and 19 from vanilla, including a number of compounds observed in all e-liquid experiments Nineteen compounds were observed in emissions which were not present in the un-puffed e-liquid Qual. GC-MS anal. of the emissions samples identify compounds observed in all three samples: e-liquid, impinge, and filter pads, and each subset thereof. A limited number of compounds were observed in emissions captured with impingers, but were not observed in emissions captured using filter pads; a larger number of compounds were observed on emissions collected from the filter pads, but not those captured with impingers. It is demonstrated that sampling methods have different sampling efficiencies and some compounds might be missed using only one method. It is recommended to investigate filter pads, impingers, thermal desorption tubes, and solvent extraction resins to establish robust sampling methods for emissions testing of e-cigarette emissions. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Synthetic Route of C8H16O2).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Synthetic Route of C8H16O2

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

Shifts in diversity and function of bacterial community during manufacture of Rushan was written by Yang, Jiang;Yu, Peng;Liu, Xiaoming;Zhao, Jianxin;Zhang, Hao;Chen, Wei. And the article was included in Journal of Dairy Science in 2021.Formula: C8H16O2 The following contents are mentioned in the article:

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. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Formula: C8H16O2).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is 纬-valerolactone.Formula: C8H16O2

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

Heterosegmental Modeling of Long-Chain Molecules and Related Mixtures using PC-SAFT: 1. Polar Compounds was written by Haarmann, Niklas;Enders, Sabine;Sadowski, Gabriele. And the article was included in Industrial & Engineering Chemistry Research in 2019.Computed Properties of C8H16O2 The following contents are mentioned in the article:

A broad range of fatty acids as well as fatty-acid-based, long-chain compounds are synthesized on the basis of triglycerides, which are mainly found in natural fats and oils. These long-chain compounds comprise, for instance, fatty-acid Me and Et esters and fatty aldehydes. Saturated representatives of these individual families are composed of an identical head domain which is connected to an n-alkylic residue that only varies in chain length within a homologous series. In this work, this fact was taken into account for modeling of thermodn. properties using a heterosegmental approach of the Perturbed Chain Statistical Associating Fluid Theory. For this purpose, the n-alkylic residue within a homologous series was modeled using the pure-component parameters of n-alkanes, whereas the parameters for each identical head domain were universally determined With this heterosegmental approach, polar interactions among the identical head domains were explicitly taken into account. Due to its group-contribution-like character, the heterosegmental approach enables the prediction of thermodn. properties of other compounds within a homologous series. Applying the new approach, vapor pressures and liquid densities of the pure long-chain compounds could be represented in good agreement with the available exptl. data. Furthermore, the interactions between the n-alkylic residue and water can be described using independent solubility data of the binary n-alkane + water mixtures Excess enthalpies and excess volumes of the binary long-chain compound + n-alkane mixtures as well as mutual solubilities in the binary Me alkanoate + water mixtures were predicted to be in remarkable agreement with the available exptl. data for a broad range of chain lengths. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Computed Properties of C8H16O2).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Computed Properties of C8H16O2

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

Smoke transfer of aroma components in slim cigarettes flavored by different methods was written by Wu, Bingyu;Fei, Ting;Luo, Chen;Bi, Yanjiu;Ma, Lichao;Tao, Liqi;Wu, Da. And the article was included in Yancao Keji in 2021.Recommanded Product: 106-73-0 The following contents are mentioned in the article:

To study the influences of four flavoring methods (cut tobacco, breakable capsule, tow, and cotton thread flavoring) on the transfer of aroma components in slim cigarette smoke, a gas chromatog.-tandem mass spectrometry (GC-MS/MS) method for simultaneously and quant. determining the alcs., aldehydes, ketones and esters in cut tobacco, particulate matter of mainstream smoke, and filter were developed. The results showed that: 1) After storing airtightly for 30 days, the distribution of aroma components in cut tobacco and filter differed significantly among the cigarettes flavored by the four methods. The transfer rates of aroma components were the highest in tobacco-flavored samples. 2) The transfer rates of aroma components to particulate matter of mainstream smoke in tow-flavored samples were similar to those in thread-flavored samples. The transfer rates of aroma components with higher b.ps. were the highest in tobacco-flavored samples and the lowest in capsule-flavored samples. 3) With the increase of b.ps. of congeneric aroma components, the transfer rates of aldehydes, ketones and esters aroma components to particulate matter of mainstream smoke in tobacco-flavored, tow-flavored and thread-flavored samples increased, while those in capsule-flavored samples increased first and then decreased. The alc. aroma components slightly differed from the other aroma components in the relationships between the transfer rate to particulate matter of mainstream smoke and b.p. 4) The filter retention rates of the four kind aroma components in tow-flavored samples were slightly higher than those in thread-flavored samples. Capsule flavoring resulted in the highest filter retention rates of aroma components with higher b.ps., while tobacco flavoring was the opposite. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Recommanded Product: 106-73-0).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Recommanded Product: 106-73-0

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

Molecular dynamics of liquid-liquid equilibrium and interfacial properties of aqueous solutions of methyl esters was written by Feria, Esther;Algaba, Jesus;Miguez, Jose Manuel;Mejia, Andres;Blas, Felipe J.. And the article was included in Physical Chemistry Chemical Physics in 2022.Formula: C8H16O2 The following contents are mentioned in the article:

The liquid-liquid phase equilibrium and interfacial properties of Me ester + water binary mixtures are determined at atm. pressure and from 278 to 358 K combining the direct coexistence technique and mol. dynamics simulations. Me esters are modeled using new parametrizations based on the united atom TraPPE model force field proposed recently by us [E. Feria, J. Algaba, J. M. Miguez, A. Mejia, P. Gomez-Alvarez and F. J. Blas, Phys. Chem. Chem. Phys., 2019, 22, 4974-4983] that are able to predict the vapor-liquid interfacial properties of pure Me esters with high accuracy. In the case of water, we consider the well-known TIP4P/2005 model, the most popular rigid and non-polarizable model to describe the interfacial properties of pure water. The simulations are performed using the direct coexistence technique in the isothermal-isobaric or NP_zAT ensemble in combination with mol. dynamics. We obtain d. profiles, temperature-densities and temperature-composition projections of the phase diagrams, and interfacial tensions. The liquid-liquid interfacial tension is calculated from the normal and tangential components of the pressure tensor according to the mech. virial route. We pay attention particularly to the ability of the mol. models in predicting the exptl. behavior of the systems. Simulation results are able to account for the liquid-liquid phase equilibrium of these binary mixtures, in good agreement with the exptl. data taken from the literature. Unfortunately, exptl. values for interfacial tensions are substantially overestimated by predictions from computer simulations in all cases. To our knowledge, this is the first time that the liquid-liquid phase equilibrium and interfacial properties of Me ester + water mixtures have been predicted from computer simulations. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Formula: C8H16O2).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Formula: C8H16O2

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