Category: 106-73-0

Reusable Na-SiO₂@CeO₂catalyst for efficient biodiesel production from non-edible wild olive oil as a new and potential feedstock was written by Khan, Ihtisham Wali;Naeem, Abdul;Farooq, Muhammad;din, Israf Ud;Ghazi, Zahid Ali;Saeed, Tooba. And the article was included in Energy Conversion and Management in 2021.SDS of cas: 106-73-0 The following contents are mentioned in the article:

The main purpose of the current research work is to design competent heterogeneous catalyst for the development of sustainable biodiesel technol. Therefore, a novel and an efficient Na-SiO₂@CeO₂ heterogeneous catalyst was designed for sustainable and eco-friendly biodiesel production using wild olive oil as a new and potentially non-edible feedstock. The designed catalyst was further characterized by using FT-IR, BET-BJH, SEM, EDX, XPS and XRD spectroscopic techniques. The exptl. results demonstrated that the synthesized catalyst appeared to be efficient for the conversion of wild olive oil to biodiesel, providing maximum yield of 97% at optimum reaction conditions: catalyst concentration 2.5wt./weight%, reaction duration 120 min, reaction temperature 65°C, and oil/methanol molar ratio 1:10. It was observed from the endurance test that the synthesized catalyst has remarkable catalytic potency upto five consecutive runs, showing profound stability with negligible leaching of the active basic sites from the surface of the catalyst. 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, including apples, durians, pears, bananas, pineapples, and strawberries. 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.SDS of cas: 106-73-0

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

Fatty acids methyl esters: Complementary measurements and comprehensive analysis of vaporization thermodynamics was written by Zaitsau, Dzmitry H.;Pimerzin, Andrey A.;Verevkin, Sergey P.. And the article was included in Journal of Chemical Thermodynamics in 2019.Category: esters-buliding-blocks The following contents are mentioned in the article:

Vapor pressures of Me decanoate, Me undecanoate, Me tetradecanoate, Me hexadecanoate and Me octadecanoate were measured by using the static technique. Vapor pressures of Me dodecanoate, Me tridecanoate, Me tetradecanoate, Me heptadecanoate, and Me octadecanoate were measured by using the transpiration method. In the present work, vapor pressures of Me esters of the saturated fatty acids from Me propanoate to Me eicosanoate were collected from the literature. These data together with own complementary results were used for validation of methods for assessment of the difference Δ^g_lC^o_p,m required for the correct adjustment of vaporization enthalpies to the reference temperature 298.15 K. The evaluated vaporization enthalpies for esters from Me propanoate to Me eicosanoate demonstrate impeccable linear chain-length dependence. The CH₂ group contributions for different homologous series were derived and compared. Quant. anal. of dispersion interactions in the long-chained esters have been performed. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Category: esters-buliding-blocks).

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. 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.Category: esters-buliding-blocks

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

Conversion method for linear retention indices in gas chromatography acquired using n-alkanes and n-fatty acid methyl esters was written by Li, Yong;Pang, Tao;Shi, Junli;Deng, Xiaopeng;Kong, Guanghui;Lu, Xiuping. And the article was included in Sepu in 2020.COA of Formula: C8H16O2 The following contents are mentioned in the article:

Retention index (RI) is a powerful tool for gas chromatog.-based structure elucidation of various compounds In this study, linear RIs based on n-alkanes and n-fatty acid Me esters in different temperature programs were fitted. Nearly identical first-order linearities were acquired with different temperature programs. The linear equations were y=1.0051x+318.51 (r²=1) and y=1.0362x+562.519 (r²=1) for polar (packed with polyethylene glycol) and semi-standard non-polar (packed with 5% diphenyl/95% dimethylpolysiloxane) columns, resp. The variables x and y in the equations stand for RIs based on n-fatty acid Me esters and n-alkanes, resp. The established linearity was then verified using the reference RIs collected in the NIST mass spectral library, Golm metabolite library, and Fiehnmetabolite library. The RI values converted using both the acquired equations finely matched those in the references The established relationship between the two kinds of RIs can be used to expand the RI references and decrease the number of RI acquisition experiments This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0COA of Formula: 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.COA of Formula: C8H16O2

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

The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage was written by North, Megan K.;Dalle Zotte, Antonella;Hoffman, Louwrens C.. And the article was included in Meat Science in 2019.Related Products of 106-73-0 The following contents are mentioned in the article:

Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 wk). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Color, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discoloration seemed delayed. The volatile profile was dominated by esters, alcs. and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms. 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. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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

Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting was written by Yan, DanDan;Wong, Yong Foo;Shellie, Robert A.;Marriott, Philip J.;Whittock, Simon P.;Koutoulis, Anthony. And the article was included in Food Chemistry in 2019.Synthetic Route of C8H16O2 The following contents are mentioned in the article:

This study investigated the volatile phytochem. diversity of 30 samples obtained from exptl. hybrid and com. H. lupulus L. plants. Essential oils distilled from these samples were analyzed by high resolution gas chromatog. coupled with accurate mass time-of-flight mass spectrometry (GC-accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were pos. or tentatively identified. A total of 24 metabolites were detected in all samples, but com. cultivars (selected for brewing performance) had fewer compounds identified compared to exptl. genotypes. Chemometrics analyses enabled distinct differentiation of exptl. hybrids from com. cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites. 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. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Synthetic Route of C8H16O2

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

In vivo anti-mildew activity of essential oils against downy mildew of sunflower caused by PLASMOPARA HALSTEDII was written by Er, Yesim;Ozer, Nuray;Katircioglu, Yakup Zekai. And the article was included in European Journal of Plant Pathology in 2021.Formula: C8H16O2 The following contents are mentioned in the article:

Com. essential oils (EO) obtained from different parts of black cumin (N. sativa), mustard (S. nigra), St.John′s wort (H. perforatum), garlic (A. sativum), grape (V. vinifera), and ginger (Z. officinale) plants were evaluated for in vivo anti-mildew activity against pathotypes â€?71â€?and â€?73â€?of P.halstedii. The EOs were examined at concentrations of 0.2%, 0.4%, and 0.6% in susceptible sunflower varietyâ€?8-TR-003â€?as seed, foliar, and seed + foliar treatments. It was concluded that seed treatments could be applicable and appropriate, due to the phytotoxic effects of foliar treatments at increasing concentrations Moreover, it was observed that seed treatments with St.John′s wort, mustard, grape, ginger, or garlic EOs at a concentration of 0.6% exhibited anti-mildew activity with a decrease in sporangium quantity above 80% for pathotypes â€?71â€?and â€?73â€? Seed treatment with grape EO had the highest anti-mildew activity at a concentration of 0.6% and was found to be the most effective with a decrease in sporangium quantity above 90% for both pathotypes of the pathogen. 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

Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS was written by Sulejmani, Erhan;Demiri, Muhamet. And the article was included in Chemical Industry & Chemical Engineering Quarterly in 2020.Product Details of 106-73-0 The following contents are mentioned in the article:

The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatog.-mass spectrometry (GC-MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcs., 9 esters, 13 hydrocarbons and 12 miscellaneous The anal. of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, resp. The 50% of the total concentration of volatile components results to be concentrated on the last day (15^th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavor notes of this meat product. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Product Details of 106-73-0).

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. 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.Product Details of 106-73-0

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

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride was written by Hu, Yingying;Zhang, Lang;Zhang, Huan;Wang, Yan;Chen, Qian;Kong, Baohua. And the article was included in LWT–Food Science and Technology in 2020.Reference of 106-73-0 The following contents are mentioned in the article:

The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochem. characteristics, flavor profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P < 0.05), contributing to decreases in pH (P < 0.05). A total of 50 volatile compounds were identified, and increases in volatile compounds, such as acetone, 3-hydroxy-2-butanone, with high odor activity values derived from carbohydrate metabolism and lipid oxidation may contribute to flavor development (P < 0.05). Addnl., the increased Staphylococcus spp. counts in sausages with 2.0% and 2.5% NaCl contributed to the increased contents of Et octanoate, Et butyrate and Et acetate (P < 0.05). Sensory evaluation showed higher scores for taste, chewiness and aroma in sausages with 2.0% and 2.5% NaCl. Therefore, it can be concluded that 2.0% NaCl can be employed as the desired addition level in fermented sausage to achieve better quality and flavor. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Reference 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. 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.Reference of 106-73-0

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

Biodiesel production from wild olive oil using TPA decorated Cr-Al acid heterogeneous catalyst was written by Islam, Muhammad Ghayas Ul;Jan, Muhammad Tariq;Farooq, Muhammad;Naeem, Abdul;Khan, Ihtisham Wali;Khattak, Hidayat Ullah. And the article was included in Chemical Engineering Research and Design in 2022.Name: Methyl heptanoate The following contents are mentioned in the article:

In the present work, wild olive (Olea oleaster) plant oil was chosen as a hopeful feedstock for efficient biodiesel production Mixed oxides of aluminum and chromium were modified with different amounts (10-40 weight%) of 12-tungstophosphonic acid (TPA), used for biodiesel production from low cost local wild olive oil (WOO). Moreover, the physicochem. characteristics of the synthesized catalysts were elaborated with different anal. techniques such as XRD, SEM, EDX, BET. The biodiesel reaction was carried out in a single step via trans-esterification reaction using TPA impregnated Cr-Al mixed oxide catalyst. The maximum 93% biodiesel yield was obtained under the optimized conditions: oil/methanol molar ratio 1:21, reaction temperature 80°C, catalyst dosage 4 wt% and reaction times 5 h with stirring speed of 600 rpm. Interestingly, the reusability experiments showed that the synthesized catalyst sustained remarkable stability and reusability up to 5 runs in the biodiesel production from wild olive oil. Furthermore, the synthesized biodiesel completely complied with international standards 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 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 contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: Methyl heptanoate

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

Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach was written by Su, Xueqian;Hurley, Ken;Xu, Zhiyuan;Xu, Yixiang;Rutto, Laban;O′Keefe, Sean;Scoggins, Holly;Yin, Yun. And the article was included in Food Chemistry in 2022.Formula: C8H16O2 The following contents are mentioned in the article:

Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatog.-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Me octanoate, β-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, resp. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries. 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 typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.Formula: C8H16O2

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