Search results for "Ethanol"
showing 10 items of 2041 documents
A comparative study of methanol carbonation on unsupported SnO2 and ZrO2
2009
International audience; The aim of this work was to explore the catalytic properties of SnO2 in the coupling of methanol with carbon dioxide to afford dimethyl carbonate. SnO2 nanopowders were produced by hydrolysis of tin tetra-tert-butoxide dissolved in n-butanol. The samples were much more active than a commercial one due to their higher surface areas. In addition, they exhibited excellent recyclability. However, comparison with ZrO2, prepared and tested under the same experimental conditions, showed that zirconia-based catalysts were more selective and are, among the heterogeneous catalysts already reported, still the more selective. SnO2 also catalyzed the formation of dimethyl ether l…
Enhanced Interplay between Host–Guest and Spin-Crossover Properties through the Introduction of an N Heteroatom in 2D Hofmann Clathrates
2021
Controlled modulation of the spin-crossover (SCO) behavior through the sorption-desorption of invited molecules is an extensively exploited topic because of its potential applications in molecular sensing. For this purpose, understanding the mechanisms by which the spin-switching properties are altered by guest molecules is of paramount importance. Here, we show an experimental approach revealing a direct probe of how the interplay between SCO and host-guest chemistry is noticeably activated by chemically tuning the host structure. Thus, the axial ligand 4-phenylpyridine (4-PhPy) in the 2D Hofmann clathrates {Fe(4-PhPy)2[M(CN)4]} (PhPyM; M = Pt, Pd) is replaced by 2,4-bipyridine (2,4-Bipy),…
Encapsulation of tetramethylphosphonium cations
2009
International audience; The weak interactions and capsule formation of tetramethylphosphonium (TMP) cation with resorcinarenes 1 and 2 and the corresponding pyrogallarenes 3 and 4 were studied in the solid state by single crystal X-ray diffraction, in solution by NMR and in the gas phase by mass spectrometry. In methanol-D4, the NMR titration studies reveal that the association constants for the 1:1 complexes of TMP@3 and TMP@4 are much higher (TMP@4:390±37 M-1) than for the corresponding TMP@1 and TMP@2 (TMP@2:130±10 M-1) complexes. In the gas phase both monomeric 1:1 TMP@1-TMP@4 complexes as well as the dimeric 1:2 capsule complexes, TMP@12-TMP@42 were observed. The 1:1:2 molar mixtures o…
Characterization and purification of a bacterial chlorogenic acid esterase detected during the extraction of chlorogenic acid from arbuscular mycorrh…
2016
International audience; A Gram-negative bacterium able to grow using chlorogenic acid (5-caffeoylquinic acid) as sole carbon source has been isolated from the roots of tomato plants inoculated with the arbuscular mycorrhizal fungus Rhizophagus irregularis. An intracellular esterase exhibiting very high affinity (K-m = 2 mu M) for chlorogenic acid has been extracted and purified by FPLC from the chlorogenate-grown cultures of this bacterium. The molecular mass of the purified esterase determined by SDS-PAGE was 61 kDa and its isoelectric point determined by chromatofocusing was 7.75. The esterase hydrolysed chlorogenic acid analogues (caffeoylshikimate, and the 4- and 3-caffeoylquinic acid i…
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking
2015
Background and Aims Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration thro…
Influence of yeast strains on managing wine acidity using Lactobacillus plantarum
2018
Abstract Lactobacillus plantarum has been used for deacidifying wines through malolactic fermentation (MLF), and more recently for acidifying them. The species Oenococcus oeni is mainly responsible for MLF in wines at a pH below 3.5. However, the Lactobacillus and Pediococcus species can carry out this reaction in wines at a higher pH. MLF generally begins once yeasts have completed alcoholic fermentation, but nowadays some winemakers prefer carrying out MLF simultaneously to alcoholic fermentation. The advantages of this strategy are shorter times in which to complete wine vinification and better wine color stabilization. Lactobacillus plantarum is preferred to O. oeni for performing early…
Bioethanol and lipid production from the enzymatic hydrolysate of wheat straw after furfural extraction
2018
This study investigates biofuel production from wheat straw hydrolysate, from which furfural was extracted using a patented method developed at the Latvian State Institute of Wood Chemistry. The solid remainder after furfural extraction, corresponding to 67.6% of the wheat straw dry matter, contained 69.9% cellulose of which 4% was decomposed during the furfural extraction and 26.3% lignin. Enzymatic hydrolysis released 44% of the glucose monomers in the cellulose. The resulting hydrolysate contained mainly glucose and very little amount of acetic acid. Xylose was not detectable. Consequently, the undiluted hydrolysate did not inhibit growth of yeast strains belonging to Saccharomyces cerev…
In vitro bioactive properties of phlorotannins recovered from hydrothermal treatment of Sargassum muticum
2016
Abstract The present work addresses the potential of different adsorbents for the recovery of the phlorotannin fraction present in the liquid phase from the autohydrolysis of Sargassum muticum. Operating with the extract generated during autohydrolysis of alginate exhausted algae, the kinetics followed pseudo-second order and the equilibrium corresponded to Freundlich model. In batch configuration, up to 70% phlorotannins were adsorbed and up to 30% were desorbed with ethanolic solutions. Comparable performance was observed with the autohydrolysis extracts from the whole algae. The phloroglucinol content, the reducing and ABTS antiradical capacities of the desorbed product increased by 2–4 …
A one step enhanced extraction and encapsulation system of cornelian cherry (Cornus mas L.) polyphenols and iridoids with β-cyclodextrin
2021
Abstract The objective of this study was simultaneous extraction and encapsulation of cornelian cherry active principles. As an encapsulating agent, β-cyclodextrin (β-CD) was used to enhance the ultrasound-assisted extraction of cornelian cherry polyphenols and iridoids. Lyophilized cornelian cherry fruit was extracted by four different solvents: pure water, 50% aqueous ethanol (conventional system), 1.5% β-CD water solution and 1.5% β-CD aqueous ethanol solution. The highest enhancement of the extraction efficiency was observed for flavonoids and anthocyanins, especially for cyaniding 3-galactoside and pelargonidin 3-galactoside. Water-ethanolic extract was used to form inclusion complexes…
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
2020
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo