Search results for "ethanol"
showing 10 items of 2041 documents
Comparative effects of equivalent intakes of 18:3 (n-3) and of marine (n-3) fatty acids on rat cardiac phospholipid contents and fatty acid compositi…
1990
Abstract Three groups of male Sprague-Dawley rats were fed for 4 weeks purified diets containing 15% by weight of oil mixtures varying in the nature and content of (n-3) polyunsaturated fatty acids (PUFA) but supplying similar levels of 18:2 (n-6) (10% of the total dietary fatty acids) and of saturated fatty acids (19% of the total fatty acids). The First diet (“Low 18:3”) contained small amounts of 18:3 (0.5% of the total fatty acids), the second (“18:3”) contained linolenic acid (10% of the total fatty acids) as the only source of (n-3) PUFA and the third one (“LC (n-3)”) contained the same amount of long chain (n-3) PUFA (mainly 20:5 and 22:6). Heart phospholipid classes were separated b…
Impact of ethanol on the perception of wine odorant mixtures
2007
International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous an…
Binge Eating and Binge Drinking: A Two-Way Road? An Integrative Review
2019
Unhealthy diet and alcohol are serious health problems, especially in adolescents and young adults. “Binge” is defined as the excessive and uncontrolled consumption of food (binge eating) and alcohol (binge drinking). Both behaviors are frequent among young people and have a highly negative impact on health and quality of life. Several studies have explored the causes and risk factors of both behaviors, and the evidence concludes that there is a relationship between the two behaviors. In addition, some research postulates that binge eating is a precipitating factor in the onset and escalation of excessive alcohol consumption, while other studies suggest that alcohol consumption leads to ex…
CCDC 855068: Experimental Crystal Structure Determination
2013
Related Article: O.Plietzsch, A.Schade, A.Hafner, J.Huuskonen, K.Rissanen, M.Nieger, T.Muller, S.Brase|2013|Eur.J.Org.Chem.|2013|283|doi:10.1002/ejoc.201201162
CCDC 196107: Experimental Crystal Structure Determination
2004
Related Article: M.Nissinen, K.Rissanen|2003|Supramol.Chem.|15|581|doi:10.1080/10610270310001605179
CCDC 1529903: Experimental Crystal Structure Determination
2021
Related Article: Rakesh Puttreddy, Ngong Kodiah Beyeh, Robin H. A. Ras, Kari Rissanen|2017|ChemistryOpen|6|417|doi:10.1002/open.201700026
Evaluation of the 2-Methoxyethanol as Entrainer in Ethanol–Water and 1-Propanol–Water Mixtures
2013
In this paper, 2-methoxyethanol (commercially known as methyl cellosolve) is proposed as a potential entrainer for extractive distillation processes involving water–alcohol mixtures. The two alcohols studied in this work are ethanol and 1-propanol. Thereby, isobaric vapor–liquid equilibrium (VLE) data at atmospheric pressure have been measured for the ternary systems ethanol + water + 2-methoxyethanol and 1-propanol + water + 2-methoxyethanol. Moreover, data of the binary systems formed by the 2-methoxyethanol and each of the other chemicals used (ethanol, water, 1-propanol) have been obtained. The well-known local composition models Wilson, UNIQUAC, and NRTL have been used to correlate bin…
2017
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With…
CCDC 1482405: Experimental Crystal Structure Determination
2020
Related Article: Ville K. Saarnio, Kirsi Salorinne, Visa P. Ruokolainen, Jesper R. Nilsson, Tiia-Riikka Tero, Sami Oikarinen, L. Marcus Wilhelmsson, Tanja M. Lahtinen, Varpu S. Marjomäki|2020|Dyes Pigm.|177|108282|doi:10.1016/j.dyepig.2020.108282
Fragrant bioethanol: A valued bioproduct from orange juice and essential oil extraction
2018
Abstract We identify the composition of a less known, yet important bioproduct obtained in relatively high amount during orange fruit processing for juice and essential oil extraction comprised of bioethanol dissolving valued terpenes. Green cosmetic, perfume and biosolvent applications are anticipated.