Silyl Cation Mediated Conversion of CO2into Benzoic Acid, Formic Acid, and Methanol

2012 ◽  
Vol 51 (12) ◽  
pp. 2981-2984 ◽  
Author(s):  
André Schäfer ◽  
Wolfgang Saak ◽  
Detlev Haase ◽  
Thomas Müller
Keyword(s):  
Benzoic Acid ◽  
Formic Acid

scholarly journals The impact of certain flavourings and preservatives on the survivability of eggs of Ascaris suum and Trichuris suis

2020 ◽  
Vol 11 (2) ◽  
pp. 344-348
Author(s):  
O. O. Boyko ◽  
V. V. Brygadyrenko
Keyword(s):  
Benzoic Acid ◽  
Formic Acid ◽  
Negative Impact ◽  
Ascaris Suum ◽  
Food Additives ◽  
Antibacterial Properties ◽  
Parasitic Nematodes ◽  
Trichuris Suis ◽  
The Impact ◽  
Eggs And Larvae

The article describes a laboratory study of nematocidal properties of flavourings with antibacterial effect against Ascaris suum (Goeze, 1782) and Trichuris suis Schrank, 1788. In the experiments, eight concentrations of food additives with antibacterial properties were used: cinnamaldehyde, benzoic acid, formic acid, linalool, citral, β-ionone. Minimum LC50 value for eggs of A. suum was observed while using cinnamaldehyde and benzoic acid – 1.62 ± 0.37% and 1.69 ± 0.14%, and for eggs of T. suis – 0.57 ± 0.03% and 1.80 ± 0.11% respectively. The lowest influence on the development of eggs of nematodes of pigs’ A. suum and T. suis was exerted by formic acid, linalool, citral and β-ionone. In eggs of A. suum and T. suis, larvae formed in 21 and 50 days even during exposure to 3% emulsions of these substances. The strongest negative impact on the eggs of parasitic nematodes was displayed by cinnamaldehyde flavouring. Further study on nematocidal properties of flavourings, as well as their mixtures, would contribute to the development of preparations which would have a strong effect on eggs and larvae of nematodes of animals and humans.

scholarly journals Influence of Synthetic Flavorings on the Migration Activity of Tribolium confusum and Sitophilus granarius

2021 ◽  
Vol 40 (2) ◽  
pp. 163-177
Author(s):  
Oleksii Titov ◽  
Viktor Brygadyrenko
Keyword(s):  
Benzoic Acid ◽  
Stearic Acid ◽  
Formic Acid ◽  
Benzyl Alcohol ◽  
Kojic Acid ◽  
Isoamyl Alcohol ◽  
Tribolium Confusum ◽  
Sitophilus Granarius ◽  
Migratory Activity ◽  
Phenethyl Alcohol

Abstract Flavorings and volatile biologically active substances, used by humans for various purposes, may potentially have fumigating, repellent, or attractive effects on various species of anthropod storage pests. Tribolium confusum Jacquelin du Val, 1863 (Tenebrionidae) and Sitophilus granarius (Linnaeus, 1758) (Curculionidae) are the two most abundant pests of grain and grain products; the damage they cause to stored products of horticulture is 5–20% of the total yield of grain crops. In the experiment, we video-recorded migratory activity of beetles and evaluated it according to standard time periods (10, 20, 30, 60, and 120 seconds after the start of the experiment). No reliable influence of the 15 tested flavoring substances (benzyl alcohol, benzoic acid, toluene, hydroquinone, phenethyl alcohol, pinene, methylparaben, kojic acid, formic acid, isoamyl alcohol, tartaric acid, glycine, succinic acid, stearic acid, and ethylenediaminetetraacetic acid) on moving activity of Tribolium confusum was found. Exposure to benzyl alcohol brought a reliable decrease in locomotor activity of Sitophilus granarius (it exerted an attractant effect on imagoes as compared with the variant of the experiment without aromatic substances): 6.09 times more imagoes of S. granarius remained at a minimal distance from the aroma source than in the control, 6.07 more while exposed to hydroquinone, 5.50 to phenethyl alcohol, 4.50 to glycine, 3.44 to EDTA, 3.30 to toluene, 3.18 to methylparaben, 2.84 to succinic acid, 2.65 to benzoic acid, and 2.15 more when exposed to formic acid compared with the control variant of the experiment. Other surveyed flavoring substances (benzyl alcohol, pinene, kojic acid, isoamyl alcohol, tartaric acid, and stearic acid) had no significant effect on migratory activity of imagoes of S. granarius. The results allow us to recommend benzyl alcohol, hydroquinone, phenethyl alcohol, and glycine as potential luring substances or components of multicomponent flavoring mixtures during the assessment of the number of S. granarius in grain storage and processing facilities.

scholarly journals Stability of lipids during wet storage of the marine diatom Porosira glacialis under semi-preserved conditions at 4 and 20 °C

2020 ◽  
Author(s):  
Lars Dalheim ◽  
Jon B. Svenning ◽  
Hans C. Eilertsen ◽  
Terje Vasskog ◽  
Ragnar L. Olsen
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Benzoic Acid ◽  
Formic Acid ◽  
Storage Conditions ◽  
Marine Diatom ◽  
Lipid Quality ◽  
Heat Treated

Abstract Cultivation of diatoms may help alleviate the pressure on wild fish stocks for marine nutrient availability in aquaculture feed and for human consumption. However, the lipids in microalgae biomass are easily deteriorated, both trough lipolysis and degradation of polyunsaturated fatty acids (PUFA). Proper storage conditions are therefore necessary to maintain the lipid quality. Additionally, the storage conditions must have a low cost and facilitate further processing of the biomass. In this study, we investigated the formation of free fatty acids, changes in lipid classes, and fatty acid composition of the psychrophilic marine diatom Porosira glacialis under storage. The wet biomass was stored for 14 days at 4 and 20 °C with either heat treatment, formic acid, or benzoic acid addition, and a control sample. Heat-treated and formic acid samples had the lowest rate of free fatty acid formation during storage. Mainly, polar lipids were hydrolyzed to free fatty acids and this occurred fastest at 20 °C. The fatty acid composition remained stable in heat-treated samples during storage, whereas a loss of PUFA was observed in the other treatments. The lack of effect from benzoic acid indicates that the loss of lipid quality stems from endogenous enzymes rather than exogenous organisms. Heat treatment and formic acid appeared to effectively reduce lipase activity, and potentially lipoxygenase and similar enzymes that affect the fatty acids. The low pH of the formic acid samples seems to have a negative effect on the PUFA content, in particular at 20 °C.

Proton Tunneling in Heterodimers of Carboxylic Acids: A Rotational Study of the Benzoic Acid–Formic Acid Bimolecule

2012 ◽  
Vol 3 (24) ◽  
pp. 3770-3775 ◽  
Author(s):  
Luca Evangelisti ◽  
Patricia Écija ◽  
Emilio J. Cocinero ◽  
Fernando Castaño ◽  
Alberto Lesarri ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Formic Acid ◽  
Carboxylic Acids ◽  
Proton Tunneling

Tunneling dynamics of double proton transfer in formic acid and benzoic acid dimers

2005 ◽  
Vol 122 (13) ◽  
pp. 134309 ◽  
Author(s):  
Zorka Smedarchina ◽  
Antonio Fernández-Ramos ◽  
Willem Siebrand
Keyword(s):  
Benzoic Acid ◽  
Proton Transfer ◽  
Formic Acid ◽  
Double Proton Transfer ◽  
Tunneling Dynamics

scholarly journals Effect of formic acid and benzoic acid esters on grass preservation

1995 ◽  
Vol 44 (Suppl. 1) ◽  
pp. 96-96
Author(s):  
A. Rauramaa ◽  
A. Tommila ◽  
J. Nousiainen ◽  
T. Ahlnäs ◽  
J. Luhtala ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Formic Acid ◽  
Acid Esters

Metabolism of mandelic acid by Neurospora crassa

1977 ◽  
Vol 23 (10) ◽  
pp. 1496-1499 ◽  
Author(s):  
D. N. Ramakrishna Rao ◽  
C. S. Vaidyanathan
Keyword(s):  
Aspergillus Niger ◽  
Benzoic Acid ◽  
Formic Acid ◽  
Neurospora Crassa ◽  
Mandelic Acid ◽  
Protocatechuic Acid ◽  
Hydroxybenzoic Acid ◽  
Bacterial Systems

Preliminary studies on the metabolism of mandelic acid by Neurospora crassa reveal the operation of a pathway for its degradation which involves benzoyl formic acid, benzaldehyde, benzoic acid, 4-hydroxybenzoic acid, and protocatechuic acid as the intermediates. This pathway is different from that followed by bacterial systems and is the same as that observed in Aspergillus niger.

scholarly journals The impact of certain flavourings and preservatives on the survivability of eggs of Ascaris suum and Trichuris suis

2020 ◽  
Vol 11 (2) ◽  
pp. 344-348
Author(s):  
O. O. Boyko ◽  
V. V. Brygadyrenko
Keyword(s):  
Benzoic Acid ◽  
Formic Acid ◽  
Negative Impact ◽  
Ascaris Suum ◽  
Food Additives ◽  
Antibacterial Properties ◽  
Parasitic Nematodes ◽  
Trichuris Suis ◽  
The Impact ◽  
Eggs And Larvae

The article describes a laboratory study of nematocidal properties of flavourings with antibacterial effect against Ascaris suum (Goeze, 1782) and Trichuris suis Schrank, 1788. In the experiments, eight concentrations of food additives with antibacterial properties were used: cinnamaldehyde, benzoic acid, formic acid, linalool, citral, β-ionone. Minimum LC50 value for eggs of A. suum was observed while using cinnamaldehyde and benzoic acid – 1.62 ± 0.37% and 1.69 ± 0.14%, and for eggs of T. suis – 0.57 ± 0.03% and 1.80 ± 0.11% respectively. The lowest influence on the development of eggs of nematodes of pigs’ A. suum and T. suis was exerted by formic acid, linalool, citral and β-ionone. In eggs of A. suum and T. suis, larvae formed in 21 and 50 days even during exposure to 3% emulsions of these substances. The strongest negative impact on the eggs of parasitic nematodes was displayed by cinnamaldehyde flavouring. Further study on nematocidal properties of flavourings, as well as their mixtures, would contribute to the development of preparations which would have a strong effect on eggs and larvae of nematodes of animals and humans.

Changes in the cell wall components of laboratory silages and the effect of various additives on these changes

1979 ◽  
Vol 93 (3) ◽  
pp. 581-586 ◽  
Author(s):  
I. M. Morrison
Keyword(s):  
Cell Wall ◽  
Benzoic Acid ◽  
Formic Acid ◽  
Microbial Activity ◽  
Phenolic Acids ◽  
Hexanoic Acid ◽  
Cellulose Content ◽  
The Core ◽  
Acidic Conditions ◽  
Wall Components

SUMMARYA series of laboratory silages were prepared and opened after 2, 20, 60 and 150 days. The silages were made without any additive and with formaldehyde, formic acid, hexanoic acid, benzoic acid or sulphuric acid. The cellulose, hemicellulose, acetyl, alkali-labile phenolic acids and core lignin were determined in all silages as well as the composition of the hemicelluloses. In all the silages, the core lignin remained unchanged while the cellulose content only decreased by up to 5%. Large losses of acetyl residues and alkali-labile phenolic acids were observed in all the silages and losses of 10–20% of the hemicelluloses were found. The losses of hemicellulose were not uniform. The arabinose side chains were preferentially cleaved relative to the xylose residues. It was shown that part of the loss of carbohydrate could have been caused by the acidic conditions in the silage as well as by microbial activity. The silages made using the acidic additives with the highest pKa values lost the greatest proportion of carbohydrate. The implications of these results on rumen activity are discussed.

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