Conducting polymers of octanoic acid 2-thiophen-3-yl-ethyl ester and their electrochromic properties

2005 ◽  
Vol 92 (2-3) ◽  
pp. 413-418 ◽  
Author(s):  
Pinar Camurlu ◽  
Ali Cirpan ◽  
Levent Toppare
Keyword(s):  
Conducting Polymers ◽  
Ethyl Ester ◽  
Octanoic Acid ◽  
Electrochromic Properties

Conducting polymers of succinic acid bis-(2-thiophen-3-yl-ethyl)ester and their electrochromic properties

2006 ◽  
Vol 156 (2-4) ◽  
pp. 190-195 ◽  
Author(s):  
Lale Sacan ◽  
Ali Cirpan ◽  
Pinar Camurlu ◽  
Levent Toppare
Keyword(s):  
Conducting Polymers ◽  
Succinic Acid ◽  
Ethyl Ester ◽  
Electrochromic Properties

Chitosan/poly-octanoic acid 2-thiophen-3-yl-ethyl ester blends as a scaffold to maintain myoblasts regeneration potentialin vitro

2016 ◽  
Vol 105 (1) ◽  
pp. 118-130 ◽  
Author(s):  
Cristina Padilla ◽  
Andrea Ramos ◽  
Natalia González ◽  
Mauricio Isaacs ◽  
Flavia Zacconi ◽  
...  
Keyword(s):  
Ethyl Ester ◽  
Octanoic Acid

scholarly journals Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5108
Author(s):  
Vasiliki Summerson ◽  
Claudia Gonzalez Viejo ◽  
Alexis Pang ◽  
Damir D. Torrico ◽  
Sigfredo Fuentes
Keyword(s):  
Machine Learning ◽  
Ethyl Ester ◽  
Aromatic Compounds ◽  
Octanoic Acid ◽  
Low Cost ◽  
Acid Ethyl Ester ◽  
High Accuracy ◽  
High Density ◽  
Wine Aroma ◽  
Volatile Aromatic Compounds

Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, and the effects of climate change, such as increases in ambient temperature and drought. In this study, a low-cost and portable electronic nose (e-nose) was used to assess wines produced from grapevines exposed to different levels of smoke contamination. Readings from the e-nose were then used as inputs to develop two machine learning models based on artificial neural networks. Results showed that regression Model 1 displayed high accuracy in predicting the levels of volatile aromatic compounds in wine (R = 0.99). On the other hand, Model 2 also had high accuracy in predicting smoke aroma intensity from sensory evaluation (R = 0.97). Descriptive sensory analysis showed high levels of smoke taint aromas in the high-density smoke-exposed wine sample (HS), followed by the high-density smoke exposure with in-canopy misting treatment (HSM). Principal component analysis further showed that the HS treatment was associated with smoke aroma intensity, while results from the matrix showed significant negative correlations (p < 0.05) were observed between ammonia gas (sensor MQ137) and the volatile aromatic compounds octanoic acid, ethyl ester (r = −0.93), decanoic acid, ethyl ester (r = −0.94), and octanoic acid, 3-methylbutyl ester (r = −0.89). The two models developed in this study may offer winemakers a rapid, cost-effective, and non-destructive tool for assessing levels of volatile aromatic compounds and the aroma qualities of wine for decision making.

scholarly journals Extended 2,2′-Bipyrroles: New Monomers for Conjugated Polymers with Tailored Processability

Polymers ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1068 ◽  
Author(s):  
Robert Texidó ◽  
Gonzalo Anguera ◽  
Sergi Colominas ◽  
Salvador Borrós ◽  
David Sánchez-García
Keyword(s):  
Electrical Conductivity ◽  
Cyclic Voltammetry ◽  
Conducting Polymers ◽  
Conjugated Polymers ◽  
Oxidation Potential ◽  
Polymeric Films ◽  
Electrochromic Properties ◽  
Extended Length ◽  
Probe Measurements

The synthesis of 2,2′-bipyrroles substituted at positions 5,5′ with pyrrolyl, N-methyl-pyrrolyl and thienyl groups and their application in the preparation of conducting polymers is reported herein. The preparation of these monomers consisted of two synthetic steps from a functionalized 2,2′-bipyrrole: Bromination of the corresponding 2,2′-bipyrrole followed by Suzuki or Stille couplings. These monomers display low oxidation potential compared to pyrrole because of the extended length of their conjugation pathway. The resulting monomers can be polymerized through oxidative/electropolymerization. Electrical conductivity and electrochromic properties of the electrodeposited polymeric films were evaluated using 4-point probe measurements and cyclic voltammetry to evaluate their applicability in electronics.

scholarly journals Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 66
Author(s):  
Braschi ◽  
Ricci ◽  
Grazia ◽  
Versari ◽  
Patrignani ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Ester ◽  
Octanoic Acid ◽  
Acid Ethyl Ester ◽  
Principal Component ◽  
Decanoic Acid ◽  
Aroma Compound ◽  
Propanoic Acid ◽  
Saccharomyces Bayanus ◽  
Volatile Profiles

: The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of Saccharomyces cerevisiae and 1 of Saccharomyces bayanus for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.

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