Selective hydrodeoxygenation of tartaric acid to succinic acid

2017 ◽  
Vol 7 (21) ◽  
pp. 4944-4954 ◽  
Author(s):  
Jiayi Fu ◽  
Efterpi S. Vasiliadou ◽  
Konstantinos A. Goulas ◽  
Basudeb Saha ◽  
Dionisios G. Vlachos
Keyword(s):  
Acetic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Catalytic System ◽  
Hydrogen Atmosphere ◽  
Step Process ◽  
One Step

A novel one-step process for the selective production of succinic acid from tartaric acid is developed. High succinic yield is achieved in an efficient catalytic system comprised of MoOx/BC, HBr and acetic acid under hydrogen atmosphere.

scholarly journals Ultrasound-accelerated arylthiomethylation of indole via multicomponent reaction in water catalyzed by acetic acid

2017 ◽  
Vol 1 (T1) ◽  
pp. 80-85
Author(s):  
Thi Thi Xuan Luu ◽  
Vinh Quang Pham
Keyword(s):  
Acetic Acid ◽  
Multicomponent Reactions ◽  
Main Product ◽  
Step Process ◽  
Magnetic Stirring ◽  
One Step ◽  
Molecular Complexity ◽  
Activation Conditions ◽  
Reaction In Water ◽  
Moderate Yield

Multicomponent reactions (MCRs) play an important role to create the molecular complexity in a one-step process. Based on the mechanism and process of Mannich-type reactions in the synthesis of Grammin, arylthiomethylation reactions of indole were performed by using three components: indole, p-thiocresol and a solution of formaldehyde (36%) under two activation conditions, e.g. magnetic stirring and ultrasonic irradiation. The main product, 3-(p-tolylthiomethyl)-1H-indole, was obtained in a moderate yield (54%) under short irradiation (40 minutes) by probe sonicator.

Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

2011 ◽  
Vol 194-196 ◽  
pp. 802-805
Author(s):  
Zhan Sheng Wu ◽  
Xi Fang Sun ◽  
Chun Li
Keyword(s):  
Hydrogen Bond ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Titratable Acidity

Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

scholarly journals Fabrication of biaxial textured NiO on Ni in a one-step process

2008 ◽  
Vol 6 (2) ◽  
pp. 293-296 ◽  
Author(s):  
Oliver Staller ◽  
Gerhard Gritzner
Keyword(s):  
Nickel Oxide ◽  
Surface Oxidation ◽  
Hydrogen Atmosphere ◽  
Buffer Layers ◽  
Step Process ◽  
Out Of Plane ◽  
One Step ◽  
Modified Surface ◽  
Novel Method ◽  
Treatment Procedures

AbstractA novel method for the preparation of biaxial textured nickel oxide on commercially available nickel via a modified surface oxidation epitaxy (SOE) process has been developed. Following studies of different heat-treatment procedures for both texturing of nickel and for the fabrication of nickel oxide the following method was found to yield the best results. Nickel was first textured under an argon — hydrogen atmosphere at 1000°C for 120 min, then the temperature was lowered to 800°C and the atmosphere was changed to argon with 3 ppm oxygen. Smooth and crack free c-axis textured and a–b aligned NiO buffer layers with an out-of-plane texture of 7.8° and an in-plane texture of 9.4° were successfully produced. Higher oxygen partial pressure and temperatures resulted in increased surface roughness and excessive grain growth.

scholarly journals Separation and Determination of Some Organic Acids in Dry Calyces of Iraqi Hibiscus Sabdariffa Linn

2015 ◽  
Vol 12 (2) ◽  
pp. 340-349
Author(s):  
Baghdad Science Journal
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Formic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Limit Of Detection

A new reversed phase- high performance liquid chromatographic (RP-HPLC) method with Ultraviolet-Visible spectrophotometry has been optimized and validated for the simultaneous extraction and determination of organic acids present in Iraqi calyces of Hibiscus Sabdraffia Linn. The method is based on using ultrasonic bath for extracting organic acids. Limit of detection in µg/ml of Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid 126.8498×10-6, 113.6005×10-6, 97.0513×10-6, 49.7925×10-6, 84.0753×10-6, 92.6551×10-6, and 106.1633×10-6 ,respectively. The concentration of organic acids found in dry spacemen of calyces of Iraqi Hibiscus Sabdraffia Linn. under study: Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid are 114.896 µg/g, 64.722 µg/g, 342.508 µg/g, 126.902 µg/g, 449.91 µg/g, 268.52 µg/g, and 254.07 µg/g respectively.

scholarly journals The Contents of Organic Acids of Natural Vegetable and Fruit Fermentation Broth

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 761-761
Author(s):  
Miao Li ◽  
Kai Li ◽  
Hao Song
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Fermentation Broth ◽  
Natural Fermentation ◽  
Vegetables And Fruits

Abstract Objectives The natural fermentation broth of vegetables and fruits is produced by anaerobic fermentation of vegetables and fruits, so as to form a fermentation beverage with complex components. Some components in the fermentation broth can promote digestion and absorption, alleviate constipation and beautify the face. Fruit and vegetable fermentation can be added into baking products to make natural yeast bread with good flavor and long shelf life. The fermentation broth has broad market application prospects. The contents of organic acids may play an important role in the flavor and nutrition of the natural fermentation broth of vegetables and fruits, which are still under researching. Methods HPLC (High Performance Liquid Chromatography) was used to detect the contents of several kinds of organic acids, such as acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid. Results The contents of acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid in compound natural fermentation broth (grapefruit + apple + lemon) was 5.650 mg/mL, 0.171 mg/mL, 0.013 mg/mL, 0.213 mg/mL, 0.763 mg/mL, 0.628 mg/mL. Conclusions The contents of organic acids were significantly different among different natural fermentation liquors of vegetables and fruits due to different raw materials, formulations and fermentation time. Funding Sources Beijing Yiqing Holding Co., Ltd.

A Facile One Step Synthesis of 3-(2-oxo-2H-chromen-3-yl)-indeno-[2,1-c]pyridazin-9-one

2005 ◽  
Vol 2005 (4) ◽  
pp. 267-269 ◽  
Author(s):  
V. Rajeswar Rao ◽  
P. Vijaya Kumar
Keyword(s):  
Acetic Acid ◽  
Hydrazine Hydrate ◽  
Single Step ◽  
Step Process ◽  
One Step

3-Acetylcoumarins (1) on reaction with ninhydrin (2) in acetic acid followed by treatment of in situ formed 2-hydroxy-2-[2-oxo-2-(2-oxo-2H-chromen-3-yl)-ethyl]indan-1,3-diones (3) with hydrazine hydrate resulted in the formation of corresponding 3-(2-oxo-2H-chromen-3-yl)-indeno[2,1-c]pyridazin-9-ones (4) in a single step with an excellent yields. The structures of newly synthesised compounds (4) were confirmed by unambiguous synthesis involving a two step process from 3-acetylcoumarins.

scholarly journals Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 59
Author(s):  
Timothy J. Tse ◽  
Daniel J. Wiens ◽  
Jianheng Shen ◽  
Aaron D. Beattie ◽  
Martin J. T. Reaney
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Succinic Acid ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Cereal Crops ◽  
Fermentation Products ◽  
Barley Cultivars ◽  
Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.

Functionalized aluminum-catalyzed silicon nanowire formation and radial junction photovoltaic devices

Nanoscale ◽  
2021 ◽  
Author(s):  
Wipakorn Jevasuwan ◽  
Naoki Fukata
Keyword(s):  
Surface Modification ◽  
Solar Cells ◽  
Surface Defects ◽  
Silicon Nanowire ◽  
Photovoltaic Devices ◽  
Step Process ◽  
One Step ◽  
Length Reduction

Vertical Al-catalyzed SiNW arrays with shaped surfaces were synthesized by a one-step process and NW-based solar cells were demonstrated with optimized NW surface defects through surface modification and length reduction.

Sign in / Sign up

Export Citation Format

Share Document