scholarly journals Possibility of molecular complexation of ammonium glycyrrhizate with cholesterol in aqueous ethanol

2021 ◽  
Author(s):  
L. A. Yakovishin
Keyword(s):  
Aqueous Ethanol ◽  
Molecular Complexation

The Inhibitory Effect of Panax Ginseng Extract on Amyloid-like Fibril Formation of Trypsin in Aqueous Ethanol

2018 ◽  
Vol 25 (3) ◽  
pp. 253-259 ◽  
Author(s):  
Phanindra B. Kasi ◽  
Marta Kotorman ◽  
Attila Borics ◽  
Beata G. Hervay ◽  
Kinga Molnar ◽  
...  
Keyword(s):  
Panax Ginseng ◽  
Aqueous Ethanol ◽  
Inhibitory Effect ◽  
Fibril Formation ◽  
Ginseng Extract

Substituent Effects on the Basicity of ortho-, meta- and para-substituted N1,N1-Dimethyl-N2-phenylformamidines in Ethanol and in Water

1992 ◽  
Vol 57 (1) ◽  
pp. 113-118
Author(s):  
Ewa Daniela Raczyńska
Keyword(s):  
Quantitative Analysis ◽  
Aqueous Ethanol ◽  
Substituent Effects ◽  
Amino Group

The relative δpKa values of ortho-, meta-, and para-substituted N1,N1-dimethyl-N2-phenylformamidines obtained in 95.6% aqueous ethanol have been compared with those in water. The comparison shows only some differences in the ortho substituent effects. The meta and para substituent effects in ethanol are not very different from those in water. Quantitative analysis of the experimental δpKa values based on the Taft equation has led to separation of the total electromeric effects into the inductive and mesomeric effects. As compared to the amino group in anilines, the formamidine group is more sensitive to the transmission of the inductive than the mesomeric effects.

scholarly journals Optimization of banana crop by-products solvent extraction for the production of bioactive compounds

2021 ◽  
Author(s):  
Sara Díaz ◽  
Antonio N. Benítez ◽  
Sara Ramírez-Bolaños ◽  
Lidia Robaina ◽  
Zaida Ortega
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Ethanol ◽  
Ethanol Concentration ◽  
Extraction Process ◽  
Total Phenol Content ◽  
Optimal Conditions ◽  
Satisfactory Description ◽  
Optimized Conditions ◽  
By Products ◽  
Banana Crops

AbstractThe aim of this work is the optimization of phenolic compound extraction from three by-products of banana crops (rachis, discarded banana, and banana’s pseudostem pulp), as a way to valorize them through a green extraction process. The influence of the temperature and aqueous ethanol concentration (Et-OH) on extract properties (total phenol content (TPC) and antioxidant activity) was firstly analyzed. 78 ℃ and ethanol concentrations close to 50% yielded the best results for the three materials. The equations obtained by the response surface methodology gave a satisfactory description of the experimental data, allowing optimizing the extraction conditions. Under optimized conditions, time influence was then assessed, although this parameter seemed not influence results. Among the three by-products, rachis extract (60% Et-OH, 78 ℃, and 30 min) presented the highest TPC (796 mg gallic acid/100 g of dried material) and antioxidant activity (6.51 mg Trolox equivalents/g of dried material), followed by discarded banana, and pseudostem pulp. Under the optimal conditions, experiments were performed at a larger scale, allowing to determine the extraction yields (EY) and to characterize the extracts. The highest EY was obtained for the rachis (26%), but the extract with the highest activity was obtained for discarded banana (50% Et-OH, 78 ℃, and 60 min), which presented a TPC of 27.26 mg/g extract corresponding to 54.59 mg Trolox equivalents/g extract. This study contributes to the valorization of banana crops residues as a source of polyphenolic compounds with bioactive functions that can be extracted under economic extraction conditions. Graphical abstract

Selective electrooxidation of acetaldehyde in aqueous ethanol alkaline solutions on silver-containing electrodes

2021 ◽  
pp. 138076
Author(s):  
S.A. Kleinikova ◽  
K.V. Gor'kov ◽  
E.V. Gerasimova ◽  
N.N. Dremova ◽  
E.V. Zolotukhina
Keyword(s):  
Aqueous Ethanol ◽  
Alkaline Solutions

1,3-Butadiene production from aqueous ethanol over ZnO/MgO-SiO2 catalysts: Insight into H2O effect on catalytic performance

2021 ◽  
Vol 616 ◽  
pp. 118081
Author(s):  
Pavlo I. Kyriienko ◽  
Olga V. Larina ◽  
Dmytro Yu. Balakin ◽  
Anatolii O. Stetsuk ◽  
Yurii M. Nychiporuk ◽  
...  
Keyword(s):  
Aqueous Ethanol ◽  
Catalytic Performance ◽  
Insight Into

scholarly journals Complex Coacervation and Overcharging during Interaction between Hydrophobic Zein and Hydrophilic Laponite in Aqueous Ethanol Solution

ACS Omega ◽  
2020 ◽  
Vol 5 (51) ◽  
pp. 33064-33074
Author(s):  
Preeti Tiwari ◽  
Indu Bharti ◽  
Himadri B Bohidar ◽  
Shabina Quadir ◽  
Mohan C Joshi ◽  
...  
Keyword(s):  
Aqueous Ethanol ◽  
Ethanol Solution ◽  
Complex Coacervation ◽  
Aqueous Ethanol Solution

scholarly journals Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 23
Author(s):  
Margaret Thibodeau ◽  
Gary Pickering
Keyword(s):  
Binary Mixture ◽  
Binary Mixtures ◽  
Aqueous Ethanol ◽  
Ethanol Concentration ◽  
Alcoholic Beverages ◽  
Complex Stimulus ◽  
Aluminium Sulphate ◽  
Binary Solutions ◽  
Wide Range ◽  
Thermal Taste

Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.

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