Synthesis of (R)-(-)-Mandelic Acid Methyl Ester by Asymmetric Reduction of Methyl Benzoylformate with Yeast Cells

2012 ◽  
Author(s):  
Ou Zhimin ◽  
Liu Yong ◽  
Nan Yinkang
Keyword(s):  
Methyl Ester ◽  
Mandelic Acid ◽  
Asymmetric Reduction ◽  
Acid Methyl Ester ◽  
Yeast Cells ◽  
Acid Methyl ◽  
Methyl Benzoylformate

Electron-Impact Ionization of Mandelic Acid and Mandelic Acid Methyl Ester as Prototypes for the C6H5CH(OH)-X System: Ionization and Appearance Energies, Activation Energies and Enthalpies of Formation

2005 ◽  
Vol 11 (4) ◽  
pp. 371-380 ◽  
Author(s):  
Joachim Opitz
Keyword(s):  
Methyl Ester ◽  
Electron Impact ◽  
Mandelic Acid ◽  
Impact Ionization ◽  
Acid Methyl Ester ◽  
Electron Impact Ionization ◽  
Molecular Ions ◽  
Enthalpies Of Formation ◽  
Ionization Mass ◽  
Acid Methyl

Electron-impact ionization mass spectra, the decay of metastable ions, ionization and appearance energies and bond energies, as dissociation energies, are reported for mandelic acid (MA) and mandelic acid methyl ester (MAME) . An ionization energy of 8.55 eV was obtained for both compounds. For the formation of C6H5+ ions, appearance energies of 14.25 eV or 14.40 eV were determined for MA or MAME, respectively. On the main fragmentation route from molecular ions to these C6H5+ ions, an activation energy of (1.1±0.1)eV in excess of the calculated total reaction enthalpy was found for the elimination of CO from the prominent C7H7O+ ions to C6H7+ ions, involving the transfer of two H-atoms. The second (minor) fragmentation route via C7H6O+ions resembles the benzaldehyde decomposition pathway and the individual steps were found to be near to their calculated thermochemical reaction enthalpies. Gas-phase enthalpies of formation of (–4.652±0.3 eV) [≡ (–448.8±30) kJ mol−1] for MA and (–4.243±0.3) eV [≡ (–409.4±30) kJ mol−1] for MAME are derived, based on the appearance energy of their C7H7O+ ions at m/z 107 and the formation enthalpy adopted from protonated benzaldehyde. The results are compared with data for benzylalcohol.

Evaluation of the Impact of Fatty Acid Methyl Ester (FAME) Contamination on the Thermal Stability of Jet A

2013 ◽  
Author(s):  
Jr Morris ◽  
Shardo Robert W. ◽  
Higgins James ◽  
Cook Kim ◽  
Tanner Rhonda ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Fatty Acid ◽  
Methyl Ester ◽  
Fatty Acid Methyl Ester ◽  
Acid Methyl Ester ◽  
Acid Methyl ◽  
The Impact ◽  
Thermal Stability Of

Optical Absorption Enhancement in Polymer BHJ thin Film Using Ag Nanostructures: A Simulation Study

2020 ◽  
Vol 16 (4) ◽  
pp. 556-567
Author(s):  
Asma Khalil ◽  
Zubair Ahmad ◽  
Farid Touati ◽  
Mohamed Masmoudi
Keyword(s):  
Absorption Spectrum ◽  
Solar Cell ◽  
Methyl Ester ◽  
Butyric Acid ◽  
Organic Solar Cell ◽  
Short Circuit ◽  
Acid Methyl Ester ◽  
Short Circuit Current ◽  
Acid Methyl ◽  
Butyric Acid Methyl Ester

Background: The photo-absorption and light trapping through the different layers of the organic solar cell structures are a growing concern now-a-days as it affects dramatically the overall efficiency of the cells. In fact, selecting the right material combination is a key factor in increasing the efficiency in the layers. In addition to good absorption properties, insertion of nanostructures has been proved in recent researches to affect significantly the light trapping inside the organic solar cell. All these factors are determined to expand the absorption spectrum and tailor it to a wider spectrum. Objective: The purpose of this investigation is to explore the consequence of the incorporation of the Ag nanostructures, with different sizes and structures, on the photo absorption of the organic BHJ thin films. Methods: Through a three-dimensional Maxwell solver software, Lumerical FDTD, a simulation and comparison of the optical absorption of the three famous organic materials blends poly(3- hexylthiophene): phenyl C71 butyric acid methyl ester (P3HT:PCBM), poly[N-9″-heptadecanyl-2,7- carbazole-alt-5,5-(4′,7′-di-2-thienyl-2′,1′,3′-benzothiadiazole)]: phenyl C71 butyric acid methyl ester (PCDTBT:PCBM) and poly[2,6-(4,4-bis-(2-ethylhexyl)-4H-cyclopenta[2,1-b;3,4-b′]dithiophene)-alt- 4,7-(2,1,3-benzothiadiazole)]: phenyl C71 butyric acid methyl ester (PCDPDTBT:PCBM) has been conducted. Furthermore, FDTD simulation study of the incorporation of nanoparticles structures with different sizes, in different locations and concentrations through a bulk heterojunction organic solar cell structure has also been performed. Results: It has been demonstrated that embedding nanostructures in different locations of the cell, specifically in the active layer and the hole transporting layer had a considerable effect of widening the absorption spectrum and increasing the short circuit current. The effect of incorporation the nanostructures in the active layer has been proved to be greater than in the HTL. Furthermore, the comparison results showed that, PCDTBT:PCBM is no more advantageous over P3HT:PCBM and PCPDTBT:PCBM, and P3HT:PCBM took the lead and showed better performance in terms of absorption spectrum and short circuit current value. Conclusion: This work revealed the significant effect of size, location and concentration of the Ag nanostructures while incorporated in the organic solar cell. In fact, embedding nanostructures in the solar cell widen the absorption spectrum and increases the short circuit current, this result has been proven to be significant only when the nanostructures are inserted in the active layer following specific dimensions and structures.

scholarly journals Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

2021 ◽  
Vol 11 (12) ◽  
pp. 5413
Author(s):  
Keiko Iwasa ◽  
Harumichi Seta ◽  
Yoshihide Matsuo ◽  
Koichi Nakahara
Keyword(s):  
Methyl Ester ◽  
Methyl Esters ◽  
Acid Methyl Ester ◽  
Chemical Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Arabica Coffee ◽  
Acid Methyl ◽  
Coffee Brew ◽  
Coffee Beans ◽  
Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

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