			Home About us Contact

Ethanol Content (ethanol + content)

Distribution by Scientific Domains

Chemistry	81%

Selected Abstracts

Voltammetric Monitoring and Speciation of Copper Ions in Italian "Grappa" with Platinum Microelectrodes

ELECTROANALYSIS, Issue 7 2006
Antonietta Baldo
Abstract A linear sweep voltammetric (LSV) investigation and the anodic stripping voltammetric (ASV) detection of copper ions in ethanol-water mixtures and grappa samples are reported. The measurements are carried out by using platinum microdisk electrodes. Ethanol-water mixtures with ethanol content in the range 40,100,vol%, commercially available and raw grappa samples having ethanol content in the above range are examined. From LSV measurements of copper (II) ions added to the samples, the formation of intermediate copper (I) soluble species, which are stabilized mainly by the naturally occurring organic compounds present in the real samples, is observed. The analysis of LSV and ASV current responses against added Cu2+ ions provides linear trends over the concentration range 5×10,5,5×10,3,M and 5×10,7,5×10,5,M, respectively. The sensitivity depends on the ethanol content in the mixture and, as expected, it is the higher the lower the viscosity of the medium. In particular, it varies from 1.54 to 3.53,nA mM,1 and from 0.114 to 0.263,nA ,M,1 for LSV and ASV measurements, respectively, upon changing the ethanol content from 40 to 100,vol%. In the same range of ethanol content, detection limits obtained by ASV vary from 0.27 to 0.15,,M, respectively. Labile or total copper contents in the grappa samples are determined by ASV measurements performed in the untreated matrices or in the samples acidified with 0.1,M HClO4, respectively. Finally, acidification of the samples with different amounts of HClO4 allows also some speciation investigations to be performed. [source]

Glucoraphanin extraction from Cardaria draba: Part 1.

JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 9 2005
Optimization of batch extraction
Abstract Glucosinolates have historically been considered an anti-nutritional component of food and feed cereal crops. Large-scale protocols have been aimed at complete glucosinolate elimination from plants, rather than maximizing the recovery of any particular glucosinolate compound. Recently, glucoraphanin, an alkenyl glucosinolate, has been found to have nutritional value in terms of anti-carcinogenic behavior and hypertension relief. In this work, we report on the efficient capture of glucoraphanin from the noxious weed Cardaria draba. The effect of temperature, ethanol content in the aqueous solvent, initial solvent pH, solids loading, and contact time on both glucoraphanin and glucosinalbin recovery were examined. The optimal extraction conditions, evaluated using 0.11 dm3 stirred baffled vessels, were found to be 20% aqueous ethanol solvent at 70 °C and an initial pH value of 3, extracted at a solid to liquid ratio of 50 g dm,3 over 20 mins. The recovery achieved with the baffled vessels was up to three times greater than the glucoraphanin yield obtained using standard analytical procedures that involved the use of 8.0 × 10,3 dm3 of hot, 80% ethanol solutions in test tubes at the same solvent loading. This corresponds to 30 mg g,1 of glucoraphanin recovered from the dried C draba leaves, versus only 10 mg g,1 using the analytical method. Copyright © 2005 Society of Chemical Industry [source]

Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings

JOURNAL OF FOOD SCIENCE, Issue 5 2002
R.D. Hagenmaier
ABSTRACT: Shellac and wax-based citrus coatings were applied to Fallglo, Robinson, Sunburst, Dancy and Murcott tangerines, Nova and Orlando tangelos, and Temple oranges. Flavor volatiles were measured before and after storage. Concentrations of ethyl acetate, ethyl butyrate, isopentanol and 2-methyl-3-buten-2-ol increased markedly for fruit with shellac-based coatings, and were highly correlated with ethanol content, but at different ratios for the different varieties. The concentration increases were relatively less for fruit coated with the wax-based coatings, and suggest that high-gloss shellac and resin-based coatings are not appropriate for tangerines. [source]

The effect of water to ethanol feed ratio on physical properties and aerosolization behavior of spray dried cromolyn sodium particles

JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 5 2005
Kambiz Gilani
Abstract Cromolyn sodium (CS) was spray dried under constant operation conditions from different water to ethanol feed ratios (50:50,0:100). The spray dried CS samples were characterized for their physicochemical properties including crystallinity, particle size distribution, morphology, density, and water/ethanol content. To determine quantitatively the crystallinity of the powders, an X-ray diffraction (XRD) method was developed using samples with different crystallinity prepared by physical mixing of 100% amorphous and 100% crystalline CS materials. The aerodynamic behavior of the CS samples was determined using an Andersen Cascade Impactor (ACI) with a Spinhaler® at an air flow of 60 L/min. Binary mixtures of each spray dried CS powder and Pharmatose® 325, a commercial ,-lactose monohydrate available for DPI formulations, were prepared and in vitro aerosol deposition of the drug from the mixtures was analyzed using ACI to evaluate the effect of carrier on deposition profiles of the spray dried samples. CS spray dried from absolute ethanol exhibited XRD pattern characteristic for crystalline materials and different from patterns of the other samples. The crystallinity of spray dried CS obtained in the presence of water varied from 0% to 28.37%, depending on the ratio of water to ethanol in the feed suspensions. All samples presented different particle size, water/ethanol content, and bulk density values. CS particles spray dried from absolute ethanol presented uniform elongated shape whereas the other samples consisted mainly of particles with irregular shape. Overall, fine particle fraction increased significantly (p,<,0.01) with decreasing d50% and water and ethanol content of spray dried CS samples. Significant difference (p,<,0.01) in deposition profiles of the drug were observed between corresponding carrier free and carrier blended formulations. The difference in deposition profiles of CS aerosolized from various spray dried samples were described according to the particle size, shape, and water/ethanol contents of the powders. The results of this study indicate that enhanced aerosol performance of CS can be obtained by spray drying of the drug from suspensions containing ,87.5% v/v ethanol. © 2005 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 94:1048,1059, 2005 [source]

Decrease in serum total cholesterol and increase in high-density lipoprotein cholesterol in rats following moderate intake of sherry

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2004
Felix L Elorza
Abstract Moderate intake of sherry by rats resulted in a decrease in serum total cholesterol and an increase in the proportion of high-density lipoprotein cholesterol. Oloroso, manzanilla, fino and amontillado sherries all exerted similar effects. These effects were apparently not related to the ethanol content, since an aqueous solution of ethanol did not modify cholesterol levels. Therefore other compounds must be responsible for the effects observed. This paper shows that, in addition to typical red and white wines, sherries should be included in the list of wines with beneficial physiological effects following moderate consumption. Copyright © 2004 Society of Chemical Industry [source]

Protective agents used to reverse the metabolic changes induced in wine yeasts by concomitant osmotic and thermal stress

LETTERS IN APPLIED MICROBIOLOGY, Issue 2 2002
A. Caridi
Aims:,The reversion of the metabolic changes induced in wine yeasts by stressors. Methods:,Six strains of Saccharomyces were inoculated in grape must containing over 400 g l,1 of sugar and incubated at 35 °C, both with and without the addition of 100 mg l,1 of catechin, inositol or SO2. Results:,Significant correlations between addition of the stress-protectants and change in the metabolic behaviour of the wine yeasts were observed. Depending on strain and protectant, and expressing data as a percentage of increase or decrease compared to the control, fermentation vigour after 3 d increased by up to 10%, titratable acidity of the wines increased by up to 7%, ethanol content increased by up to 20%, unitary acetic acid production decreased by up to 35%, and unitary glycerol production decreased by up to 20%. Impact of Study:,By using protective agents it is possible to minimize the abnormal fermentation performance that wine yeasts exhibit under thermal and osmotic stress. [source]

Ensilage of wilted whole crop rice (Oryza sativa L.) using a roll baler for chopped material: Silage quality in long-term storage

GRASSLAND SCIENCE, Issue 2 2007
Hidenori Kawamoto
Abstract We examined the effects of long-term storage on the fermentation quality, chemical composition, and digestibility of wilted whole crop rice silage prepared using a roll baler for chopped material (set chop length, 13 mm) and compared the results with those obtained by using a conventional roll baler. The roll balers were used for ensiling whole crop rice of three types: (i) dough-ripe stage with light wilting (45% dry matter); (ii) dough-ripe stage with heavy wilting (65% dry matter); and (iii) yellow-ripe stage with light wilting (45% dry matter). The apparent dry matter density was higher in the ensiled roll bales composed of chopped whole crop rice (chopped bales) than in those composed of non-chopped whole crop rice (conventional bales) (195,250 kg m,3 vs 156,218 kg m,3, respectively). The formation of volatile fatty acids and ammonia-nitrogen was low in all types of silage. Further, no marked differences in the chemical composition and apparent dry matter digestibility were observed between silage from the two types of bales. However, there were significant differences in their lactic acid and ethanol contents. The lactic acid production in the conventional silage was low (0.08,0.14% fresh matter), whereas that in the chopped silage was high (0.71,0.97% fresh matter). A lower pH value (pH 4.0,4.3) was retained in the chopped silage after 10 months of storage. High ethanol production (1.1,2.5% fresh matter) was observed in the conventional silage, whereas ethanol production decreased to less than 1% in the chopped silage. These results indicate that although the ethanol fermentation is readily enhanced in the ensilage of wilted whole crop rice performed by a conventional baler, the ensilage performed by a baler for chopped material encourages lactic acid fermentation and suppresses ethanol production over a wide moisture range throughout the long-term storage. [source]

Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2006
Abdel Moneim El-Hadi Sulieman
Summary In the present study, some of the chemical and microbiological characteristics of garris, a Sudanese traditionally fermented camel's milk product, were investigated. The chemical analyses included, pH, titrable acidity and ethanol contents. A total of 100 strains of lactic acid bacteria (LAB) were isolated from twenty samples of traditionally fermented household garris. The selected isolates were phenotypically characterized by their ability to ferment 49 carbohydrates using API 50 CHL kits and additional biochemical tests. LAB dominated the microflora of garris samples, and the major genera were Lactobacillus (74%), followed by Lactococcus (12%), Enterococcus (10%) and Leuconostocs (4%). The most predominant Lactobacillus species were identified as Lactobacillus paracasei ssp. paracasei (64 strains), L. fermentum (seven strains) and only three strains as L. plantarum. Most strains produced the enzymes that are relevant to cultured dairy product processing. The Lactococcus species were identified as Lactococcus lactis. The average pH value of the samples was 4.42 ± 0.21. The pH values were accompanied with increasing of titrable acidity which averaged 1.72 ± 0.04%. The relatively high amounts of ethanol detected in all samples (average 1.40 ± 0.03%) together with the high yeasts counts (6.0 ± 0.53 log10 cfu mL,1), indicated that the fermentation process of garris is a yeast-lactic fermentation. [source]

Effect of fat replacers on kefir quality

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2010
Bilge Ertekin
Abstract The purpose of the study was to determine the effects of fat replacers on the quality of non-fat kefir. Skim milk fortified with Dairy Lo® (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non-fat kefir (NFK) controls. Results for dry matter, pH and lactic acid ranged between 82.4 and 109.1 g kg,1, 4.26 and 4.40, and 7.0 and 9.2 g L,1, respectively. Acetaldehyde and ethanol contents of samples were between 2.89 and 7.28 mg L,1, and 151.46 and 323.89 mg L,1, respectively. In all samples, Lactobacillus spp., Streptococcus spp. and yeast counts were between 9.1 and 9.9, 9.3 and 9.9, and 5.2 and 5.6 log cfu mL,1, respectively. Kefir samples had non-Newtonian behaviour and pseudoplastic fluid with thixotropy. At the first day, DL had the highest apparent viscosity (3.119 Pa s) while NFK had the lowest value (1.830 Pa s). In the sensory evaluation, odour and taste scores of samples were not different. Dairy Lo® and inulin could be used without any adverse effect for the production of non-fat kefir. Copyright © 2009 Society of Chemical Industry [source]