Metal-free, one-pot synthesis of 2-styrylquinolines via Friedländer annulation and sp3 C-H activation using 1,3-dimethylurea and L-tartaric acid (3:1) as deep eutectic solvent†

A simple, metal-free protocol is reported for the one-pot synthesis of 2-styrylquinolines using a combination of 1,3-dimethyl urea (1,3-DMU) and L-tartaric acid (LTA) (in 3:1 ratio) as deep eutectic solvent...

Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds’ stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace (Vitis vinifera) cv. Graševina were investigated. In particular, vacuum drying (at different temperatures: 35, 50 and 70 °C), conventional drying at 70 °C and open sun drying were performed and the drying kinetics was described using Peleg’s model. Considering the processing time and thermodynamics, vacuum drying at 70 °C was the most convenient processing method. Polyphenols were highly stable during drying, and slight degradation occurred during vacuum drying at 35 and 50 °C. Tannins and tartaric acid were more prone to degradation depending on the drying method applied and showed the greatest stability during vacuum drying at 70 °C.

Effect of Adding Tartaric and Salicylic Acids and Their Mixture to Water and Diet in Egg Quality Characteristics of Aged Laying Hens

The study aimed to know the effect of adding tartaric and salicylic acids alone and a mixture of water and diet on the egg quality characteristics of aged laying hens for brown Lohmann. 210 laying hens 60 weeks old were used The duration of the experiment, which lasted 112 days(16 weeks), was divided into four equal periods at a rate of 28 days for each period,, distributed in equal numbers to 21 ground hens, 10 laying hens for each hen, and distributed to seven treatments with three replications of the treatment, T1 was fed a standard diet without adding (control), T2 was fed a standard diet supplemented with 0.2% tartaric acid with water, T3 was fed a standard diet supplemented with 0.2% salicylic acid with water, T4 was fed a standard diet supplemented with 0.4% tartaric acid and salicylic acid was added with water, T5 was fed a standard diet supplemented with % 0.2 tartaric acid in the diet, T6 was fed a standard diet supplemented with 0.2% salicylic acid in the diet, T7 was fed a standard diet supplemented with 0.4% a mixture of tartaric and salicylic acid in the diet. The results of adding the two acids in the water and feed showed that there was a significant improvement (P≤0.01) in the quality characteristics of the eggs produced, as it significantly improved the shell weight, shell thickness, albumin height, albumin weight, Haugh unit, rate of yolk height, yolk weight, and the yolk diameter was significantly reduced for the coefficients of The addition compared with the control treatment.

Four- and Five-Carbon Dicarboxylic Acids Present in Secondary Organic Aerosol Produced from Anthropogenic and Biogenic Volatile Organic Compounds

To better understand precursors of dicarboxylic acids in ambient secondary organic aerosol (SOA), we studied C4–C9 dicarboxylic acids present in SOA formed from the oxidation of toluene, naphthalene, α-pinene, and isoprene. C4–C9 dicarboxylic acids present in SOA were analyzed by offline derivatization gas chromatography–mass spectrometry. We revealed that C4 dicarboxylic acids including succinic acid, maleic acid, fumaric acid, malic acid, DL-tartaric acid, and meso-tartaric acid are produced by the photooxidation of toluene. Since meso-tartaric acid barely occurs in nature, it is a potential aerosol tracer of photochemical reaction products. In SOA particles from toluene, we also detected a compound and its isomer with similar mass spectra to methyltartaric acid standard; the compound and the isomer are tentatively identified as 2,3-dihydroxypentanedioic acid isomers. The ratio of detected C4–C5 dicarboxylic acids to total toluene SOA mass had no significant dependence on the initial VOC/NOx condition. Trace levels of maleic acid and fumaric acid were detected during the photooxidation of naphthalene. Malic acid was produced from the oxidation of α-pinene and isoprene. A trace amount of succinic acid was detected in the SOA produced from the oxidation of isoprene.

Novel Integrated Flow-Based Steam Distillation and Titration System for Determination of Volatile Acidity in Wines

Novel integrated flow-based steam distillation and titration system with spectrophotometric detection was developed for determination of volatile acidity in wines. Using the system, the distillation procedure was carried out in an automatic manner, starting with introducing into a heated steam distillation module a sample and subjecting it to steam distillation. Under selected conditions, all the analyte was transferred to the distillate; therefore, the system did not require calibration. The collected distillate and titrant were introduced into the next monosegments in varying proportions, in accordance with the developed titration procedure, and directed to the detection system to record the titration curve. The titration was stopped after reaching the end point of titration. Procedures for distillation and titration were developed and verified separately by distillation of acetic acid, acetic acid in the presence of tartaric acid as well as acetic acid, tartaric acid, and titratable acidity, with precision (relative standard deviation) and accuracy (relative error) for both procedures lower than 6.9 and 5.6%, respectively. The developed steam distillation and titration systems were used to determine volatile acidity in samples of white and rosé wines separately and as the integrated steam distillation and titration system, both with precision lower than 9.4% and accuracy better than 6.7%.

Fighting Covid-19 with the Help of Alkaline Diet

The relative acidity or alkalinity of all substances in nature can be categorised. The term acid is derived from the Latin word "acidus," that is to state "to eat."" which meaning "sour or tangy." Several of them the typical substances that are acidic we come into touch with have these characteristics, such as salad dressing vinegar, Beverages, which contain phosphoric acid and carbon dioxide, and black tea, which contains tannic acid, all contain acetic acid. Grapefruits, oranges, lemons, and limes contain citric acid, while grapes have tartaric acid. The acid-alkaline diet, or alkaline ash diet, is another name for the alkaline diet. Food is divided into three groups in the alkaline diet: acidic, neutral, and alkaline. Red meat, poultry, fish, chocolate, wheat, and alcohol are all acidic foods. Natural fats such as butter, most oils, milk, and cream are all included in neutral meals. Foods that are alkaline make up the majority of fruits and vegetables.

Consolidation of volcanic tuffs with TEOS and TMOS: a systematic study

In this study, nine volcanic tuffs from Armenia, Germany and Mexico were treated with two commercially available consolidants on base of silicic acid ester, as well as different pretreatments with an anti-swelling agent and/or primer components. Prior to the treatment, the tuffs were analyzed regarding their petrography and mineralogy, with a greater focus on their clay mineral content. The effect of the consolidation was evaluated by comparative analyses of petrophysical properties and weathering behavior before and after the treatments. The main goals of this study were to identify a general suitability of different consolidating treatments for different types of tuff, evaluating tartaric acid as a primer component for tuff consolidation and to pursue the approach of finding a molecular answer for apparent tuff consolidation problematics, by testing a consolidation agent with smaller molecule sizes than current products on the market: tetramethoxysilane (TMOS).