Unravelling the chemical reactions of fatty acids and triacylglycerides under hydrodeoxygenation conditions based on a comprehensive thermodynamic analysis

2018 ◽  
Vol 112 ◽  
pp. 37-44 ◽  
Author(s):  
Diego Valencia ◽  
Isidoro García-Cruz ◽  
Víctor Hugo Uc ◽  
Luis Felipe Ramírez-Verduzco ◽  
Myriam A. Amezcua-Allieri ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Thermodynamic Analysis ◽  
Chemical Reactions

scholarly journals Thermodynamic analysis of copper(I) sulfide chlorination by calcium chloride in the presence of oxygen

1999 ◽  
Vol 64 (5-6) ◽  
pp. 365-374 ◽  
Author(s):  
Rajko Vracar ◽  
Katarina Cerovic
Keyword(s):  
Calcium Chloride ◽  
Thermodynamic Analysis ◽  
Chemical Reactions ◽  
Phase Stability ◽  
Log P ◽  
Temperature Range ◽  
Stability Diagrams

This paper presents a thermodynamic analysis of possible, but insufficiently studied, chemical reactions occurring during the chlorination of copper(I) sulfide by calcium chloride in the presence of oxygen. It formed the basis for assessing the probability and priority of their occurrence. Phase stability diagrams have been plotted for the Cu-S-O-Cl system in the coordinates log p(S2)-log p(O2)-log p(Cl2) in the temperature range from 473 to 773 K.

Relationship between linoleic and α-linolenic acids in cooked meat odour development

2003 ◽  
Vol 2003 ◽  
pp. 204-204
Author(s):  
M.M. Campo ◽  
S.J. Elmore ◽  
G.R. Nute ◽  
J.D. Wood ◽  
D.S. Mottram ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Volatile Compounds ◽  
Chemical Reactions ◽  
Pufa Composition ◽  
Cooked Meat ◽  
Odour Perception

During cooking, chemical reactions within the muscle produce volatile and non-volatile compounds characteristic of meat aroma and taste. Polyunsaturated fatty acids (PUFA) are essential in these reactions (Mottram and Edwards, 1983). In ruminants, differences in intramuscular PUFA composition have been classically associated with high n-3 content in grass fed animals and high n-6 content in concentrate fed animals. We investigated the effect on odour perception of in vitro reactions between linoleic and α-linolenic acids in the presence of cysteine and ribose, when they were present in ratios similar to those found in meat from animals reared on forage- or concentrate-based diets.

Thermodynamic Analysis of the Formation of Aluminum and Chrome Halides for Circular Chrome-Aluminizing

2016 ◽  
Vol 685 ◽  
pp. 473-476 ◽  
Author(s):  
Konstantin Bakhrunov
Keyword(s):  
Thermodynamic Analysis ◽  
Chemical Reactions

The work presents a thermodynamic analysis assessing the formation of aluminum and chrome halides for diffusion chrome-aluminizing of the surface of nickel heat-proof alloys in activated gases. The author has established chemical reactions that are responsible for the process of circular chrome-aluminizing and the arrangement scheme of initial technological components.

Cobalt Complexes of Tripodal Hexadentate Ligands: Electrochemically Driven Rearrangements

2006 ◽  
Vol 59 (11) ◽  
pp. 783 ◽  
Author(s):  
Paul V. Bernhardt ◽  
Yang Kim ◽  
Sujandi
Keyword(s):  
Cyclic Voltammetry ◽  
Crystal Structures ◽  
Thermodynamic Analysis ◽  
Chemical Reactions ◽  
Digital Simulation ◽  
Cobalt Complexes ◽  
Tripodal Ligands ◽  
Formal Potential ◽  
Working Electrode ◽  
Kinetic And Thermodynamic Analysis

The CoIII complexes of the hexadentate tripodal ligands HOsen (3-(2´-aminoethylamino)-2,2-bis((2´´-aminoethylamino)methyl)propan-1-ol) and HOten (3-(2´-aminoethylthia)-2,2-bis((2´´-aminoethylthia)methyl)propan-1-ol) have been synthesized and fully characterized. The crystal structures of [Co(HOsen)]Cl3∙H2O and [Co(HOten)](ClO4)Cl2 are reported and in both cases the ligands coordinate as tripodal hexadentate N6 and N3S3 donors, respectively. Cyclic voltammetry of the N3S3 coordinated complex [Co(HOten)]3+ is complicated and electrode dependent. On a Pt working electrode an irreversible CoIII/II couple (formal potential –157 mV versus Ag|AgCl) is seen, which is indicative of dissociation of the divalent complex formed at the electrode. The free HOten released by the dissociation of [Co(HOten)]2+ can be recaptured by Hg as shown by cyclic voltammetry experiments on a static Hg drop electrode (or in the presence of Hg2+ ions), which leads to the formation of an electroactive HgII complex of the N3S3 ligand (formal potential +60 mV versus Ag|AgCl). This behaviour is in contrast to the facile and totally reversible voltammetry of the hexaamine complex [Co(HOsen)]3+ (formal potential (CoIII/II) –519 mV versus Ag|AgCl), which is uncomplicated by any coupled chemical reactions. A kinetic and thermodynamic analysis of the [Co(HOten)]2+/[Hg(HOten)]2+ system is presented on the basis of digital simulation of the experimental voltammetric data.

scholarly journals Pharmacognostic analysis of Salvia hispanica L. seeds

2021 ◽  
pp. 49-54
Author(s):  
Anastasiia Sytryn ◽  
Iryna Cholak ◽  
Oksana Yemelianova ◽  
Uliana Karpiuk
Keyword(s):  
Fatty Acids ◽  
Chemical Reactions ◽  
Hydroxycinnamic Acids ◽  
Water Soluble ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Phytochemical Study ◽  
Quantitative Content ◽  
Salvia Hispanica L ◽  
Material Swelling

The aim. The aim of this work was to conduct a microscopic and phytochemical study of the seeds of chia (Salvia hispanica L.). Materials and methods. Chia seeds were examined macroscopically and microscopically. To study the qualitative composition of the main groups of biologically active substances, histochemical, microchemical and chemical reactions were used. Hydroxycinnamic acids were identified by paper chromatography. To obtain a lipophilic extract, a Soxhlet apparatus and an exhaustive chloroform extraction method were used. The study of the quantitative content of fatty acids was carried out by gas chromatography. The content of polysaccharides in the raw material was determined by the gravimetric method. According to the SPhU method, the raw material swelling index was determined. Results. The main macro- and microscopic features of chia seeds have been established. Histochemical reactions, microchemical reactions made it possible to establish the presence of mucus and fatty oils in chia seeds. With the help of chemical reactions, the presence of flavonoids in the raw material was established. The quantitative content of fatty oils is 24.0±1.2 %. The content of water-soluble polysaccharides in the whole raw material was 4.01±0.07 %, in the crushed raw material - 5.04 ± 0.05 %. As a result of determining the swelling index, it was found that this indicator for the whole chia seeds was 20, and for the crushed ones – 17. The content of hydroxycinnamic acids in the chia seeds was 1.07±0.03 %. 9 fatty acids have been identified, among which linoleic acid predominates in terms of content. Conclusions. The presence and quantitative content of mucus, fatty oils, water-soluble polysaccharides, flavonoids, hydroxycinnamic acids, fatty acids was confirmed in the seeds of chia (Salvia hispanica L.). The obtained data can be used to develop regulatory documentation for chia seeds in order to use this raw material in pharmacy and medicine

Designed Solution to Coat Titanium Sheets with Octacalcium Phosphate

2007 ◽  
Vol 361-363 ◽  
pp. 665-668 ◽  
Author(s):  
Christiane Xavier Resende ◽  
Gustavo Mendes Platt ◽  
Jean Dille ◽  
Ivan Napoleão Bastos ◽  
Gloria Dulce de Almeida Soares
Keyword(s):  
Calcium Phosphate ◽  
Thermodynamic Analysis ◽  
Chemical Reactions ◽  
Experimental Tests ◽  
Octacalcium Phosphate ◽  
Characterization Techniques

In this work, a solution able to precipitate calcium phosphate in titanium samples was studied. At first, a thermodynamic analysis of the proposed solution was conducted using a computational simulator that considers most of chemical reactions and evaluates parameters such as activity of species. After this procedure, experimental tests were performed in order to confirm this precipitation. With the use of TRIS at concentration of 50mM, the deposits were basically composed of octacalcium phosphate, as confirmed in some characterization techniques. The deposit presents a thickness of approximately 15μm after a 7-day exposure in the designed solution.

Thermodynamic analysis of fluids with the possible presence of chemical reactions

2002 ◽  
Vol 43 (13) ◽  
pp. 1619-1637 ◽  
Author(s):  
G. Bisio ◽  
M. Cartesegna ◽  
G. Rubatto
Keyword(s):  
Thermodynamic Analysis ◽  
Chemical Reactions
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