Results 251 to 260 of about 791,104 (305)

Photolysis of quinalphos in ethanolic solution

Pesticide Science, 1989
AbstractPhotolysis of quinalphos, O,O‐diethyl O‐(quinoxalin‐2‐yl) phosphorothioate (I), in ethanolic solutions yields two products, O,O‐diethyl O‐(3‐ethoxy‐quinoxalin‐2‐yl) phosphorothioate (II) and O,O‐diethyl O‐(3‐(1‐hydroxyethyl)‐quinoxalin‐2‐yl) phosphorothioate (III). Both products derive from the reaction of photo‐excited quinalphos molecule with
PUSINO, Alba, GESSA C, FRIGERIO A.
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Effects of sweetened ethanol solutions on ethanol self-administration and blood ethanol levels

Pharmacology Biochemistry and Behavior, 2001
The enhancement of voluntary self-administration of ethanol by sucrose or saccharin was tested in conjunction with measurements of blood ethanol levels. Adult male rats were given access to both tap water and one of five solutions: 0.125% saccharin, 10% sucrose, ethanol, saccharin+ethanol, or sucrose+ethanol.
D B, Matthews, D H, Overstreet, A H, Rezvani, L L, Devaud, A L, Morrow   +4 more
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Blood Ethanol Concentrations in Rats Drinking Sucrose/Ethanol Solutions

Alcoholism: Clinical & Experimental Research, 1999
Background: The addition of sucrose to ethanol solutions results in a substantial increase in ethanol self‐administration by rats that are deprived of neither food nor water. However, if sucrose alters ethanol absorption or metabolism, resulting in blood ethanol concentrations (BECs) not different from those resulting from lower intakes of ethanol ...
C L, Czachowski, H H, Samson, C E, Denning   +2 more
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Melting of DNA in ethanol–water solutions

Biopolymers, 1974
AbstractThe thermal denaturation curves of DNA have been investigated over a wide range of temperatures T and ethanol concentrations C by CD and uv absorption methods. The phase diagram of conformational DNA states has been constructed in T,C plane. The range of the A, B, and coiled forms of DNA was determined.
A F, Usatyi, L S, Shlyakhtenko
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Degradation of Ascorbic Acid in Ethanolic Solutions

Journal of Agricultural and Food Chemistry, 2012
Ascorbic acid occurs naturally in many wine-making fruits. The industry also uses ascorbic acid as an antioxidant and color stabilizer in the making of alcoholic beverages including white wine, wine cooler, alcopop, and fruit liqueur. However, the degradation of ascorbic acid itself may cause browning and the deterioration of color quality.
Hsin-Yun, Hsu, Yi-Chin, Tsai, Chi-Chang, Fu, James Swi-Bea, Wu   +3 more
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Rheology of Zein Solutions in Aqueous Ethanol

Journal of Agricultural and Food Chemistry, 1999
Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation.
D, Fu, C L, Weller
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Properties of ethanol and ethanol-water solutions – Tables and Equations

Sugar Industry, 2010
This paper deals with the physico-chemical properties of ethanol and ethanol-water solutions. The data of ethanol properties and its water solutions, which were obtained from literature, are presented in the form of Equations and Tables.Extended properties include data for pure ethanol (density, vapor pressure, surface tension, viscosity, molar and ...
Pavel Kadlec, Svatopluk Henke, Zdenek Bubník   +2 more
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Colloidal Dispersions of Tannins in Water−Ethanol Solutions

Langmuir, 2007
The molecular interactions of grape-seed tannins dissolved in water-ethanol solutions have been studied through small angle neutron scattering, light scattering, and physical separation techniques. Through selective precipitation in different solvent mixtures, three populations of tannin macromolecules have been identified: T1 (2% of the total tannin),
Zanchi, Drazen, Vernhet, Aude, Poncet-Legrand, Celine, Cartalade, Damien, Tribet, Christophe, Schweins, Ralf, Cabane, Bernard   +6 more
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Solution properties of ethanol in water

Food Chemistry, 1999
The packing propensity of ethanol in aqueous solution is very unusual, yet ethanol finds extensive use both in the food and the pharmaceutical industry. An analysis of the solution properties of increasing concentrations of ethanol in water at 20° and 37°C reveals valuable information about its packing characteristics.
Sneha A. Parke, Gordon G. Birch
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Maillard Browning in Ethanolic Solution

Journal of Food Science, 2004
: Maillard browning in ethanolic solutions of a 0.2 M glucose-0.2 M glycine (G-G) system in a heat treatment becomes more pronounced with an increase in ethanol concentration (0% to 50%, v/v). Extents of browning, as measured by absorbance at 420 nm, of a fructose-glycine system in aqueous and 50% ethanolic solutions buffered at pH 4.3 are very close ...
S. C. Shen, J. S. B. Wu
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