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https://www.readbyqxmd.com/read/28734266/air-quality-and-health-effects-of-biogenic-volatile-organic-compounds-emissions-from-urban-green-spaces-and-the-mitigation-strategies
#1
Yuan Ren, Zelong Qu, Yuanyuan Du, Ronghua Xu, Danping Ma, Guofu Yang, Yan Shi, Xing Fan, Akira Tani, Peipei Guo, Ying Ge, Jie Chang
Biogenic volatile organic compounds (BVOCs) emissions lead to fine particulate matter (PM2.5) and ground-level ozone pollution, and are harmful to human health, especially in urban areas. However, most BVOCs estimations ignored the emissions from urban green spaces, causing inaccuracies in the understanding of regional BVOCs emissions and their environmental and health effects. In this study, we used the latest local vegetation datasets from our field survey and applied an estimation model to analyze the spatial-temporal patterns, air quality impacts, health damage and mitigating strategies of BVOCs emissions in the Greater Beijing Area...
July 19, 2017: Environmental Pollution
https://www.readbyqxmd.com/read/28732107/characteristic-flavor-of-traditional-soup-made-by-stewing-chinese-yellow-feather-chickens
#2
Jun Qi, Deng-Yong Liu, Guang-Hong Zhou, Xing-Lian Xu
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel...
July 21, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28731231/comparative-analysis-of-juice-volatiles-in-selected-mandarins-mandarin-relatives-and-other-citrus-genotypes
#3
Yuan Yu, Jinhe Bai, Chunxian Chen, Anne Plotto, Elizabeth A Baldwin, Frederick G Gmitter
BACKGROUND: Citrus fruit flavor is an important attribute prioritized in variety improvement. This study compared juice volatiles compositions from 13 selected citrus genotypes, including six mandarins (Citrus reticulata), three sour oranges (C. aurantium), one blood orange (C. sinensis), one lime (C. limonia), one clementine (C. clementina) and one satsuma (C. unshiu). RESULTS: Large differences were observed in volatiles compositions among the citrus genotypes...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28729856/biological-significance-of-marine-actinobacteria-of-east-coast-of-andhra-pradesh-india
#4
Alapati Kavitha, Handanahal S Savithri
An attempt was made to identify actinobacterial strains present in the marine soil of East Coast regions viz., Chirala, Bapatla, and Peddaganjam, Andhra Pradesh; Kanyakumari, Tamil Nadu and Goa, Goa along with the study of their antimicrobial potential. Eight out of 73 actinobacterial strains isolated from these regions showed strong antimicrobial activity against Gram positive bacteria, Gram negative bacteria, and Candida albicans. Molecular identification (16S rRNA analysis) of the eight strains revealed that they belong to Dietzia sp...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28728788/emission-characteristics-and-variation-of-volatile-odorous-compounds-in-the-initial-decomposition-stage-of-municipal-solid-waste
#5
Haobo Tan, Yan Zhao, Yue Ling, Ying Wang, Xuemei Wang
The odour pollution occurring in the initial decomposition stage of municipal solid waste (MSW), including collection, transfer and transportation, has not been sufficiently emphasised. Thus the emission characteristics of and variation in odorant generation in this stage were investigated through simulation experiments at different temperatures, waste composition and processing durations. Out of 120 odorous compounds, 52 were detected in seven categories under all tested conditions, with significant variations...
July 17, 2017: Waste Management
https://www.readbyqxmd.com/read/28728407/effects-of-cooking-method-and-final-core-temperature-on-cooking-loss-lipid-oxidation-nucleotide-related-compounds-and-aroma-volatiles-of-hanwoo-brisket
#6
Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee
Objective: This study was performed to observe the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done)...
July 6, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28727415/hydrophobic-nanosized-all-silica-beta-zeolite-efficient-synthesis-and-adsorption-application
#7
Zhiguo Zhu, Hao Xu, Jingang Jiang, Hai-Hong Wu, Peng Wu
All-silica Beta zeolite, synthesized by conventional hydroxide route, usually possesses small crystal size of a few hundred nanometers but poor hydrophobicity, whereas the fluoride-mediated one exhibits to be highly hydrophobic but microsized. To obtain nanosized all-silica Beta zeolite with excellent hydrophobicity, an innovative and efficient hydrothermal route via interzeolite transformation for synthesizing all-silica Beta zeolite is proposed in present study. With the assistance of Beta seeds and tetraethylammonium hydroxide as the structure-directing agent, siliceous Beta zeolite is well crystallized at a high solid yield via dissolution-recrystallization of all-silica ITQ-1 crystals at an extremely low water content (H2O/SiO2 molar ratio of 1)...
July 20, 2017: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/28727229/volatile-organic-compound-detection-as-a-potential-means-of-diagnosing-cutaneous-wound-infections
#8
Mohammed Ashrafi, Matt Bates, Mohamed Baguneid, Teresa Alonso-Rasgado, Riina Rautemaa-Richardson, Ardeshir Bayat
Chronic cutaneous wound infections and surgical site infections (SSIs) present a huge burden on the healthcare system and can lead to increased morbidity and mortality. Current diagnostic methods of identifying and confirming infection involve culture-based and molecular methods. Both techniques are time consuming and delays commonly lead to un-targeted empirical treatment. An ideal diagnostic method would be non-invasive and highly sensitive and detect pathogenic organisms with a high degree of accuracy in order to allow targeted treatment...
July 20, 2017: Wound Repair and Regeneration
https://www.readbyqxmd.com/read/28727160/the-long-term-effect-of-a-zinc-acetate-and-chlorhexidine-diacetate-containing-mouth-rinse-on-intra-oral-halitosis-a-randomized-clinical-trial
#9
Seida Erovic Ademovski, Carina Mårtensson, G Rutger Persson, Stefan Renvert
AIM: To evaluate the long-term effects of a zinc acetate and chlorhexidine diacetate mouth rinse (Zn/CHX) on intra-oral halitosis. MATERIALS AND METHODS: Forty-six adults with intra-oral halitosis were randomized into a 6-month, double-blind, placebo-controlled clinical study. The presence of intra-oral halitosis was evaluated at baseline, 3, and 6 months after treatment by assessment of organoleptic score (OLS) and by total volatile sulphur compounds (T-VSC), hydrogen sulphide (H2 S) and methyl mercaptan (MM) concentrations in exhaled air...
July 20, 2017: Journal of Clinical Periodontology
https://www.readbyqxmd.com/read/28725238/a-non-targeted-metabolomics-approach-unravels-the-vocs-associated-with-the-tomato-immune-response-against-pseudomonas-syringae
#10
María Pilar López-Gresa, Purificación Lisón, Laura Campos, Ismael Rodrigo, José Luis Rambla, Antonio Granell, Vicente Conejero, José María Bellés
Volatile organic compounds (VOCs) emitted by plants are secondary metabolites that mediate the plant interaction with pathogens and herbivores. These compounds may perform direct defensive functions, i.e., acting as antioxidant, antibacterial, or antifungal agents, or indirectly by signaling the activation of the plant's defensive responses. Using a non-targeted GC-MS metabolomics approach, we identified the profile of the VOCs associated with the differential immune response of the Rio Grande tomato leaves infected with either virulent or avirulent strains of Pseudomonas syringae DC3000 pv...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28723182/cross-linked-gold-nanoparticle-membrane-resonators-as-microelectromechanical-vapor-sensors
#11
Hendrik Schlicke, Malte Behrens, Clemens J Schröter, Gregor T Dahl, Hauke Hartmann, Tobias Vossmeyer
We report a novel approach for the detection of volatile compounds employing electrostatically driven drumhead resonators as sensing elements. The resonators are based on freestanding membranes of alkanedithiol cross-linked gold nanoparticles (GNPs), which are able to sorb analytes from the gas phase. Under reduced pressure, the fundamental resonance frequency of a resonator is continuously monitored while the device is exposed to varying partial pressures of toluene, 4-methylpentan-2-one, 1-propanol, and water...
April 28, 2017: ACS Sensors
https://www.readbyqxmd.com/read/28722782/development-of-blueberry-liquor-influence-of-distillate-sweetener-and-fruit-quantity
#12
Ilda Caldeira, Daniel Lopes, Teresa Delgado, Sara Canas, Ofélia Anjos
BACKGROUND: In this work different formulations of blueberry liquor were tested and characterized based on their physicochemical and sensory characteristics. RESULTS: Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722446/hierarchical-morphology-dependent-gas-sensing-performances-of-three-dimensional-sno2-nanostructures
#13
Yi-Xiang Li, Zheng Guo, Yao Su, Xiao-Bo Jin, Xiang-Hu Tang, Jia-Rui Huang, Xing-Jiu Huang, Min-Qiang Li, Jin-Huai Liu
Hierarchical morphology-dependent gas-sensing performances have been demonstrated for three-dimensional SnO2 nanostructures. First, hierarchical SnO2 nanostructures assembled with ultrathin shuttle-shaped nanosheets have been synthesized via a facile and one-step hydrothermal approach. Due to thermal instability of hierarchical nanosheets, they are gradually shrunk into cone-shaped nanostructures and finally deduced into rod-shaped ones under a thermal treatment. Given the intrinsic advantages of three-dimensional hierarchical nanostructures, their gas-sensing properties have been further explored...
January 27, 2017: ACS Sensors
https://www.readbyqxmd.com/read/28722426/tunable-volatile-organic-compound-sensor-by-using-au-nanoparticle-incorporation-on-mos2
#14
Soo-Yeon Cho, Hyeong-Jun Koh, Hae-Wook Yoo, Jong-Seon Kim, Hee-Tae Jung
Controlling the charge concentrations of two-dimensional (2D) materials is a critical requirement for realizing versatility and potential application of these materials in high-performance electronics and sensors. In order to exploit the novel chemical-sensing characteristics of 2D materials for sensitive and selective sensors, various functionalization methods are needed to ensure efficient doping of channels based on 2D materials. In the present study, the gas-sensing performance of MoS2 has been significantly enhanced by controlled Au nanoparticle functionalization...
January 27, 2017: ACS Sensors
https://www.readbyqxmd.com/read/28722176/comparative-study-of-submerged-and-surface-culture-acetification-process-for-orange-vinegar
#15
Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso, Remedios Castro-Mejías
BACKGROUND: The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS: Seventeen polyphenols and twenty four volatile compounds were determined in the samples during both acetification processes...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722154/application-of-headspace-solid-phase-microextraction-followed-by-gas-chromatography-coupled-with-mass-spectrometry-spme-gc-ms-to-determine-esters-of-carboxylic-acids-and-other-volatile-compounds-in-d-maculatus-and-d-ater-lipids
#16
Magdalena Cerkowniak, Mieczysława I Boguś, Emilia Włóka, Piotr Stepnowski, Marek Gołębiowski
A constant problem in veterinary medicine, human healthcare, agriculture, forestry or horticulture is the large number of pests, and the lack of effective methods to combat them which cause no harm to the rest of the environment. It is recommended and desired to reduce the use of chemicals and increase the use of agents based on the knowledge acquired in the field of biology, chemistry, and agrochemicals. To learn the defense mechanisms of insects we should consider not only the site of their physiological ability to protect against external factors (cuticle), but also check the possibility of chemical protection, formed by all compounds on the surface and in the body of insects...
July 19, 2017: Biomedical Chromatography: BMC
https://www.readbyqxmd.com/read/28720978/extraction-and-preparation-of-high-aroma-and-low-caffeine-instant-green-teas-by-the-novel-column-chromatographic-extraction-method-with-gradient-elution
#17
Qing-Rong Li, Min Wu, Rui-Jie Huang, Ya-Fei Chen, Chan-Jian Chen, Hui Li, He Ni, Hai-Hang Li
The lack of aroma and natural taste is a critical problem in production and consumption of instant green teas. A method to prepare instant green teas high in-natural-aroma and low-caffeine by the novel column chromatographic extraction with gradient elution is reported. This method simultaneously extracted aroma (or volatile) and non-aroma compounds from green tea. Green tea was loaded into columns with 2.0-fold of petroleum ether (PE): ethanol (8:2). After standing for 3 h until the aroma compounds dissolved, the column was sequentially eluted with 3...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720958/aroma-composition-of-shalgam-a-traditional-turkish-lactic-acid-fermented-beverage
#18
Hasan Tanguler, Serkan Selli, Kemal Sen, Turgut Cabaroglu, Huseyin Erten
Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS)...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28719005/quantitative-structure-reactivity-relationships-of-hydroxyl-radical-rate-constants-for-linear-and-cyclic-volatile-methylsiloxanes
#19
Jaeshin Kim, Shihe Xu
The accurate understanding of the fate of volatile methylsiloxanes (VMS) in air is crucial in determining persistence and concentrations in the environment. Although oxidation by atmospheric hydroxyl radicals (oOH) is considered as a major degradation mechanism for airborne VMS, the existing bimolecular rate constants with •OH measured and modeled for any given VMS compound varied greatly, depending on the approaches used to generate the data. The objectives of this study were to measure •OH reaction rate constants for four cyclic and four linear VMS based on a relative rate method using a newly designed atmospheric chamber and to establish structure-reactivity relationships for the kinetics...
July 18, 2017: Environmental Toxicology and Chemistry
https://www.readbyqxmd.com/read/28718462/-preventive-dentistry-7-getting-rid-of-halitosis
#20
T M H de Jong, M L Laine
Halitosis or bad breath is a problem that affects many people and its source is generally found in the oral cavity (intra-oral halitosis). Bacteria in the oral cavity produce volatile sulphur compounds such as hydrogen sulphide and methyl mercaptan that not only emit an unpleasant odour, but may also have toxic effects on the periodontal tissues. Good oral hygiene, a healthy periodontium and healthy teeth are the basis for the prevention of intra-oral halitosis and dentists and dental hygienists therefore play an essential role in its prevention...
July 2017: Nederlands Tijdschrift Voor Tandheelkunde
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