THE SOLUBILITIES OF THE l-DIHALOGENATED TYROSINES IN ETHANOL-WATER MIXTURES AND CERTAIN RELATED DATA

1. The solubilities of l-tyrosine, dichloro-l-tyrosine (hydrated), dibromo-l-tyrosine (anhydrous), and diiodo-l-tyrosine in ethanol-water mixtures at 25° have been determined. 2. It was found that the solubilities of the dihalogenated substitution products of l-tyrosine are increased by addition of ethanol up to a certain concentration. Further addition of ethanol leads to a decrease in solubility. The solubility of l-tyrosine is decreased by addition of ethanol. 3. Dichloro-l-tyrosine (hydrated) was found to change to the anhydrous form when allowed to stand in the presence of ethanol. 4. The apparent heat of solution of diiodo-l-tyrosine in an ethanol-water mixture has been determined. 5. The solubility of dl-thyroxine at 30° has been determined in urea solution, ethanol, dioxan, ethylene glycol, and propylene glycol.     

Effect of ethanol on folding of hen egg-white lysozyme under acidic condition

The equilibrium and kinetics of folding of hen egg-white lysozyme were studied by means of CD spectroscopy in the presence of varying concentrations of ethanol under acidic condition. The equilibrium transition curves of guanidine hydrochloride-induced unfolding in 13 and 26% (v/v) ethanol have shown that the unfolding significantly deviates from a two-state mechanism. The kinetics of denaturant-induced refolding and unfolding of hen egg-white lysozyme were investigated by stopped-flow CD at three ethanol concentrations: 0, 13, and 26% (v/v). Immediately after dilution of the denaturant, the refolding curves showed a biphasic time course in the far-UV region, with a burst phase with a significant secondary structure and a slower observable phase. However, when monitored by the near-UV CD, the burst phase was not observed and all refolding kinetics were monophasic. To clarify the effect of nonnative secondary structure induced by the addition of ethanol on the folding/unfolding kinetics, the kinetic m values were estimated from the chevron plots obtained for the three ethanol concentrations. The data indicated that the folding/unfolding kinetics of hen lysozyme in the presence of varying concentrations of ethanol under acidic condition is explained by a model with both on-pathway and off-pathway intermediates of protein folding.     

Recovery of ethanol from fermentation broths using selective sorption-desorption

Industrialized nations face a critical problem in replacing the sources of liquid fuels that traditionally have been supplied by petroleum. One solution that has gained increasing support in this country is the use of ethanol produced by fermentation of renewable biomass as an extender in, or supplement to, gasoline for transportation fuel. Distillation, the present method of separating ethanol from the fermentation broth, is an energy-intensive one and frequently uses more energy than is available from the ethanol recovered. There are many investigations under way to find alternative, less energy-intensive techniques for the ethanol-water separation. The separations method described in this article involves the use of solid materials to preferentially remove ethanol from fermentation broths. Subsequent stripping of the ethanol from the sorbent with a dry gas reduces dramatically the energy required for the separation. Three solid sorbents have been investigated experimentally. Their sorption/desorption characteristics are described, and their incorporation in an ethanol recovery process is evaluated. Three sorbents were investigated: two commercially available divinylbenzene crosslinked polystyrene resins in bead form (one with a nominal surface area of 300 m(2)/g, the other with 750 m(2)/g) and an experimental proprietary molecular sieve with hydrophobic properties. Equilibrium adsorption isotherms for two of the sorbents were obtained at ambient temperature (21 degrees C) for ethanol-water solutions containing up to 12 wt. % ethanol. In addition, 40 degrees C isotherms were obtained for the polystyrene sorbents. Although different, the equilibrium isotherms for the sorbents indicated that ethanol could be preferentially sorbed from a dilute solution. Column breakthrough curves indicated very favorable kinetics. Desorption of the ethanol was readily effected with warm (60-80 degrees C), dry nitrogen.     

A simple method to determine the water activity of ethanol-containing samples

The water activity (aw) of microbial substrates, biological samples, and foods and drinks is usually determined by direct measurement of the equilibrium relative humidity above a sample. However, these materials can contain ethanol, which disrupts the operation of humidity sensors. Previously, an indirect and problematic technique based on freezing-point depression measurements was needed to calculate the aw when ethanol was present. We now describe a rapid and accurate method to determine the aw of ethanol-containing samples at ambient temperatures. Disruption of sensor measurements was minimized by using a newly developed, alcohol-resistant humidity sensor fitted with an alcohol filter. Linear equations were derived from aw measurements of standard ethanol-water mixtures, and from Norrish's equation, to correct sensor measurements. To our knowledge, this is the first time that electronic sensors have been used to determine the aw of ethanol-containing samples. Copyright 1999 John Wiley & Sons, Inc.     

Anomalous volume change of gramicidin A in ethanol solutions

Gramicidin A (GA) in absolute ethanol (AE) at concentrations (c), below 0.01 g/100 ml, failed to sediment but sedimented normally in ethanol-water mixtures (EWM). The apparent partial specific volume, φ, increased on decreasing c in AE but no increase was observed in EWM, where it remained around φ=0.83. These results indicate that GA solutions consist of an equilibrium system containing species differing in volume. This behavior may help to explain the biological mechanism of action of GA.     

FACTORS AFFECTING PUNGENCY OF MALT DISTILLATES AND ETHANOL-WATER MIXTURES

paungency is a physical sensation usually perceived as a component of flavor. Foods and beverages which are described as pungent often impart unpalatable sensations to those uninitiated in the experience. Variations in pungency were examined in whiskies, ethanol-water mixtures, and whisky model systems. Effects on sensory pungency of changes in composition showed that pungency in whisky is not only dependent on the concentration of ethanol in the headspace, but also on a complex of other effects.     

Alcohol-water as a novel medium for beta-hematin preparation.

It is shown that alcohol-water mixtures (e.g., 43 wt% ethanol) provide a suitable medium for the efficient production in high yield of beta-hematin from ferriprotoporphyrin IX (FP), as measured by infrared spectroscopy. Previous and present light-absorption data of FP, obtained under specific acid conditions in an ethanol-water medium, suggest the presence of FP monomers, which are considered to promote the reaction leading to beta-hematin. Other aspects of the mechanism of reaction are discussed.     

Sedimentation of DNA in ethanol-water solutions within the interval of B to A transition.

Sedimentation of DNA ethanol-water solutions has been studied over the range of ethanol concentrations corresponding to the B to A transition (65-80% ethanol, v/v). High ethanol concentrations (more than 75%) have been found to promote aggregate formation in solution. The molecular weight of DNA under fixed ionic conditions in solution (5x10(-4)M NaCl) has been shown to influence the value of ethanol concentration at which aggregates appear. On the other hand, the fact that DNA molecular weight has not been found to exert any influence on B to A transition curves obtained from CD measurements suggests that the changes observed in DNA CD spectra on adding ethanol to the solution are independent of aggregate formation. The date obtained show that, first, aggregation is not a necessary condition for the DNA transition from the B to the A-conformation and, second, changes in CD spectra of DNA under the influence of ethanol are not related to the process of aggregation.     

Increased yield of fructose from glucose employing thermophilic xylose isomerase in water-ethanol mixtures

Summary The isomerization of D-glucose in mixed ethanol-water was studied at various reaction temperatures (40–70 °C), employing glucose isomerase fromStreptomyces phaeochromogenes andClostridium thermohydrosulfuricum, respectively. The thermophilicClostridium enzyme was considerably, more stable towards the combination of organic cosolvent and increased temperature and with this enzyme a 55% yield of fructose from glucose was obtained at relatively low concentration of ethanol (40 %).     

Thermodynamic elucidation of solute-induced lipid interdigitation phase: lipid interactions with hydrophobic versus amphipathic species.

Comparative thermodynamic studies on the interactions of aqueous dispersions of dipalmitoyl phosphatidylcholine (DPPC) bilayer vesicles with hydrophobic and amphipathic species were conducted to elucidate the nature of the solute-induced interdigitated lipid phase. Cyclohexanol, a strong hydrophobic species, lowers the temperature (tm) of the lipid main phase transition from the gel to the liquid-crystalline phase. Unlike ethanol (an amphipathic species), as reported previously, cyclohexanol does not exert a biphasic effect on tm (lowering tm at lower concentrations and raising tm at higher concentrations). At cyclohexanol greater than or equal to 15.4 mg/ml or 0.154 M, the thermogram of DPPC vesicles exhibits a small transition adjacent to the main phase transition but at a lower temperature. In contrast, ethanol does not promote such a small transition. Furthermore, the enthalpy (delta H) of the transition is increased in the presence of cyclohexanol. The sign of the enthalpy change (delta H-delta Ho) is positive and that of the free energy change (delta G-delta Go) is negative, a characteristic of solute-solute hydrophobic interaction. In contrast, DPPC bilayer vesicles exhibit both (delta H-delta Ho) and (delta G-delta Go) greater than 0 in the presence of ethanol in a concentration range where lipid vesicles exist in an interdigitated phase. To support the above distinct thermodynamic observations, fluorescence steady-state polarization (P) measurements were also performed. At the temperature below tm, the value of P decreases as cyclohexanol concentration increases, while a biphasic effect on P was found in the presence of ethanol. These findings support the postulation that the solute-induced interdigitated lipid phase requires the solute molecule to be amphipathic in nature.     

Enhanced glucose to fructose conversion in acetone with xylose isomerase stabilized by crystallization and cross-linking

The effects of acetone and ethanol on glucose to fructose conversion catalyzed by soluble and cross-linked crystalline (CLXIC) xylose isomerase were studied. Relative to pure buffer solvent, the fructose production rate was more than doubled in 50% acetone. The same kind of increase in the isomerization rate was not seen with ethanol. Increase both in acetone and in ethanol concentration in the reaction solvent enhanced the production of fructose. At 50 degrees C in pure buffer solvent the reaction mixture contained 49% fructose in equilibrium and in 90% acetone the fructose equilibrium content was 64%. Furthermore, CLXIC was relatively stable in the presence of high concentration of acetone: 70-80% of activity was left after incubation for 24 h at 50 degrees C in buffer solutions (pH 7.2) containing 10-90% acetone. In buffer containing 50% ethanol only 2% of the initial activity of CLXIC was retained after 24 h at 50 degrees C. Soluble xylose isomerase was considerably less stable than CLXIC in both acetone- and ethanol-containing solutions. These results show that the addition of acetone enhances the production of fructose from glucose by enhancing the reaction rate and shifting the equilibrium toward fructose. However, xylose isomerase must be in the form of cross-linked crystals for maximal activity and stability.     

正交-满意度函数优化灵芝多糖及三萜共提取条件及其清除自由基活性

灵芝Ganoderma lingzhi是我国的一种著名珍稀药用真菌,多糖及三萜类化合物是其主要活性成分提。取乙时醇间水4h溶和液料为液提比取1:剂40,,以多灵糖芝和多三糖萜及的三提萜取提率取分率别为达响到应1值.13,=%正?和交k0-.4满6意%。度优函化数条优件化下乙提醇取含的量多、糖提和取三温萜,前者DPPH自由基清除活性高于热水法提取多糖,后者与乙醇浸提法提取三萜有相近的DPPH自由基清除活性。     

Theory and modelling of ethanol evaporative losses during batch alcoholic fermentation

Evaporative loss of ethanol during batch alcoholic fermentation has been modelled, employing modern concepts of kinetics and stoichiometry and the best available phase equilibrium thermodynamic data. Theoretical results demonstrate that loss is proportional to the second power of the sugar concentration utilized and that the logarithm of loss is proportional to reciprocal absolute temperature. Good agreement is demonstrated among the theory, the numerical model, and the literature results. A master correlation for predicting ethanol loss is presented.     

Periodate oxidation of sodium alginate in water and in ethanol-water mixture: a comparative study

Periodate oxidation of sodium alginate in aqueous solution as well as a dispersion in 1:1 ethanol-water was examined. The oxidation proceeded smoothly in both media, and the kinetics of oxidation was surprisingly similar. Polymer cleavage was observed in both media, but it was extensive in ethanol-water. The weight-average molar mass (Mw) of the oxidized product obtained from aqueous solution showed a gradual decrease with increase in the periodate concentration, whereas, except for very high periodate equivalent, the change in Mw was not reflected with increase in concentration of periodate in ethanol-water. The oxidized alginate obtained from the ethanol-water mixture was found to be more efficient in crosslinking proteins such as gelatin, leading to hydrogels. Oxidation of a dispersion has the advantage of generating large quantities of the oxidized alginate in higher yield with one reaction using less solvent.     

Disassembly and reassembly of amyloid fibrils in water-ethanol mixtures

This work presents the structural analysis of amyloid-like β-lactoglobulin fibrils incubated in ethanol-water mixtures after their formation in water. We observe for the first time the disassembly of semiflexible heat-denatured β-lactoglobulin fibrils and reassembly into highly flexible wormlike fibrils in ethanol-water solutions. Tapping mode atomic force microscopy is performed to follow structural changes. Our results show that in addition to their growth in length, there is a continuous nucleation process of new wormlike objects with time at the expense of the original β-lactoglobulin fibrils. The persistence length of wormlike fibrils (29.43 nm in the presence of 50% ethanol), indicative of their degree of flexibility, differs by 2 orders of magnitude from that of untreated β-lactoglobulin fibrils (2368.75 nm in pure water). Interestingly, wormlike fibrils do not exhibit a multiple strands nature like the pristine fibrils, as revealed by the lower maximum height and the lack of clear height periodicity along their contour length profile. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrates that the set of polypeptides obtained by ethanol degradation differs in some fractions from that present in pristine β-lactoglobulin fibrils. ATR-FTIR (attenuated total reflectance-Fourier transform infrared) spectroscopy also supports a different composition of the secondary structure of wormlike fibrils with a decreased amount of α-helix and increased random coils and turns content. These findings can contribute to deciphering the molecular mechanisms of protein aggregation into amyloid fibrils and their disassembly as well as enabling tailor-made production of protein fibrils.     

Factors influencing deactivation of yeast cells exposed to ethanol

The lyotropic series discovered in 1888 by Hofmeister describes the effect of solutes on the structure and physical chemistry of the aqueous phase. Chaotropic members of the lyotropic series destructure the aqueous phase while antichaotropic solutes act to enhance the structuredness of the aqueous phase. This alteration of the aqueous phase affects the physical structure or physicochemical state of any other phase exposed to the aqueous phase, such as the plasma membrane of any cell. Solute lyotropy is therefore, via its ability to alter the physicochemical state of the plasma membrane, able to modify the processes of yeast cell deactivation (i.e. the processes leading to loss of ability to replicate and to eventual cell death) in the presence of toxic solutes such as ethanol. In this study the effect of a variety of salts and non-ionic solutes upon cell deactivation in the presence of 16% w/v ethanol is explained in terms of the lyotropic series. Chaotropic salts protect against ethanol-induced deactivation and antichaotropic salts enhance the rate of this process. It is proposed that the mechanism by which chaotropic solutes exert their protective effect involves a reduction in the activity coefficient of the ethanol, thereby reducing the concentration of ethanol within the plasma membrane.     

Factors influencing deactivation of yeast cells exposed to ethanol

The lyotropic series discovered in 1888 by Hofmeister describes the effect of solutes on the structure and physical chemistry of the aqueous phase. Chaotropic members of the lyotropic series destructure the aqueous phase while antichaotropic solutes act to enhance the structuredness of the aqueous phase. This alteration of the aqueous phase affects the physical structure or physicochemical state of any other phase exposed to the aqueous phase, such as the plasma membrane of any cell. Solute lyotropy is therefore, via its ability to alter the physicochemical state of the plasma membrane, able to modify the processes of yeast cell deactivation (i.e. the processes leading to loss of ability to replicate and to eventual cell death) in the presence of toxic solutes such as ethanol. In this study the effect of a variety of salts and non-ionic solutes upon cell deactivation in the presence of 16% w/v ethanol is explained in terms of the lyotropic series. Chaotropic salts protect against ethanol-induced deactivation and antichaotropic salts enhance the rate of this process. It is proposed that the mechanism by which chaotropic solutes exert their protective effect involves a reduction in the activity coefficient of the ethanol, thereby reducing the concentration of ethanol within the plasma membrane.     

Bile salt micelle can sustain more cholesterol in the intermicellar aqueous phase than the maximal aqueous solubility

The intermicellar aqueous phase in equilibrium with micelle plays an important role in the uptake of sterol. To test the hypothesis whether cholesterol concentration in the intermicellar aqueous phase of a micellar solution is similar to its maximal aqueous solubility, cholesterol concentration in the intermicellar aqueous phase of a bile salt-cholesterol solution and maximal aqueous cholesterol solubility were quantitatively determined by capillary gas-liquid chromatography after filtration. Cholesterol concentration in the intermicellar aqueous phase increased linearly with cholesterol concentration in the micellar solution and reached 1.3 microM at its micellar solubility limit, while the maximal aqueous solubility of cholesterol was (1.2-1.4) x 10(-8) M. The intermicellar monomer concentration of taurocholate was 5.8 mM in which 26 x 10(-8) M cholesterol was solubilized. The results indicate the presence of a cholesterol concentration in the intermicellar aqueous phase that is significantly higher than its maximal aqueous solubility, which can be ascribed primarily to the presence of an intermicellar concentration of bile salt.     

Effects of borate on isomerization and yeast fermentation of high xylulose solution and acid hydrolysate of hemicellulose

d-Xylose has been isomerized by immobilized d-glucose isomerase (EC nomenclature is now d-xylose isomerase, d-xylose ketol-isomerase, EC 5.3.1.5; EC 5.3.1.18 is a deleted EC entry). Temperature has a profound influence on the equilibrium concentration of d-xylulose. When 1 md-xylose was isomerized in the presence of various concentrations of borate, maximum conversion (80%) was observed at 0.2 m sodium tetraborate. Temperature (40–69°C) and pH (6.0–7.5) had an insignificant effect on the equilibrium when borate was present. d-Xylose (0.5 m) was isomerized by d-glucose isomerase in the presence of various concentrations of sodium tetraborate (0.0125–0.25 m). Based on the initial rate of ethanol production and the fraction of total sugar converted into ethanol after 24 h of yeast fermentation, an optimum tetraborate concentration of 0.05 m was determined for both isomerization and fermentation. At an acidic pH, the rate of fermentation was faster than at neutral pH when borate was included in the d-xylose—d-xylulose system. Acid hydrolysate of bagasse hemicellulose could not be fermented at a pH lower than 5. Therefore, a compromise condition, pH 6.0, was chosen for fermentation.     

Mechanochemical study of NaDNA and NaDNA-netropsin fibers in ethanol-water and trifluoroethanol-water solutions.

Highly oriented calf-thymus NaDNA fibers, prepared by a wet-spinning method, were complexed with netropsin in ethanol-water and trifluoroethanol (TFE)-water solutions. The relative fiber length, L/L0, was measured at room temperature as a function of ethanol or TFE concentration to obtain information on the B-A conformational transition. The B-A transition point and transition cooperativity of the fibers were calculated. The binding of netropsin to NaDNA fibers was found to stabilize B form and to displace the B-A transition to higher ethanol concentration, as indicated by its elongational effect on the fiber bundles. An increased salt concentration was found to reduce netropsin binding. In netropsin-free ethanol solution, the dissociation of bound netropsin from the DNA fibers was observable. Pure B-NaDNA fibers were found to be more stable in TFE solution than in ethanol solution. This was interpreted as being due to a different steric factor and a larger polarity of TFE compared with ethanol, resulting in its smaller capacity to reduce the water activity and dielectric constant of the medium in the immediate vicinity of DNA fibers. Therefore, the effect of netropsin binding on the B-A transition of NaDNA fibers became less obvious in TFE solution. In another series of experiments, L/L0 was measured as a function of temperature to obtain information on the helix-coil transition, or melting, as well as the B-A transition of NaDNA and NaDNA-netropsin fibers. The melting temperature and helix-coil transition width were calculated from the melting curves. A phenomenological approach was used to describe the melting behavior of the fibers in and around the B-A transition region. The effect of netropsin on the melting of DNA fibers was attributed mainly to the stabilization of B-DNA and to a higher melting cooperativity in the B-DNA region.