CĂRȚI ÎN ENGLEZĂ ÎN LEGĂTURĂ CU «GUAIACOL»
Descoperă întrebuințarea
guaiacol în următoarea selecție bibliografică. Cărți în legătură cu
guaiacol și extrase din aceasta pentru a furniza contextul de întrebuințare al acestuia în literatura Engleză.
1
Alicyclobacillus: Thermophilic Acidophilic Bacilli
in 2002, is based on the detection of guaiacol produced by A. acidoterrestris and
the other guaiacol producers, by means of an enzymatic methodology 1). This is
very useful for differentiation of colonies on an agar plate. It is also very handy to
...
A. Yokota, T. Fujii, K. Goto, 2008
2
Wine Microbiology and Biotechnology
Cuaiacol Guaiacol was detected in many of the tainted wines and their
associated corks, but at a concentration below its flavor threshold. Thus guaiacol
could influence wine aroma only by acting in combination with other components.
3
Hydrotreatment and Hydrocracking of Oil Fractions
like guaiacol and catechol. The utilisation of neutral supports, such as activated
carbons, has been shown to limit or to avoid the formation of condensation
products acting as coke precursors (8, 9) and to facilitate the elimination of
oxygenated ...
B. Delmon, P. Grange, G.F. Froment, 1999
4
1st World Conference on Biomass for Energy and Industry: ...
Table 1: 5 MW commercial updraft gasifier. Tar compounds in condensates taken
out in October 1997. in Table I. Our experience is that the three phenols: phenol,
guaiacol and 4-methylguaiacol make up about 40 % of the tar compounds as ...
5
Catalysis of Organic Reactions: Twenty-first Conference
One reason for the deactivation effect may be related to the strong interaction of
catechol and guaiacol with the active sites. This also may be the reason for the
low stability of guaiacol; the high effective permanence time at the adsorbed state
, ...
6
Trends in High Pressure Bioscience and Biotechnology
And measurements of activity after pressure release show that the inactivation of
POD was dependent on the concentration of substrate, in this case, on guaiacol
concentration in the pressurised mixture, as reported in Fig. 4. 'I00 BO 60 - 40 ...
7
CRC Handbook of Data on Organic Compounds
... o-Guaiacol: 20965 Guaiacol: 20965 m-Guaiacol: 20967 p-Guaiacol: 20966
Guaiacol acetate: 20968 Guaiacol, 6-allyl-: 20992 Guaiacol, 4-{2-aminoethyl)-:
20564 Guaiacol benzoate: 20969 Guaiacol carbonate: 20970 Guaiacol carbonic
acid ...
David R. Lide, G.W.A. Milne, 1993
8
Frequency of organic compounds identified in water
REPORT ? EPA-660/2-74-078 CITY OR REF EPA-R2-73-277 EPA-R2-73-277
MOBILE RIVER EPA-R2-73-277 EPA660/2-74-076 EPA-R2-73-277 EPA-R2-73-
277 HERL KEITH KEITH KEITH KEITH GUAIACOL*TRICHLORO GUAIACOL»3f
...
W. M. Shackelford, Lawrence H. Keith, United States. Environmental Protection Agency. Office of Research and Development, 1976
The time course of plasma concentrations of guaiacol in man showed a peak 2 h
after oral administration, followed by a plateau explained by delayed absorption.
56 Guaiacol glyceryl ether metabolism has been studied in man because.
R.J. Clarke, R. Macrae, 1988
10
Catalysis of Organic Reactions
Influence of formaldehyde/guaiacol ratio on guaiacol conversion, selectivity to
vanillic alcohol (!) and isomer (2.), and para/ortho selectivity at different reaction
times (0.750 g catalyst, 338 K). "See footnote in Table 1 . 1: 12 ml of formalin, 1ml
of ...
ȘTIRI NOI CARE INCLUD TERMENUL «GUAIACOL»
Află ce ziare naționale și internaționale au scris despre și cum este întrebuințat termenul
guaiacol în contextul următoarelor știri.
Chemistry explains why grilling meat makes it taste so much better
The guaiacol in the charcoal is what then produces that deep, smokey wood fired flavor. lignin and guaiacol red meat And if that isn't enough, ... «Business Insider, Iun 15»
The science behind perfect grilling
The wood is more reliable when it comes to releasing the right flavor compounds, like guaiacol, which is produced when the lignan in plant cell ... «Washington Post, Iun 15»
Heard That Humans Can Smell 10000 Odors? Here's Why You …
For example, according to Henderson and Crocker, “burnt” was characterized by the compound guaiacol, which is a compound usually present ... «io9, Mai 15»
Ask a Brewer: Central State's Josh Hambright and Chris Bly
Many phenols are actually very desirable in beer, for example 4-vinyl guaiacol is what gives Hefes their classic clove flavor, the pepper and ... «NUVO Newsweekly, Mai 15»
Outcome of board meeting of Camlin Fine Sciences
... manufacturing facility for Hydroquinone/ Catechol and its down steam products Guaiacol and Vanillin at Dahej Sez, Bharuch District, Gujarat. «Business Standard, Mai 15»
Whiskey's Chemistry Brings All The Boys To The Still
Guaiacol is responsible for the smoky flavor in whiskey while eugenol is responsible for the spicy aroma, according to Compound Interest. «International Business Times, Apr 15»
Are Microbes the Taste-Makers of the Future?
The vast majority of the vanillin found in today's products – from food to perfume – is derived from synthetic processes that convert guaiacol to ... «Wired, Mar 15»
Global guaiacol market 2014 demand and forecast shared in new …
2014 Market Research Report on Global Guaiacol Industry was a professional and depth research report that you would know the world's ... «WhaTech, Feb 15»
Coffee aroma is a combination of smoky, spicy, rotten and CAT-like …
Guaiacol and phenolic compounds offer smoky, spicy tones, Mr Brunning added. A 2008 study by scientists at Seoul National University in ... «Daily Mail, Feb 15»
Wines & Vines: Harsh winter on the vineyard is for 'suckers'
Six chemical compounds contribute to cork taint: guaiacol, geosmin, 2-methylisoborneol, octen-3-ol and octen-3-one, and the most important of ... «Auburn Citizen, Iul 14»
