Mathematical Modeling for the Prevention of Methanol Poisoning Through Ethanol by Impulsive Way

Ghosh, Priyanka; Cao, Xianbing; Pal, Joydeep; Chowdhury, Sonia; Saha, Shubhankar; Nandi, Sumit; Roy, Priti Kumar

doi:10.1007/s12591-018-0420-z

Cited by 5 publications

(4 citation statements)

References 16 publications

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“…Methanol can cause serious effects like acidosis and retinal damage. In liver methanol converted to formate in the presence of enzyme alcohol dehydrogenase, which is toxic [51]. Methanol can produce severe acidosis and retinal damage [52][53][54][55][56].…”

Section: Methanol Toxicitymentioning

confidence: 99%

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An Overview on Common Organic Solvents and Their Toxicity

Joshi

Adhikari

2019

JPRI

384

156

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Organic solvents are known as carbon-based solvents and their general property is primarily based on their volatility, boiling point, the molecular weight and color. Having enormous hazards associated with the organic solvents, they are used for millions of purposes which alert us to think more on its toxicity points. Almost all of the solvents are hazardous to health, if swallowed or inhaled more than the limit quantity and on contact to the skin most of them cause irritation. Some of the common solvents are acetone, ethyl acetate, hexane, heptane, dichloromethane, methanol, ethanol, tetrahydrofuran, acetonitrile, dimethylformamide, toluene, dimethylsulfoxide etc. Researchers, scientists, workers in the chemical industry and research institutes use these solvents on regular basis leading them to be affected in major aspects. But also, the nearby persons are affected by the contamination to the soil, water, air etc. If constantly exposed with solvents, it will badly affect the function of CNS and other body parts. The level of impact, sign and symptoms will depend on concentration, time, duration, frequency and nature of solvents, leading to common effects like headache, dizziness, tiredness, blurred vision, behavioral changes, unconsciousness, and even(Zimmermann, Mayer et al. 1985) death. To overcome it, the green chemistry concept is growing rapidly, and the solvent selection guide is in practice in many big company and research institute. A researcher or chemical worker is the primary person who works with solvents and they need to consider throughout these things while performing their activities for their own good health and for the sake of the world. The purpose of this review is to provide needed basic knowledge about common organic solvents and their potential toxicities which will alert researchers to think twice and always think for their health as well as for the environment via safe and green practice.

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Section: Methanol Toxicitymentioning

confidence: 99%

“…Methanol can cause abnormal movement of the body usually due to drinking of homemade liquor contaminated with methanol [58]. In the case of methanol toxicity, the usual treatment is ethanol due to chemical competitiveness to the same receptor [51]. The metabolism of methanol is summarized in Fig.…”

Section: Methanol Toxicitymentioning

confidence: 99%

An Overview on Common Organic Solvents and Their Toxicity

Joshi

Adhikari

2019

JPRI

384

156

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“…Moreover, methanol, a hazard factor of fruit wine fermentation, is derived from the methyl group of pectin hydrated by yeast enzymes (Wu et al, 2017). Methanol is toxic and can cause weakness, vomiting, coma or even death when intaken excessively (Padilla et al, 2016;Ghosh et al, 2021). Consequently, it is critical to comprehensively evaluate the strains and obtain dominant strains capable of improving overall cider quality and diversifying cider styles to meet the needs of a wide range of consumers.…”

Section: Introductionmentioning

confidence: 99%

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Liu

Zhao

et al. 2022

Front. Microbiol.

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The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia bruneiensis, and Pichia kudriavzevii, were screened and assessed by growth performance, methanol production, aroma analysis, and their transcriptive characterization. Saccharomyces cerevisiae strains WFC-SC-071 and WFC-SC-072 were identified as promising alternatives for cider production. Strains WFC-SC-071 and WFC-SC-072 showed an excellent growth capacity characterized by 91.6 and 88.8% sugar utilization, respectively. Methanol production by both strains was below 200 mg/L. Key aroma compounds imparting cider appreciably characteristic aroma increased in cider fermented by strains WFC-SC-071 and WFC-SC-072. RT-qPCR analysis suggested that most genes associated with growth capacity, carbohydrate uptake, and aroma production were upregulated in WFC-SC-071 and WFC-SC-072. Overall, two Saccharomyces cerevisiae strains are the optimal starters for cider production to enable the diversification of cider, satisfy the differences in consumer demand, and promote cider industry development.

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Section: Introductionmentioning

confidence: 99%

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Mathematical Modeling for the Prevention of Methanol Poisoning Through Ethanol by Impulsive Way

Cited by 5 publications

References 16 publications

An Overview on Common Organic Solvents and Their Toxicity

An Overview on Common Organic Solvents and Their Toxicity

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Table_3.DOCX

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