Solute-solvent interactions and the sweet taste of small carbohydrates. Part 1: Effect of solvent polarity on solution properties

Serghat, S.; Mathlouthi, Mohamed; Hoopman, Tineke; Birch, G. G.

doi:10.1016/0308-8146(92)90007-o

Cited by 16 publications

(9 citation statements)

References 17 publications

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“…This is evidenced by differences in the properties and behaviour of various aqueous ethanol solutions: for instance, it is possible to ignite alcoholic spirits containing 40% (v/v) (32%, w/v) ethanol but not beers or wines which only contain 14-15% (v/v) (11-11.9%, w/v). At concentrations of > 25% (w/v), ethanol is no longer entirely dissolved in water, and excess ethanol exhibits strongly hydrophobic interactions [44 ], making it available for ignition. This solubility limit is highly relevant to cellular systems [11 ], especially for biofuel-producing microbes, because any excess ethanol can act as a potent hydrophobic stressor [3 ,45].…”

Section: Toxins and Hydrophobic Stressorsmentioning

confidence: 99%

“…Ethanol and water are miscible liquids and yet, below a concentration of 25% (w/v), ethanol behaves as a solute [44 ]. This is evidenced by differences in the properties and behaviour of various aqueous ethanol solutions: for instance, it is possible to ignite alcoholic spirits containing 40% (v/v) (32%, w/v) ethanol but not beers or wines which only contain 14-15% (v/v) (11-11.9%, w/v).…”

Section: Toxins and Hydrophobic Stressorsmentioning

confidence: 99%

See 1 more Smart Citation

Chaotropicity: a key factor in product tolerance of biofuel-producing microorganisms

Cray

Stevenson

Ball

et al. 2015

Current Opinion in Biotechnology

169

175

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Section: Toxins and Hydrophobic Stressorsmentioning

confidence: 99%

Section: Toxins and Hydrophobic Stressorsmentioning

confidence: 99%

Chaotropicity: a key factor in product tolerance of biofuel-producing microorganisms

Cray

Stevenson

Ball

et al. 2015

Current Opinion in Biotechnology

169

175

View full text Add to dashboard Cite

“…Raman spectroscopy has been shown to be an effective method for analysing dairy products and their components in the literature. Components such as fat, protein and calcite content have been quantified in milk powder samples using multivariate analysis, while other substances often present in foods, such as carbohydrates and carotenoid dyes, have been shown to produce distinct Raman signatures, making them suitable for identification using the technique . Not only is Raman spectroscopy useful for identifying the desirable components in dairy products, but undesirable constituents such as adulterants or bacteria have also been shown to be discernable in several studies as well .…”

Section: Introductionmentioning

confidence: 99%

Raman imaging processed cheese and its components

Smith

Holroyd

Reid

et al. 2016

J Raman Spectroscopy

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Controlling the quality of cheese involves monitoring its taste, texture, stability and appearance. One method of doing so involves the analysis of cheese microstructure. This research investigated the use of confocal Raman microscopy for observing the microstructure of processed cheese including the distribution of additives therein. Reference Raman spectra were obtained for several additives commonly present in processed cheese including: trisodium citrate (TSC), sorbic acid, paprika and corn starch. Low and high spatial resolution Raman images were obtained from commercial and custom formulated processed cheeses. These were created using band integrals and principal component analysis scores values. Results of this investigation show that fat, protein, water, TSC, paprika and starch distributions can be imaged effectively using the many Raman imaging methods, including high spatial resolution Raman microscopy. Copyright © 2016 John Wiley & Sons, Ltd.

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“…Additives in commercial drinks may impact the surface tension. However, the low concentrations typical for common additives (e.g., sugars and other organic molecules) are unlikely to change the surface tension by more than 5%, 41 which is within the intrinsic detection limit of this sensor.…”

Section: Resultsmentioning

confidence: 78%

Colorimetric Ethanol Indicator Based on Instantaneous, Localized Wetting of a Photonic Crystal

Brandt

Nicolas

et al. 2019

ACS Appl. Mater. Interfaces

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Easy-to-use sensors for ethanol solutions have broad applications ranging from monitoring alcohol quality to combating underage drinking. Although there are a number of electronic and colorimetric sensors available for determining alcohol concentration, there is currently no device that can concurrently provide a prompt, well-defined, quickly recoverable readout and remain readily affordable. Here, we developed a field-ready, colorimetric indicator that provides fast, clear identification of ethanol/water mixtures between 0 to 40% based on the discoloration of a wetted photonic crystal. We cooperatively exploit the iridescence and the geometrical gating in silica inverse opal films (IOF), together with a finetuned surface chemistry gradient, to distinguish ethanol concentrations by their wettability patterns in different segments of the IOF. The resultant all-in-one colorimetric sensor delivers a striking and instantaneous optical response at ethanol concentration as low as 5%. We further improve the ease of use by seamlessly integrating this colorimetric platform with drinking glassware (a glass stirrer and a vial). This research provides an optimal means for colorimetric ethanol detection and is a step towards the immersible sensing of diverse molecules (e.g. biomarkers) in aqueous solutions without expensive laboratory tests.

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Solute-solvent interactions and the sweet taste of small carbohydrates. Part 1: Effect of solvent polarity on solution properties

Cited by 16 publications

References 17 publications

Chaotropicity: a key factor in product tolerance of biofuel-producing microorganisms

Chaotropicity: a key factor in product tolerance of biofuel-producing microorganisms

Raman imaging processed cheese and its components

Colorimetric Ethanol Indicator Based on Instantaneous, Localized Wetting of a Photonic Crystal

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