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Published in Natan B. Vargaftik, Lev P. Filippov, Amin A. Tarzimanov, Evgenii E. Totskii, Yu. A. Gorshkov, Handbook of Thermal Conductivity of Liquids and Gases, 2020
Natan B. Vargaftik, Lev P. Filippov, Amin A. Tarzimanov, Evgenii E. Totskii, Yu. A. Gorshkov
1–Hexanol (n–hexyl alcohol) CH3(CH2)4CH2OH. Tables 15.36 and 15.37 are based on the correlations presented in the handbook [1]. The accuracies of the saturated liquid and hogh pressure data are two and three percent, respectively. The values for saturated liquid are fitted into the equation () λ⋅103=196−0.106 T−1.377⋅10−4 T−4.
Physical Properties of Individual Groundwater Chemicals
Published in John H. Montgomery, Thomas Roy Crompton, Environmental Chemicals Desk Reference, 2017
John H. Montgomery, Thomas Roy Crompton
Biological. Hexane may biodegrade in two ways. The first is the formation of hexyl hydroperoxide, which decomposes to 1-hexanol followed by oxidation to hexanoic acid. The other pathway involves dehydrogenation to 1-hexene, which may react with water giving 1-hexanol (Dugan, 1972). Microorganisms can oxidize alkanes under aerobic conditions (Singer and Finnerty, 1984). The most common degradative pathway involves the oxidation of the terminal methyl group, forming 1-hexanol. The alcohol may undergo a series of dehydrogenation steps, forming a hexanal followed by oxidation to form hexanoic acid. The fatty acid may then be metabolized by β-oxidation to form the mineralization products, carbon dioxide and water (Singer and Finnerty, 1984).
Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins
Published in Drying Technology, 2021
Jun Wang, Arun S. Mujumdar, Hui Wang, Xiao-Ming Fang, Hong-Wei Xiao, Vijaya Raghavan
Seven compounds including 1-pentanol, 1-heptanol, 1-hexanol, 1-octanol-3-ol, 1-octanol, (E)-2-octen-1-ol, and 2-phenylethanol were identified in the volatile fraction of alcohols. Among them, 1-octen-3-ol obtained the highest percentage of relative content in three varieties, which is responsible for a mushroom, grass and rubbery aroma (Table 5). SD method greatly enhanced the relative content of 1-octanol-3-ol in raisins. Similarly, Wang et al.[5] found that there was a high concentration of 1-octanol-3-ol in three raisins dried by SD. For total relative content of alcohol compounds, raisins from Thompson Seedless and Munage variety were significantly increased. (E)-2-octen-1-ol was not detected in the samples produced by PVD-FSR and PVD-MNG, 2-phenylethanol was identified in raisins produced by PVD-TSR, SD-TSR SD-FSR. This revealed that both drying method and cultivar affect volatile compounds and their relative content.