Acetic acid with sucrose

The complex 2 sucrose NaOH, prepared in aqueous alcoholic media, loses the elements of water at 110° under vacuum, to give the corresponding alcoholate.1 Treatment of the alcoholate with glacial acetic acid permits sucrose to be recovered in 90% yield. 

Sucrose Acetate Isobutyrate occurs as a clear, pale yellow, viscous liquid. It consists of a mixture of sucrose esters of acetic and isobutyric acid, with sucrose diacetate hexaisobu-tyrate being the predominant sucrose ester. It is produced through the controlled esterification of sucrose with acetic anhydride and isobutyric anhydride. It is very soluble in essential oils such as orange oil, soluble in ethanol and in ethyl acetate, and very slightly soluble in water. 

Chromatographic batch reactors are employed to prepare instable reagents on the laboratory scale (Coca et al., 1993) and for the production of fine chemicals. These applications include the racemic resolution of amino acid esters (Kalbe et al., 1989), acid-catalyzed sucrose inversion (Lauer, 1980), production of dextran (Zafar and Barker, 1988) and saccharification of starch to maltose (Sarmidi and Barker, 1993a). Sardin et al. (1993) employed batch chromatographic reactors for different esterification reactions such as the esterification of acetic acid with ethanol and the transesterification of methylacetate. Falk and Seidel-Morgenstern (2002) have investigated the hydrolysis of methyl formate. 

The chromatographic SMB reactor has been examined for various reaction systems, with the main focus on reactions of the type A + B C + D. Examples are esterifications of acetic acid with methanol (Lode et al., 2003b), ethanol (Mazotti et al., 1996a) and (5-phenethyl alcohol (Kawase et al., 1996) as well as the production of bisphenol A (Kawase et al., 1999). The same reaction type can also be found for various hydrocarbons, such as the transfer reaction of sucrose with lactose to lactosuc-rose (Kawase et al., 2001) and the hydrolysis of lactose (Shieh and Barker, 1996). Barker et al. (1992) focused on reactions of the type A B + C, such as enzyme-catalyzed sucrose inversion and the production of dextran. Also, reactions of the type A tB have been investigated, e.g. isomerization of glucose to fructose by Fricke (2005) as well as Tuomi and Engell (2004). Michel et al. (2003) have examined the application of electrochemical SMB reactors for consecutive reactions and used as an example the production of arabinose. 

Trityl Ethers. Treatment of sucrose with four molar equivalents of chlorotriphenylmethyl chloride (trityl chloride) in pyridine gives, after acetylation and chromatography, 6,1, 6 -tri-O-tritylsucrose [35674-14-7] and 6,6 -di-O-tritylsucrose [35674-15-8] in 50 and 30% yield, respectively (16). Conventional acetylation of 6,1, 6 -tri-O-tritylsucrose, followed by detritylation and concomitant C-4 to C-6 acetyl migration using aqueous acetic acid, yields a pentaacetate, which on chlorination using thionyl chloride in pyridine and deacetylation produces 4,l, 6 -trichloro-4,l, 6 -trideoxygalactosucrose [56038-13-2] (sucralose), alow calorie sweetener (17). 

Similar anomalous distributions are observed in other thermal product mixtures. A commercial soft caramel made by heating sucrose and 0.1% acetic acid to 160°C contained 18% of a mixture of di-D-fructose dianhydrides.94 fi-D-Fru/-1,2 2,1 - 3-D-Fru/(now assigned as a-D-Fru/-l,2 2,l -a-D-Fru/83), ot-D-Fru/-1,2 2,1 -p-D-Fru/(5), ot-D-Frup-1,2 2,l -0-D-Fnjp (4), ot-D-Fru/-l,2 2,1 - 3-D-Frup (1), and p-D-Fru/-l,2 2,3 - 3-D-Fru/ (2) were found in the ratio 4 12 1 6 2. The first three of these, constituting 68% of the mixture, are considered to be kinetic products. The authors commented on this, but did not offer any explanation. Notice, however, that the preparation of such commercial caramels commences with heating of an acidic aqueous solution of sucrose, which almost certainly results in hydrolysis. Hence, the final dianhydrides are probably derived from the reaction of fructose, rather than sucrose. 

Trityl ethers and acetals of sucrose have generally been used as precursors for the synthesis of partially acylated derivatives of sucrose. Deacetalation of 3,4,3, 4 -tetra-0-acetyl-2,l 6,6 -di-0-(diphenylsilyl)sucrose (33) and 3,3, 4, 6 -tetra-0-acetyl-2,l 4,6-di-0-isopropylidenesucrose (35) with aqueous acetic acid for 25 min at 50° gave 3,4,3, 4 -tetra-0-acetylsucrose27 (34) and 3,3, 4, 6 -tetra-0-ace-tylsucrose32 (36), respectively. Synthesis of 2,3,4,3, 4 -penta-0-acetyl-... 

Lactose is readily fermented by lactic acid bacteria, especially Lactococcus spp. and Lactobacillus spp., to lactic acid, and by some species of yeast, e.g. Kluyveromyces spp., to ethanol (Figure 2.27). Lactic acid may be used as a food acidulant, as a component in the manufacture of plastics, or converted to ammonium lactate as a source of nitrogen for animal nutrition. It can be converted to propionic acid, which has many food applications, by Propionibacterium spp. Potable ethanol is being produced commercially from lactose in whey or UF permeate. The ethanol may also be used for industrial purposes or as a fuel but is probably not cost-competitive with ethanol produced by fermentation of sucrose or chemically. The ethanol may also be oxidized to acetic acid. The mother liquor remaining from the production of lactic acid or ethanol may be subjected to anaerobic digestion with the production of methane (CH4) for use as a fuel several such plants are in commercial use. 

When a conducting solution is placed in the beaker, the horn sounds. First show that distilled water and sucrose solution are nonconductive. Solutions of the strong electrolytes NaCl or HC1 are conductive. Compare strong and weak electrolytes by demonstrating that I raM HC1 gives a loud sound, whereas 1 mM acetic acid gives little or no sound. With 10 mM acetic acid, the strength of the sound varies noticeably as the electrodes are moved away from each other in the beaker. 

Instances of parallel responses in growth and synthesis have been found,83 38 but other studies have shown no synthesis response.28 33 Indole-3-acetic acid increased the incorporation of acetate-I4C and sucrose-,4C in the concentrated, alkali-soluble portion of oat coleoptiles,87 but this result could not be confirmed with labeled glucose38 or galactose.8 No increased... 

Sections of non-photosynthetic oat-tissue fed with radioactive substrates (acetate and sucrose) incorporated the label into the soluble carbohydrates and lipides, with no apparent differences between auxin-treated segments and untreated controls. 7 The tissue was apparently grown with an inadequate substrate of carbohydrate, which may explain why indole-3-acetic acid at 1 mg. per liter increased the utilization of sucrose, lipides, and organic acids by pea-stem segments in other work. None of the available investigations on cellular carbohydrates have provided very much promising information concerning the nature of the metabolic functions directly affected by the auxins. 

Two groups of sucrose derivatives of herbicidal acids have been reported. The herbicidal properties of the sucrose esters of (2,4-dichlorophenoxy)-acetic acid and other analogs differed somewhat from the salts of the free herbicide acids. This could be accounted for as being due to differences in solubility and penetration, since it is unlikely, by analogy to the fatty acid esters, that the sucrose esters would remain intact in the plant. 0 The second set of sucrose esters were water-soluble sirups, having surfactant properties, prepared from reaction products of hydroxyethyl ethers of sucrose or diglycidyl ethers of poly(oxyetbylene glycol) with (2,4,5-tri-chlorophenoxy) acetic acid or other herbicidal acids. 1... 

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