Alcohol losses

In case of alkanols, the methylene oxonium ion, CH2=OH, m/z 31, deserves special attention. Resulting from a-cleavage, it undoubtedly marks spectra of primary alkanols, where it either represents the base peak or at least is the by far most abundant of the oxonium ion series (Fig. 6.8). [32] The second important fragmentation route of aliphatic alcohols, loss of H2O, is discussed in Chap. 6.10. 

Marlatt, G. (1978) Craving for alcohol, loss of control and relapse a cognitive-behavioral analysis, in Nathen, P. etal. (eds.), Alcoholism New Directions in Behavioral Research and Treatment, New York Plenum. 

The cyclic phosphonate may be intercepted with hydroxylamine to yield the corresponding hydroxamate. Importantly, the rate of hydroxylaminolysis is approximately the same as ethanol loss, thus it appears that the cyclic phosphonate and not a precursor pentacovalent species is being trapped. Insofar as the analogy is appropriate, hydroxylamine is trapping an acyclic acyl phosphate in the above case, albeit at a rate faster than benzyl alcohol loss. It is also noteworthy that for both the phosphonate and phosphate esters there is no net transfer of oxygen from the carboxyl to phosphorus during the entire course of hydrolysis, i.e. loss of two moles of alcohol. 

After clarification, further modification should be limited. Humidity control is important to regulate water and alcohol loss by avoiding undesirably dry or moist condition in the cellar—low humidity promoting water loss and high humidity favoring alcohol loss through the barrel. Experience has shown that the ideal relative humidity is between 80% and 90%. Clearly, barrel aging is different than that in an inert container of the same size. 

The crude alcohol is distilled in falling film evaporators. These units are designed to provide very low residence time and also low absolute pressures. This assures low product and catalyst decomposition losses while minimizing alcohol recycle, thereby minimizing alcohol losses to the heavy ends bleed. 

Net annual savings (taking alcohol loss and all other costs, such as interest, rent, taxes, insurance, depreciation, maintenance, and other overhead expenses into consideration) = 40,000. 

Fermentation temperature and fermentor design can induce evaporative alcohol losses but these are relatively small. Based on current state of knowledge, choice of yeast and fermentation conditions constrain wine style and do not provide a reliable approach for achieving at least a one percent or greater loss of potential alcohol content of wine (Boulton et al. 1998 de Barros Lopes et al. 2003 Palacios et al. 2007). Several physical techniques, such as spinning-cone and reverse osmosis, and nanofiltration can be used to remove sufficient sugar or alcohol for the production of reduced or low alcohol products (Ferrarini et al. 2008 Grosser 2008). 

Take the formation of 2-butene from n-butyl alcohol. Loss of water from the protonated alcohol gives the -butyl carbonium ion. Loss of the proton from the... 

This is the first step, i.e. formation of the initial carbonium ion. These ions may be formed in many different ways protonation of an alcohol loss of nitrogen from a diazonium ion addition of a proton to an alkene or the interaction of a Lewis acid with a halide. 

Classification of alcohols. The reagent reacts with an alcohol in a few minutes to form a carbamate, the NMR spectrum of which can be used to determine whether the alcohol is primary, secondary, or tertiary.2 In the case of a tertiary alcohol, loss... 

Continuous flow conveyors or extractors that compress the stillage grain to improve beer removal are common in commercial distilleries. Similar designs sized for small-scale plants are under development. Keep in mind that separating solids before distillation can result in up to a 20 percent alcohol loss if extraction design is too simple. 

The alcohol loss levels (column 2) for various levels of bottoms concentration (even at a bottoms concentration of only 0.1 percent) is over 1 percent of the total. Adding only three stages from 9 to 12 in the stripping column cut the alcohol loss more than half. Losses in the bottoms are very important from a profit standpoint. The key question is, "How much can I afford to lose "... 

A mixed alcohol- Ebueasive alcohol losses occurred because ether coliunn a temperature control point sensitive to... 

Alcohols Weak for 1 ° and 2° not detectable tor 3° strong for benzyl alcohols Loss of 18 (H2O, usually by cyclic mechanism) loss of HjO and olefin simultaneously with tour (or more) carbon-chain alcohols prominent peak at m/e = 31 (CHjOH) for 1° alcohols prominent peak at m/e = (RCHOH)+ tor 2° and m/e = (R2COH) tor 3° alcohols... 

When the nucleophile is a neutral molecule, such as water or an alcohol, loss of a proton from the nucleophilic oxygen, in a third step, gives the final product. 

Nucleophilic attack at C with displacement of the epoxide as an —O group, is followed by protonation to give the alcohol, loss of water, formation of Fp(alkene) and displacement of the alkene with I. ... 

In conclusion, this feimentor design avoids alcohol loss by evaporation. Press wine quality is greatly increased, while the laborious work of cap punching is eliminated. This kind of tank has also been empirically observed to facilitate malolactic fermentation. 

Table 12.10. Alcohol loss according to vatting time in an open tank (Ferr6, 1958)...

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