Caprylic acid, 288 Table

Emulsions were prepared from caprylic and olive oil to evaluate the effect of caprylic acid as an antibacterial agent in an emulsion. Pure caprylic acid did not form a stable emulsion, but did so when dissolved in olive oil, and was stable in excess of 7 days. All other steps to emulsify the liquids were the same, and the results are shown in Table 4.5. Antibacterial activity is significant at 1% caprylic acid, but acceptable antibacterial activity is achieved after... 

Sodium octanoate is the water soluble sodium salt of octanoic (caprylic) acid, but it has no antibacterial or antifungal activity as tested by the same procedures described above, and the results are reported in Table 4.12. 

Table 4.12 Antifungal activity of caprylic acid and sodium octanoate...

At moderately acidic pH values, the short chain fatty acid, caprylic acid, is an effective protein precipitant. It has found an application in immunoglobulin purification as conditions have been developed that result in the precipitation of the majority of non-immunoglobin proteins in the serum leaving the antibodies in solution. The concentration of caprylic acid required differs for the serum of different species as shown in Table 1 (see Note 12). 

While stirring, add the required volume of caprylic acid (see Table 1) dropwise, then leave stirring for 30 min at room temperature. 

The results of the analogous experiments with linolenate are summarized in Table II. Major products formed by 02-oxidation caprylic acid, 2,4-heptenals, 2,4,7-decatrienals, 9-oxononanoic acid. Major components indicating 102-reactions 2-butenal, 2,4-hepta-dienal, and 10-oxo-(E)-8-decenoate. 2-Hexenal, 3-hexe-nal, 2,6- and 3,6-nonadienals - known as enzymic degradation products from linolenic acids in fruits and vegetables - were detected as minor components. 

The identification of lauric acid as one of the characteristic constituents of wine distillates was probably first made by Grossfeld and Miermeister (1928). They reported 5.8, 19.0, and 20.0 mg. per liter in three table wines (or 47.5, 163.8, and 183.4 mg. per liter of alcohol). They also reported 20.5 mg. per liter of caprylic acid (or 198 mg. per liter of absolute alcohol). 

Reduction of the ACP-bound acetoacetate yields D-jff-hydroxybutyryl-ACP from which croto-nyl-ACP is formed by the elimination of water. By the subsequent reduction butyryl-ACP is obtained from which the butyryl residue is transferred to CoA, releasing the SH-group of panto-theine which again reacts with a molecule of malonyl CoA. Butyryl CoA, like acetyl CoA, may react with the peripheral, acyl-binding SH-group of the synthase and subsequently with the malonyl residue. In the following reactions caproic acid is formed from which caprylic, capric, lauric, myristic, palmitic, stearic, and arachidonic acid (Table 26) are formed. The specificity of the enzymes involved as well as other factors such as compartmentalization, stop chain elongation at about 10-20 C-atoms. 

The content of free but)tric and caprylic acid as well as (Z)-3-hexenal rises when cream is whipped (Table 10.39). Pasteurization results in the formation of 2-acetyl-2-thiazoline in whipped cream and the content of (E,Z)-2,6-nonadienal is greatly increased. A model corresponding to Table 10.39 (without No. 12, 14, 17 and 20) approaches the aroma of whipped pasteurized cream and reproduces especially the "creamy" note. Maillard reaction products are also characteristic of the aroma of milk powder. The development of aroma defects during the storage of whole milk powder is due to products of lipid peroxidation, e. g., (Z)- and (E)-2-nonenal. 

Dampproofers based on liquid fatty acids, such as oleic, caprylic and capric, are used as major components in fatty-acid mixtures. A typical example is shown in Table 4.2 [3]. The mixtures are added directly to the concrete mix without predilution, or addition to the gauging water. 

Vinyl caproate, caprylate, pelargonate, caprate, myristate, pahnitate, stearate, 10-hendecenoate (undecylenate) and oleate can be prepared in a similar manner, except that in the preparation of the pahnitate and stearate the fatty acids are added to a solution of mercuric acetate and sulfuric acid in vinyl acetate. Vinyl stearate is not redistilled, but the once-distilled product is recrystallized from acetone at 0° (3 ml. of acetone per gram of vinyl stearate). The amount of mercuric acetate employed was 2%, and the amount of 100% sulfuric acid was 0.3-0.4%, of the weight of the stearic acid. Average yields and properties of these vinyl esters are given in the table. 

The nanoemulsions in US. Patent 6,015, 832 (Tables 1 and 2 in patent) were tested for antimicrobial activity, using the same bacteria above, together with oleic fatty acid and caprylic fatty acid. The average particle size of the nanoemulsions in (US. Patent 6,015, 832) were smaller than reported in the patent, and... 

Table 4.7 Activities of caprylic fatty acid/olive oil aqueous emulsions, Baker suspension method...

Several aliphatic carboxylic acids have been known for centuries, and their common names reflect their historical sources. Formic acid was extracted from ants formica in Latin. Acetic acid was isolated from vinegar, called acetum ( sour ) in Latin. Propionic acid was considered to be the first fatty acid, and the name is derived from the Greek protos pion ( first fat ). Butyric acid results from the oxidation of butyraldehyde, the principal flavor of butter butyrum in Latin. Caproic, caprylic, and capric acids are found in the skin secrehons of goats caper in Lahn. The names and physical properties of some carboxylic acids are listed in Table 20-1. 

Anionic micellar systems were found to increase the rate of the acid catalyzed hydrolysis of acetylsalicylic acid (Nogami et al., 1962), methantheline bromide (Nogami and Awazu, 1962), n-butyl acetate, t-butyl acetate, ethyl p-aminobenzoate, and ethyl o-aminobenzoate (Sakurada et al., 1967), but decreased that of methyl benzoate slightly (Sakurada et al., 1967). The acid catalyzed hydrolysis of anionic amphi-philes also generally tend to be accelerated by micellization (Table 5). The rates of the acid catalyzed hydrolyses of sodium sulfoethyl do-decanoate, sodium undecanoate, and sodium sulfobutyl caprylate are significantly greater in micellar than in non-micellar solutions while that of sodium dodecyl sulfoacetate is unaffected by micelle formation (Meguro and Hikota, 1968). 

Volatile fatty acids p resent in wine may derive from the anabolism of lipids, resulting in compounds with even number of carbon atoms, by oxidative decarboxylation of a-keto acids or by the oxidation of aldehydes. Volatile fatty acids synthesised from a-keto acids are mainly propanoic add, 2-methyl-l-propanoic acid (isobutyric acid), 2-methyl-l-butanoic acid, 3-methyl-l-butanoic acid (isovaleric acid 3-methylbutyric add) and phenylacetic add. From lipid metabolism, the following fatty acids are reported butanoic add (butyric), hexanoic acid (caproic), odanoic acid (caprylic) and decanoic add (capric) (Dubois, 1994). Although fatty adds are charaderized by unpleasant notes (Table 1), only few compounds of this family attain its perception threshold. However, their flavour is essential to the aromatic equilibrium of wines (Etievant, 1991). 

This oil is currently at the experimental stage. Interest in the genus arises because these annual species offer the possibility of producing medium-chain-length glycerides based on capric (10 0) or lauric (12 0) acid. Some species are rich in caprylic (8 0) or myristic (14 0) acid. The fatty acid patterns of Cuphea oils are very diverse as is indicated in Table 3.43. 

The first members of the carboxylic acid series are colorless liquids with sharp or unpleasant odors. Acetic acid, which constitutes about 4% to 5% of vinegar, provides the characteristic odor and flavor. Butyric acid gives rancid butter its disagreeable odor, and the goat acids (caproic, caprylic, and capric in Table 10.1) smell like goats. 3-Methyl-2-hexenoic acid, produced by bacteria, is responsible for the offensive odor of human armpits. Table 10.3 lists some physical properties of selected carboxylic acids. 

Most starches contain 20-30% amylose (Table 4.24). New corn cultivars (amylomaize) have been developed which contain 50-80% amylose. The amylose can be isolated from starch, e. g., by crystallization of a starch dispersion, usually in the presence of salts (MgS04) or by precipitation with a polar organic compound (alcohols, such as n-butanol, or lower fatty acids, such as caprylic or capric), which forms a complex with amylose and thus enhance its precipitation. 

Table 9.1 shows the fatty acid profile of coconut oil obtained by gas chromatography. This profile indicates that coconut oil is a saturated oil with about 90% saturated fatty acid content. With its very low (2.2%) content of polyunsaturated fatty acids, coconut oil is very stable and resistant to oxidative rancidity. Coconut oil contains medium chain fatty acids (caprylate, laurate and myristate), which most oils do not have. The soaps of these fatty acids are more soluble, retaining their cleansing power in hard water and even... 

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