Total Alcohols

Many commercial grades of pine oil are available and are specified by physical properties and total alcohol content. Some commercial pine oils and the typical physical properties are Hsted in Table 4. Other grades of pine oil may constitute a blend of synthetic and natural pine oil and give the product a different odor characteristic. The odor difference is caused by the presence of phenoHc ethers anethole and methyl chavicol. 

The total alcohols are determined by aoetylalion iu the usual manner, aud tho ciironellol by (ormylation. The foriuylation process 13 earnoil out as follows ... 

Thus as in the case of oil of bergamot, esterification is accompanied by a decrease in. the total proportion of linalol and in the proportion of free acid. These facts prove that, here also, the esters originate by the direct action of the acids on the alcohols. Under these conditions, as the plant develops, part of the linalol is esterified whilst another portion is dehydrated. So that not only does the proportion of free alcohol, but also that of the total alcohol decroase. But as the esterification process is completed, which happens when the flower commences to-fade, the total alcohols increase at a fairly rapid rate. 

It will be seen that (1) the acidity decreases during the maturing of the plant (2) as in all the cases previously considered, oil of geranium becomes ricber in esters during vegetation (3) tbe proportion of total alcohol increases slightly and the quantity of free alcohol decreases, but not to an extent corresponding with the increase of esters, so that in the course of esterification, which takes place in this case without dehydration, a small quantity of alcohol is produced. 

Calculate the total alcohols in the original oils from 3, by allowing for the decrease in weight of 1 when saponified. 

Deduct the alcohols combined as esters from the total alcohols, which gives the amount of free alcohols. 

Chlorine Split Off on Hydrolysis at 100° C., % of Total Alcoholic Aqueous NaOH NaOH... 

Figure 8 Plot of the initial rate of the enzyme-catalyzed oxidation of 1-phenylpropanol as a function of % ee. The solid line represents a fit of the data to the Michaelis-Menten formalism for competitive inhibition where [S] = [ -(60)] and [ ] = [ -(60)]. The total alcohol concentration was maintained constant at lOmM.100...

Fig. 4. Eigenvector projection of Italian red wines. 78 % of the total variance retained. 3 categories (Barolo, Grignolino, Barbera) 8 variables (1 total alcohol, 2 total pol3fphenols, 3 flavanoids, 4 color intensity, 5 tonality, 6 O.D. 280/315 nm diluted wine, 7 O.D. 280/315 jiin flavanoids, 8 proline). (Adapted from Ref.

Fig. 9. Eigenvector projection of Italian red wines. 5 variables (1 flavanoids 2 total alcohol 3 tonality 4 Mg S proline)...

IB = internal bond strength F = suffix used to indicate methylolated sample WtpF = weight of PF resin in a lOOg board WtML = weight of methylolated lignin in a lOOg board Rf = total aliphatic OH index Ra = total alcohol index... 

More recent research efforts have focused on the development of other possible catalysts such as promoted Raney copper,371,403 catalysts prepared from intermetal-lic precursors,362,371 386 404-406 and catalysts that tolerate high C02 content.407 Catalyst modifications allowed to shift the selectivity to the formation of higher alcohols.208,408 110 For example, in a process developed by IFP, a multicomponent oxide catalyst is applied with copper and chromium as the main components 410 By this method, 70-75% total alcohol selectivities and 30-50% of C2 and higher alcohol selectivities can be achieved at 12-18% conversion levels (260-320°C, 60-100 atm). 

The total alcohol is given by the sum of the alcohol present in the wine and of that which would be produced by fermentation of the sugar still present the latter amount of alcohol is calculated by multiplying the percentage Of sugar by 0 55. 

Procedure. 10 c.c. of the distilled spirit (see p. 251) of known alcoholic strength—which should not exceed 90% 1—are placed in a 100 c.c. flask with sufficient pure ethyl alcohol, free from methyl alcohol, to bring the total alcohol content of the 100 c.c. up to 9 c.c. (see Example, below), the volume being then made up with water. 

If it is found that the coloration is more intense than that given by No. 6 standard solution (which corresponds with 2% of methyl alcohol), the test is repeated with 2 c.c. of the spirit, which is made up to 100 c.c. after addition of sufficient ethyl alcohol to bring the total alcohol content to 9%. The value then obtained in the colorimetric test must be multiplied by 5-... 

Quantitative Determination.—1. Colorimetric Method. This is recommended especially with small proportions of methyl alcohol (up to 5-6%). To 20 c.c. of the distillate (corresponding with 10 c.c. of the original spirit), in a 100 c.c. measuring flask, is added sufficient ethyl alcohol, free from methyl alcohol, to give 9 c.c. of total alcohols in the liquid when diluted to 100 c.c. the liquid is then made up to volume with water. The colorimetric determination of the methyl alcohol is carried out on 1 c.c. of this alcoholic solution according to the instructions given on p. 255. 

The spirit to be tested is then diluted so that 100 c.c. of the liquid contain not more than 12 grams of total alcohols and not more than 4 grams of methyl alcohol, exactly 25 c.c. of the diluted spirit being then introduced through the funnel of the condenser into the flask. The funnel is washed down with a little water and 500 c.c. of the chromic solution, cooled to about 50, added the funnel is then closed and the flask shaken and left at rest for at least 4 hours. 

EXAMPLE A spirit from the distillation of a liqueur, after elimination of the volatile substances (i.e., after dilution 1 2) contains 2378 grams of total alcohols in joo c.c. In order that 100 c.c. of the liquid used should contain not more than 12 grams of total alcohols, 50 c.c. of the spirit are diluted to joo c.c. 25 c.c. of this diluted liquid give 07001 gram Of carbon dioxide. Hence ... 

Alcohols with Esters.—When an essential oil contains free alcohol and also esterified alcohol, to ascertain the amount of the free alcohol it is necessary to determine the ester number (as in paragraph 8, above) on the oil as it stands and the acetyl saponification number, the jree alcohol being then calculated by means of the above formula. The esterified alcohol (acetate) is calculated from the ester number by means of formula (2) on page 279 total alcohol = free alcohol + esterified alcohol. 

Methyl alcohol. Methyl alcohol may be detected by the reactions indicated on p. 254. If the aqueous solution contains only methyl alcohol, or this with small quantities of acetone (for detection of acetone, see below, paragraph 3), the amount of this alcohol in 100 grams of the varnish may be deduced from the density of the distillate (see table, Vol. I, p. 40). If ethyl alcohol (detected as in paragraph 2) also is present, the methyl alcohol is determined either colorimetrically or by combustion (see p. 258). The amount thus found is deducted from the total alcohol determined from the density of the distillate by means of the ordinary tables for ethyl alcohol, the remainder being the amount of the latter alcohol.1... 

In particular, just 10 variables were selected for ripened Asiago cheese total acids, total alcohols and total ketones the sensor MOS 3, sensor MOSFET 4 and sensor MOSFET 8 hardness, acid and bitterness for the sensory analysis and the casein. 

Also for the fresh Asiago cheese (Fig. 19.4), it is possible to individualize the important indexes for characterization total alcohols, total ketones, total volatile acids salty, bitterness and hardness for the sensory analysis the sensor MOS 2, sensor MOSFET 3 and sensor MOSFET 8 the humidity and the casein. 

---