Low Concentrations Of Ethanol Research Articles

Application of ethanol alleviates heat damage to leaf growth and yield in tomato.

Chemical priming has emerged as a promising area in agricultural research. Our previous studies have demonstrated that pretreatment with a low concentration of ethanol enhances abiotic stress tolerance in Arabidopsis and cassava. Here, we show that ethanol treatment induces heat stress tolerance in tomato (Solanum lycopersicon L.) plants. Seedlings of the tomato cultivar 'Micro-Tom' were pretreated with ethanol solution and then subjected to heat stress. The survival rates of the ethanol-pretreated plants were significantly higher than those of the water-treated control plants. Similarly, the fruit numbers of the ethanol-pretreated plants were greater than those of the water-treated ones. Transcriptome analysis identified sets of genes that were differentially expressed in shoots and roots of seedlings and in mature green fruits of ethanol-pretreated plants compared with those in water-treated plants. Gene ontology analysis using these genes showed that stress-related gene ontology terms were found in the set of ethanol-induced genes. Metabolome analysis revealed that the contents of a wide range of metabolites differed between water- and ethanol-treated samples. They included sugars such as trehalose, sucrose, glucose, and fructose. From our results, we speculate that ethanol-induced heat stress tolerance in tomato is mainly the result of increased expression of stress-related genes encoding late embryogenesis abundant (LEA) proteins, reactive oxygen species (ROS) elimination enzymes, and activated gluconeogenesis. Our results will be useful for establishing ethanol-based chemical priming technology to reduce heat stress damage in crops, especially in Solanaceae.

Particle Size Effect on Optical and Gas-Sensing Properties of La0.67Ca0.2Ba0.13Fe0.97M0.03O3 (M = Ti4+, Mn3+, and Cr3+) Compounds

In the present work, the morphological, optical, and gas-sensing properties of La0.67Ca0.2Ba0.13Fe0.97M0.03O3 (M = Ti, Cr, and Mn) nano-powders prepared via the auto-combustion route, were investigated. TEM images prove the nanoscale particle size of all the samples. Optical studies confirm the semiconductor behavior of the studied materials. The response of the prepared nano-powders towards the presence of two gas-reducing agents (ethanol and acetone) was investigated. From the resistance ratio under air and gas, it was possible to determine the response to different gases and deduce that La0.67Ca0.2Ba0.13Fe0.97Ti0.03O3 presents the highest responses to ethanol and acetone. Likewise, we deduced that the prepared materials were able to detect low concentrations of ethanol and acetone gases.

Stability of Cytoplasmic Membrane of Escherichia coli Bacteria in Aqueous and Ethanolic Environment.

The mechanism of action of any antibacterial agent or disinfectant depends largely on their interaction with the bacterial membrane. Herein, we use the SPICA (surface property fitting coarse graining) force-field and develop a coarse-grained (CG) model for the structure of the cytoplasmic membrane of Escherichia coli (E. coli) and its interaction with water and ethanol. We elucidate the impact of different concentrations of ethanol on the cytoplasmic membrane bilayers and vesicles of E. coli using the CG molecular dynamics (CG MD) simulations. Our modeling approach first focuses on the parametrization of the required force-field for POPG lipid and its interaction with water, ethanol, and POPE lipid. Subsequently, the structural stability of the E. coli bacterial membrane in the presence of high and low concentrations of ethanol is delineated. Both flat bilayers as well as vesicles of E. coli membrane were considered for the CG MD. Our results reveal that, at low ethanol concentrations (<30 mol %), the size of the E. coli vesicles increases with discernible deformations in their shapes. Because of ethanol-induced interdigitation, thinning of the E. coli vesicular membrane is also observed. However, at higher ethanol concentrations (>30 mol %), the integrity of the vesicles is lost because of deteriorating invasion of ethanol molecules into the vesicle bilayer and significant weakening of lipid-lipid interactions. At higher ethanol concentrations (40 and 70 mol %), both the multivesicle and single-vesicle bacterial membranes exhibit a similar rupturing pattern wherein the extraction of lipids from the membrane and formation of aggregates of the component lipids are observed. These aggregates consist of polar head groups of 3-5 POPE/POPG lipids with intertwined nonpolar tails.

Ethanol Induces Blood Brain Barrier Dysfunction in Healthy and Familial Alzheimer’s Blood Brain Barrier Models

Background/Objective:&#x0D; The blood brain barrier (BBB) is a highly selective semipermeable membrane between the blood and brain. Active efflux transporters such as PGP, MRP-1, and BCRP and localized tight junction proteins ensure barrier integrity. Interestingly, both alcohol consumption and Alzheimer’s disease (AD) suppress barrier functions independently. Furthermore, alcohol use can lead to or worsened neurodegenerative disorders, including AD. In this study, human stem-cell derived healthy and AD BBB models with near in vivo properties are used to investigate the effects of alcohol on critical BBB properties such as barrier tightness and efflux transporter activity.&#x0D; Methods:&#x0D; Induced pluripotent stem cells (iPSCs) from healthy (IMR90) and Familial Alzheimer’s (APP, PSEN1, PSEN2) cell lines were differentiated into brain microvascular endothelial cells (BMECs). BMECs were treated with varying ethanol concentrations (5, 25, 50, and 100 mM) for one hour. Following ethanol treatment several barrier properties were assessed: trans-endothelial electrical resistance (TEER), sodium fluorescein permeability, tight junction localization, and efflux transporter activity.&#x0D; Results:&#x0D; Moderate to severe ethanol concentrations (25 mM and 50 mM) reduced TEER and delocalized tight junctions in healthy and AD-derived BMECs, indicating a disruption in barrier integrity. AD-derived BMEC cell lines also show an increased susceptibility to ethanol-induced barrier dysregulation at lower concentrations of ethanol (5 mM). Interestingly, our preliminary data shows that ethanol exposure seems to reduce BCRP efflux transporter activity in APP and PSEN1 AD cell lines.&#x0D; Conclusion and Scientific Impact and Implications:&#x0D; This study is novel in elucidating the enhanced disruption of BBB properties in familial AD-derived BMEC cell lines following ethanol exposure and provides insight into the potential harm of alcohol consumption in the development and/or exacerbation of BBB dysfunction in Alzheimer’s disease. Further studies will also unveil the possibility of ethanol-induced reduction of BCRP efflux transporter activity in APP and PSEN1 AD.

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

This study focused on isolating and characterising autochthonous lactic acid bacteria (LAB) from spontaneously fermented Chinese bayberry (CB) and their potential application in CB wine fermentation in co-inoculation with yeast starter cultures. Numerous LAB, including Lactiplantibacillus (Lp.) plantarum (9), Limosilactobacillus (Lb.) fermentum (6), Lactococcus (Lc.) lactis (3), Enterococcus (Ec.) hirae (1), Leuconostoc (Le.) mesenteroides (1), and Weissella (Ws.) cibaria (1), were isolated and identified. The isolated strains Lp. plantarum ZFM710 and ZFM715, together with Lb. fermentum ZFM720 and ZFM722, adapted well to unfavourable fermentation environment, including ethanol, osmolality, and acidity stresses, were selected for producing CB wine by co-inoculation with Saccharomyces cerevisiae. During fermentation, the presence of LAB promoted the development of S. cerevisiae, while the population dynamics of LAB in different groups at different stages showed strain-specific differences. Fermentation trials involving LAB yielded a lower ethanol concentration except for Lp. plantarum ZFM715. Compared to the pure S. cerevisiae fermented sample, the addition of LAB led to a clear modulation in organic acid composition. Lb. fermentum strains in co-fermentation led to significant decreases in each classified group of aroma compounds, while Lp. plantarum ZFM715 significantly increased the complexity and intensity of aroma compounds, as well as the intensities of fruity and floral notes. The study selects interesting strains for the design of starter cultures for use in CB wine production, underlining the interest in the selection of autochthonous LAB in fruit wines, with the aim of improving the adaptation of bacteria to specific environmental conditions and shaping the unique traits of the finished products.

Effect of non-ideal mixture on flame–spray interaction in counterflow n-heptane/ethanol flames

This work presents a numerical study of bi-component n-heptane/ethanol spray flames in a counterflow to improve the understanding of the effect of non-ideal mixtures on the flame–spray interaction. The simulations of this spray configuration allow for the detailed examination of the real fluid behavior and its influence on gas-phase combustion kinetics for a wide range of relevant parameters, i.e., droplet composition, size, and gas strain rate. The results reveal that due to the large real activity coefficient of n-heptane and the resulting selective evaporation of the heavier component, the burning characteristics of the spray with a high initial ethanol content do not differ if non-ideal mixture is considered. Conversely, the flame structure with a low ethanol content is substantially different, and displacement of the flame towards the spray side of the configuration is found. A multiple reaction zone, displaying both partially-premixed and diffusion flames, exists, which is overestimated spatially if the fluid is assumed ideal. In general, the ideal prediction of real fluid would misinterpret the composition evaporation order, prolonging the droplet lifetime and consequently, enhancing the flame–spray interaction locally, which results in a lower flame temperature. A parameter characterizing the multicomponent droplet penetration is introduced, which highlights the appreciable non-ideal effects that vary with droplet size and composition, and most importantly, further demonstrates the necessity of considering the real fluid properties in design of next-generation engines with blended fuels.

The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3

Three-leaved Cayratia, a perennial climber, is widely distributed in India, Asia, Africa, and Australia. In Vietnam, it is found in the Mekong Delta with a specific aroma, dark purple berries, and contains an abundant source of bioactive compounds (yellow waxy oil, steroids/terpenoids, flavonoids, and tannins) in whole plants. Taking advantage of the raw source might enhance various fermented juice drinks and increase income for denizens. The initial parameters were pH 3, 4, and 5 with the total soluble solids (TSS) of 18, 20, 22, and 24 °Bx, respectively, to determine the appropriate Cayratia cider making condition. The yeast concentration (0.1, 0.15, 0.2, and 0.25% [w/v], respectively) and fermentation time (24, 48, and 72 h, respectively) at room temperature (28 ± 2°C) were also surveyed. Thereafter, the final product was analyzed for the sensory quality and microbiological and chemical criteria. The fresh Cayratia juice has a pH of 3.2 and 6 °Bx, and the juice recovery efficiency was 74%, equivalent to 0.74 L/kg of the fruit juice amount after squeezing. The low alcoholic juice has 4.62% v/v ethanol content which meets the Vietnam National Standard (TCVN 3215:79, and QCVN 6-2: 2010/BYT) after 72 h of fermentation time. The TSS of 22 °Bx, pH value of 4, and yeast concentration of 0.2% (w/v) are appropriate initial conditions for Cayratia juice with low ethanol content. Cayratia cider with 4.6% (v/v) ethanol content was produced by Saccharomyces cerevisiae HG 1.3 at room temperature 28 ± 2°C with initial TSS of 22 °Bx, pH 4, and inoculation yeast rate of 0.2% w/v. The quality analysis meets Vietnamese standards for food consumption.

Fractional adaptive observer for variable structure high cell density fed-batch cultures

This paper presents the design and application of a fractional order asymptotic adaptive observer coupled to an adaptive controller for the robust operation of high-cell density cultures in fed-batch mode. The control goal is to maximize biomass productivity by controlling the culture’s estimated specific growth rate. Since the specific growth rate cannot be measured, a fractional order asymptotic adaptive observer is proposed, based on the equivalent integer order asymptotic observer proposed before. Simulations are performed to validate the observer and controller, under the assumption that the system is in the oxidative regime under aerobic conditions. Obtained results show that, in close loop operation, the fractional adaptive observer behaves better than the integer order observer in the presence of measurement noise. For fractional orders of the observer in the range α G [0.6,0.8], it was observed a 51.71% increase in biomass concentration, compared to the biomass obtained with the classic integer-order observer. Furthermore, the controlled system reaches very low ethanol concentrations (< 1 grams per liter), which is desirable in this process.

Comparison of ancestral and traditional methods for elaborating sparkling wines

This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermentation whereas traditional method involves a second fermentation of a base wine inside a bottle. Macabeo grapes were used to elaborate a traditional sparkling wine and two ancestral sparkling wines, one with a low yeast population and one with a high yeast population. The findings indicate that ancestral sparkling wines have lower ethanol content and can be elaborated using lower sulphur dioxide levels. In general, ancestral sparkling wines showed similar protein concentration, higher polysaccharide content, similar or better foamability (HM) than the traditional sparkling wine., No differences were found in the foam stability (HS). In addition, the sensory analysis indicated that ancestral sparkling wines have smaller bubble size, lower CO2 aggressivity, they seemed to have longer ageing time and were scored better than the traditional sparkling wine. These results therefore indicate that the ancestral method is of great interest for the elaboration of high-quality sparkling wines.

Electric-field-induced structure and dynamics of an ethanol-water mixture in hydrophobic-hydrophilic nanochannels.

Understanding the behavior of confined fluid mixtures under external electric fields is essential for advancing scientific knowledge and improving a wide range of technological applications, from energy systems to biological processes. An electric field has been widely used to investigate the phase transition of water and modification of interfacial water at the nanoscale. However, the structure and dynamics of the interfacial layer in complex confined fluid mixtures, such as ethanol-water mixtures, remain unexplored under the influence of an electric field. In this study, we explore the structural and dynamic behavior of binary ethanol-water mixtures confined within slit-like hydrophilic (mica) and hydrophobic (graphene) nanochannels under an external electric field using classical molecular dynamics (MD) simulations. We find two distinct interfacial water layers near the hydrophilic mica surface, and a more pronounced sharp peak appears near the hydrophobic graphene sheet with increasing electric field. The density maxima of the -OH and -CH3 groups of ethanol shift towards and away from the graphene surface with an increasing electric field. Our simulations reveal that the electric field strongly impacts the inter and intralayer hydrogen bonding among water and ethanol molecules. The diffusion coefficient of water slightly increases with the electric field and then reduces with an electric field for a lower concentration of ethanol. This finding reveals that the electric field influences the desorption of interfacial water near the hydrophilic mica surface, which can be an implication for diverse technological applications like modifying surface wettability.

Formulation and Evaluation of Transdermal Patches Containing BGP-15.

BGP-15 is an active ingredient with many advantages, e.g., beneficial cardiovascular and anti-inflammatory effects. The transdermal administration of BGP-15 has great potential, which has not been investigated yet, despite the fact that it is a non-invasive and safe form of treatment. The aim of our study was to formulate transdermal patches containing BGP-15 and optimize the production with the Box-Behnken design of experiment. The most optimal formulation was further combined with penetration enhancers to improve bioavailability of the active ingredient, and the in vitro drug release and in vitro permeation of BGP-15 from the patches were investigated. FTIR spectra of BGP-15, the formulations and the components were also studied. The most optimal formulation based on the tested parameters was dried for 24 h, with 67% polyvinyl alcohol (PVA) content and low ethanol content. The selected penetration enhancer excipients were not cytotoxic on HaCaT cells. The FTIR measurements and SEM photography proved the compatibility of the active substance and the vehicle; BGP-15 was present in the polymer matrix in dissolved form. The bioavailability of BGP-15 was most significantly enhanced by the combination of Transcutol and Labrasol. The in vitro permeation study confirmed that the formulated patches successfully enabled the transdermal administration of BGP-15.

The analytical performance of Saccharomyces cerevisiae and Bacillus megaterium microbial consortium as recognition element in ethanol biosensor

Abstract. Nurdiani, Iswantini D, Nurhidayat N, Wahyuni WT, Kartono A. 2023. The analytical performance of Saccharomyces cerevisiae and Bacillus megaterium microbial consortium as recognition element in ethanol biosensor. Biodiversitas 24: 5928-5936. Alcohol, particularly ethanol, is commonly found in human food and plays a significant role in degenerative diseases and disability. Accurate measurement of alcohol in food products is essential to ensure adherence to the Muslim halal rule. However, existing alcohol biosensor that relies on a single microbe has limitations in measuring a wide range of ethanol concentrations. To address this issue, a microbial consortium is needed to expand the measurable range. Therefore, this study aimed to develop an innovative biosensor to widen the range of measured ethanol concentrations based on the microbial consortium of Saccharomyces cerevisiae YSAPMI.2 and Bacillus megaterium BSAPMI.1. The performance of the biosensor was evaluated using the cyclic voltammetry method. The results showed that the linear range, linearity, coefficient of determination, sensitivity, and response time, were 0.02-6.0%, 0.9968, 0.9936, 83.157 µA (%)-1, and 11 seconds. The LoD ??and LoQ theoretical values ??of the method obtained in the ethanol oxidation reaction were 0.060% and 0.182%, respectively. The confirmatory test for the LoD value of 0.01% yielded a positive response, while the confirmed LoQ value of 0.02% showed good precision and accuracy. The biosensor had precise %RSD values of 0.568, 1.338, and 4.632% for the high, medium, and low ethanol concentrations, respectively. The accuracy reflected as the recovery percentage was in the range of 90.27-111.07%. The biosensor was relatively specific and had no interferences with common ethanol compounds including methanol, sodium chloride, formic acid, and glucose. The stability obtained with biofilm showed a better result reaching 88% in 70 days. Based on the result, this microbial consortium biosensor could widen the range of measured ethanol concentrations and should be further developed to create a prototype for an accurate and practical analysis.

Effects of Exogenous Ethanol Treatment in Nutrient Solution on Growth and Secondary Metabolite Contents of Three Herb Species in an Indoor Vertical Farming System.

This study aimed to explore the possibility of exogenous ethanol treatment as a technology to regulate the growth and the synthesis of secondary metabolites in herbaceous plants. After transplantation, sweet basil, Korean mint, and sweet wormwood were cultivated in a controlled vertical farming system and consistently exposed to exogenous ethanol at concentrations of 0, 0.5, 1, 2, 4, and 8 mM. Their growth parameters, antioxidant activity, and secondary metabolite contents were Everything is fine. measured to investigate the effects of the exogenous ethanol treatment on the three plants. The low-concentration ethanol treatments increased the shoot dry weight of the sweet basil and sweet wormwood compared to that of the control. As the ethanol concentration increased, the shoot fresh weight and leaf area in the sweet basil and Korean mint decreased compared to those of the control (0 mM). The DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity and total phenolic content of the three plants increased with the ethanol concentration, while the total flavonoid content did not demonstrate a significant trend. The chlorophyll and carotenoids of the basil showed no apparent concentration-dependent trends; however, the chlorophyll and carotenoids of the Korean mint and sweet wormwood decreased with high ethanol concentrations. Moreover, the antioxidant enzyme activity increased with high ethanol concentrations, indicating that high ethanol concentrations induce oxidative stress in plants.

Sensitive Detection of a Gaseous Analyte with Low‐Power Metal–Organic Framework Functionalized Carbon Nanotube Transistors

AbstractA highly sensitive and low‐power sensing platform for detecting ethanol molecules by interfacing high‐purity, large‐diameter semiconducting carbon nanotube transistors with a metal–organic framework layer is presented. The new devices outperform similar graphene‐based metal–organic framework devices by several orders of magnitude in terms of sensitivity and power consumption, and can detect extremely low ethanol concentrations down to sub‐ppb levels while consuming only picowatts of power. The exceptional sensor performance results from the nanotube transistor's high on/off ratio and its sensitivity to charges, allowing for ultra‐low power consumption. The platform can also compensate for shifts in threshold voltage induced by ambient conditions, making it suitable for use in humid air. This novel concept of MOF/CNTFETs could be customized for detecting various gaseous analytes, leading to a range of ultra‐sensitive and ultra‐low power sensors.

(Invited) Kinetic Modeling of Ethanol Electro-Oxidation on Co-Ni-Mo-P Electrocatalyst

A rotating disk electrode technique was used to study the kinetics of ethanol electro-oxidation on multi-alloy composition of CoNiMoP deposited on catalyzed carbon substrate (CCS). A simple kinetic model for ethanol oxidation on CoNiMoP/CCS was developed with the assumption of a simultaneous generation of two main products – CH3CHO (acetaldehyde) and CH3COOH (acetic acid) and the experimental result was used to evaluate the kinetic parameters of the model. In the developed model, if only one of the two products- CH3CHO or CH3COOH was generated, the result showed that at high ethanol concentration, the ethanol reaction mechanism followed the acetaldehyde route while at low ethanol concentration, the mechanism led to acetic acid and carbon dioxide route. However, a modified model in which a simultaneous production of both CH3CHO and CH3COOH occurred, showed that ethanol oxidized rapidly to CH3COOH. Additionally, the effect of the rotation speed (400 or 900 rpm) on the reaction was investigated and the result showed that the speed did not affect the mechanism because the experimental results were closer to the CH3COOH curves for both cases (400 and 900 rpm), but rotation speed affected the mole fraction of CH3COOH and CH3CHO.

Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines

The aim of this study was the evaluation of the effect of the sequential inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae for the production of Pecorino wine on the winery scale. Sequential inoculation allowed for wines with interesting oenological characteristics to be obtained. In particular, these wines showed a lower ethanol content than those obtained with S. cerevisiae alone, and the presence of M. pulcherrima induced a reduction in the wine titratable and volatile acidity of about 30%. The effect of M. pulcherrima was relevant also in terms of the volatile profile of the wines. In fact, an increase in the esters content of 60% and a reduction of 53% of the acetic acid was observed. Moreover, the sequential inoculation resulted in an increase in the terpenes content of about 80%. The wines also showed a different sensory profile; in fact, the wines obtained with the sequential inoculation showed higher scores than the other wines for the following descriptors: floral, tropical fruit, citrusy, balsamic, and freshness.

Perovskite CsPbBr3 quantum dots capped with zinc acetylacetonate: Gas sensing of ethanol in humidity with aid of machine-learning

Ethanol and water are sufficiently miscible, so it is challenging to distinguish ethanol from a mixed atmosphere of ethanol and water. In this work, gas-sensitive materials were prepared with a high response to ethanol, and combined with intelligent algorithms, which can effectively identify ethanol from the mixture of ethanol and water. Specifically, a route was developed to improve the stability of perovskite CsPbBr3 quantum dots (QDs) by passivating its surface with ligands, leading to excellent gas sensing performance at room temperature (RT). Zinc acetylacetonate (Zn(acac)2) was introduced into the reaction mixture to stabilize the surface of thin QDs and purify them without losing their perovskite structure or quantum confinement effect. The as-obtained perovskite QDs with capping Zn(acac)2 displayed an average size of about 9.35 nm, as well as a gas sensing response of 0.275 at 1300 ppm towards ethanol, response/recovery time of 8.5/13.9 s. Such an excellent gas sensing performance was attributed to an interaction of the ethanol molecules with CsPbBr3 QDs through a metal-organic Zn(acac)2 molecule, leading to the enhancement of both the sensitivity and response towards ethanol. Furthermore, the accurate recognition of low-concentration ethanol under humidity conditions was also realized with an aid of machine learning methods. Totally, this work is not only helpful for the synthesis of perovskite QDs, but also develop a method for identifying low-concentration ethanol through machine learning under a wet environment.

Marangoni instability of an evaporating binary mixture droplet

Evaporation of a binary mixture droplet (BMD) is a common natural phenomenon and widely applied in many industrial fields. For the case of a sessile BMD being the only contact-line pinning throughout an entire evaporation, a theoretical model describing the evaporating dynamics is established when considering the comprehensive effect of evaporative cooling, the thermal Marangoni effect, the solutal Marangoni effect, the convection effect, and the Stefan flow. The dynamics of a binary ethanol–water droplet on a heated substrate is simulated using a cylindrical coordinate system. The reasons for Marangoni instability-driven flow (MIF) are discussed, and the influence of initial ethanol concentration and substrate heating temperature are examined. An evaporating BMD first forms a MIF at the contact line and quickly affects the whole droplet. Under the influence of the Marangoni instability, the BMD presents a complex internal flow structure with multiple-vortex and nonlinear temperature and ethanol concentration distributions. The positive feedback induced by vortices and the nonlinear distribution of concentration and temperature promotes the development of a MIF. At low initial ethanol concentrations, the MIF loses its driving force and turns into a stable counterclockwise single-vortex flow as ethanol evaporates completely. However, at high initial ethanol concentrations, the MIF exists in the entire evaporation. Increasing ethanol concentration and substrate heating temperature can delay the appearance of the MIF; ethanol concentration affects the MIF duration time, and heating temperature alters the MIF intensity. To enhance flow intensity and mass transfer of BMDs, the temperature difference should first be increased, followed by increased ethanol concentration.

On optimization of electrospun SnO2-ZnO nanofibers for low concentration ethanol sensing

On optimization of electrospun SnO2-ZnO nanofibers for low concentration ethanol sensing

Perspectives on using ethanol as an internal standard for the quantification of volatile compounds in alcoholic products by headspace SPME–GC/FID without sample preparation

For the first time, the beneficial “Ethanol as Internal Standard (IS)” method developed for the analysis of alcoholic products was tested in headspace mode of solid-phase microextraction gas chromatography with flame ionization detector (SPME-GC/FID) and compared with the traditional IS method. The extraction and separation conditions were optimized for the analysis of 10 volatile congeners prescribed in European legislation: acetaldehyde, methyl acetate, ethyl acetate, methanol, butan-2-ol, propan-1-ol, 2-methylpropan-1-ol (isobutanol), butan-1-ol, 1,1-diethoxyethane (acetal), and 3-methylbutan-1-ol (isoamylol). To evaluate the accuracy of the compared methods, three real alcoholic product samples with ethanol content of 20%, 40%, and 80% v/v were spiked with gravimetrically prepared standard solutions to calculate recoveries. The obtained data indicates that the suggested method can be employed as a robust and accurate tool for SPME analysis of alcoholic products with low ethanol content, such as wines. It was also observed that an increase in ethanol content in the matrix affects the accuracy of the “Ethanol as IS” method, potentially due to non-linearity of analyte extraction. However, in the case of wine sample, the “Ethanol as IS” method showed significantly better results compared to the traditional approach. The precision of the suggested method, evaluated using relative standard deviations (RSD) of obtained concentrations was found to be comparable to that of the traditional method.Graphical abstract