Organic acids (octanoic acid and hexanoic acid) were extracted using Gas Chromatography Solid Phase Microextraction (GC-SPME).
[K.sub.1] decreased as initial concentrations of both octanoic acid and hexanoic acid increased indicating increased adsorption rates with increasing initial concentration of octanoic acid and hexanoic acid.
As summarized in Table 6, octanoic acid, hexanoic acid, and scopoletin fitted the linear regression model while rutin and quercetin fitted the nonlinear regression model.
Preliminary observations supported the scheme outlined in Figure 1, but experiments with deuterated hexanoic acid did not yield the anticipated deuterated metabolites.
Hexanoic acid-2, 2-[D.sub.2] acid (98 atom % D); hexanoic-[D.sub.11] acid (98 atom % D); hexanoyl-CoA trilithium salt hydrate (C6:0); hexanoylcarnitine, hexanoic acid, octanoic acid, 4-methyl-2-pentanone (MIBK) >99%, cyclohexanone 99.8%, 2-pentanone 99.5%, 2-pentanol 98%, ethyl 3-oxohexanoate (ethyl butyrate) 98% purities, and pentane were from Sigma-Aldrich (Gillingham, UK).
In most experiments, 100 [micro]L of working hexanoic acid (800 nmol/vial) and 400 [micro]L of melted margarine were added to the test vials and 500 [micro]L of melted margarine to control vials.
These 37 components are: methyl ester of
hexanoic acid, caprylic acid, capric acid, undecanoic acid, lauric acid, tridecanoic acid, myristic acid, myristoleic acid, pentadecanoic acid, pentdecenoic acid, palmitic acid, palmitoleic acid, margaric acid, heptadecenoic acid, stearic acid, oleic acid, elaidic acid, octadecenoic acid, linoleic acid, octadecadienoic acid, g-linolenic acid, linolenic acid, arachidic acid, eicosenoic acid, eicosadienoic acid, 8,11,14-eicosatrienoic acid, heneicosanoic acid, arachidonic acid, eicosatrienoic acid, eicosap- entaenoic acid, behenic acid, eruccic acid, docosa- dienoic acid (C22:2), tricosanoic acid, tetracosanoic acid, docosahexaenoic acid and tetracosenoic acid.
The unique role of sodium salt of 6-amino hexanoic acid (Na-AHA) and phosponium salts in facilitating substantial debundling and subsequent refinement of the "network-like" structure of MWNT mediated by specific interaction in binary co-continuous blends of PA6/ABS has been investigated in detail earlier (12), (19).
Further, debundling may also be facilitated due to steric stabilization because of the chain length corresponding to amino hexanoic acid. Further, in the case of OTPB modification process, it is expected that in ethanol, the adsorption of OTPB on the surface of MWNT will be facilitated either through "[pi]-[pi]" interaction between phenyl rings of OTPB and of MWNT or through "cation-[pi]" type of interaction between phosponium moiety and 71-elec-tron cloud of MWNT.
Four fatty acids, including octanoic acid,
hexanoic acid, decanoic acid, and isovaleric acid, were identified in the wines in this study (Table 2).
Among the compounds mentioned in Table 1, three have been determined as the decisive characteristic flavor compounds of mutton: 4-ethyloctanoic acid (cheese, boiled mutton), 4-methylnonanoic acid (tallow, roasted, mutton), and
hexanoic acid (lamb, oily) [6].
Butanoic and
hexanoic acids were predominant in dairy yogurts.