by: Stephanie Larkin
There are many differences between Ethanol and Trifluoroethanol. One of the major differences in usage is that ethanol has recently been used as an alternative fuel. Although Ethanol is used as a solvent as well, Trifluoroethanol on the other hand is an organic compound that is used as a solvent in chemistry.
Chemistry Make Up of Ethanol and Trifluoroethanol
Ethanol is also known as drinking alcohol or grain alcohol, or ethyl alcohol. It is a flammable and colorless chemical compound. The alcohol in beverages with alcohol is also known as ethanol. Many times, Ethanol is referred to simply as "alcohol", although that distinction is not always quite correct. It has the molecular formula of EtOH, CH3CH2OH, C2H5OH, and is also known by its empirical formula of C2H6O. Ethanol is classified as being an alcohol. This means that the carbon that is attached to its hydroxyl group is a carbon which has at least two hydrogen atoms that are attached to it also. Ethanol has a hydroxyl proton that is weakly acidic, even more so than water.
Trifluoroethanol, on the other hand, is an fluoro organic compound. It has the formula of CF3CH2OH. It is also known as TFE, and is sometimes called trifluoroethyl alcohol. It is also colorless, but is a liquid compound that is water-miscible. It is often confused with Ethanol because Trifluoroethanol smells similar to Ethanol. Trifluoroethanol is extremely acidic, much more acidic than ethanol. It is therefore able to form stable compounds with other heterocycles, through hydrogen bonding.
Creation of Ethanol and Trifluoroethanol
Ethanol is created by the fermentation of sugar. This is almost the earliest organic reaction that is known to man. In fact, this organic reaction, and the intoxicating effects that consuming Ethanol have had on the body, have been known since ancient times. Ethanol is also used in industry, and this type of ethanol is produced from petroleum refining.
Trifluoroethanol, on the other hand, is produced industrially. It is formed by the process of hydrogenation – or the process of the reduction of hydride derivatives of esters or acid chloride. These derivatives of trifluoroacetic acid are what produce Trifluoroethanol. Trifluoroethanol can also be produced by hydrogenolysis of certain compounds. These are the compounds of the genetic formula CF3-CHOH-OR.
Uses of Ethanol and Trifluoroethanol
Ethanol has been used for many years as a solvent for substances that are intended to come into contact with humans. This includes lots of different things, such as scents, flavorings, medicines, or colorings. It is also a solvent in chemistry. This is because it is extremely versatile – meaning that it can be mixed with water and many other organic solvents. Some of these include acetic acide, benzene, acetone, chloroform, carbon tetrachloride, diethyl ether, glycerol, ethylene glycol, pyridine, toluene, and nitromethane. It can also be mixed with aliphatic chlorides. These include trichloroethane, and tetrachloroethylene.
Ethanol and water mixed together create several unusual phenomena. It is able to reduce the surface tension of water. It also forms an azeotrope or constant-boiling mixture when it is mixed with water.
However, most notably Ethanol is used as a fuel for internal combustion engines. It is used for motor fuel, and also for a fuel additive. This happens all over the world, but Brazil has the highest percentage of Ethanol that is found in fuels. 20% of the fuel is ethanol. In the United States, a mixture of 85% Ethanol has been introduced as a fuel for cars. Cars must be created with the ability to use this fuel.
Trifluoroethanol, on the other hand, is used as a solvent in organic chemistry. Most notably, Trifluoroethanol is used in oxidations of sulfur compounds that use hydrogen peroxide. Trifluoroethanol is also used in biology. It is a co-solvent in the protein folding process that is used with NMR spectroscopy. This is because TFE can solubilize proteins and also peptides. It has a very strong effect on the structure of proteins, which is a three dimensional structure. This effect allows Trifluoroethanol to be used in these situations and to be used to create solutions with proteins. Trifluoroethanol is also used industrially. It is used in these situations as a solvent for nylon. This allows the nylon to be changed and molded. Trifluoroethanol is also used in several applications in the pharmaceutical field.
Although Ethanol and Trifluoroethanol smell the same, and are both used as solvents, they are actually quite different. Understanding this difference allows companies and researchers to use both of these compounds to their greatest overall potentials.
Tuesday, May 27, 2008
Why Your Diet May Not Be As Rich In Iodine As You Assume
by: Steve Smith
The trace mineral iodine is well known for its crucial role in enabling the body's manufacture of vital thyroid hormones, but it is also important for the health of the immune system and for optimal brain function. It is widely believed by many authorities that iodine deficiency should never be seen in the affluent West, although this problem affects millions throughout the developed world.
Some nutritionists argue, however, that this conventional view is too optimistic, because the content of all minerals in foods is heavily dependent on the mineral content of the soil from which those foods are derived. The assumption must therefore be that the continuing de-mineralisation of farm soils has led to a reduction in the amount of dietary iodine commonly consumed.
Fish and other seafood, however, remain a relatively rich source because these ocean creatures concentrate the sea's iodine in their flesh. Though not commonly eaten in the West, seaweed, or kelp, is also an excellent source of iodine for this reason, and is readily available in the form of a dietary supplements. Dairy products and certain meats may also be a good source, particularly where iodine is routinely added to farm animal feed. But in countries, including most of Western Europe, where animals are grazing fields growing on iodine depleted soils, levels are likely to be much lower.
So even in the West, those not including fish or seafood in their diets, and not using iodised or sea salt, may be at real risk of deficiency. In an effort to compensate for low levels of dietary iodine, the mineral has been routinely added to ordinary table salt in the US for many years. But the practice is not as common in the UK and other European countries, where specially iodised or natural "sea-salt" has been marketed more as a luxury alternative. The problem of insufficient dietary iodine has been compounded on both sides of the Atlantic, however, by increasing concern about the possible adverse health consequences, particularly high blood pressure, of excessive salt intake. Many nutritionists, however, regard these fears as exaggerated, and believe that any such potential problems are far less serious than the consequences of an insufficiency of iodine, and may be easily resolved by the use of the low sodium salt alternatives available.
Iodine, however, cannot in any case be regarded as a luxury. Its essential function lies in the production of the vital thyroid hormones; thyroxine, sometimes known as T4, and tri-iodothyronine, or T3. And as is well known, these hormones are crucially important in ensuring a healthy metabolic rate and the release of energy from food; so an underactive thyroid gland is commonly the villain in cases of excessive weight gain, particularly where this of sudden onset, and in cases of difficulty in losing weight even when following a sensible reducing programme. A healthy thyroid gland is also crucial for the optimal functioning of the immune system.
But perhaps even more importantly, iodine deficiency is also known as a major cause of avoidable brain damage; a problem which the World Health Organisation has estimated to affect an astonishing 50 million people worldwide. Sadly, many of these cases occur in children whose mothers were iodine deficient in pregnancy, resulting in a condition of severely retarded brain development known as congenital hypothyroidism, or "cretinism". Even where such catastrophic consequences are avoided, iodine deficiency in childhood may also have serious effects on the developing brain, leading to low energy and motivation for learning, and measurable impairment of IQ scores.
Since 2001 the Food and Nutrition Board of the US Institute of Medicine (FNB) has prescribed a Recommended Dietary Allowance for iodine of 150 mcg for all individuals over 14, rising to 220 mcg for pregnant women and 290 mcg for those breastfeeding. Somewhat confusingly, however, an excessive consumption of iodine is also associated with a malfunctioning or enlargement of the thyroid gland, as well as mouth ulcers, headaches and gastric upsets, and the FNB therefore advises an upper safe limit for daily iodine consumption of 1,100 mcg for adults. Most people eating a conventional Western diet are unlikely to exceed this level.
With the possible exception of pregnant and breastfeeding women, people in the West who use liberal quantities of iodised salt as a regular seasoning are unlikely to need further supplements. But many commercial multi-mineral preparations contain iodine in reasonable quantities, usually in the form of potassium iodide, and whilst not perhaps strictly necessary, such supplementary doses will do no harm and may be regarded as a useful insurance policy given that, like all minerals needed by the body, iodine functions best in the presence of adequate supplies of all the others. And it should be particularly noted in this context that the effects of any deficiency of iodine may be intensified by any deficiency of selenium, iron or vitamin A.
The trace mineral iodine is well known for its crucial role in enabling the body's manufacture of vital thyroid hormones, but it is also important for the health of the immune system and for optimal brain function. It is widely believed by many authorities that iodine deficiency should never be seen in the affluent West, although this problem affects millions throughout the developed world.
Some nutritionists argue, however, that this conventional view is too optimistic, because the content of all minerals in foods is heavily dependent on the mineral content of the soil from which those foods are derived. The assumption must therefore be that the continuing de-mineralisation of farm soils has led to a reduction in the amount of dietary iodine commonly consumed.
Fish and other seafood, however, remain a relatively rich source because these ocean creatures concentrate the sea's iodine in their flesh. Though not commonly eaten in the West, seaweed, or kelp, is also an excellent source of iodine for this reason, and is readily available in the form of a dietary supplements. Dairy products and certain meats may also be a good source, particularly where iodine is routinely added to farm animal feed. But in countries, including most of Western Europe, where animals are grazing fields growing on iodine depleted soils, levels are likely to be much lower.
So even in the West, those not including fish or seafood in their diets, and not using iodised or sea salt, may be at real risk of deficiency. In an effort to compensate for low levels of dietary iodine, the mineral has been routinely added to ordinary table salt in the US for many years. But the practice is not as common in the UK and other European countries, where specially iodised or natural "sea-salt" has been marketed more as a luxury alternative. The problem of insufficient dietary iodine has been compounded on both sides of the Atlantic, however, by increasing concern about the possible adverse health consequences, particularly high blood pressure, of excessive salt intake. Many nutritionists, however, regard these fears as exaggerated, and believe that any such potential problems are far less serious than the consequences of an insufficiency of iodine, and may be easily resolved by the use of the low sodium salt alternatives available.
Iodine, however, cannot in any case be regarded as a luxury. Its essential function lies in the production of the vital thyroid hormones; thyroxine, sometimes known as T4, and tri-iodothyronine, or T3. And as is well known, these hormones are crucially important in ensuring a healthy metabolic rate and the release of energy from food; so an underactive thyroid gland is commonly the villain in cases of excessive weight gain, particularly where this of sudden onset, and in cases of difficulty in losing weight even when following a sensible reducing programme. A healthy thyroid gland is also crucial for the optimal functioning of the immune system.
But perhaps even more importantly, iodine deficiency is also known as a major cause of avoidable brain damage; a problem which the World Health Organisation has estimated to affect an astonishing 50 million people worldwide. Sadly, many of these cases occur in children whose mothers were iodine deficient in pregnancy, resulting in a condition of severely retarded brain development known as congenital hypothyroidism, or "cretinism". Even where such catastrophic consequences are avoided, iodine deficiency in childhood may also have serious effects on the developing brain, leading to low energy and motivation for learning, and measurable impairment of IQ scores.
Since 2001 the Food and Nutrition Board of the US Institute of Medicine (FNB) has prescribed a Recommended Dietary Allowance for iodine of 150 mcg for all individuals over 14, rising to 220 mcg for pregnant women and 290 mcg for those breastfeeding. Somewhat confusingly, however, an excessive consumption of iodine is also associated with a malfunctioning or enlargement of the thyroid gland, as well as mouth ulcers, headaches and gastric upsets, and the FNB therefore advises an upper safe limit for daily iodine consumption of 1,100 mcg for adults. Most people eating a conventional Western diet are unlikely to exceed this level.
With the possible exception of pregnant and breastfeeding women, people in the West who use liberal quantities of iodised salt as a regular seasoning are unlikely to need further supplements. But many commercial multi-mineral preparations contain iodine in reasonable quantities, usually in the form of potassium iodide, and whilst not perhaps strictly necessary, such supplementary doses will do no harm and may be regarded as a useful insurance policy given that, like all minerals needed by the body, iodine functions best in the presence of adequate supplies of all the others. And it should be particularly noted in this context that the effects of any deficiency of iodine may be intensified by any deficiency of selenium, iron or vitamin A.
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