Fine-customized structure and morphol. of the thin-film-composite polyamide membranes (TFC-PA) play an essential role in obtaining high water permeance and solute-solute selectivity.Herein we fabricated a TFC-PA nanofiltration membrane with excellent separation performance by the regulation of the interfacial polymerization process via a resorcin[4]arene-derived hierarchical POPs intermediate layer (RA-POPs).The RA-POPs interlayer was constructed on the PSF substrate surface through in situ covalent assembly by the azo-coupling reaction, followed by the formation of the PA layer on top of this porous layer.The effect of azo-coupling reaction conditions on the morphologies and performance of the prepared TFC-PA-POPs membranes was investigated.The constructed RA-POPs layer interlayer increased the hydrophilicity of the substrates.This hydrophilic RA-POPs interlayer facilitated the uniform distribution of the amine solution and slowed down the PIP diffusion into the organic phase by the supramol. interactions.Consequently, the formed PA layer exhibited a thinner thickness, a high degree of crosslinking, a crumpled structure and an enhanced neg. charged surface.The obtained TFC-PA-POPs membranes possessed high water permeance of 21.0 L m^-2 h^-1 bar^-1, comparable Na₂SO₄ rejection of 99.35 % and excellent mixed ion selectivity (Cl^-/SO^2-₄) of 340 in the high salt concentration, which is superior to the com. and the state-of-the-art polyamide-based NF membranes.The reduced pore size, narrowed pore size distribution and enhanced surface neg. charge endowed the TFC-PA-POPs membranes with high mono/multivalent anions selectivity.Our approach for modulating the polyamide microstructure by incorporating macrocycle-derived hierarchical porous organic polymer interlayer has provided insight into the design of TFC-PA NF membranes with high water permeance and precise ion separation for high-salinity wastewater treatment and water purification

01 Mar 2025·Food and Chemical Toxicology

RIFM fragrance ingredient safety assessment, heptanal, CAS registry number 111-71-7

Article

Author: Jones, L ; Bruze, M ; Muldoon, J ; Bartlett, A ; Belsito, D ; Bryant-Friedrich, A ; Schember, I ; Thakkar, Y ; Api, A M ; Lavelle, M ; Burton, G A ; Penning, T M ; Joshi, K ; Ritacco, G ; Botelho, D ; Dagli, M L ; Lapczynski, A ; Tokura, Y ; Sadekar, N ; Moustakas, H ; Schultz, T W ; Deodhar, C ; Lee, I ; Chon, H ; Fryer, A D ; Farrell, K ; Cancellieri, M A ; Siddiqi, F ; Dekant, W ; Sipes, I G ; Sullivan, G

A review.Paraldehyde was evaluated for genotoxicity, repeated dose toxicity, reproductive toxicity, local respiratory toxicity, photoirritation/photoallergenicity, skin sensitization, and environmental safety.Data show that paraldehyde is not genotoxic and provide a calculated Margin of Exposure (MOE) > 100 for the repeated dose toxicity endpoint. The reproductive toxicity and local respiratory toxicity endpoints were evaluated using the Threshold of Toxicol. Concern (TTC) for a Cramer Class III material, and the exposure to paraldehyde is below the TTC (0.0015 mg/kg/day and 0.47 mg/day, resp.).The skin sensitization endpoint was completed using the Dermal Sensitization Threshold (DST) for non- reactive materials (900μ g/cm 2 ); exposure is below the DST.The photoirritation/photoallergenicity endpoints were evaluated based on UV/visible (UV/Vis) spectra; paraldehyde is not expected to be photoirritating/photoallergenic.The environmental endpoints were evaluated; for the hazard assessment based on the screening data, paraldehyde is not Persistent, Bioaccumulative, and Toxic (PBT) as per the International Fragrance Association (IFRA) Environmental StandardsFor the risk assessment, paraldehyde was not able to be risk screened as there were no reported volumes of use (VoU) for either North America or Europe in the 2019 IFRA Survey.

01 Feb 2025·Food Chemistry

Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor

Article

Author: Huang, Qilin ; Li, Xuxu ; Zhang, Xiao ; Zhu, Sunting ; Nie, Jinggui ; Wu, Dan

This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus, Rhizopus, Saccharomycopsis, Saccharomyces, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.

100 Deals associated with Paraldehyde

External Link

KEGG	Wiki	ATC	Drug Bank
D00705	Paraldehyde	N05CC05	DB09117

R&D Status

10 top approved records.

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Indication	Country/Location	Organization	Date
Agitation	Australia	Phebra Pty Ltd.	31 Aug 2009
Alcohol Withdrawal Delirium	Australia	Phebra Pty Ltd.	31 Aug 2009
Anxiety Disorders	Australia	Phebra Pty Ltd.	31 Aug 2009
Seizures	Australia	Phebra Pty Ltd.	31 Aug 2009
Epilepsy	-	-	-
Sedation	-	-	-
Sleep Initiation and Maintenance Disorders	-	-	-

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