CRITICAL JOURNAL REVIEW

NAME : SITI RAHMA DANI (4183131034)

CLASS : BILINGUAL CHEMISTRY EDUCATION

LECTURER :

COURSES : GENERAL CHEMISTRY

STUDY PROGRAM S1 BILINGUAL CHEMISTRY EDUCATION

FACULTY OF MATH AND SCIENCE
MEDAN STATE UNIVERSITY
OCTOBER 2018
 PREFACE

Praice and gratitude to the presence of Allah SWT. Because with his guidance and
instructions this task can be completed entitled “ Critical Journal Review”. Which aims as
one of General Chemistry’s lecture assignment.

The author is well aware that there are still many shortcomings in this task both in terms
of content and writing, these shortcomings are mainly due the weaknesses and limitations of
the author’s own knowledge and abilities. Only with wisdom and assistance from various
parties to give a reprimend, constructive advise and criticism these deficiencies can be
minimized in such a way that this task can provide maximum benefits for the reader.

With this opportunity the author would like to express his gratitude to General
Chemistry’s supervisor. Thus hopefully this task will benefit us and be accepted by God.
Aamiin.
 CHAPTER I

PRELIMINARY

A. BACKGROUND

Aldehyde comes from oxidized primary alcohols, while ketones come from oxidized
secondary alcohols.

Aldehydes and ketones are examples of carbonyl compounds that are found in the wild.
Aldehydes are organic compounds whose carbonyl carbon always binds to at least one hydrogen
atom. Whereas ketones are organic compounds whose carbonyl carbon is associated with 2 other
carbons.

Aldehydes and ketones have many benefits. Examples of aldehyde compounds are
formaldehyde which is often used in preserving organic substances. While the example of ketone
compounds is acetone which can be used for nail polish cleansers.

The carbonyl group is one carbon atom and one oxygen atom connected by two double
bonds. This group is one of the most common functional groups in nature and is found in
carbohydrates, fats, proteins, and steroids. This functional group is found in aldehyde and ketone
compounds (Wilbraham and Matta, 1992: 82).

Aldehydes are compounds where the carbonyl group is bound by an alkyl / aryl group.

This formula is often called RCOH

A ketone is a compound in which the carbonyl group is bound by two alkyl / aryl groups.

This formula is often abbreviated as RCOR (Respati, 1986: 183).

 Pay attention to the similarity of the structure. Because both contain carbonyl groups, the
chemical properties of aldehydes and ketones are similar. Both aldehydes and ketones are very
reactive, but aldehydes are usually more reactive than ketones (Wilbraham and Matta, 1992: 83).

Aldehydes are different from ketones because aldehydes have a hydrogen atom that is
bound to their carbonyl group. This causes the aldehyde to be very easily oxidized. For example,
ethanal, CH3CHO is very easily oxidized to ethanoate, CH3CHOOH, or ethanoate ion, CH3COO-
.While ketones do not have these hydrogen atoms, and they are not easily oxidized. Ketones can
only be oxidized by using strong oxidizing agents that have the ability to break carbon bonds
(Anonymous 2, 2008).

B. PROBLEMS

 What is the formation of ketones and aldehydes ?

 What are the differences in the formation of ketones and aldehydes in the production of
milk powder and ozonation ?
 What are advantages and disadvantages from the journals ?

C. PURPOSES

 Knowing the formation of aldehydes and ketones in the production of milk powder.
 Knowing the formation of aldehydes and ketones ozonation by-products and their
variation through general water treatment plant in Hamadan,Iran.
 Knowing the advantages and disadvantages of two journals.
 CHAPTER II

SUMMARY OF JOURNAL

JOURNAL I

FORMATION OF ALDEHYDE AND KETONE COMPOUNDS DURING

PRODUCTION AND STORAGE OF MILK POWDER

1. Intoduction

Certain aldehyde and ketone compounds can be used as indicators, at a molecular level,
of the oxidized flavor of milk powder instead of sensory evaluation. This study investigated the
formation of aldehyde and ketone compounds as affected by the heat-related processing and
storage of milk powder. The compounds were extracted by solid phase microextraction fiber and
determined using gas chromatography-mas spectrometry. In the result, higher contents of
hexanal, 2-heptanone, octanal, and 3-octen-2-one were detected in concentrated milk and fresh
milk powders than in raw milk and heated milk.

Milk powder is an important product for both direct consumption and as a food
ingredient. The self life has been reported as anywhere from 3 months to 3 years, while off-
flavor formation for whole and skim milk powders occurs as quickly as 3-6 months.

Flavor profiles of whole milk powder can be influenced by animal feed,season,

processing operations and storage conditions, including water activity, moisture, packaging, light
and temperature. Many different classes of volatile compounds are produced during the
manufacture and storage of whole milk powder and most are formed via lipid oxidation nad
Maillard reactios. Certain compounds, such as aldehydes, ketones, and lactones, contibute to the
oxidized flavor in dairy products being variously describedas being grassy, soapy, metallic,
cardboardy, tallowy or fishy flavor. The aldehyde and ketone molecules can be detected
instumentally, and are of concern from a flavor as well as a safety standpoint.

Most studies on milk flavor have focused on the thermal treatment processes of milk,
such as pasteurization, ultra-high temperature and sterilization. The contents of several ketones,
aldehydes and sulphur compounds have been reported to increase during the processing and
storage period, but comprehensive information is lacking on the aldehyde and ketone compounds
and their changes during the production and storage of whole milk powder.

The aims of this study were to : (1). Determine the effect of heat-related processes and
storage of whole milk powder on the levels of aldehyde and ketone compounds and oxidized
status, (2). Evaluate the relationship between the pore characteristics of whole milk powder
particles and the formation of these compounds during storage.

2. Result and Discussion

The average values of the components in all the milk powders were as follows : humidity,
3.5 ± 0.3% ; protein,26.5± 2.3% ; fat, 25.7± 3.7%. The volatile compounds detected in raw
milk (RM), heated milk (HM), concentrated milk and milk powders by solid phase
microextraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) mainly included
straight chain aldehydes (hexanal, heptanal, octanal and nonanal),methyl ketones ,ketenes,and
olefinic aldehydes. These compounds have been previously documented in milk powder and
were associated with different oxidized flavors.

This result may be due to the loss of flavor during drying and the difference in flavor
release between the reconstituted milk powder and the concentrated milk. The aldehye and
ketone compounds in concentrated milk produced at 50℃ had higher levels than at 40℃,
although only hexanal and 2-heptanone showed significant differences (𝑝 < 0.05).

Great differences were observed in the aldehyde and ketone compounds of stored milk
powder. The impact of a compound depends on its content and sensory threshold. Odor activity
value (OAV), the rate of concentration and sensory threshold, is usually used to measure this
impact. OAV of aldehyde and ketone compounds in milk powders were far more than 1,
suggestion that these compounds could be important contributors to the flavor of milk powder.

3. Experimental
 RM was obtained from a local dairy plant and 0.02% (w/v) NaN3 was added to prevent
bacterial growth. HM was prepared immediately according to the method of Lee and Sherbon
using a temperature of 90℃ 𝑓𝑜𝑟 30 𝑠. The milk was cooled to ambient temperature ( 20±1℃) in
a stirred water bath at 0-4 ℃ and prepared for concentration and drying.

Experiments were triplicated for manufactures and detections of milk powders. The result
were statistically analyzed using PASW Statistics 18.0 Sofware. One way and univariate analysis
of variance were applied to examine the effects of processes.

4. Conclusions

The result of this study indicated that the pre-heating could improve the formation of
volatile compounds in concentrated milk and milk powder. The processes of concontration and
drying could influence the stability of these compounds during storage. Desrease of antioxidative
activity and increase of POV during the production and storage suggested that there was hardly
any antioxidative resources left in most of the milk powder samples.
JOURNAL II

THE FORMATION OF ALDEHYDES AND KETONES OZONATION BY-PRODUCTS

AND THEIR VARIATION THROUGH GENERAL WATER TREATMENT PLANT IN
HAMADAN,IRAN

1. Introduction

The effect of pre-ozonation on the formation of four aldehydes ( formaldehyde,

acetaldehyde, glyoxal, methyl glyoxal) and two ketones (pyruvic acid and glioxalic acid) at the
Beheshti water treatment plant in Hamadan, Iran were studied. The result indicated that
formaldehyde and acetaldehyde were the most abundant aldehyde species in the raw water. After
pre-ozonation all of the aldehydes and ketones reached the maximum concentration.

Disinfection is a widely used process at water purification plants to ensure safe drinking
water. Common definfectants include chlorine, cholorine dioxide and ozone. Ozone is a strong
oxidant and microbicide, which can eliminate or decompose many undesirable color, taste, odor,
forming compounds, toxic substances and micro-pollutants from water. Morever, ozone
oxidation can be used to remove disinfection by-products and microorganisms in water. On the
other hand, the reaction of ozone with natural organic matter (NOM) in water could lead to the
formation of undesirable by product. These ozonation by-products are relatively volatile, polar,
and reactive and have potential adverse health problems. For example, aldehydes can cause
upper respiratory tract irritation, respiratory tumors and allergic contant dermatitis in human. In
addition, the preference of these compounds in drinking water can cause undesirable flavor in
water supply.

2. Methods

Water samples were taken from the Shahid Behesti Treatment Plant, which is the major
provider of public water supply of Hamadan province, Iran. The Hamadan Shahid Behesti
Treatment Plant is fed from two Ecbatana and Abshinesh dams atan average flow rate of 350 to
400 s-1. Prior to sampling, 15 mmg of copper(II) sulfate pentahydrate was added to each vial to
inhibit bacteriological decay of carbonyl compounds. Water samples were stored at 4℃ in
refrigenerator until analysis. Four Aldehydes and two ketones were the major ozonated
disinfection by-products investigated in this study. All experiments were conducted two times
and the error were between 0.69 and 0.81, being calculated with ICC.

The derivative reagent of 0-2,3,4,5,6-pentafluorobenzyl-hydroxylamine (98%) were

purchased from Aldrich (USA). The measurement of carbonyl compounds: aldehydes and
ketones was done based on the method described in EPA Method 556 (EPA,1998), which is an
optimized chromatographic way for detecting carbonyl compounds in drinking water in influent
or effluent of water works. In this method, the analytes are derived in relevant oxime of
pentafluorobenzyl.

The data analyzed using Mann-Whitney U test in SPSS. The significant differences were
observed between two methods (p < 0,05). According to the statistical analysis, there was no
significant correlation between TOC and total aldehyde (P-value = 0,667) and ketone (0.333) in
water samples.

3. Result and Discussion

In this present study, four aldehydes including formaldehydes, acetaldehydes, glyoxal,

methyl gloxal and two ketones including pyruvic and glioxalic acid were studied during the
water treatment at Shahid Behesti Water Treatment Plant.

Result show that the formaldehyde and acetaldehyde concentration were 5,2 𝜇𝑔|-1 and
4,8 𝜇𝑔|-1, respectively, in the raw water, while no glyoxal and methyl glyoxal were detected.
Result were similar to those of Dabrowska and Ivancev-Tumbas. It is interesting that aldehydes
were present in raw waters before disinfection. The acetaldehyde was increased from 4,8 to 15,5
𝜇𝑔|-1. The increase in aldehydes can be attributed to the conversion of high-molecular-weight
compounds to those of lower molecular weight by ozone oxidation. Many have reported the
increase in aldehydes during the ozonation of natural waters. Therefore, the reaction of ozone
with NOM n the raw water during pre-ozonation could lead to the formation glyoxal and methyl
glyoxal, and increase the formaldehyde and acetaldehyde level. After pre-ozonation the
concentration of all four aldehydes were increased, but the concentration was a few ppm less
than that in September. Our result were in aggreement with those reported by Dabrowska, who
studied the distribution of aldehydes in Polish lakes and reported an increase in concentration of
some aldehydes with increase in air temperature in the polish lake waters. Morever, it has been
reported that temperature can have both positive and negative effect on DBP formation.

4. Conclusions

In this study the variation of formaldehyde, acetaldehyde, glyoxal, methyl glyoxal,

pyruvic acid and acid glioxalic concentration within the treatment processes at full scale Shahid
Behesti water treatment plant were monitored. The result indicated :

 Aldehydes generally were present in the raw waters, even before the points of
disinfection.
 After pre-ozonation, all of the aldehydes and ketones researched the maximum
concentration.
 The formation of aldehydes increased with the increase of temperature.
 The coagulation-fitration process wa beneficial to the removal of aldehydes and ketones.
 Final chlorination led to increase in the formation of aldehydes in pre-ozonated water.
 Final chlorination led to remove ketones from pre-ozonated wate.
 There was no correlation between TOC and total aldehyde and total ketone in all water
samples.
 CHAPTER III

ASSESSMENT OF THE JOURNAL

1. THE ADVANTAGES

 The Depth or Breadth of the Material

Journal II : The title of Journal is “The Formation of aldehydes and ketone

ozonation by-products and their variation through general water treatment plant in Hamadan,
Iran”. The material described in the journal according to the title the journal.

 The Accuracy of the Data

Both Journals are accurate journals that can be proven by the data attached to the
journal as follows :

 Journal I : Experiments were triplicated for manufactures and detections of milk

powders. The result were statistically analyzed using PASW Statistics 18.0
Sofware. One way and univariate analysis of variance were applied to examine
the effects of processes.

 Journal II : “Our result were in aggreement with those reported by dabrowska,

who studied the distribution of aldehydes in Polish lakes and reported an increase
in concentration of some aldehydes with increase in air temperature in the Polish
lake water”.

 The updated Theme

Journal I and Journal II together show the latest themes. Because when viewed
from its published year, Journal I was published in 2012 ad Journal II was published in
2015. The period of Journal has not reached 10 years, so it can still be categorized as the
latest journal. In addition, the themes discussed regarding the forms of aldehydes and
 ketones are also the lastest topics and many researches are still being carried out by
experts

2. Disadvantages

 The Depth or Breadth of the Material

Journal I :
The title of Journal is “Formation of Aldehyde and Ketone Compounds during
production and Storage of Milk Powder”. Material explanation does not match the title.
From the title that should be explained dominantly is the formation of aldehydes and
ketones, but the dominant discussion section discussed is about milk powder.
 BAB IV

CLOSING

CONCLUSION

In the production of milk powder. The result of this study indicated that the pre-heating
could improve the formation of volatile compounds in concentrated milk and milk powder. The
processes of concontration and drying could influence the stability of these compounds during
storage. Desrease of antioxidative activity and increase of POV during the production and
storage suggested that there was hardly any antioxidative resources left in most of the milk
powder samples.

The formation of aldehydes and ketones ozonation by-products and their variation
through general treatment plan in hamadan,Iran. In this study the variation of formaldehyde,
acetaldehyde, glyoxal, methyl glyoxal, pyruvic acid and acid glioxalic concentration within the
treatment processes at full scale Shahid.

SUGGESTION

Both Journals are equally good, but based on a review conducted by journal II, it is more
suitable to be used as reference material. Because in Journal II the title and discussion are in line.
An explanation of aldehydes and ketones is explained in depth, according to the journal title.