O-Alkylation of furan and thiophene ketoximes in conditions of interphase catalysis in a liquid/solid system

Alkylation of 2 furanyl- and 2-thienylalkyl ketoximes with alkyl, allyl, and propargyl halides in the two phase catalytic system sol. K₂CO₃/C₆H₆/18-crown-6 at room temperature causes the formation of mixtures of E- and Z-isomers of the corresponding O-ethers with yields of 32–74%. Partial E/Z-isomerization takes place during the reaction.Translated from Khimiya Geterotsiklicheskikh Soedinenii, No. 1, pp. 18–23, January, 1994.     

Hydroxyl-containing mesogens. Synthesis and liquid-crystalline properties of 2-o-hydroxyarylpyrimidines

We have synthesized 5-alkyl(alkoxy)-2-(o-lzydroxy-p-alkoxyphenyl)pyrimidines and considered the effect of the OH group on the inesomorphism. We have found that in binuclear o-hydroxyarylpyrimidines, an ortho OH group forming an intramolecular hydrogen bond increases T_mp, inhibits the appearance of nematic properties, and promotes the appearance of a smectic A.Translated from Khimiya Geterotsiklicheskikh Soedinenii, Vol. 30, No. 1, pp. 90–92, January, 1994.     

Some kinetic features of the hydrolysis of protopectin

Some features of the kinetics of the hydrolysis of apple protopectin have been studied on the basis of an analysis of monosaccharide residues of the pectin substances and determinations of characteristic viscosity. It has been shown that the fine regulation of the physicochemical parameters of the hydrolysis of protopectin leads to the formation of pectin substances with different properties.     

Luteolin glucosides fromFerula varia

Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent, fax (3712) 891475. Translated from Khimiya Prirodnykh Soedinenii, No. 5, pp. 679–680, September–October, 1994.     

Fractionation and composition of the carbohydrates of leaf vegetables

The qualitative and quantitative compositions of the carbohydrates of the leaf vegetables Lactuca sativa L., Spinacea oleracea L., and Rumex acetosa L. have been studied.M. V. Lomonosov Odessa Technological Institute of the Food Industry. Translated from Khimiya Prirodnykh Soedinenii, No. 3, pp. 349–351, May–June, 1993.