The alkaloids from the fruits of the plant Daphniphyllaceae

Six alkaloids have been isolated from the fruits of the plant Daphniphyllaceae. Two of them are new alkaloids, namely methyl homodaphniphyllate (1) and daphnilactone-B (2). The structure of the former was deduced by chemical transformation from daphniphylline (3). The structure of daphnilactone-B was estimated by the exhaustive spectral analysis as well as by chemical evidences, and finally determined by an X-ray crystallographic analysis of the free base.     

Polyaddition reaction of biscarbodiimides. II. Synthesis of polyguanidines by polyaddition reaction of biscarbodiimides with diamines

A series of polyguanidines was prepared by the polyaddition reaction of biscarbodiimides with diamines. The polyaddition reaction was carried out in solution. The polymers thus obtained had intrinsic viscosities up to 0.84 and molecular weights up to 15000. The structure of the polymers was identified by comparison of their infrared spectra with those of model compounds, elementary analysis, and a study of the reaction conditions. Thermogravimetric study indicated that the polyguanidines decomposed over 170°C under nitrogen. The polyguanidines were highly resistant to hydrolytic degradation by strong acid or alkali. The polyguanidines had basic groups and formed stable hydrochloric salts when they were treated with hydrochloric acid.     

Thermodynamic Insight into the Origin of a Calix[n]arene-[60]fullerene Interaction and its Application to a Porphyrin-[60]fullerene Energy Transfer System

The calixarene-fullerene interaction,which causes only a slight change in the absorptionspectra, has been substantiated by calorimetricmeasurements: the H° values arecomparable with those obtained from the associationconstants estimated by a spectroscopic method. Furthermore, we determined the association constantbetween homooxacalix[3]arene and [60]fullerenederivatives with a porphyrin moiety by fluorescencespectra.     

A novel transformation of a 1 : 1 : 1 racemic complex of 2,2'-dihydroxy-1,1'-binaphthyl, Me4N+ Cl- and MeOH into a conglomerate in the solid state by heating or contact with MeOH vapour

The title racemate-to-conglomerate transformation which occurs in the solid state on heating or contact with MeOH vapour has been studied by IR and DTA spectral measurements, microscopic observation, and by X-ray structural and X-ray powder diffraction analysis.     

Isolation of o-xylylene (o-quinodimethane) dirivatives. A strong through-bond interaction in 2,3-benzobicyclo[2.2.0]hexane system

Some o-xylylene (o-quinodimethane) derivatives were isolated as stable cyrstalline materials. A strong through-bond interaction in tetracyanoethylene addition product of tetraphenylbenzodicyclobutadiene ($\text{21}$ is suggested.     

Spin-lattice relaxation time as a useful indicator for the 13CNMR assignment of terminal cis- and trans-methyls in 2-methyl-1-propenyl moiety

T₁ gives a clue to assign cis- and trans-methyl carbons in 2-methyl-1-propenyl moiety.     

Amino acid end-group in commercial heparin. III. Determination of the number of amino groups of amino acid and hexosamine residues per heparin molecule

The reactions of heparin with 2,4,6-trinitrobenzenesulfonic acid (TNBS) were studied spectrometrically. Seven different commercial heparins were used in this study. The amino groups react with TNBS to form equimolar amounts of trinitrophenylated (TNP) amino groups and bisulfite ions. The TNP-amino groups further react with bisulfite ions to form the monosubstituted anionic sigma complex. The absorption spectrum with two maxima at approximately 350 nm and approximately 420 nm, characteristic of either the TNP-amino groups or the complex, was analyzed for the reaction of TNBS with heparin. It was shown that the reactivities of TNBS with amino groups from α-amino acid and hexosamine residues are greatly different. By combining the results of the reaction kinetics and the reaction of heparin with Sanger's reagent, the number of the α-amino groups and the free amino groups in hexosamine residues were determined. These data have been performed with a range of heparins from different commercial sources, of different activities and physical characteristics. No correlation was found between the free amino contents of these heparins and biological potency. © 1993 John Wiley & Sons, Inc.