Metal‐Chelating N,N′‐Bis(4‐dimethylaminophenyl)acetamidinyl Radical: A New Chromophore for the Near‐Infrared Region

A new non‐innocent ligand redox system, N,N′‐bis(4‐dimethylaminophenyl) substituted acetamidinato/acetamidinyl, has been designed and described by example of structurally and spectroscopically characterized ruthenium complexes. The hitherto unreported ligand is responsible for rather intense and narrow absorptions in the near‐infrared region of the one‐ and two‐electron oxidized forms. The spectroscopic, computational, and first structural characterization of an amidinyl radical complex adds to the list of established N‐based radical ligands.     

Temperature effect on the microstructure and viscoelastic properties of aqueous micellar systems of sodium <Emphasis Type="Italic">N</Emphasis>-methyl-<Emphasis Type="Italic">N</Emphasis>-oleyl taurate

The quantitative characteristics of the temperature effect on the rheological properties of aqueous solutions of the anionic surfactant sodium methyl oleyl taurate (SMOT) are presented. An increase in the intensity of thermal motion of surfactant molecules on heating from 25 to 45 °С was shown to decrease the average contour length of SMOT micelles from 2 μm to 700 nm. The decrease in the length of cylindrical micelles is probably one of the main reasons for a substantial decrease in the viscosity of micellar solutions of the surfactant with temperature.     

Polysaccharides of algae 67. Carrageenan from Pacific red alga Turnerella mertensiana (Gigartinales,Rhodophyta)

A sulfated galactan composed of nearly equimolar amounts of d-galactose, 3,6-anhydro-d-galactose, and sulfate was isolated from the red alga Turnerella mertensiana collected in the Sea of Japan. The structures of native polysaccharide and its alkaline modification products were studied by NMR spectroscopy. The polysaccharide molecules were shown to contain a linear carbohydrate chain consisting of alternating 3-linked β-d-galactopyranose 4-sulfate and 4-linked 3,6-anhydro-α-d-galactopyranose residues (known as к-carrageenan), which is typical of carrageenans, but the regularity of polymer structure is masked by the presence of some 3,6-anhydro-α-d-galactose 2-sulfate (ι-carrageenan units) and α-D-galactose 6-sulfate (µ-carrageenan units) instead of 3,6-anhydro-α-d-galactose. Upon addition of potassium chloride (up to 4%) to a solution of the native polysaccharide, about half of the substance transforms into gel. The gel-forming fraction is к-ι-µ-hybrid carrageenan with the ～65 : 15 : 20 ratio of к-, ι-, and µ-units. The non-gelling fraction contains the к-, ι-, and µ-units at the ratio of ～46 : 12 : 42. The gel-forming carrageenan product free of µ-units can be otained in ～30% yield (based on the dry biomass) by alkaline treatment of the alga prior to extraction of the polysaccharide.

     

Design of phosphonate analogs of short peptides by “click” chemistry

Methods were developed for the first time for the modification of the natural neuropeptides Ile–Gly–Leu and Leu–Gly–Leu simultaneously with the phosphonate moiety and the triazole ring or solely with the triazole ring by means of click chemistry. All of the peptidomimetics synthesized were isolated as a mixture of diastereomers and were characterized by spectroscopic methods.

     

Enthalpies of the Diels–Alder reactions of a series of dienes with tetracyanoethylene and 4-phenyl-1,2,4-triazoline-3,5-dione

Russian Chemical Bulletin - The enthalpies of the Diels–Alder reactions of twenty dienes with two active dienophiles, tetracyanoethylene and 4-phenyl-1,2,4-triazoline-3,5-dione, are compared,...