An Efficient and High‐Yield One‐Pot Synthesis of Bis(oxazoline)s

An efficient and mild one‐pot synthesis of bis(oxazoline) (BOX) ligands is developed from reactions of dicarboxy dichlorides with β‐amino alcohols in the presence of 11.0 equiv. NEt₃ followed by the addition of 3.6 equiv. methanesulfonyl chloride (MsCl). Nine different BOX ligands were prepared in excellent yields of ≥ 80%. Advantages of this improved synthesis are mild reaction conditions, short total reaction time of 9 h, and high isolated yields.     

Specific Uphill Transport of Zinc as Zn(SCN)42− Ion using Na+-Dicyclohexyl-18-Crown-6 as Carrier

Sodium-dicyclohexyl- 18-crown-6 complex cation was used as carrier for the uphill transport of zinc as Zn(SCN)₄^2? complex anion. By using L-cysteine as a metal ion acceptor in the receiving phase at the optimized pH of 7.6, the amount of zinc transport through the liquid membrane after 90 min was 97.2 ± 1.0%. The selectivity and efficiency of zinc transport from aqueous solutions containing equimolar mixtures of Ag⁺, Cd²⁺ Co²⁺, Cu²⁺, Fe²⁺, Ni²⁺, Pb²⁺, Pd²⁺, Sr²⁺, Bi³⁺, Cr³⁺ and Fe³⁺ ions was investigated. In the presence of NH₂OH.HCl as a suitable masking agent in the source phase, the interfering effect of Cu²⁺ and Pb²⁺ ions was diminished drastically.     

Environmentally benign process for the synthesis of N-formyl amino acid esters

Several amino acid ester hydrochlorides were reacted with ammonium formate to give N-formyl amino acid esters in good yields.     

Structural Studies of Bis(cyclopentadienyl)molybdenum‐Amino Acid Complexes

The crystal structures of molybdocene‐amino acid compounds of the type [Cp₂Mo^IV(κN, κO‐AA)]⁺Cl^—·xH₂O with AA = D ‐phenylalaninato (x = 1.5), DL ‐leucinato (x = 2) and DL ‐valinato (x = 1) have been determined (Cp = η⁵‐C₅H₅). The compounds feature an almost planar, five‐membered chelate ring of the aminocarboxylate moiety (deprotonated amino acid) with the molybdenum atom. In the phenylalaninato complex π‐stacking between the phenyl rings is found. The complexes were proven kinetically stable at pH < 1 for at least 24 h.     

Volumetric Properties of Aqueous 2-Chloroethanol Solutions and Volumes of Transfer of Some Amino Acids and Peptides from Water to Aqueous 2-Chloroethanol Solutions

Densities and apparent molar volumes of aqueous 2-chloroethanol were determined at temperatures from 15.0 to 34.4°C using digital densimetry. The results of the volumetric measurements have been used to calculate the following thermodynamic quantites at 25°C: V ₂ ^o = 55.05 ± 0.02 cm³-mol^–1, (V ₂ ^o/T)_p = 0.01486 ± 0.00318 cm³-K^–1-mol^–1, and (² V ₂ ^o/T ²)_p = 0.02972 ± 0.00318 cm³-K^–2-mol^–1. Partial molar volumes of transfer from water to 1 mol-dm^–3 2-chloroethanol have also been determined for L-glycine, L-alanine, L-serine, L-glutamic acid, and L-aspartic acid at 35.0°C. The transfer results have been explained in terms of the nature of the interactions of the groups in the solute and solvent. Hydration numbers of L-glycine and L-alanine have also been calculated in aqueous 2-chloroethanol.     

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

The influence of nitrogen compounds in grape musts on the content of sulphur compounds of wines was studied. Different vinifications were performed with the addition of methionine (20 mg l⁻¹) and/or cysteine (40 mg l⁻¹) to grape musts before alcoholic fermentation. Six grape musts, with different nitrogen composition, from cultivars of the ‘Vinhos Verdes’ Region, in Portugal, were used. Addition of methionine to grape musts enhanced the content of wines in 3-(methylthio)-1-propanol, acetic acid-3-(methylthio)propyl ester, 3-(methylthio)propionic acid and some unidentified sulphur compounds. Increase of cysteine concentration in musts led to the production of wines with high levels of hydrogen sulphide and cis-2-methyltetrahydro-thiophene-3-OL and also unidentified sulphur compounds; however, the content of 3-(methylthio)propionic acid in the wines decreased considerately with the addition of cysteine to grape musts. This work showed that cultivars from the Vinho Verde Region show different sulphur compound contents. Avesso wines, elaborated from grape musts with low amino acids level, presented the highest total sulphur compounds content. Wines from Azal branco and Alvarinho were characterised by high contents of 4-(methylthio)-1-butanol and 3-(methylthio)propionic acid, respectively. A high content of N-(3-(methylthio) propyl)-acetamide and dimethylsulphone characterise the Loureiro wines. In contrast, Trajadura wines, produced from a must rich in amino acids, presented a low total sulphur compounds content; however, these wines were also characterised by high concentrations of 4-(methylthio)-1-butanol, acetic acid-3-(methylthio)propyl ester and hydrogen sulphide.     

硫杂杯-1,3-2,4-氮杂双冠醚的合成与氨基酸配合性能

对叔丁基硫杂杯四酰肼衍生物(2)与邻苯二甲醛发生分子内1+2缩合反应, 合成了首例1,3-交替构象的硫杂杯-1,3-2,4-氮杂双冠醚(3), 产率为65%. 其结构经元素分析、质谱、核磁共振谱等表征证实. 用UV-Vis光谱法和1H NMR谱研究了化合物3与系列α-氨基酸的识别配合性能, 并计算出其配合常数. 结果表明, 主体分子3对所测试的α-氨基酸有较好的配合作用, 主客体分子形成1∶1的配合物.     

Chiral base route to functionalised cyclopentenyl amines: formal synthesis of the cyclopentene core of nucleoside Q

A chiral base route to a range of highly functionalised amino cyclopentenes has been developed. The key asymmetric step involved the chiral lithium amide base-mediated rearrangement of a protected trans-4-hydroxy cyclopentene oxide to give an allylic alcohol (88% ee). Subsequent Overman rearrangement gave a protected trans-1,2-aminocyclopentenol whereas Mitsunobu substitution with BocNHNs gave a protected cis-amino cyclopentenol. Both are proven intermediates for natural product synthesis. The protected cis-aminocyclopentenol was transformed in a few steps into a precursor of the cyclopentene core of nucleoside Q, a natural product whose deficiency in animals is related to tumour growth.     

Evaluation of digestion procedures for the determination of iron and zinc in biscuits by flame atomic absorption spectrometry

An evaluation is made of different digestion methods for the determination of iron and zinc in biscuits prior to flame atomic absorption analysis. For the initial studies, microwave digestion was enough (using hydrogen chloride and nitric acid 3:1, v/v, at 180 °C and 600 W) to provide comparable accuracy, precision, digestion time and non-critical handling of reagents to dry-ashing and wet digestion (using different acid mixtures) and also to a simple acid treatment at room temperature. Although, after a simple microwave digestion, the spiked recoveries were found around 96–102%, to reduce the digestion time and for simplicity we worked on wet acid treatments. The results showed that acid-only treatment is not enough to digest the samples without adding ethanol, which was found necessary to digest organic residue at room temperature. The method was validated by comparison of the data found for commercial biscuit samples through using the proposed procedure and the AOAC official reference spectrophotometric method. Fe concentration in the different biscuits (such as petit beurre, baby biscuits, etc.) ranged from 1.21 to 15.96 mg/100 g while Zn concentration ranged from 0.58 to 2.50 mg/100 g depending on biscuit type. The highest concentration of Fe was in baby biscuits and these biscuits were about thirteen times richer in Fe than petit beurre biscuits.     

用新型AP树脂分离铑—铱和同时富集测定铑`铱`铂`钯

铑-铱分离-向被认为是最困难的课题之一,即使文献曾报道Rh-Ir的分离,但实际Rh并未与萃取剂或吸附剂反应,而是与非贵金属离子一同留在溶液中。我们曾用光谱半定量方法研究了AP树脂对Rh、Ir的吸附行为,结果是Rh不被吸附而Ir能被吸附。本文通过改变Rh的离子状态,使之能被AP树脂吸附完全,而与留在溶液中的非贵金属分离,然后在柱上用不同淋洗液再使Rh-Ir分离。