Synthesis of heteroaryl substituted α‐mercapto acids from thiomalic acid using hexafluoroacetone as protecting and activating reagent

The synthesis of heterocyclic α‐mercapto acids starting from (RS)‐thiomalic acid using hexafluoroacetone as protecting and activating agent is described. The new compounds are useful building blocks for peptide and depsipeptide modification as well as for drug design.     

Millimeter-Wave and High-Resolution Infrared Spectra of Monoisotopic SCSe: Equilibrium, Ground State, and ν1, mν2, and nν3 Rovibrational Parameters

The Fourier transform infrared spectrum of monoisotopic SC⁸⁰Se has been investigated in the ν₂, ν₃, 2ν₂, 2ν₃, and ν₁ regions with a resolution between 3 and 4 × 10⁻³ cm⁻¹. In addition, the millimeter-wave spectrum has been studied in the region 150 to 320 GHz, and ground and ν₂ = 1 excited state transitions have been measured. Ground state constants, B₀ = 2043.285 4(4) MHz and D₀ = 146.53(5) Hz, have been determined from a merge of millimeter-wave data and ground state combination differences spanning J values up to 77 and 143, respectively. The band centers ν₂ = 352.341 075(9) cm⁻¹ and ν₃ = 505.480 06(5)cm⁻¹ have been determined. The rovibrational parameters of numerous overtone and combination levels (ν₁ν^l2₂ν₃) = 02⁰0, 02²0, 03¹0, 03³0, 04⁰0, 04²0, 00⁰2, and 00⁰3 have been obtained from polynomial analyses whose standard deviations ranged from 0.7 to 3.5 × 10⁻⁴ cm⁻¹. The 10⁰0 level, ν_eff 1435.840 cm⁻¹, is anharmonically perturbed by the 04⁰0 level, with an avoided crossing at J = 55, and W₁₂₂₂₂ = 0.963 09(1) cm⁻¹. Transitions to both the upper (E⁺) and lower (E⁻) sublevels of the dyad were observed for 1 ≤ J′ ≤ 117 and 4 ≤ J′ ≤ 171, respectively, and the deperturbed wavenumbers ν₁ = 1435.542 76(2) and 4ν⁰₂ = 1432.725 00(3) cm⁻¹ were derived. Furthermore, a local crossing of the E⁻ and 04²0 levels involving l-type resonance was observed at J = 91.     

Nucleon-nucleon forces in a nonrelativistic quark model

Conclusion We have considered allNN-partial waves simultaneously. The central part of the one gluon exchange is always repulsive, the tensor part can be neglected and the spin-orbit part is too weak for this choice of parameters. An additional colourless V^MEP potential allows us to reproduce the experimental data. However, this potential cannot be related to a long range one-pion exchange potential.Presented at the symposium Mesons and Light Nuclei, Bechyn, Czechoslovakia, May 27–June 1, 1985.     

Spectrophotometric determination of ascorbic acid with potassium hexacyanoferrate(III)

A new, simple and rapid method of determination of ascorbic acid in amounts of 45-360 mug is described. The ascorbic acid is determined spectrophotometrically at 420 nm from the decrease in absorbance it causes in 1 x 10(-3)M hexacyanoferrate(III) in McIlvaine buffer at pH 5.2. The proposed method is suitable for the determination of ascorbic acid in pharmaceutical preparations and probably natural products.     

Separation of potential flavoring compounds by high-performance liquid chromatography

High-performance liquid chromatography separated successively and quantitatively the food flavoring agents pyrimidines, purines and nucleosides, followed by nucleotides, then by polyphenols and finally by pyrazines with a reversed-phase octadecylsilica (μBondapak C₁₈) column and various proportions of methanol, water, acetic acid and tetrabutylammonium phosphate (PIC A). The polar solvent (solvent A) was water—acetic acid—PIC A (97.5:1.5:1.0) and the relatively non-polar solvent (solvent B) was methanol—acetic acid—PIC A (97.5:1.5:1.0). Purines, pyrimidines, and nucleosides were eluted with solvent A. Nucleotides were eluted with a mixture of solvents A and B (9:1). Polyphenols were separated with a gradient starting at 10% solvent B and finishing at 25% solvent B, and finally the pyrazines were removed successively from the column with a gradient starting at 25% solvent B and finishing at 45% solvent B. The resolution and reproducibility were excellent for more than 50 compounds. By this method beverages could be analyzed directly, without solvent extraction, for flavoring compounds.