(E)-3-[4-(Pent-4-en-1-yloxy)phenyl]acrylicc Acid

(E)-3-[4-(Pent-4-en-1-yloxy)phenyl]acetic acid is one of the useful components of liquid crystal materials which can be produced through Williamson ether synthesis by synthesizing 4-hydroxy-cinnamic acid and 5-bromo-1-pentene. Although Williamson ether synthesis is generally slow under conventional external heating conditions, microwave irradiation was effective for significant acceleration of the etherification. Furthermore, we demonstrated the rapid and continuous synthesis of (E)-3-[4-(pent-4-en-1-yloxy)phenyl]acetic acid, using a microwave-assisted flow reactor developed by us, in which the blockage by salt precipitation was suppressed by the continuous addition of an aqueous methanol solution after the reaction cavity

Scalable Microwave-Assisted Johnson–Claisen Rearrangement with a Continuous Flow Microwave System

We demonstrated the rapid Johnson–Claisen rearrangement of allyl alcohol and triethyl orthoacetate with a continuous flow apparatus combined with a microwave reactor. The reaction could be carried out without solvent, and only a catalytic amount of acetic acid was sufficient to promote the reaction under microwave irradiation conditions. To confirm the optimal reaction conditions found experimentally, we performed Design of Experiments (DoE) by the Nelder–Mead method and a least-squares method regarding the amount of acetic acid and the flow rate. Consequently, the highest yield of the desired γ,δ-unsaturated ester was obtained, and the productivity at the reaction step of the continuous process was 89.5 g/h under the optimal conditions, suggesting that 2.1 kg of the product would be theoretically obtained in 1 day. We also investigated the Johnson–Claisen rearrangement using other allylic alcohols, and the corresponding products were obtained in good to high yields per unit of time

作業活動時の坐位姿勢に関する研究(第2報) : 食事動作時の坐位姿勢について

Eating and swallowing functions are said to be influenced by the alignment of head, trunk, and pelvis. Whether both feet contact the floor also influences these functions. We hypothesized that a stable sitting position enables sufficient eating motion for the subject who has difficulty in maintaining an upright sitting position. Position of head, upper trunk, and lower trunk of the subject tended to shift toward to her right side while seated on her dinning chair. This sitting position prevented her from smooth ingestion, and caused spilling and difficulties during biting and swallowing. Correction of the alignment of upper trunk, lower trunk, and rotational distortion between upper and lower trunk provide her with a stable sitting. The influence of abnormal sitting position on eating motion may result in difficulties in ingestion and swallowing, in manipulating chopsticks with the upper extremities, and in the movements of head (head and neck flexion) and trunk (flexion). Environmental factors including height of table and chair, distance between them, and the setting of meal may also affect food intake. The influence of changes in sitting position on the function in upper extremities was found to be a topic for the future investigation

坐位姿勢が接触・嚥下機能に与える影響 : 一症例検討を通して

The purpose of this study was to investigate the effects of a supported sitting position on eating and swallowing functions. The subject was an elderly female with left hemiplegia after having a stroke in an institution. The maximum bite force and feeling of satisfaction for eating were compared while the subject was seated in her dining chair in a natural position and in a seating position with her trunk and pelvis supported. The maximum bite force was increased when the subject was provided better postural alignment with her back and pelvis supported. The subjective feelings of ease of food intake and for satisfaction were also improved. The results suggest that activities of the masticatory muscles are facilitated by annronriate of trunk and pelvis