Cap a catàlisi asimètrica utilitzant caixes pseudopeptídiques tripodals

Treballs Finals de Grau de Química, Facultat de Química, Universitat de Barcelona, Any: 2019, Tutors: Tutors: Laura Rodríguez Raurell, Ciril Jimeno MolletThe main goal of this project is the synthesis of a supramolecular pseudopeptidic cage that is be able to recognize chloride ions (Figure 1). This recognition will later be proved for asymmetric catalysis on different substrates. Three L-amino acids (phenylalanine) provide it the chiral centres that should allow the cage to act as an asymmetric catalyst. The interest in this kind of catalysis lies in getting enantiomerically enriched compounds, which have high synthetic interest and high value, even though the reagents have affordable prizesIn order to get the desired cage (which will be called [1+1] because it is formed by one aromatic electrophile and one tripodal amine) it is needed to use the template effect with the chloride. Thanks to that, the third step of its synthesis (a SN2 reaction between a triple benzyl bromide and a free triamine) will be promoted in a fully intramolecular way, yielding the desired cage. Finally, the cage has been characterized by 1H-NMR, 1H-1H (COSY), 13C-1H (HSQC) and by ESI-MS, too. Thanks to these techniques it is possible to identify each proton and with whom it interacts. In the period available, different substrates were tested to try the asymmetric reactions catalysed with the supramolecular cage. Finally, two reactions were studied: a β-chlorohydrine cyclization to yield epoxides, and a β-chloroacid cyclization to yield β-lactone

La confitura de la Diputació del General: un problema de despesa pública al segle XVII

-

Cataluña y Europa a la mesa. Las recíprocas influencias en los modelos alimentarios de la Época Moderna

-

La alimentación como signo de diversidad social: la encuesta de Zamora.

-

La alimentación cotidiana en la Cataluña del siglo XVIII

History and time have proved that food has always been a matter of vital importance for the human being all around the world. And, besides, it is a basic need that has to be daily satisfied. Although it is the same need for everybody, along history each group has solved the problem in a different way and in each period in history, groups or individuals have covered this unavoidable need within a general frame of its civilization but always according to their means and resources. The responses to this universal and permanent phenomenon have been multiple and varied. Food can be of great significance to study everyday life in any society at any time. As far as we are concerned, food has been used to study from different sources Catalan society in the 18th century. The Barón de Malda’s dietary book known as “Calaix de sastre”, gives us a very rich and expressive personal view of the plentiful and high quality of the food taken by the Catalan nobility. Records of dishes served to Erasmo de Gónima, a bourgeois enriched with the Industrial Revolution, gives us a good account of social promotion through food. Francisco de Zamora’s survey classifies the different types of food according to upper or lower class society as well as urban or rural areas. It has been through the different sources used in our research that we have been able to see the food variety in the Catalan daily life of the Early Modern History.La alimentación es una necesidad vital de todos los seres humanos, en todos los tiempos y en todos los lugares. Y es, además, una necesidad básica que debe satisfacerse cotidianamente. Aunque la necesidad es la misma para todos, a lo largo de la historia cada pueblo la ha resuelto de manera diversa y en cada momento histórico cada grupo, incluso cada individuo, ha cubierto esa necesidad ineludible, dentro del marco general de su civilización, pero siempre de acuerdo con sus medios y posibilidades. Frente a la unidad del fenómeno, universal y permanente, las respuestas han sido múltiples y diversas. La alimentación puede resultar muy significativa para estudiar la vida cotidiana de cualquier sociedad en cualquier época y en este caso se ha utilizado para la sociedad catalana en el siglo XVIII, con fuentes diversas. El dietario del Barón de Maldá, conocido como el Calaix de Sastre, que ofrece una información subjetiva, pero muy rica y expresiva, de la alimentación de la nobleza catalana, abundante y de gran calidad. Una serie de cuentas de platos cocinados servidos a Erasmo de Gónima, un burgués enriquecido con la revolución industrial, en las que se puede observar a través de la alimentación el proceso de promoción social. La encuesta de Francisco de Zamora tipifica diversos modelos de alimentación, la de las clases acomodadas y la de las gentes más pobres, en el ámbito urbano y en el rural. A través de las fuentes utilizadas se aprecia bien la diversidad existente en la alimentación cotidiana de la Cataluña de finales del Antiguo Régimen

El pan nuestro de cada día en la Barcelona moderna

El pa va ser considerat al llarg de 1'Edat Moderna l'aliment humi per excel.li:ncia, el millor, el més nutritiu, el més digerible, el més saludable, el més Bcil de conservar. Constitui'a la base de l'alimentació a Espanya, per totes les classes socials; per a les més acomodades ocupava una posició complement&ria, mentre que per a la resta representava l'aliment principal. La preferbncia envers el pa era tan gran i les alternatives tan escasses que es transforma en un aliment gairebé insubstituible, la falta del qual era sentida com una adversitat insuportable. Era fonamental disposar de pa i pa en quantitat. Tots depenien del pa pel seu sosteniment diari. Per aixb, era essencial assegurar el seu subministrament en quantitat suficient, qualitat acceptable i preu assequible. La forma en qui: la ciutat de Barcelona organitza el seu abastiment resulta essencial per comprendre millor aspectes rellevants de la histbria d'aquells temps, des de la política municipal a l'alimentació.The bread was considered during the Early Modem Age the human food par excellence, the best, the most nutritious, digestible, the most healthful, the easiest one to conserve. It constituted the base of the nourishment in Spain, for all the social classes, for the most accornmodated occupied an altemate position, while for the rest it represented the main food. The preference towards the bread was so great and there were lirnited alternatives, that it had been transformed into an almost irreplaceable food, whose lack was felt like an unbreable adversity. It was fundamental to have bread and bread in amount. All depended on the bread for their daily sustenance. Because of that it was essential to assure his provision in sufficient amount, acceptable quality and reasonable price. The form in wich the city of Barcelona organized its supplying turns out essential to understand better excellent aspects of the history of those times, from the municipal policy to the nourisment of the city.-