141 research outputs found

    The total synthesis of (-)-cyanthiwigin F by means of double catalytic enantioselective alkylation

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    Double catalytic enantioselective transformations are powerful synthetic methods that can facilitate the construction of stereochemically complex molecules in a single operation. In addition to generating two or more stereocentres in a single reaction, multiple asymmetric reactions also impart increased enantiomeric excess to the final product in comparison with the analogous single transformation. Furthermore, multiple asymmetric operations have the potential to independently construct several stereocentres at remote points within the same molecular scaffold, rather than relying on pre-existing chiral centres that are proximal to the reactive site. Despite the inherent benefits of multiple catalytic enantioselective reactions, their application to natural product total synthesis remains largely underutilized. Here we report the use of a double stereoablative enantioselective alkylation reaction in a concise synthesis of the marine diterpenoid (-)-cyanthiwigin F (ref. 8). By employing a technique for independent, selective formation of two stereocentres in a single stereoconvergent operation, we demonstrate that a complicated mixture of racemic and meso diastereomers may be smoothly converted to a synthetically useful intermediate with exceptional enantiomeric excess. The stereochemical information generated by means of this catalytic transformation facilitates the easy and rapid completion of the total synthesis of this marine natural product

    Influence of the alloying elements on phase transitions of high strength steels

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    Continuous Cooling Transformation (CCT) diagrams determined with a dilatometer were used to analyse the influence of the alloying elements on the phase transitions of high strength steel sheet alloys. Mo and Cr additions showed a significant influence on the extension of the bainitic region, whereas C and B additions showed noteworthy improvement in the quenchability of these steel alloys. These alloy properties are desirable requirements to be integrated in hot formed components. In addition to these experimental results, thermodynamic calculations were done with help of the JMatPro software in order to analyse the effect of Mn and C on the resulting mechanical properties as a function of the quenching rate

    Schritthaltende Generierung von Wortgraphen

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    Rautenstrauch H, Fink GA, Kummert F, Sagerer G. Schritthaltende Generierung von Wortgraphen. In: Fortschritte der Akustik. Plenarvorträge und Fachbeiträge der 20. Deutschen Jahrestagung für Akustik, DAGA 94. Vol Teil C. Bad Honnef: DPG; 1994: 1261-1264

    Benzo[a]pyrene contamination of vegetable oils

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    Oznaczono poziom benzo(a)pirenu w 40 próbkach olejów roślinnych pobranych z rynku. Zbadano wpływ ogrzewania oleju w wysokiej temperaturze na jego zawartość. Na podstawie piśmiennictwa porównano występowanie benzo(a)pirenu w tłuszczach roślinnych w innych krajach w odniesieniu do obowiązujących wymagań w Unii Europejskiej.Benzo(a)pyrene (B(a)P) analysis was carried out with glass chromatographic column with alumina followed by reverse phase high-performance liquid chromatography (HPLC) and spectrofluorometric detection. B(a)P level in 40 vegetable oils were as follow: from 0,11 to 0,38 µg/kg in olive; from 0,92 to 3,74 µg/kg in rape seed oils; from 0,11 to 2,25 µg/kg in sunflower oils and from 0,33 tol,26 µg/kg in soya oils. In another investigated oils: arachide (peanut) corn, safflower, linen, hempen, sesame, pumpkin seeds, grape seeds -values from 0,10 to 1,44 µg/kg and 3,83 µg/kg in sea buckthorn oil were detected. B(a)P concentration in 4 from 40 investigated oils exceed the 2 ppb limit proposed by the European Commission. Heating of sample of oils: olive, rape, soya, linen, corn, sesame, peanut, in temp. 240° C for 30 min. has not influence on decreased of B(a)P level

    Occurrence of 3-monochloropropane-l,2-diol (3-MCPD) in food products

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    3-Monochloropropano-1,2-diol (3-MCPD) jest zanieczyszczeniem chemicznym zaliczanym do chloropropanoli. 3-MCPD w żywności może powstawać w wyniku procesu jej wytwarzania lub przechowywania. Po raz pierwszy obecność 3-MCPD stwierdzono w hydrolizatach białek roślinnych (HVP) produkowanych z użyciem kwasu solnego i w podwyższonej temperaturze. W badaniach na szczurach udowodniono działanie kancerogenne tego związku, jednakże nie potwierdzono działania genotoksycznego in vivo. Celem badań było oznaczenie zawartości 3-MCPD w produktach spożywczych pochodzących z obrotu i porównanie z dopuszczalnym limitem ustanowionym przepisami UE . Zbadano 99 próbek produktów spożywczych w tym: sosy sojowe, hydrolizat białka sojowego, cukier, zupy w proszku, kostki rosołowe, wyroby piekarskie, chipsy i tłuszcze jadalne. W 15% badanych próbek stwierdzono zawartość 3-MCPD poniżej 10 μg/kg; w 63% poziom 3-MCPD wynosił powyżej 10 μg/kg, w 22% badanych próbek produktów spożywczych nie stwierdzono występowania 3-MCPD. Oznaczenia wykonywano przy zastosowaniu chromatografu gazowego z detektorem mas (GC/MS).3-Monochloropropane-1,2-diol (3-MCPD) is a contaminant belongs to a group of chemicals called chloropropanols. 3-MCPD can be formed in foods as result of processing or storage condition. At the beginning 3-MCPD was identified as a contaminant of the acid-hydrolysed vegetable protein, which is produced using hydrochloric acid and high temperature. Studies have shown that 3-MCPD is carcinogenic for rats, however genotoxic adverse effect was not observed in vivo. The purpose of this studies was determination of 3-MCPD amounts in retail food products and comparison with the EC legislative limit. 99 samples of foodstuffs was tested: soya sauce, hydrolysed vegetable protein (HVP), sugar, instant soups, stock cubes, bakery products, chips and edible fats. 3-MCPD was detected at levels below 10 μg/kg in 15% of the tested samples, and above 10 μg/kg in 63%. 3-MCPD was not occurred in 22 % of the tested samples. The samples were analysed by gas chromatography-mass spectrometry (GC/MS
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