Ring closing metathesis (RCM) reactions of α-methylene-β-lactams are used to construct strained 11- and 12-membered macrocycles that mimic key structural elements of phyllostictine A. The highest yield and stereoselectivity was achieved making 12-membered macrocycle Z-19 with use of a p-methoxyphenyl group on the lactam nitrogen. Interestingly, substrate concentration had an important influence...

Rajungan (Portunus pelagicus) merupakan komoditas ekspor yang bernilai cukup tinggi sehingga teknologi pembudidayaannya berkelanjutan seperti kontinyuitas pakannya sangat perlu dikembangkan. Penelitian ini bertujuan mengetahui pengaruh pakan segar keong bakau dan mas dalam pemanfaatan sumber pada budidaya rajungan dengan media sistem resirkulasi. menggunakan rancangan acak kelompok (RAK) 3 perl...

This study presents an overview of the condition crab (Portunus pelagicus) resources in waters Bangkalan Madura, as export commodity its production relies on catch, one locations catchment area is Fisheries Management Area 712 where this research was carried out. The frequency fishing efforts continues to increase because high economic value, however, there not much information about resources....

Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized. This study examined the effects of heating on blue swimmer crab (Portunus pelagicus) allergens in comparison with those of black tiger prawn (Penaeus monodon) by testing reactivity with shellfish-allergic subjects' serum IgE. Cooked extracts of both species showed markedly increased IgE...

Abstract:  This work was carried out to identify decapods of the Bushehr interidal zone, northern coast of the Persian Gulf. Specimens were collected from eight stations along the coast. During this survey, twelve species were identified, including one alpheid shrimp (Alpheus lobidens), three Anomura (Petrolisthes rufescens, Porcellana persica, Clibanarius signatus) and eight Brachyura (Portunu...

Abstract Whole blue swimming crab ( Portunus pelagicus ) is usually steamed or boiled before taking the meat for canning. The choice of cooking process between steaming boiling can determine characteristics meat. This study aims to and compare flavor profile cooked by boiling. were 15 minutes at 100°C respectively. was then tested yield, sensory value, proximate analysis, amino acid fatty profi...