reactions of n-isocyaniminotriphenylphosphorane with cyclopentanone have been studied in the presence of aromatic carboxylic acids and primary amines, proceeds smoothly at room temperature under neutral conditions to afford sterically congested 1,3,4-oxadiazole derivatives by an intramolecular aza-wittig cyclization in ch2cl2 in excellent yields. the structures of the products were deduced from...

a sequential process strategy was introduced for the synthesis of 2,3,4,5-tetrasubstituted pyrroles by the formation of benzoin from the corresponding aromatic aldehyde and followed by condensation reaction with 1,3-dicarbonyl compounds and ammonium acetate in the presence of diethylene glycol-bis(3-methylimidazolium) dihydroxide as catalyst in refluxing ethanol. the recycled catalyst could be ...

polycyclic aromatic hydrocarbons (pahs) in the priority controlling list of us epa weresystematically evaluated in surface sediments in dianchi lake and its estuaries. total pah concentrations(σpahs) varied from 210 to 11,070 ng/g dry weight (d.w.) in dianchi lake, and from 230 to 12,271 ng/g d.w.in the estuaries. σpahs in sediments from caohai section were higher than those from waihai section...

Geometries of aromatic/aromatic interactions in crystal structures small molecules from the Cambridge Structural Database (CSD) (benzene/benzene, toluene/toluene, and p-phenol/p-phenol interactions) protein Protein Data Bank (PDB) (Phe/Phe Tyr/Tyr were studied compared. The data show a larger influence packing/surrounding, more than substituents, on geometries interactions. While CSD preference...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

Harvesting grapes at the appropriate maturity is key to production of high quality red wines. Viticulturists, oenologists and winemakers define several types maturity: technological, phenolic aromatic. Aromatic probably most important for determining wine typicity, including terroir expression. This article (part II) reviews influence factors management practices on aromatic maturity; latest kn...

We report herein the use of an aromatic-aromatic interaction to produce small molecule hydrogelators that self-assemble in water and form molecular nanofibers in the resulting hydrogels. Among these hydrogelators, a hydrogelator (6) made from a phenylalanine and a cinnamoyl group represents the lowest molecular weight (MW = 295.33 g/mol) peptide-based hydrogelator prepared to date. The supramol...

We report the 4.04-Mb draft genome sequence of Arthrobacter sp. YC-RL1, an aromatic compound-degrading bacterium. YC-RL1 could degrade a wide range of aromatic compounds, including naphthaline, 1,2,3,4-tetrachlorobenzene, fluorene, 4-nitrophenol, bisphenol A, biphenyl, and p-xylene. The genome sequence of YC-RL1 will promote the investigation of the biodegradation of aromatic compounds.