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Author: Santhosh Penta Publisher: Elsevier ISBN: 0081019270 Category : Science Languages : en Pages : 152
Book Description
Dehydroacetic Acid and Its Derivatives: Useful Synthons in Organic Synthesis outlines the use of DHA and its derivatives for the synthesis of pharmacologically active heterocyclic compounds. Beginning with an introduction to the chemistry and reactivity of Dehydroacetic Acid, the book goes on to outline the key ring transformation reactions of DHA. The synthesis of various derivatives is then discussed, before a wide range of metal complexes of DHA are explored in detail. The book then concludes with a review of DHA's biological importance and its impressive range of pharmacological activities, including anti-cancer, anti-bacterial, anti-fungal and analgesic properties. For those researching the synthesis of bioactive heterocyclic compounds, this book is a valuable guide on the fundamental knowledge needed to facilitate and enhance the successful synthesis of lead molecules. - Gives detailed information on the underlying chemistry of Dehydroacetic acid and its derivatives - Highlights different approaches for the synthesis of derivatives, including metal complexes - Explores the biological importance of Dehydroacetic Acid
Author: Santhosh Penta Publisher: Elsevier ISBN: 0081019270 Category : Science Languages : en Pages : 152
Book Description
Dehydroacetic Acid and Its Derivatives: Useful Synthons in Organic Synthesis outlines the use of DHA and its derivatives for the synthesis of pharmacologically active heterocyclic compounds. Beginning with an introduction to the chemistry and reactivity of Dehydroacetic Acid, the book goes on to outline the key ring transformation reactions of DHA. The synthesis of various derivatives is then discussed, before a wide range of metal complexes of DHA are explored in detail. The book then concludes with a review of DHA's biological importance and its impressive range of pharmacological activities, including anti-cancer, anti-bacterial, anti-fungal and analgesic properties. For those researching the synthesis of bioactive heterocyclic compounds, this book is a valuable guide on the fundamental knowledge needed to facilitate and enhance the successful synthesis of lead molecules. - Gives detailed information on the underlying chemistry of Dehydroacetic acid and its derivatives - Highlights different approaches for the synthesis of derivatives, including metal complexes - Explores the biological importance of Dehydroacetic Acid
Author: Victor H. Agreda Publisher: CRC Press ISBN: 9780824787929 Category : Science Languages : en Pages : 474
Book Description
Striking a balance between basic chemistry and chemical engineering, this up-to-date reference discusses important aspects of acetic acid and its major derivatives, including chemistry, methods of preparation and manufacture, and synthesis, as well as current and emerging downstream technologies.;The book provides comprehensive physical property data for compounds and their separation, including acetic acid-water separation. Describing five categories of techniques for the manufacture of acetic acid, it: examines thermophysical properties and aqueous solutions, with detailed explanations of mathematical models and correlations; supplies a critical analysis of property; outlines manufacturing costs and related economic factors; reviews the applications of acetic acid and derivatives; covers the chemistry and preparation of the derivatives; elucidates recent topics such as deicers, esters and new esterification technologies.
Author: R. A. Abramovitch Publisher: John Wiley & Sons ISBN: 0470188227 Category : Science Languages : en Pages : 1272
Book Description
The Chemistry of Heterocyclic Compounds, since its inception, has been recognized as a cornerstone of heterocyclic chemistry. Each volume attempts to discuss all aspects – properties, synthesis, reactions, physiological and industrial significance – of a specific ring system. To keep the series up-to-date, supplementary volumes covering the recent literature on each individual ring system have been published. Many ring systems (such as pyridines and oxazoles) are treated in distinct books, each consisting of separate volumes or parts dealing with different individual topics. With all authors are recognized authorities, the Chemistry of Heterocyclic Chemistry is considered worldwide as the indispensable resource for organic, bioorganic, and medicinal chemists.
Author: Publisher: Academic Press ISBN: 0128174749 Category : Science Languages : en Pages : 440
Book Description
Advances in Heterocyclic Chemistry, Volume 129 is the definitive series in the field—one of great importance to organic chemists, polymer chemists and many biological scientists. Because biology and organic chemistry increasingly intersect, the associated nomenclature also is being used more frequently in explanations. Written by established authorities in the field from around the world, this comprehensive, updated release includes chapters on Metal-Catalyzed Direct Arylation of 1,2-Azoles, The Literature of Heterocyclic Chemistry, Part XVII, 2017, Pyrrolo-, Imidazoquinolines and Pyrroloquinazolines with a Bridgehead Nitrogen, Synthesis and Reactions of Arsole, Stibole, and Bismole, Advances in Synthesis and Chemistry of Aziridines, and more. - Considered the definitive serial in the field of heterocyclic chemistry - Serves as the go-to reference for organic chemists, polymer chemists and many biological scientists - Provides the latest comprehensive reviews written by established authorities in the field - Combines descriptive synthetic chemistry and mechanistic insight to enhance understanding of how chemistry drives the preparation and useful properties of heterocyclic compounds
Author: Derek Barton Publisher: Elsevier ISBN: 1483146138 Category : Science Languages : en Pages : 337
Book Description
Tetrahedron Reports on Organic Chemistry, Volume 4 contains 10 tetrahedron reports on organic chemistry with report numbers 31-40. Some reports focus on organopalladium intermediates in organic synthesis; the synthesis of insect sex pheromones; and boraheterocycles via cyclic hydroboration. Other tetrahedron reports center on synthesis of polyketide-type aromatic natural products by biogenetically modeled routes; Ei reaction of sulphilimines and related compounds; strategies in optical resolutions; and the diradical mechanism for 1,3-dipolar cycloadditions and related thermal pericyclic reactions.
Author: H. Geissbühler Publisher: Elsevier ISBN: 1483278514 Category : Technology & Engineering Languages : en Pages : 349
Book Description
Advances in Pesticide Science, Part 2: Synthesis of Pesticides, Chemical Structure and Biological Activity, Natural Products with Biological Activity is a collection of papers presented at the Fourth International Congress of Pesticide Chemistry, held in Zurich, Switzerland on July 24-28, 1978. This book is composed of forty eight chapters, and begins with the synthesis of pesticides. The succeeding chapters deal with heterocyclic synthesis by rearrangement, synthesis and transformations of nitrogen and sulphurcontaining bicyclic heterocyclic systems. These topics are followed by discussions on synthesis of bmc-analogous n-heterocycles from 1,2-, 1,3-, 1,4-, and 1,5- diamines. Other chapters describe the synthesis and herbicidal activity of 4-acylpyrazole derivatives, the synthesis and properties of plant growth regulators, the carboxyphenyl derivatives of five and six membered heterocycles and potential phosphorus-containing intermediates for the synthesis of pesticides. The final chapters consider the influence of antagonistic fungi on the spore-formation of rust fungi. This book will prove useful to agriculturists and organic chemists.
Author: A.J.C. Andersen Publisher: Elsevier ISBN: 1483164667 Category : Technology & Engineering Languages : en Pages : 433
Book Description
Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine. The book surveys the invention of margarine and the development of the margarine industry, as well as its nutritional and statistical features. The raw materials, ingredients, and chemical nature of fats and oils needed for production are presented; the step-by-step processing and the biochemical interactions are described in detail; and the bacteriological processes during the preparation of milk and storage and preservation are discussed. This edition contains new information but still retains the general layout of the first edition. Food technologists, chemists, production engineers, and those curious about the production of margarine will find this book interesting.
Author: NIIR Board of Consultants & Engineers Publisher: ASIA PACIFIC BUSINESS PRESS Inc. ISBN: 8178330318 Category : Cooking Languages : en Pages : 518
Book Description
Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Today, meat is processed with salt, colour fixing ingredients, and seasonings in order to impart desired palatability traits to intact and comminuted meat products. Products intermediate to these categories are sectioned, or chunked and formed meats. There are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. Meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose, dextrose, or corn syrup and seasonings. The salt content of processed meats varies 1 to 12%, according to the type of product. Many intact and comminuted, cured meat products are smoked to impart a desirable smoked flavour and colour. The smoking process many also include a drying or cooking cycle, depending on the product. Canned meats may be processed to be commercially sterile or semi preserved. The objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. However, the process does not kill the spores of all heat resistant bacteria. Frozen meat can be kept at low temperatures for many months. Freezing and subsequent thawing produce changes in the structure of meat that affect its physical properties. If meat is frozen very rapidly at low temperatures, the ice crystals are small and form within the fibers. The drip loss upon thawing is generally greater in slow frozen than in quick frozen meat. Freeze drying meat extends shelf life and reduces weight. The meat is readily defrosted by immersing in water before cooking. Under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention. The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio chemical alterations. Packaging protects foodstuffs during processing, storage and distribution from contamination by dirt (by contact with surfaces and hands), microorganisms (bacteria, moulds, and yeasts), parasites (mainly insects), toxic substances (chemicals), influences affecting colour, smell and taste (off odour, light, oxygen), loss or uptake of moisture. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. Some of the fundamentals of the book are meat product, simultaneous flavouring and tenderizing, synthetic flavouring, preservation: moisture retention and surface protection, antimicrobial treatment, antioxidant application to freeze dried meats, packaging and handling for storage and transportation, continuous steam cooking of ground meat, activators of natural proteolytic enzymes, isotonic enzyme solution with specific activity, inactivation of enzymes with high pressure, etc. The origin of meat processing is lost in antiquity but probably began when primitive humans first learned that salt is an effective preservative and that cooking prolongs the keeping quality of fresh meat. This book includes the processing of fresh meats, the different curing agents, method of curing, smoking and manufacturing of various meat products such as sausages, canned meat, cured and smoked meats etc. The book is very useful for entrepreneurs, technocrats and those who want to venture in to this field. 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Author: Santhosh Penta
Author: Santhosh Penta
Author: Victor H. Agreda
Author: R. A. Abramovitch
Author: 
Author: Derek Barton
Author: H. Geissbühler
Author: A.J.C. Andersen
Author: NIIR Board of Consultants & Engineers
Author: William J. Slattery
Author: William J. Slattery