نتایج جستجو برای: 1 3 diethyl 2 thiobarbituric acid
تعداد نتایج: 4935260 فیلتر نتایج به سال:
Rapid synthesis of 4-ethyloctanoic acid by means of microwave irradiation is described. Diethyl malonate reacted with 2-ethyl-1-bromohexane in the presence of sodium ethoxide to give diethyl (2-ethylhexyl)malonate (1b). 1b was saponified in the solution of ethanol and potassium hydroxide and then acidified to form (2-ethylhexyl)propanedioic acid (1c), and 1c was heated and decarboxylized to giv...
In the title compound, C(20)H(22)O(5)S, the dihedral angle between the mean planes through the thio-phene and benzene rings is 75.2 (1)°. The meth-oxy group is essentially coplanar with the benzene ring, the largest deviation from the mean plane being 0.019 (2) Å for the O atom. The malonate group assumes an extended conformation.
Starting from enantiomeric pure 1-[(3S,5R)- and 1-[(3R,5S)-3-(hydroxymethyl)-2-methylisoxazolidin-5-yl]-5-methylpyrimidine-2,4(1H,3H)-diones (-)7a and (+)7b, obtained by lipase-catalyzed resolution, pure diethyl{[(3S,5R)-2-methyl-5-(5-methyl-2,4-dioxo-3,4-dihydropyrimidin-1(2H)-yl)isoxazolidin-3-yl]methyl}phosphonate (-)12a and diethyl{[(3R,5S)-2-methyl-5-(5-methyl-2,4-dioxo-3,4-dihydropyrimidi...
در سالهای اخیر تلاش زیادی برای سنتز کمپلکس های سوپرامولکول و پلیمرهای کوئوردیناسیونی بر مبنای لیگاندهای آلی چند دندانه شده است. این مواد به دلیل داشتن خواص منحصر به فرد، کاربردهای زیادی در صنعت دارند. سنتز پلیمرهای کوئوردیناسیونی جدید از سرب(ii) در ابعاد بالک(توده) و نانو با استفاده از روش گرادیان دمایی و به روش شاخه جانبی صورت گرفته و با روش طیف سنجی ir و پایداری گرمایی آن ها توسط آنالیزهای وز...
The Thiobarbituric Acid (TBA) reactive substances assay is an easy and quick assay for the assessment in plants of lipid peroxidation, in which Malondialdehyde (MDA) is derivatized. To analyze the applicability of this method, the MDA concentrations in the leaves of different plants were measured by the TBA method. To further separate the interfering substances, fractional extraction and Gas Ch...
Raw pulses as extenders in meat preparations result oxidative processes. The effects of using a raw chickpea paste (CP; 1/2; chickpea/water) pork patties were evaluated. In first experiment, prepared with increasing levels CP (0 to 25%); second (25%) and without (controls) kept at 4 °C or 22 for 18 h before patty production; third chitosan, garlic, cumin (from 0.5 2%) added controls, their anti...
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