Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 lm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour compounds were identified, comprising alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones and t...

The reaction of Co(NO(3))(2)·3H(2)O with pyridine-2,6-dicarboxylic acid and 3,5-dimethyl-1H-pyrazole in a 1:1:3 molar ratio affords the title complex, [Co(C(7)H(3)NO(4))(C(5)H(8)N(2))(3)]·H(2)O. The Co(II) atom is coordinated by one pyridine-2,6-dicarboxyl-ate chelating ligand and three 3,5-dimethyl-1H-pyrazole ligands in a distorted octa-hedral geometry. Hydrogen-bonding interactions involving...

Abstract A new set of 5‐bromoindole‐2‐carboxylic acid hydrazone derivatives were synthesized and studied as potential inhibitors VEGFR‐2 tyrosine kinase (TK). Various physical (color, melting point, etc.) spectroscopic (IR, 1 H NMR, 13 C MS) methods used to determine the structure novel 5‐bromoindole derivatives. molecular docking study revealed that 5‐bromo‐N′‐(4‐hydroxy or 4‐chloro 4‐(dimethy...

2-Amino-1,3-dimethylimidazolium 2,2-dimethyl-4,6-dioxo-1,3-dioxanide (6) has been obtained from the reaction of 2,2-dimethyl-4,6-dioxo-1,3dioxan (1, “Meldrum’s acid”) and 2-imino-1,3-dimethylimidazoline (5) in excellent yield. The unit cell of 6 contains two crystallographically independent anions lying on crystallographic mirror planes. The structure of the anion is compared with that of compo...