scholarly journals Cyclic Product Theorems for Polygons (I) Constructions using Circles

2000 ◽  
Vol 24 (2) ◽  
pp. 551-571
Author(s):  
G. C. Shephard
Keyword(s):  
Cyclic Product

Cyclic product codes

1965 ◽  
Vol 11 (3) ◽  
pp. 433-439 ◽  
Author(s):  
H. Burton ◽  
E. Weldon
Keyword(s):  
Product Codes ◽  
Cyclic Product

scholarly journals Cyclodextrin Formation Initiated by Enzyme Debranching Reaction On Amylopectin Branch Chain Of Tapioka

2012 ◽  
Vol 12 (1) ◽  
pp. 15
Author(s):  
Amran Laga
Keyword(s):  
Substrate Concentration ◽  
Branching Process ◽  
Time Estimation ◽  
Enzyme Concentration ◽  
Straight Chain ◽  
Optimal Length ◽  
Debranching Enzyme ◽  
Concentration Estimation ◽  
Cyclic Product ◽  
Cyclic Reaction

Degradation of starch by the glucosyltransferase enzyme (CGTase) to produce the primary product of chainsplitting undergoes an intramolecular reaction without the participation of water molecule. From this process, α-1,4-Linked cyclic product, known as cyclodextrins, are formed. The aim of the research was to cut amylopectinbranch in order to produce one straight chain, to optimize cyclic reaction formation cyclodextrin by CGTase. Theresearch was devided into 3 stages; (1) debranching enzyme concentration estimation (5,10,15,20, and 25 unit/gram) and the length of otimum reaction to produce straight chain for 5 hours which sample was taken each hour,(2) reaction length time estimation to form cyclodextrin in order to use debranching products (straight chain) assubstrates, the reaction length for 360 minutes and sample taken each for 30 minutes, and (3) the best substrateconcentration for straight chain (20-40% w/v) to produce cyclodextrin. The result showed that enzyme concentrationtreatment and optimal length reaction will produce straight chain with enzyme concentration of 14 units/gram for3 hours and straight chain product of 20 units/gram for 1 hour with straight chain product of 83.5%. The optimumlength of reaction for cyclodextrin formation from amylose produced from the de-branching process was 240minutes. The amount of cyclodextrin produced was 143.45 g/L with conversion value of 47.81% at 30% (w/v)substrate concentration. Highest yield of cyclodextrin (154,28 g/L) and conversion value of 44.08% was obtained at35% (w/v) substrate concentration

scholarly journals Spectral Analysis of Quasi-Cyclic Product Codes

2016 ◽  
Vol 62 (10) ◽  
pp. 5359-5374 ◽  
Author(s):  
Alexander Zeh ◽  
San Ling
Keyword(s):  
Spectral Analysis ◽  
Product Codes ◽  
Cyclic Product

Oxidative cyclizations. III. Kinetic studies of the oxidation of 2,4-dinitroaniline and 2-benzoylaniline with (diacetoxyiodo)benzene

1973 ◽  
Vol 26 (9) ◽  
pp. 1969 ◽  
Author(s):  
LK Dyall ◽  
JE Kemp
Keyword(s):  
Acetic Acid ◽  
Equilibrium Constants ◽  
Kinetic Studies ◽  
Reaction Rates ◽  
Oxidative Cyclization ◽  
Toluene Solution ◽  
Common Mechanism ◽  
Substituted Anilines ◽  
Oxidative Cyclizations ◽  
Cyclic Product

For the oxidative cyclization of 2,4-dinitroaniline and 2- benzoylaniline with (diacetoxyiodo)benzene in toluene solution, the kinetic orders are unity in amine and oxidant, zero in iodobenzene and cyclic product, and -1 in monomeric acetic acid. These characteristic orders are also those observed for 2-nitroaniline and, together with evidence for a specific solvation effect by acetic acid on the reaction rates of all three amines, indicate that a common mechanism of oxidative cyclization applies to a range of ortho-substituted anilines. For 2-benzoylaniline, there is infrared evidence of an N-H bond in an iodoso intermediate. ��� Equilibrium constants for the monomer ↔ dimer equilibrium of acetic acid in toluene solution have been determined at four temperatures between 25� and 46�.

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