A Synthesis of Alkylpyridines

1960 ◽  
Vol 13 (4) ◽  
pp. 469 ◽  
Author(s):  
GWK Cavill ◽  
DL Ford ◽  
DH Solomon
Keyword(s):  
Acetic Acid ◽  
Hydrochloric Acid

The action of hydrochloric acid on a pentane-1,5-dialdehyde bis-2,4-dinitrophenylhydrazone, in acetic acid, yields the corresponding pyridine. The method is a useful one, applicable to the synthesis of various alkylpyridines. Its application to the synthesis of 2,3-dihydropyridines is also reported.

Interlaboratory comparison of results of erythrocyte protoporphyrin analysis.

1978 ◽  
Vol 24 (12) ◽  
pp. 2135-2138 ◽  
Author(s):  
K W Jackson
Keyword(s):  
Acetic Acid ◽  
Hydrochloric Acid ◽  
Ethyl Acetate ◽  
Disease Control ◽  
Whole Blood ◽  
Interlaboratory Comparison ◽  
Direct Reading ◽  
Blood Samples ◽  
Erythrocyte Protoporphyrin ◽  
Whole Blood Samples

Abstract Each of 65 laboratories analyzed 10 whole-blood samples for erythrocyte protoporphyrin by one or more of several analytical procedures. These procedures were of two types: (a) extraction of protoporphyrin from the erythrocytes into ethyl acetate/acetic acid, re-extraction into hydrochloric acid, and fluorometric measurement; or (b) direct reading in a portable fluorometer (hematofluorometer), with no pretreatment of the blood sample. Interlaboratory correlation was generally poor, especially between laboratories using extraction procedures. Hematofluorometric results intercorrelated better, but they had a low bias as compared to the extraction approach. Nationwide standardization of the test is required to assure satisfactory interlaboratory performance and to identify laboratories whose results are sufficiently accurate to be used for interpretations according to guidelines set forth by the Center for Disease Control for erythrocyte protoporphyrin testing.

Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival of Listeria monocytogenes

1989 ◽  
Vol 52 (8) ◽  
pp. 571-573 ◽  
Author(s):  
KENT M. SORRELLS ◽  
DAVIN C. ENIGL ◽  
JOHN R. HATFIELD
Keyword(s):  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Malic Acid ◽  
Incubation Temperature ◽  
Growth And Survival ◽  
Ph Values

The effect of different acids, pH, incubation time, and incubation temperature on the growth and survival of four strains of Listeria monocytogenes in tryptic soy broth was compared. Hydrochloric acid (HCl), acetic acid (AA), lactic acid (LA), malic acid (MA), and citric acid (CA) were used to acidify tryptic soy broth to pH values 4.4, 4.6, 4.8, 5.0, and 5.2 pH. Incubation times were 1, 3, 7, 14, and 28 d at 10, 25, and 35°C. The inhibition of L. monocytogenes in the presence of high acidity appears to be a function of acid and incubation temperature. Based on equal pH values, the antimicrobial activity is AA > LA > CA ≥ MA > HCl at all incubation times and temperatures. When based on equal molar concentration, the activity appeared to be CA ≥ MA > LA ≥ AA > HCl at 35 and 25°C, and MA > CA > AA ≥ LA > HCl at 10°C. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C and greatest growth occurred at 25°C. Final pH of the medium was as low as 3.8 in HCl at 28 d. All strains grew well at pH values lower than the minimum previously reported (5.5–5.6).

GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1

1970 ◽  
Vol 33 (11) ◽  
pp. 516-520 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
Staphylococcus Aureus ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Hydrochloric Acid ◽  
Ph Value ◽  
The Other ◽  
Antagonistic Effects ◽  
Pasteurized Milk ◽  
Ph Values ◽  
Effect On Growth

The effect of gradually reducing the pH of pasteurized milk with acetic, citric, hydrochloric, lactic, and phosphoric acids over periods of 4, 8, and 12 hr on growth of Staphylococcus aureus 100 in this substrate was determined. In addition, 1: 1 mixtures of lactic acid and each of the other acids, and of acetic and citric acids were evaluated for their effect on growth of this organism. To achieve a 90% reduction in growth over a 12 hr period, a final pH value of 5.2 was required for acetic, 4.9 for lactic, 4.7 for phosphoric and citric, and 4.6 for hydrochloric acid. A 99% reduction during a 12 hr period was obtained with a final pH value of 5.0 for acetic, 4.6 for lactic, 4.5 for citric, 4.1 for phosphoric, and 4.0 for hydrochloric acid. A pH value of 3.3 was required for a 99.9% reduction with hydrochloric acid, whereas the same effect was produced at a pH value of 4.9 with acetic acid. Correspondingly lower pH values were required to inhibit growth within 8 and 4 hr periods. Mixtures of acids adjusted to pH values at the borderline for growth (12 hr period) exhibited neither synergistic nor antagonistic effects between two acids.

Pyrimidine Derivatives and Related Compounds, V Synthesis of Some Isoxazolo [2,3-a] pyrimidines. A New Ring System

1977 ◽  
Vol 32 (3) ◽  
pp. 311-314 ◽  
Author(s):  
Mohamed Hilmy Elnagdi ◽  
Ezzat Mohamed Kandeel ◽  
Kamal Usef Sadek
Keyword(s):  
Acetic Acid ◽  
Hydrochloric Acid ◽  
Ethyl Acetoacetate ◽  
Pyrimidine Derivative ◽  
Ring System ◽  
The Other ◽  
Acid Mixture ◽  
Pyrimidine Derivatives ◽  
Benzoyl Isothiocyanates ◽  
Related Compounds

3-Amino-5-phenyl-4-phenylazoisoxazole (1) reacts with ethyl acetoacetate to yield the corresponding ethyl isoxazolylaminocrotonate derivative (2) which could be thermally cyclized into the isoxazolopyrimidine derivative (4). On the other hand, condensation of 1 with ethoxymethylenemalononitrile has resulted in the formation of the aminoethylene derivative (5).Compound 1 reacted with acrylonitrile to yield the isoxazolo[2,3-a]pyrimidine derivative (6). The latter was converted into the corresponding exo derivative (8) by the action of acetic acid-hydrochloric acid mixture.Compound 1 also reacted with methoxycarbonyl-, ethoxycarbomyl- and benzoyl isothiocyanates to yield the isoxazolylthioureas (10a, b) and (11), respectively. The reaction of 2 with acetic acid-hydrochloric acid and with phenylhydrazine is reported.

PHTHALIDE FORMATION: IV. CONDENSATIONS WITH 5-METHOXY-3-METHYLBENZOIC ACID

1963 ◽  
Vol 41 (5) ◽  
pp. 1071-1077 ◽  
Author(s):  
E. H. Charlesworth ◽  
Leon Levene
Keyword(s):  
Acetic Acid ◽  
Hydrochloric Acid ◽  
Glacial Acetic Acid ◽  
Heating Period ◽  
Short Period ◽  
Aqueous Formaldehyde

The products of the condensation of 5-methoxy-3-methylbenzoic acid with aqueous formaldehyde and hydrochloric acid in the presence of glacial acetic acid are dependent on the length of the heating period. A very short period of heating (2 minutes) yields 6-methoxy-4-methylphthalide and the two chloromethylphthalides of m.p. 135° and 154 °C, related to the unisolated 4-methoxy-6-methylphthalide. If the period of heating is 20 minutes or longer, the above chloromethylphthalide melting at 135° is formed and in addition some of the 6-methoxy-4-methylphthalide is chloromethylated to 6-methoxy-7-chloromethyl-4-methylphthalide, melting at 179°. The orientation of all three chloromethylphthalides has been established.

The Study on Catalytic Properties of Hydrochloric Acid Doped Polyaniline

2014 ◽  
Vol 997 ◽  
pp. 125-127 ◽  
Author(s):  
Ping Zhong ◽  
Lin Xiu Cheng
Keyword(s):  
Acetic Acid ◽  
Hydrochloric Acid ◽  
Ethyl Acetate ◽  
High Purity ◽  
Catalytic Properties ◽  
Chemical Oxidation ◽  
Doped Polyaniline

The high purity hydrochloric acid-doped polyaniline has been prepared by chemical oxidation. The catalytic properties in the form of solid have been studied in ethyl acetate. The results show that the yield of ethyl acetate reaches 66.8% when the ratio between the amount of volume of acetic acid and ethanol is l: 2 and the amount of polyaniline is equal to0.6g. The yield of ethyl acetate does not increase with increasing the amount of catalyst, but can increase the number of recycling the catalyst.

276. The drying of cheese whey and of acid casein whey by the roller process

1941 ◽  
Vol 12 (1) ◽  
pp. 71-77 ◽  
Author(s):  
R. Waite
Keyword(s):  
Acetic Acid ◽  
Hydrochloric Acid ◽  
Calcium Hydroxide ◽  
Cheese Whey ◽  
Poor Quality ◽  
Drying Properties

1. Experiments have been carried out in order to determine the best method of neutralizing cheese whey prior to drying by the roller process. The use of sodium or potassium compounds leads to difficulties in drying and the production of an unpalatable product of poor quality. Neutralization with calcium hydroxide gives a satisfactory product. Over-neutralization must be avoided.2. Complete neutralization of hydrochloric acid casein whey results in the formation of a flocculent precipitate and deterioration in the drying properties; reduction of the acidity from 0·48 to 0·18% by the addition of calcium hydroxide allows successful drying and yields a reasonably satisfactory product. The latter is, however, definitely unpalatable.3. Acetic acid casein whey can be dried without any previous neutralization to yield an excellent and palatable product.

Effects of solvents on the crystal structure of cross-linked lysozyme crystals

2018 ◽  
Vol 32 (19) ◽  
pp. 1840041
Author(s):  
Yohei Yamada ◽  
Shota Toyama ◽  
Tomoki Yabutani
Keyword(s):  
Crystal Structure ◽  
Acetic Acid ◽  
Hydrochloric Acid ◽  
Dimethyl Sulfoxide ◽  
Optical Microscopy ◽  
Immersion Test ◽  
X Ray ◽  
Lattice Constants ◽  
X Ray Crystallography ◽  
Lysozyme Crystals

The effects of solvents on the structural stability of cross-linked lysozyme crystals were investigated by an immersion test using alkaline (0.1 M ammonia [NH3] and 0.1 M sodium hydroxide [NaOH]), acidic (0.1 M acetic acid [CH3COOH] and 0.1 M hydrochloric acid [HCl]) and organic (50% [v/v] and undiluted ethanol, acetone, 2-propanol and dimethyl sulfoxide [DMSO]) solvents. The morphology and lattice constants were monitored by optical microscopy and X-ray crystallography. The cross-linked crystals exhibited good stability against NH3, CH3COOH, HCl, ethanol, acetone and 2-propanol. However, samples preserved in DMSO and NaOH were severely degraded.

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