USEFUL EXTENSIONS OF THE HENRY REACTION: EXPEDITIOUS ROUTES TO NITROALKANES AND NITROALKENES IN AQUEOUS MEDIA

The products of the Henry nitroaldol reaction from nitromethane and several aldehydes were reduced to the corresponding nitroalkanes with (n-Bu)(3)SnH in water under microwave irradiation (80 degrees C/10 min), or dehydrated to the corresponding nitroalkenes with K2CO3 in water (generally 0-5 degrees C/20 min). Both ``one-pot'' reactions occur in excellent yields across a range of aliphatic and aromatic (including heteroaromatic) substrates. It seems likely that the deoxygenation of the nitroaldols occurs via coordination of an oxygen atom of the nitro group with a tin atom, which facilitates hydride delivery in the transition state. The elimination of water from the nitroaldols in mild base is likely driven by the stability of the conjugated nitroalkene products. The elimination required workup with 2N HCl, which likely displaces a nitroalkane-nitroalkene equilibrium towards the latter. These extensions of the Henry reaction lead to products not easily obtained otherwise.

Food patch choice in climbing perch Anabas testudineus (Bloch, 1792)

The current study analysed how the climbing perch Anabas testudineus an air-breathing freshwater fish make choice when a pair of food patches differing in the gain is presented. The results revealed no significant variation in the preference towards the patch of food material cumulated in one place over the same amount of food dispersed in a wider area and located at an equal distance. Additionally, enhancement of the value of dispersed or cumulated patch, by moving it towards the subject fish (spatial discounting) was also found to be ineffective in influencing the food patch utilisation in this species.