Salting Coefficients of 2-, 3-, and 4-Methylbenzoic Acids

The Setschenow parameter and thermodynamic parameters of transfer of 2-, 3-, and 4-methylbenzoic acids from water to salt solutions have been reported. The data have been rationalized by considering the structure breaking effects of the ions of the salts, the localized hydrolysis model, and the internal pressure theory.

Polyunsaturated Fatty Acids (PUFA) Regulate Neurotransmitter Contents in Rat Brain

The effects of feeding of 6-propyllhiouracil (6-I'fU) and potyunsaturatcd fatty acids (I'UFA) independently and ill combination and administration (ip) of a single close of Iriiodothyronine (I',) (2.51ig/IOOg body wl) along with feeding of 6- PTU and PUFA were studied in cal brain. Dopamine (DA), 5-hydroxytryplophan (5-IIl'I'), serolouin (5-Ill), 5-hydioxy indole acetic acid (5-111AA), norepinephrine (NF) :uul ceinephrinn (I?I'l) contenls were assayed in the hypothalannls and ccrc bral cortex regions. It was found that 6-P"l'U Iccding resulted in decrease in dopamine, 5-III', 5 II I I' and 5 IIiAA in both regions. In animals fed wills PUFA followed by adnliuislralion of T,. the I)A level was found normal.

Salting Coefficients of Fluorobenzoic Acids

The Setschenow parameter and thermodynamic parameters of transfer of 2-, 3- and 4-fluorobenzoic acid from water to salt solution are reported. The data have been rationalized by considering the structure breaking effects of the ions of the salts, the localized hydrolysis model and the internal pressure theory.

Salting coefficient of hydroxybenzoic acids

The Setschenow parameter and thermodynamic parameters of transfer of 2- and 4- hydroxybenzoic acids from water to salt solutions have been reported. The data have been rationalised by considering the structure breaking effects of the ions of the salts, the localized hydrolysis model, the internal pressure theory and the theory of water structure due to Symons.

Thermodynamics of Transfer of Aminobenzoic Acids from Water to Aqueous Salt Solutions

The Setschenow parameter and thermodynamic parameters of transfer of 2- and 4-aminobenzoic acids from water to salt solutions have been reported. The results are discussed in terms of the structure- breaking effects of the ions of the salts, the localized hydrolysis model, and the internal pressure theory.