New Catalytic Methods for the Preparation of Tryptophans and Pyrroloindolines: Total Synthesis of (+)-Naseseazines A and B and (–)-Aspergilazine A

Tryptophan and unnatural tryptophan derivatives are important building blocks for the total synthesis of natural products, as well as the development of new drugs, biological probes, and chiral small molecule catalysts. This thesis describes various catalytic methods for the preparation of tryptophan derivatives as well as their functionalization and use in natural product total synthesis.

Herein, the tandem Friedel–Crafts conjugate addition/asymmetric protonation reaction between 2-substituted indoles and methyl 2-acetamidoacrylate to provide enantioenriched trytophans is reported. This method inspired further work in the area of transition metal catalyzed arylation reactions. We report the development of the coppercatalyzed arylation of tryptamine and tryptophan derivatives. The utility of these transformations is highlighted in the five-step syntheses of the natural products (+)-naseseazine A and B. Further work on the development of a mild and general Larock indolization protocol to access unnatural tryptophans is also discussed.

Preparation and attempted resolution of benzoyl-malic acid

The final object of this research was to prepare m-nitrobenzoyl malic acid and to separate it, if possible, into the four stereoisomers predicted by the Huggins' theory of the benzene ring. Inasmuch as the quantity of m-nitro- benzoyl chloride available was limited it was thought better to first prepare i-benzoyl malic acid and then attempt to resolve it. The resolution of m-nitrobenzoyl malic acid could probably be accomplished by a similar method.

Influence of synthetic method on the properties of La0.5Ba0.5FeO3 SOFC cathode

Power Point presentado en The Energy and Materials Research Conference - EMR2015 celebrado en Madrid (España) entre el 25-27 de febrero de 2015

Preparation and characterization of hybrid ZnO/ormosils films

Hybrid ZnO/ormosils Elms are prepared by the sol-gel method. A FT-IR spectrometer, 900 UV/VIS/NIR spectrophotometer, atomic force microscope, and ellipsometer are employed to investigate microstructure and optical properties of the films fired at different temperatures. The results show that the films with high transmittance and low surface roughness could be obtained at the heat-treatment temperature of 150 degrees C, the refractive index and thickness of the film are 1.413, 2.11 mu m, respectively. Higher temperatures (350 degrees C, 550 degrees C) change the Elm microstructure severely, and then decrease the transmittance of the films.

Synthesis of CaCu3Ti4O12 ceramic via a sol-gel method

The novel nano-ultrafine powders for the preparation of CaCu3Ti4O12 ceramic were prepared by the sol-gel method and citrate auto-ignition method. The obtained precursor powders were pressed, sintered at 1000 degrees C to fabricate microcrystal CaCu3Ti4O12 ceramic. The microcrystalline phase of CaCu3Ti4O12 was confirmed by X-ray powder diffraction (XRD). The morphology and size of the grains of the powders and ceramics under different heat treatments were observed using scanning electron microscopy (SEM). The relative dielectric constant of the ceramic sintered at 1000 degrees C was measured with a magnitude of more than 10(4) at room temperature, which was approaching to those of Pb-containing complex perovskite ceramics, and the loss tangent was less than 0.20 in a broad frequency region. The relative dielectric constant and loss tangent were also compared with that of CaCu3Ti4O12 ceramic prepared by other reported methods. (c) 2006 Elsevier B.V. All rights reserved.

Edge-defined, film-fed growth (EFG) technique for the preparation of alpha-Al2O3 : C crystal with highly sensitive thermoluminescence response

In this work, alpha-Al2O3:C, a highly sensitive thermoluminescence dosimetry crystal, was grown by the EFG method in which a graphite heating unit and shield acted as the carbon source during the growth process. The optical, luminescent properties and dosimetric characteristics of the crystal were investigated. The as-grown crystal shows a single glow peak at 536 K, which is associated with Cr3+ ions. After annealing in H-2 at 1673 K for 80 h, the crystal shows a single glow peak at 460 K and a blue emission band at 415 nm. The thermoluminescent response of the annealed crystal shows linear-sublinear-saturation characteristics in the dose range from 5 x 10(-6) to 100 Gy.

Studies on the preparation of fish protein concentrate

The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color.

An objective method to monitor and quantify texture of salted herring during ripening in barrels at 4°C

Changes in the texture (elastic nature) of the flesh of barrel salted herring during the ripening process at 4°C have been monitored. The method employs the analysis of stress-relaxation curves after compression to half of the sample thickness on an lnstron Model 1112. The parameter 'T/P' for each sample represents the reciprocal of the gradient of a line connecting P and T0.368p. This parameter characteristic of each sample's texture was calculated as the ratio of 'T/P' where, T is the relaxation time and is defined as the time required for a stress at constant strain to decrease to 1/e of its original value, where 'e' is the base of natural logarithms (2.7183). Since 1/e=0.368, the relaxation time is the time required for the force to decay to 36.8% of its original value. P is the peak height of the curve (i.e. the force value at the maximum height). This method was adopted from the bakery industry for testing the degree of gluten development in bread dough. The 'T/P' values obtained over the course of ripening for differently treated salted-herring in barrels ranged between 1 and 12. The trends in 'T/P' value, during ripening period for the different samples, appeared to be parallel changes in texture perceived by sensory observation (subjective measurement), although the heterogeneous nature of the samples gave standard deviations, about the replicate sample mean, around 5%. The method appears promising as an objective measure for monitoring this aspect of the textural quality of barrel salted-herring through ripening if reproducibility of test results can be improved by more careful standardization of sample preparation and test protocol.

Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

Soil mix technology for land remediation: Recent innovations

The past 15 years have seen increasing applications of soil mix technology in land remediation, mainly in stabilisation/solidification treatments and the construction of low-permeability cut-off walls and permeable reactive barriers; clear evidence of the versatility of the technology and its wide-ranging applications. This paper provides an overview of some of the recent innovations of soil mix technology in land remediation covering equipment developments and applications, including systems for rectangular panels and trenching systems, treatments, such as chemical oxidation, and additives, such as modified clays, zeolites and reactive magnesia. The paper also provides case studies for such innovations. The paper concludes with an overview of an on-going research and development project SMiRT (Soil Mix Remediation Technology) which will involve field trials on a contaminated site and will employ some of the innovations discussed in the paper. The range of significant advantages that soil mix technology now offers compared to other remediation techniques is likely to place this remediation method at the forefront of remedial options for future brownfield projects.

Preparation of edible powder from Jawla (Acetes sp.) prawns

Four methods were employed for the preparation of prawn (Acetes) powder in this study. The analytical characteristics and bacteriological quality of the edible powders are presented for each method.

Beverage preparation from fish hydrolysate

A method for the preparation of energy food incorporating fish hydrolysates, sugar, cocoa, malt extract etc. is described. The product has good consumer appeal. The preparation does not impart any bitter taste of the hydrolysate to the final product irrespective of the type of fish used for preparing the hydrolysate. It freely mixes with hot or cold milk and the resulting drink is adjudged to be very palatable.

Preparation of smoke cured fillets from oil sardine

A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal.

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.

Preparation and keeping quality of hot smoked mackerel

A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively.