A simple, efficient and green one-pot, four-component synthesis of highly substituted polyhydronaphthalenes in aqueous media is described. The method has such advantages as short reaction times, high yields, mild reaction conditions, operational simplicity and environmentally benign.
This study investigated the selective synthesis of aryl-bis(2-hydroxy-1-naphthyl)methane for the first time under microwave irradiation in solvent-free medium within 5 min using 10 mol % of B(HSO4)3 (BSA) as reusable solid acid catalyst. The same reaction could also be conducted at 90-100 °C in neat for the formation of alkyl or aryl 14H-dibenzoxanthenes in presence of BSA catalyst with excellent yields.
Experimental and computational approaches were used to estimate the lipophilicity of novel 1,2,4-triazole derivatives. These derivatives have been subjected to this research, because they exhibit antimicrobial activity. The chromatographic analysis of RP-HPLC and RP-TLC was carried out using methanol-water or acetonitrile-water as mobile phase. The linear relationships between logk (or R_M) values and the concentration of organic modifier were obtained. The lipophilicity was expressed as chromatographically derived descriptors: ?logk?_W, S, ?0 and scores logk and R_Mcorresponding to the first principal component. The experimental lipophilicity data have been compared with the computer calculated lipophilicity parameters (milogP, clogP, ALOGPs, AClogP, AlogP, MLOGP, KOWWIN, XLOGP2, XLOGP3, ?logP?_ChS) of the same molecules. The matrices were created with ?logk?_W or R_M^0and logP and they have been the subject of PCA analysis.
Selective oxidation of primary and secondary alcohols to the corresponding aldehydes and ketones was achieved efficiently using K2S2O8/activated charcoal system. All reactions were carried out at solvent?free conditions (40?45 ?C) within 15?60 min to give the products in high to excellent yields.
Most packaged food products must contain trans-fat labelling; however unpackaged snacks such as cookies, donuts, and muffins at supermarkets, gas station convenience stores, and bakeries often do not have or require nutrition fact labels. Hence, consumers are not aware of the trans-fat content in unpackaged food products. It is well-known within the health and scientific community that diets high in trans-fat can lead to a host of health problems, namely coronary heart disease (CHD). The purpose of this study is to conduct a preliminary study of the trans-fat content in unpackaged baked goods, particularly unpackaged glazed donuts. To accomplish our objective, we determined the % trans-fat in oil extracted from glazed donuts obtained from several supermarkets, gas stations and bakeries across Northwest, Indiana. Variable Filter Array (VFA) IR spectroscopy was used to assess the trans-fat content of oil extracted from food samples. In this paper, we present our preliminary findings.