Regioselective nitration of phenols using Sr(NO3)2 or benzyltriphenylphosphonium nitrate in the presence of H2SO4-silica under solvent free conditions
, Available Online August
Kobra Khorsi Damghani, Seied Ali Pourmousavi and Farzaneh Fahid PDF (230 K)
Abstract: Regioselective nitration of phenols using Sr(NO3)2 or benzyltriphenylphosphonium nitrate in the presence of H2SO4-silica had been realized under solvent free conditions. The reaction proceeds through the formation of nitronium ion, which attack the phenol ring preferential at ortho position in presence of Sr(NO3)2, forming mono nitrophenol. Para-orientation relative to hydroxyl group and mononitration of phenolic compounds was observed in the case of benzyltriphenylphosphonium nitrate. Some of the major advantages of this method are mild reaction conditions, high efficiency and regioselectivity of nitration and complementarity with other reported methods. In addition, benzyltriphenylphosphonium nitrate as nitrating reagent can be easily recycled.
Keywords: Benzyltriphenylphosphonium nitrate, Sr(NO3)2, H2SO4-Silica, Nitration, Phenol
Are Fast Food “Trans-Fat” Claims True? An Infraspec VFA-IR Spectrometer Analysis of Trans-fat content in select food items purchased from Long John Silver’s
, Available Online August
Sharron Jenkins Patty Campbell and Charmita Burch PDF (230 K)
Abstract: Studies linking high trans-fat diets to coronary heart disease (CHD) have prompted the need to regulate, limit, or completely ban trans-fat from all commercial food products, including fast foods. Many U.S. fast food chains now claim that their food items, particularly French fries, have "no trans-fat". In a previous study, our lab tested the validity of trans-fat claims made by several popular fast food restaurants by experimentally determining the %trans-fat in oil extracted from fast food French fries. In some cases, the trans-fat content was nearly twice as high as the amount reported by the restaurant in their literature. Long John Silver's, for example, reported a trans-fat content of 25% for their French fries, while our lab actually found over 40% trans-fat. The purpose of this study is to broaden our study of Long John Silver's trans-fat claims by analyzing a variety of their food items and comparing our findings with the %trans-fat reported by the restaurant literature (nutrition fact tables). Variable Filter Array (VFA) IR spectroscopy was used to assess the trans-fat content of oil extracted from food samples. Our preliminary findings suggest that nearly every food item under study contained considerably more trans-fat than the amount reported in the restaurant’s literature.
Keywords: Fat, Trans-Fat, Fast-Food, ATR-FTIR, Spectroscopy
A green synthesis of copper oxide nanoparticles by mechanochemical method
, Available Online July
Azadeh Tadjarodi and Reza Roshani PDF (230 K)
Abstract: Copper oxide nanoparticles were successfully synthesized by mechanochemical reaction, which is a green, low cost, solvent free, rapid method and followed by calcining treatment. Copper acetate monohydrate and urea were used as reagents and the resulted precursor was calcined at 500 C for 2h in air. The scanning electron microscopy (SEM) revealed the formation of nanoparticles with an average size of about 86 nm. The Fourier transform infrared (FT–IR) spectrum and X-ray powder diffraction (XRD) pattern of the product confirmed all of reflections can be indexed to pure phase of CuO with a monoclinic crystal system. The diffuse reflectance spectrum (DRS) showed a band gap of 1.7 eV.
Keywords: Copper oxide, Green synthesis, Nanoparticles, Mechanochemical Semiconducto
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