Search results for "Oran"

Formation, structure and reactivity of boryloxycarbyne complexes of group 6 metals.

2003

Reaction of the diborane(4) B(2)(NMe(2))(2)I(2) with two equivalents of K[(eta(5)-C(5)H(5))M(CO)(3)] (M=Cr, Mo, W) yielded the dinuclear boryloxycarbyne complexes [[(eta(5)-C(5)H(5))(OC)(2)M(triple bond)CO](2)B(2)(NMe(2))(2)] (4 a, M=Mo; b, M=W; c, M=Cr), which were fully characterised in solution by multinuclear NMR methods. The Mo and W complexes 4 a, b proved to be kinetically favoured products of this reaction and underwent quantitative rearrangement in solution to afford the complexes [[(eta(5)-C(5)H(5))(OC)(2)M(triple bond)CO]B(NMe(2))B(NMe(2))[M(CO)(3)(eta(5)-C(5)H(5))]] (5 a, M=Mo; b, M=W); 5 a was characterised by X-ray crystallography in the solid state. Corresponding reactions of…

Enantioselective Synthesis of P-Chirogenic Phosphorus Compounds via the Ephedrine-Borane Complex Methodology

2008

The stereoselective synthesis of P-chirogenic organophosphorus compounds using the versatile ephedrine-methodology is reported. The principle of the method is based on the diastereoselective preparation of 1,3,2-oxazaphospholidine borane 3 from ephedrine 2 and regio- and stereoselective ring-opening of the heterocycle leading to an aminophosphine borane 4. Finally, these ring-opening products 4 are easily transformed into P-chirogenic organophosphorus compounds, by subsequent highly stereoselective reactions involving electrophilic or nucleophilic strategies.

The Orange Peel: An Outstanding Source of Chemical Resources

2021

Citrus sinensis (L.) Osbeck is a very common cultivar belonging to the Rutaceae family. It is largely diffused in several areas of the world characterized by mild to warm climate conditions. Its abundant worldwide production (up to 107 Tons. per year) and consumption both as the edible part of the fruit and as several types of derivative products imply the production of a huge amount of waste, such as the fruit pomace. Several ways of recycling this material have been developed in recent years: employment as fertilizer, fodder ingredient, and even cloth material. However, the chemical added value of Citrus sinensis peel has been underestimated despite the diversified and significant content…

Long-Term Potentiation in the Recurrent Inhibitory Circuit of the Dentate Gyrus

1988

The question of whether long-term potentiation occurs in the inhibitory circuits of the hippocampus remains controversial. Buszaki and Eidelberg (1982), recording extracellularly from putative interneurones (basket cells) in the dentate gyrus and area CAl of the anaesthetized rat, found a prolonged increase in probability of cell firing to afferent stimulation after high-frequency stimulation of Schaffer-commissural fibres, and concluded that LTP occurs at excitatory feedforward synapses onto interneurones. Similarly, Kairis et al (1987) have presented field potential evidence for LTP in feedforward synapses onto inhibitory neurones in the dentate gyrus of the anaesthetized rat. In the hipp…

EL USO DE RECURSOS NATURALES LOCALES EN LA PRODUCCIÓN DE SUPERFICIES PICTÓRICAS DECORATIVAS EN TEMPLOS JESUITAS DE LA NUEVA VIZCAYA (CHIHUAHUA, MÉXIC…

2017

Physical, Psychological and Sexual Abuse of the Minor in the Families from the Northwestern Region of Romania- Social and Medical Forensics

2020

Background: In Romania, the abuse within the family of the minor child is a widespread phenomenon, its extent is insufficiently known because of ignorance/not reporting all the existing cases.
 Methods: The participants of the research are represented by two independent groups from the NW Romania 2007-2011, one for sociological study (1544 parents and 1283 children) and another for forensic statistical study (2761 cases of abused children). The sociological study was carried out by analyzing questionnaires applied in schools located in Bihor County, both to children and parents. The statistical analysis was carried out by studying the cases of the physically, sexually, and psychologica…

First report of root and crown rot of sage caused by Phytophthora cryptogea in Italy

2019

Sages are cultivated as aromatic and ornamental plants in Italy and represent the common name of certain species of Salvia and Phlomis (family Lamiaceae). In Sicily (southern Italy) during the summer of 2001, ≈40% of 1,400 2-year-old landscape plants of S. leucantha Cav. (Mexican bush sage or velvet sage) showed symptoms of stunting, chlorosis, and gradual dieback or sudden wilt, which are associated with root and crown rot. Plants were supplied by a commercial nursery, transplanted from pots in the spring, and irrigated using a trickle system. Phytophthora was isolated consistently from roots and basal stems of symptomatic plants on a BNPRAH medium (2). The species was identified as P. cr…

Christopher Duggan, the mafia and Fascism

2017

Il saggio inizia discutendo alcuni aspetti del primo libro di Christopher Duggan, La mafia durante il fascismo, pubblicato nel 1986. L’argomento principale del libro era la campagna antimafia che il regime fascista aveva affidato al prefetto Cesare Mori nella seconda metà degli anni Venti. I suoi tratti distintivi erano la rigorosa impostazione storica e l’uso di fonti archivistiche. Questi elementi erano in quel momento comuni a pochi altri lavori su questi temi, dal momento che non si era ancora pienamente affermata l’idea che la mafia potesse essere trattata come l’oggetto di una ricerca di storia. Del resto, lo stesso libro nella sua tesi di fondo scontava l’influenza di precedenti lett…

Perception of non-processed semi-hard cheese aroma

2012

Perception of the aroma of food products depends on several factors, involving both the. chemical composition of food and human neurophysiology. The perception of food flavour,. including cheese often relies on the perception of several aroma compounds in mixture in. balanced proportions. The existence of perceptual interactions among aroma compounds in. mixtures and also the release of aroma compounds from the food product are the main factors. that influence the global perceived aroma of food. Hence, the objective of this PhD study was. to investigate the mixture of aroma compounds representing the aroma of semi-hard cheese by. taking into account perceptual interactions among odorants an…

Behavior of Flavor Compounds in Model Food Systems:  a Thermodynamic Study

2003

Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydrates) into the gaseous phase was determined at thermodynamic equilibrium, at 37 degrees C, by static headspace gas chromatography. The degree of interaction between the flavor compounds and the matrix components was shown by measuring the percentage retention using the water matrix as the reference…