Search results for "analytical_chemistry"

showing 5 items of 5 documents

Unveiling the Different Reactivity of Bent and Linear Three-Atom-Components Participating in [3 + 2] Cycloaddition Reactions

2021

The reactivity of a series of pairs of bent and linear three-atom-component (B-TACs and L-TACs) participating in [3 + 2] cycloaddition (32CA) reactions towards ethylene and electrophilic dicyanoethylene (DCE) have been studied within the Molecular Electron Density Theory. While the pseudodiradical structure of B-TACs changes to that of pseudoradical or carbenoid L-TACs upon dehydrogenation, zwitterionic B-TACs remain unchanged. Conceptual Density Functional Theory (CDFT) indices characterize five of the nine TACs as strong nucleophiles participating in polar reactions towards electrophilic ethylenes. The activation energies of the 32CA reactions with electrophilic DCE range from 0.5 to 22.0…

analytical_chemistry[3 + 2] cycloaddition reactionsOrganic chemistrychemical and pharmacologic phenomena010402 general chemistry01 natural sciencesQD241-441stomatognathic systemNucleophileComputational chemistrySingle bondReactivity (chemistry)skin and connective tissue diseasesCarbenoid010405 organic chemistryChemistrymolecular electron density theoryRegioselectivity16. Peace & justiceCycloaddition0104 chemical sciencesreactivitystomatognathic diseasesbent and linear three-atom-componentsregioselectivityElectrophileDensity functional theoryOrganics
researchProduct

Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People

2018

The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid composition was determined by Gaschromatography (GC&ndash

0301 basic medicineanalytical_chemistryHealth (social science)celiacPlant ScienceRaw materiallcsh:Chemical technologyHealth Professions (miscellaneous)Microbiologyfatty acidsArticle03 medical and health sciencesPalm kernellcsh:TP1-1185GC–MSFood sciencechemistry.chemical_classification030109 nutrition & dieteticsbusiness.industryChemistryfood and beveragesFood safetyGluten-free foods030104 developmental biologyGluten freeFatty acid compositionGas chromatography–mass spectrometrybusinessFood SciencePolyunsaturated fatty acidOlive oilgluten-free foods
researchProduct

Coordination Chemistry of a Bis(Tetrazine) Tweezer: A Case of Host-Guest Behavior with Silver Salts

2021

The carbon-carbon cross-coupling of phenyl s-tetrazine (Tz) units at their ortho-phenyl positions allows the formation of constrained bis(tetrazines) with original tweezer structures. In these compounds, the face-to-face positioning of the central tetrazine cores is reinforced by π-stacking of the electron-poor nitrogen-containing heteroaromatic moieties. The resulting tetra-aromatic structure can be used as a weak coordinating ligand with cationic silver. This coordination generates a set of bis(tetrazine)-silver(I) coordination complexes tolerating a large variety of counter anions of various geometries, namely, PF6−, BF4−, SbF6−, ClO4−, NTf2−, and OTf−. These compounds were characterized…

analytical_chemistrycoordinationAbsorption spectroscopyPharmaceutical ScienceCrystal structure010402 general chemistryElectrochemistryligand01 natural sciencesArticleXRD structureAnalytical ChemistryCoordination complexTetrazinechemistry.chemical_compoundQD241-441bis(tetrazine)Drug Discovery[CHIM.CRIS]Chemical Sciences/Cristallography[CHIM.COOR]Chemical Sciences/Coordination chemistrysilverPhysical and Theoretical Chemistryhost-guestchemistry.chemical_classification010405 organic chemistryLigandOrganic ChemistryCationic polymerization0104 chemical sciencesCrystallographychemistryChemistry (miscellaneous)Molecular MedicineStoichiometryMolecules
researchProduct

Unveiling the Unexpected Reactivity of Electrophilic Diazoalkanes in [3+2] Cycloaddition Reactions within Molecular Electron Density Theory

2021

The [3+2] cycloaddition (32CA) reactions of strongly nucleophilic norbornadiene (NBD), with simplest diazoalkane (DAA) and three DAAs of increased electrophilicity, have been studied within the Molecular Electron Density Theory (MEDT) at the MPWB1K/6-311G (d,p) computational level. These pmr-type 32CA reactions follow an asynchronous one-step mechanism with activation enthalpies ranging from 17.7 to 27.9 kcal&middot

analytical_chemistryExergonic reactiondiazoalkanes010405 organic chemistryNorbornadienemolecular electron density theoryGeneral Medicine010402 general chemistry01 natural sciencesCycloadditionElectron localization function3. Good health0104 chemical scienceslcsh:Chemistrychemistry.chemical_compoundlcsh:QD1-999conceptual DFTchemistryNucleophileComputational chemistryelectron localization functionElectrophilenorbornadieneReactivity (chemistry)Acetonitrile
researchProduct

Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste

2021

The extraction of grape processing waste (wine pomace) via microwave-hydrodiffusion and gravity (MHG) from three different cultivars grown in Sicily (Syrah, Perricone and Nero d’Avola) rapidly affords aqueous extracts highly concentrated in valued biophenols including flavonoids, anthocyanins and phenolic acids. The method does not employ organic solvent, acid or base and does not require grinding or freeze drying of the wine pomace nor separation of the grape skins from seeds and stem. All the extracts have a pronounced stability as shown by their red-violet color fully retained after storage for more than a year (15 months) in freezer under air. Concentrations of phenolics up to…

analytical_chemistrySettore CHIM/10 - Chimica Degli AlimentiChemistryPolyphenolExtraction (chemistry)Settore CHIM/01 - Chimica AnaliticaFood scienceGrape processing waste polyphenols wine pomace microwave hydrodiffusion and gravity enocyanin resveratrol anthocyanins
researchProduct