Month: January 2024

Reference of cis-4-Aminocyclohexane carboxylic acid. So far, in addition to halogen atoms, other non-metallic atoms can become part of the aromatic heterocycle, and the target ring system is still aromatic. Compound: cis-4-Aminocyclohexane carboxylic acid, is researched, Molecular C7H13NO2, CAS is 3685-23-2, about Hydrogenation of ammonium p-aminobenzoate on ruthenium and rhodium catalysts.

The rate of hydrogenation of aqueous p-H2NC6H4CO2- NH4+ in the presence of 10% Rh/C exceeded that in the presence of 10% Ru/C or 9.5% Ru-0.5% Pd/C, and increased linearly with the pressure at 40-100 atm; the apparent activitation energy at 80-150° was 9-10 kcal/mole. The combined yield of cis- (I) and trans-4-amino-1-cyclohexanecarboxylic acid (II) was 92-3% at 80° and 80 atm, but decreased with increasing temperature owing to thermal decomposition; the II-I ratio was independent of pressure, but increased with the hydrogenation temperature, owing to cis-trans isomerization.

The article 《Hydrogenation of ammonium p-aminobenzoate on ruthenium and rhodium catalysts》 also mentions many details about this compound(3685-23-2)Reference of cis-4-Aminocyclohexane carboxylic acid, you can pay attention to it, because details determine success or failure

Reference:
Synthesis and Crystal Structure of a Chiral C3-Symmetric Oxygen Tripodal Ligand and Its Applications to Asymmetric Catalysis,
Chiral lanthanide(III) complexes of sulphur–nitrogen–oxygen ligand derived from aminothiourea and sodium D-camphor-β-sulfonate

Quality Control of 3-Methyl-1H-pyrrole. The reaction of aromatic heterocyclic molecules with protons is called protonation. Aromatic heterocycles are more basic than benzene due to the participation of heteroatoms. Compound: 3-Methyl-1H-pyrrole, is researched, Molecular C5H7N, CAS is 616-43-3, about Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil. Author is Shimoda, Mitsuya; Shiratsuchi, Hideki; Nakada, Yuji; Wu, Yin; Osajima, Yutaka.

Volatile flavor compounds in sesame seed oil were investigated. Com. processed sesame seed oil was steam distilled under reduced pressure, and volatiles from the distillate were separated by an adsorptive column method. Among 171 individual peaks detected, 134 peaks were definitely or tentatively identified by anal. of mass spectra and modified Kovats indexes. To elucidate the compounds directly contributing to the characteristic flavor, the odor concentrate was fractionated by silica gel thin-layer chromatog. and preparative gas chromatog. As a result, 1-(5-methyl-2-furanyl)-1-propanone, 3-formylthiophene, 2-propyl-4-methylthiazole, 2-ethyl-4-methyl-1H-pyrrole, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 4,5-dimethylisothiazole, 4,5-dimethylthiazole, 2,6-diethylpyrazine, 2-ethyl-2,5-dimethylpyrazine, 1-(2-pyridinyl)ethanone, and 1-(1-methyl-1H-pyrrol-2-yl)ethanone were considered to be principal contributors of sesame seed oil flavor.

The article 《Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil》 also mentions many details about this compound(616-43-3)Quality Control of 3-Methyl-1H-pyrrole, you can pay attention to it, because details determine success or failure

Reference:
Synthesis and Crystal Structure of a Chiral C3-Symmetric Oxygen Tripodal Ligand and Its Applications to Asymmetric Catalysis,
Chiral lanthanide(III) complexes of sulphur–nitrogen–oxygen ligand derived from aminothiourea and sodium D-camphor-β-sulfonate