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Acetic acid hydrazides containing 1,2,4-triazol-3-one ring (4a-d) were synthesized by the reaction of compounds 2a-k with hydrazine hydrate. [1,3,4]thiadiazol-3-ylmethyl)}-2,4-dihydro-3H-1,2,4-triazol-3- ones (10a-d), respectively. On the other hand, the synthesis of 5-alkyl-4-amino-2- [(6-phenyl-7H-[1,2,4]triazolo [3,4-b] [1,3,4]thiadiazin-3-yl)methyl]-2, 4-dihydro-3H-1,2,4-triazol-3-ones (11a-d) were performed by the treatment of compounds 6a-d with α-bromo acetophenone.

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Phosphate-buffered saline (PBS) adsorption on model films composed of gelatin and nanofibrillated celluloses (NFCs) with different aldehyde and carboxyl contents was studied by means of the quartz crystal microbalance with dissipation (QCM-D) technique in this study. The results showed that frequency shift (Δf) due to PBS adsorption increased with increasing gelatin content to 50% in NFC-containing films. The dissipation shift and adsorption rate of PBS followed the same trend. Model films with NFC-1 having 1.22 mmol/g aldehyde and 0.6 mmol/g carboxyl groups adsorbed more PBS than those consisting of NFC-2 with 0.25 mmol/g aldehyde and 1.15 mmol/g carboxyl groups except for film composed of 50% gelatin. However, adsorption rate of PBS was found to be slower for NFC-1 containing film because the acetal and amidol bonds formed by functional groups in the network of cellulose and gelatin needed more time to let PBS migrate into the films.

Aspartame is commonly used as artificial sweeteners in several food products. Excess amounts of aspartame can be harmful to human health. Therefore, the investigation of aspartame levels in foods is important. The aim of this study was to determine levels of aspartame in soft drinks and to evaluate whether these amounts were within the Turkish Food Codex values or not. For this purpose, total number of 90 soft drink samples (A, B, C, D, E and F brands) including 15 from each brand were collected from supermarkets in Ankara province, Turkey . In this study, spectrophotometric method was used for the quantitative determination of aspartame in the samples. Mean levels (± S.E) of aspartame in samples of A, B, C, D, E and F brands were found as 156.81±7.29 mg/L, 208.67±8.97 mg/L, 236.58±17.91 mg/L, 299.54±26.19 mg/L, 202.39±8.08 mg/L and 223.28±14.08 mg/L, respectively. Our data revealed that mean levels of aspartame were found within Turkish Food Codex in all samples. However, some samples were not found appropriate according to the label information.