The synthesis and characterization of selected nitrogen‐rich salts based on 5‐(1,2,4‐triazol‐C‐yl)tetrazoles and their 1‐hydroxy‐tetrazole analogues is presented. The combination with guanidinium, triaminoguanidinium, and hydroxylammonium cations leads to enhanced performance and sensitivities. The main focus of this work is on the energetic properties of those ionic derivatives in comparison to the neutral compounds. Additionally, the positive influence of the introduction of N‐oxides in energetic materials is shown. Structural characterization was accomplished by means of Raman, IR, and multinuclear NMR spectroscopy. The standard enthalpies of formation were calculated for selected compounds at the CBS‐4M level of theory, the detonation parameters were calculated using the EXPLO5.05 program. Additionally, thermal stability was measured via DSC and sensitivities against impact, friction, and electrostatic discharge were determined.

The alkaloid myosmine (3-(1-pyrroline-2-yl)pyridine) is widespread in biological matrixes including foodstuffs and tobacco products. Some in vitro tests in cellular systems showed mutagenic activity for myosmine. Myosmine activation including peroxidation mechanism employs unstable oxazirane intermediates. The formation of minor metabolite 3-hydroxymethyl-pyridine in rat metabolism experiments as well as in in vitro peroxidation assays suggests its further oxidation to nicotinic acid and possible concomitant formation of n-propylamine. A sensitive high-performance liquid chromatography-ultraviolet (HPLC-UV) method was developed for the direct analysis of n-propylamine in the peroxidation assay solution of myosmine employing derivatization with 3,5-dinitrobenzoyl chloride. Additionally, during peroxidation procedures, formation of 3-pyridylmethanol to nicotinic acid, the essential vitamin B3, was observed and characterized using HPLC-UV and gas chromatography/mass spectrometry. This new reaction pathway may present further contribution to our knowledge of myosmine's significance in human food including its activation in human organism, foodstuffs, and biological systems.