Summary The synthesis of a salicylate-based poly(anhydride-ester) was optimized to improve the overall efficiency and quality of the polymer. First, a new approach for the preparation of the polymer precursor minimizes the overall number of synthetic steps and increases the overall yield. Second, the melt-polymerization apparatus was modified to include dynamic mixing, which yields polymer with increased molecular weights on both the milligram and gram scale.

Poly(anhydride‐ester)s and poly(anhydride‐amide)s derived from both 4‐ and 5‐aminosalicylate acids (4‐ and 5‐ASA) were synthesized and characterized by physicochemical methods. Thermal and solubility characteristics directly correlated to the polymer backbone composition; polymers based on 5‐ASA had greater solubilities in organic solvents than polymers based on 4‐ASA, and the poly(anhydride‐ester)s thermally decomposed at temperatures nearly 100 °C higher than the corresponding poly(anhydride‐amide)s. The polymers were self‐contained, controlled‐release systems that combine the drug and controlled‐release mechanism into the polymer backbone. The erosion and degradation characteristics of the polymers were measured in physiologically relevant media. All polymer matrices fully degraded in media buffered to pH 7.4, whereas in acidic media (pH 1.2), all polymer matrices maintained greater than 50% mass over a 90‐day time period. © 2003 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 41: 3667–3679, 2003

A series of polyanhydrides based on o-, m-, and p-xylenes as derived from o-and p-hydroxybenzoic acids were synthesized by melt-condensation polymerization. Precursors, monomers, and polymers were characterized by NMR and IR spectroscopies, elemental and thermogravimetric analyses, and thermal transition temperatures. Polymers containing p-xylenes and p-hydroxybenzoic acids were relatively insoluble with high Tg's. In contrast, polymers containing o-and m-xylyl moieties based on o-hydroxybenzoic acids exhibit good solubilities and Tg's below 100°C.

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Limoncello is a liqueur originating from Southern Italy, and in more recent times has also been produced in neighboring countries around the Mediterranean region. It is traditionally produced by the maceration (1) of lemon peel in grain alcohol, water and sugar and has a distinctive bright yellow color. It has a sweet lemony taste which is not sour, as it does not contain any lemon juice. This paper describes its homemade preparation, liquid/liquid solvent extraction and gas chromatography (GC) analysis. In addition detailed gas chromatography-mass spectrometry (GC-MS) analytical data was obtained on a sector instrument of fresh limoncello versus five month aged Limoncello volatiles. Previous analytical work (2, 3) has described over sixty volatile components in Limoncello; the analytical work presented here identifies over two hundred components. In addition compositional changes that occur with aging are described and related to gas-chromatography-olfactometry (GC-O) work. These changes appear to differ from those found in lemon juices or carbonated drinks.