An Efficient Synthesis of N,N,N’,N’,N″-Pentamethyldipropylenetriamine

Abstract

Estimation method of mixing ratio of materials in processed foods by amino acid patterns were invented by Tamura (the traditional way). It shows the ratio of buckwheat protein in dried buckwheat noodles as follows : (A) is the ratio of buckwheat protein. and are the amounts of amino acids of buckwheat, flour, and a sample, respectively. The summation of and is standardized to. In short, the equation (A) is not estimating the mixing ratio of buckwheat as weight ratio in dried buckwheat noodles, but gives "protein" ratio. We devised the estimation method of the mixing ratio of buckwheat as weight ratio (the improved way). The equation is as follows : (B) and are the average amounts of amino acids of buckwheat and flour. and are the amounts of the protein of buckwheat, flour, and a sample defined as and respectively. The equation (B) could estimate the mixing ratio of buckwheat as weight ratio, not protein ratio. Then, a lot of dried buckwheat noodles contain vital gluten. We devised the estimation method of the mixing ratio of buckwheat in such noodles (three materials system). The equations are as follows : (C) (D) (E) and are the mixing ratio of buckwheat and vital gluten, and is the average amount of amino acids of vital gluten. By this method, the mixing ratio of buckwheat was estimated within the standard deviation of .