Animal bone meal as an efficient catalyst for crossed-aldol condensation

Application of Lactobacillus and Streptococcus from Yoghurt for Kabachnik - Field Synthesis of α-Aminophosphonates and Evaluation of their Catalytic Activity Using Molecular Docking

“…So, the reactions under solvent free condition employing natural catalyst are desirable. In literature a number of synthetic methods are reported in which natural catalysts like pineapple juice (Patil et al, 2011), lemon juice (Patil et al, 2012), clay (Habibi and Marvi, 2006;Ramesh and Raghunathan, 2009), phosphates (Zahouily et al, 2006), animal bone (Riadi et al, 2010) etc. has been employed.…”

The Persian Gulf Calcined Coral, Acropora Species: An Efficient Catalyst for Aldol Condensation

“…So depending on the molar ratio of substrates, temperature, catalyst and reaction condition, β-hydroxyketones or α, β-unsaturated carbonyl compounds are formed as major product (1,4,5). Recently, using natural substrates derived from animal sources such as bone powder and other marine resources (6) have been reported. Our group has recently developed the preparation and use of marine organisms such as sponge and coral for catalytic chemical reactions.…”

Visible light induced Knoevenagel condensation: A clean and efficient protocol using aqueous fruit extract of tamarindus indica as catalyst

“…It has been suggested that the effect of water on organic reaction may be due to the high internal pressure exerted by a water solution which results from the high cohesive energy of water [42]. In literature, a number of organic reactions using natural catalysts such as clay [43][44][45][46], natural phosphates [47][48][49], animal bone [50], and various fruit juices are reported. Due to acidic nature aqueous fruit juice like lemon [51][52][53][54][55][56][57], pineapple [58], [59], coconut [60], Acacia concinna [61], Sapindus trifolistus [62] and Tamarindus indica [63] fruit has been found to be a suitable replacement for various homogeneous acid catalysts.…”

“…The composition of the tamarind fruit juice varies with geographical, cultural and seasonal harvesting and processing. An aqueous extract of tamarind fruit juice is acidic due to presence of tartaric acid and ascorbic acid and acidity percentage is 50 …”