ChemInform Abstract: SYNTHESES OF 1‐ALKYLPYRIDINIUM‐2‐ACYLIMIDES AND BEHAVIOR OF THEM AS A ZWITTER IONIC COMPOUND

Inokuma, Shun; Kameyama, Eiichi; Ohmae, H.; Kuwamura, Tsunehiko

doi:10.1002/chin.197942252

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“…Pyridinyl fatty acyl amides were made by a simple procedure. Reports were found of their use to make other compounds and of their hydrogen-bonding properties (for all but the C 14 probe) (Inokuma et al 1979(Inokuma et al , 1981Brzòzka 1988;Zimmerman and Murray 1993;Kuboki et al 1994) and an application of the C 14 probe has been patented (General Aniline & Film Corp. 1962). However, only for the C 16 probe was a report of synthesis and physical properties located (Kuboki et al 1994).…”

Section: A1 B C A2mentioning

confidence: 99%

Accessibility of Starch Granules to Fatty Acyl Amides

Gray

BeMiller

2001

Cereal Chem

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Cereal Chem. 78(3):236-242Microscopic techniques were used to determine accessible regions in various starches under different swelling conditions. Fatty acyl chlorides of increasing chain length (C 6 -C 16 ) were reacted with 2-aminopyridine to produce the corresponding fatty acyl amides. Starch granules (common corn, waxy maize, potato) were treated with the series of fluorescent amides under a variety of conditions: anhydrous (hot pyridine), aqueous (no heat), and aqueous alkali (49°C, with and without swelling-inhibiting salts). Isolated granules were then viewed by confocal laser scanning microscopy to determine reagent analog penetration. All populations of granules were heterogeneous with respect to fatty acyl amide penetration, but general patterns could be discerned. Observations also indicated that the area surrounding the hilum was more easily penetrated than was the rest of the granule matrix. No substantial differences in penetration of the fluorescent fatty acyl amides as the chain length increased (C 6 -C 16 ) was observed in hot pyridine-swollen common corn starch granules. Common corn and potato starch granules swollen in room temperature water showed cutoffs for granular exclusion at C 14 and C 12 , respectively. Common corn, waxy maize, and potato starch granules treated under industrial etherification conditions (heat, pH ≈ 11, swelling-inhibiting salts) were less accessible to C 6 , C 8 , and C 10 fluorescent amides when sodium citrate was present than when sodium sulfate was used, and less accessible in either case than in water alone or in hot anhydrous pyridine. However, appreciable differences between inhibition by sodium sulfate and sodium citrate were not observed in every case. ReagentsHexanoyl, octanoyl, decanoyl, lauroyl, myristoyl, and palmitoyl fatty acyl chlorides, 2-aminopyridine, and nitromethane (reagent grade) were purchased from Aldrich Chemical Co. (Milwaukee, WI). Reagent-grade methylene chloride (dichloromethane) and pyridine were purchased from Fischer Scientific Co. (Fairlawn, NJ). Sodium sulfate (anhydrous) and sodium citrate were obtained from J. T. Baker Chemical (Phillipsburg, NJ). Sodium hydroxide and sodium 1

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