Solution properties of [NN′-bis(salicylidene)-S-(+)-butane-1,3-diamino]oxovanadium(<scp>IV</scp>)

Farmer, Richard L.; Urbach, F. L.

doi:10.1039/c29700001515

Cited by 8 publications

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“…A tendency for axial interaction is apparent in the electron spin resonance measurements of the complex. 35 While the ¿3-keto enolate complexes of squarepyramidal oxovanadium(IV) complexes show a large solvent dependence,36 the /3-ketimines37 and salicylaldimine complexes do not. The possible factors influencing this behavior are electronic and/or geometric.…”

Section: Resultsmentioning

confidence: 99%

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Electron paramagnetic resonance spectra of copper (II) and oxovanadium (IV) complexes oriented in nematic glasses from liquid crystal solvent

Fackler¹,

Levy²,

Smith³

1972

J. Am. Chem. Soc.

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The electron paramagnetic resonance (epr) spectra of a series of copper(I1) and oxovanadium(1V) complexes oriented in nematic glasses formed from liquid crystals have been measured. Data are presented which show that anisotropic epr parameters obtained by this convenient, easily interpreted technique compare favorably with published values obtained by dilute single crystal procedures. The results are substantially better than data obtained from randomly oriented frozen solutions or powders. The applicability of available theories concerned with the order present in liquid crystal solutions is discussed as it relates to the precision of the epr parameters. As an illustration of the usefulness of the technique, epr parameters are obtained for ten copper(I1) and seven oxovanadium-(IV) metal-organic complexes. Molecular orbital coefficients are calculated for the copper(I1) species.ingle-crystal electron paramagnetic resonance (epr)(1) Abstracted in part from the thesis of J. D. L. submitted in partial fulfillment for the Ph.D. degree in 1970 at Case Western Reserve University.(2) (a) B. R. McGarvey, Transition Metal Chem., 3, 89 (1966), and references cited therein; (b) M. J. Weeks and J. P. Fackler, Inorg.

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Section: Resultsmentioning

confidence: 99%

“…Farmer 35 has found that v O (~a l )~( +)tnCH3 shows solution properties different from the other salicylaldimines and reminiscent of the @-keto enolates. The epr spectra of 40 z chloroform-60 z toluene solutions show some in-plane anisotropy; however, it is not resolved.…”

mentioning

confidence: 99%

Electron paramagnetic resonance spectra of copper (II) and oxovanadium (IV) complexes oriented in nematic glasses from liquid crystal solvent

Fackler¹,

Levy²,

Smith³

1972

J. Am. Chem. Soc.

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“…Lipid oxidation is autocatalytic, and the initial step in the oxidation of unsaturated fatty acids is the formation of free radicals. As shown by Farmer & Sutton (1943), the reaction is initiated (Fig. 1) by the removal of a hydrogen atom from the methylene group (a-methylene) adjacent to the double bond.…”

Section: Chemistry Of Lipid Oxidationmentioning

confidence: 99%

Lipid Oxidation as a Source of Off‐flavour Development During the Storage of Dairy Products

Downey¹

1969

Int J of Dairy Tech

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Summary The suggested mechanism for the formation of oct‐l‐en‐3‐one and malonaldehyde, two lipid oxidation products, is diagrammatically summarized. The thiobarbituric acid (TBA) and peroxide methods are critically evaluated as standard chemical indices of oxidative rancidity in dairy products. Some recent results on the effect of copper contamination, light exposure and storage temperatures on the oxidative stability of butter, cheese and UHT cream are discussed.

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“…The reactions of the resulting free radicals have been elucidated based on the investigations of Farmer and Sutton. 2 The slower rate of oxidation of oleic acid than linoleic acid is attributable to the higher activation energy of the former3 which is a function of the degree of unsaturation.2 This explanation prompted research for production of varieties of oil seeds having low polyunsaturated fatty acids. 4 El Tinay and Chichesters reported that the rate of free radical initiated autoxidation of p-carotene is considerably enhanced in the presence of stearic acid.…”

Section: Introductionmentioning

confidence: 99%

Stability of peroxidised oils and fat to high temperature heating

et al. 1974

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The fatty acid compositions of extracted and commercial samples of cottonseed oil, groundnut oil, sesame oil and butter fat were determined by gas-liquid chromatography. These fats were subjected to frying temperature (195 "C) for 3 hours and the peroxide value, iodine value, free fatty acid content and the carbonyl value were determined at hourly intervals. The stability of the oils did not correlate well with the ratio of C18:2 to C81:1 nor with the degree of unsaturation. Also, it was not a function of the susceptibility of these oils and fat to hydrolyse during the heating process. The data suggest that the fatty acids, present in these oils and fat, influence each other's oxidation and thus affecting the rate of oxidation. It appears that one of the major predisposing factors in the degradation of these oils and fat is the amount of saturated fatty acids which are present in contact with unsaturated and peroxidised fatty acids. This explanation has been discussed in relation to the degree of unsaturation of the oils used in the experiments and their vitamin E contents.

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Solution properties of [NN′-bis(salicylidene)-S-(+)-butane-1,3-diamino]oxovanadium(IV)

Cited by 8 publications

References 0 publications

Electron paramagnetic resonance spectra of copper (II) and oxovanadium (IV) complexes oriented in nematic glasses from liquid crystal solvent

Electron paramagnetic resonance spectra of copper (II) and oxovanadium (IV) complexes oriented in nematic glasses from liquid crystal solvent

Lipid Oxidation as a Source of Off‐flavour Development During the Storage of Dairy Products

Stability of peroxidised oils and fat to high temperature heating

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