Study of aziridins synthesis from thiophene and thiophene derivatives
Annotation
Present-day organic chemistry pays great attention to the chemistry of small cycles. One of the most promising trends in this field is synthesis of aziridins. Recently the behavior of phtalimidoaziridination of different heterocyclic systems has been analyzed, including furans and benzofurans, pirazolines and pirazoles, 1,3,4- and 1,2,4- oxadiazoles and their n unsaturated derivatives. However, reactivity of thiophene ring in this reaction is inadequately studied. The paper presents the methods of synthesis of compounds produced by phtalimidoaziridination from thiophene and some of its derivatives.
Keywords
Постоянный URL
Articles in current issue
- Dependence of heat transfer coefficient from milk heated in a vibrating reheater on design parameters
- Topology investigation of abrasive coating in batch-type potato peelers
- Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products
- Development of resource-saving technology to make rye-wheat bread with starting cultures
- A problem of combined heat and mass transfer for potato baked in ultrahigh frequency electromagnetic field
- A method to calculate a working agent temperature in a drying apparatus with infrared gas-jets
- On residence time of an object treated in a vibrating reheater
- Study of moisture removal from dried apricots
- Rheological qualities of honey cakes
- Statistical analysis of multiassortment production schedules for concurrent-operated batch-type units
- Heat and mass transfer in ellipsoidal bodies
- Mathematical modeling of non-Newtonian fluid flow in an extruder channel, extraction included
- Physical and chemical reasons of meat red color appearance
- Studying shear stresses in the “Cheese with onion” processed cheese
- Effective viscosity measurement of “Russian”processed cheese
- Simulated radiation-convection drying of food materials
- A mathematical model of a baking chamber as an object with lumped parameters
- On stabilized temperature conditions in a baking chamber optimized on the basis of splitting motions
- Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose
- Formula development of bread with high nutritional quality
- Physico-mechanical and aerodynamic characteristics of pumpkin seeds
- The review of working out of perspective directions of creation of functional products for gero-dietary a food of people suffering diseases of the locomotive system