Тhe Chemistry of N-aminoaziridines. Part 1. Synthesis methods.
Annotation
Now the synthetic organic chemistry pays much attention to small heterocyclic systems which include aziridines and their derivatives, in particular N-aminoaziridines (NAA) combining in the structure fragments of aziridine and hydrazine. They found application in organic synthesis and are of interest, as potentially biologically active agents. We described a structure and physical properties of NAA among which the high barrier of inversion of cyclic atom of the nitrogen, conducting to its pyramidal stability is most remarkable. Further the main approaches to synthesis NAA including synthesis from their derivatives, easily available on other reactions (as a rule, from the acylderivates, and most often from N-phthalimidoaziridines (NFA)), synthesis as a result of cyclisation and by creation of bond N-N are considered. We received by a phthalimidoaziridination and hydrazinolysis a number of NAA and their properties are studied
Keywords
Постоянный URL
Articles in current issue
- Possibilities peelings technological water food production from zhirosoderz-haschih faction
- Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing
- Effect of hurdle factors on triacylglycerol changes in summer sausages during storage
- Synbiotic fermented milk product with vegetable fillers for powering children of school age
- Getting food fibers from secondary raw materials
- Using CO2-extracts of plants in the technology of producing dried-and-charqued fish products
- Ultrasound Absorption by pasta dough during pressing
- Estimation viability of shoots apple-tree, pear-tree and processing cryoprotectors bird-cherry buds after storage in liquid nitrogen
- Vepolny intensification of burning of fuel in the furnace thermal apparatus.
- Determination of permissible modes seal fruits and vegetables in containers at their commodity processing
- Development of compact dryers based on the identified regularities of the process drying pasta by infrared radiation
- Experimental study of heating milk in a vibrating heater
- Liquid Crystalline Polymers: Theories, Experiments and Nematodynamic Simulations of Shearing Flows
- Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler
- Natural casings: characteristics, preparation, defects, heat treatment
- Effect of Grinding Depth on Minced Beef Properties
- Physical model of a flow-on of the device to the surface heat transfer, methodology and processing of results of researches on studying the processes of energy consumed on the mixing of the product
- Studying of the influence the amylolitic enzymes to viscosity of the water grain suspensions in water-heating and enzyme treatment of barley
- Applikation cryoprotectans as a nuclaator ice storage fruit crops liguid nitrogen vapor
- Problems of development of the theory and practice of industrial shredding-cutting equipment
- Analysis of the functional drinks market in Russia and its extension courses
- Features of calculation of thermodynamic characteristics of the supercritical fluids used in scf-technologies
- System analysis applied to the research of mass transfer apparatuses with а vibrating nozzle
- The development of monitoring and control of energy efficiency system in the production of dry milk products
- Some aspects of an intensification of cooling culinary products
- Assessment of duration of freezing of a product at a variable temperature of the heat-removing environment
- Influence of heat exchange on thickness choice thermal insulations of refrigerating chests
- Composition and functional properties of cottage cheese serum in technology of forcemeat products
- The biological modification of meat properties with high content of connective tissue using probiotic cultures
- The radurization of pork muscle tissue
- Place of computer drawing in the preparation of specialists for food industry