Tag: 100-200

Synthesis and biological evaluation of novel 1,3,4-thiadiazole derivatives as possible anticancer agents was written by Cevik, Ulviye Acar;Osmaniye, Derya;Levent, Serkan;Saglik, Begum Nurpelin;Cavusoglu, Betul Kaya;Karaduman, Abdullah Burak;Ozkay, Yusuf;Kaplancikli, Zafer Asim. And the article was included in Acta Pharmaceutica (Warsaw, Poland) in 2020.Related Products of 2253-73-8 The following contents are mentioned in the article:

The synthesis of new N-(5-substituted-1,3,4-thiadiazol-2-yl)-2-[(5-(substituted amino)-1,3,4-thiadiazol-2-yl)thio]acetamide derivatives and investigation of their anticancer activities were the aims of this work. All the new compounds′ structures were elucidated by elemental analyses, IR, ¹H NMR, ¹³C NMR and MS spectral data. Anticancer activity studies of the compounds were evaluated against MCF-7 and A549 tumor cell lines. In addition, with the purpose of determining the selectivity of cytotoxic activities, the most active compound was screened against a noncancer NIH3T3 cell line (mouse embryonic fibroblast cells). Among the tested compounds, compound 4y (N-(5-ethyl-1,3,4-thiadiazol-2-yl)-2-((5-(p-tolylamino)-1,3,4-thiadiazol-2-yl)thio)acetamide), showed promising cytotoxic activity against MCF7 cancer cell with an IC₅₀ value of 0.084 ± 0.020 mmol L^-1 and against A549 cancer cell with IC₅₀ value of 0.034 ± 0.008 mmol L^-1, compared with cisplatin. The aromatase inhibitory activity was evaluated for compound 4y on MCF-7 cell line showing promising activity with IC₅₀ of 0.062 ± 0.004 mmol L^-1. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Related Products of 2253-73-8).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Related Products of 2253-73-8

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chemotyping of new hop (Humulus lupulus L.) genotypes using comprehensive two-dimensional gas chromatography with quadrupole accurate mass time-of-flight mass spectrometry was written by Yan, Dan Dan;Wong, Yong Foo;Tedone, Laura;Shellie, Robert A.;Marriott, Philip J.;Whittock, Simon P.;Koutoulis, Anthony. And the article was included in Journal of Chromatography A in 2018.Related Products of 106-73-0 The following contents are mentioned in the article:

Comprehensive two-dimensional gas chromatog. with quadrupole accurate mass time-of-flight mass spectrometry (GC × GC-Q-TOFMS) is employed to profile Humulus lupulus L. (hop) essential oils. Comparison of characterized essential oils allows discrimination among chemotypes. Exptl. and com. hop genotypes displayed distinguishable chemotypic patterns among the volatile secondary metabolites making up their essential oils. In total, 210-306 unique compounds were detected (depending on specific genotype), with 99 of these compounds either pos. or tentatively identified. Identified volatile secondary metabolites were grouped into esters, monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene hydrocarbons, oxygenated sesquiterpenes and ketones. Terpenoids were the dominant chem. families across all hop genotypes analyzed, representing between 67% and 90% of the total ion count. The multidimensional chromatog. profiles of hop essential oils are extremely information-rich, making GC × GC-Q-TOFMS useful for fast screening of new hybrid hop genotypes, and therefore informing breeding strategies to derive new com. hop cultivars for the development of distinctive and desirable beers. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Related Products of 106-73-0).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Related Products of 106-73-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Analysis of allelochemicals and allelopathic effect of rhizosphere soils of newly planted and ratoon sugarcane (Saccharum officinarum L.) was written by Zhang, Ai-Jia;Yuan, Zhao-Nian;Chen, Dong-Mei;Wang, Hai-Bin;Wu, Wen-Xiang;Lin, Sheng;Chen, Ting;Chen, Lan-Lan;Fang, Chang-Xun;Lin, Wen-Xiong. And the article was included in Zhongguo Shengtai Nongye Xuebao in 2010.Quality Control of Ethyl methyl adipate The following contents are mentioned in the article:

An experiment was conducted on the allelopathic effects of rhizospheric soil extracts (by water and polarity solvents) from newly planted and ratoon sugarcane (‘FN28’, ‘GZ18’) and non-sugarcane (CK) soils. Putative allelochems. of the rhizospheric soil extracts were then identified via GC-MS. In comparison with CK, high concentration water extracts inhibit lettuce growth whereas low concentration extracts promote growth. Inhibitory effects of rhizospheric soil water extracts of ratoon sugarcane are higher than that of newly planted sugarcane. Rhizospheric soil extracts from newly planted and ratoon sugarcanes by weak polarity petroleum ether and ether solvents promote lettuce growth. The reverse is true for extracts by medium polarity chloroform and strong polarity methanol. Further allelochem. anal. suggests that inhibitory effect of methanol extract is the strongest. Allelopathic effect of rhizospheric soil of ‘GZ18’ is higher than that of ‘FN28’ both by water extracting and polarity solvent extracting GC-MS anal. of methanol extract substances from ‘GZ18’ rhizospheric soils shows 54 compounds related with allelopathy, including acids, terpenoids, phenols, steroids and esters. This study involved multiple reactions and reactants, such as Ethyl methyl adipate (cas: 18891-13-9Quality Control of Ethyl methyl adipate).

Ethyl methyl adipate (cas: 18891-13-9) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Quality Control of Ethyl methyl adipate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines was written by i Cortiella, Mariona Gil;Ubeda, Cristina;Covarrubias, Jose Ignacio;Laurie, V. Felipe;Pena-Neira, Alvaro. And the article was included in Molecules in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0SDS of cas: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.SDS of cas: 2198-61-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue was written by Zhu, Danshi;Ren, Xiaojun;Wei, Liwei;Cao, Xuehui;Ge, Yonghong;Liu, He;Li, Jianrong. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2020.HPLC of Formula: 112-14-1 The following contents are mentioned in the article:

The flavor difference and other quality indicators among five popular apple varieties (′Ralls′, ′Jonagold′, ′Orin′, ′Indo′, and ′Hanfu′) were evaluated mainly using electronic nose and electronic tongue coupled with gas chromatog.-mass spectrometry (SPME/GC-MS). By linear discriminant anal. (LDA) of E-nose output data, the aroma of ′Orin′ was found to be quite different from other varieties. There were obvious differences on sourness, saltiness, and umami among the five apple varieties in E-tongue anal. For five apple varieties, 45 volatile compounds were identified, and their resp. concentrations quantified using SPME/GC-MS, and which showed that, the most abundant volatile compounds in apples were esters. By principal component anal. (PCA), hexyl butanoate, (E)-2-hexenal and α-farnesene were the important volatile compounds in apples. The hierarchical cluster anal. (HCA) according electronic nose and electronic tongue anal. and other quality indicators showed that the flavor of ′Hanfu′ was closely related to ′Jonagold′, while ′Indo′ and ′Ralls′ flavor were closely related to ′Orin′. The collaborative anal. method of combining electronic nose and electronic tongue had potential significance on flavor difference evaluation. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1HPLC of Formula: 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.HPLC of Formula: 112-14-1

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Glucosinolates in Sisymbrium officinale (L.) Scop.: comparative analysis in cultivated and wild plants and in vitro assays with T2Rs bitter taste receptors was written by Borgonovo, Gigliola;Zimbaldi, Nathan;Guarise, Marta;Bedussi, Floriana;Winnig, Marcel;Vennegeerts, Timo;Bassoli, Angela. And the article was included in Molecules in 2019.HPLC of Formula: 2253-73-8 The following contents are mentioned in the article:

Sisymbrium officinale (L.) Scop., commonly known as “hedge mustard” or “the singer’s plant” is a wild plant common in Eurasian regions. Its cultivation is mainly dedicated to herboristic applications and it has only recently been introduced into Italy. The active botanicals in S. officinale are glucosinolates, generally estimated by using UV or high-performance liquid chromatog. (HPLC). Using both techniques, we measured the total glucosinolates from S. officinale in different parts of the plant as roots, leaves, seeds, and flowers. A comparison was made for cultivated and wild samples, and for samples obtained with different pre-treatment and fresh, frozen, and dried storage conditions. Cultivated and wild plants have a comparable amount of total glucosinolates, while drying procedures can reduce the final glucosinolates content. The content in glucoputranjivin, which is the chem. marker for glucosinolates in S. officinale, has been determined using HPLC and a pure reference standard Glucoputranjivin and two isothiocyanates from S. officinale have been submitted to in vitro assays with the platform of bitter taste receptors of the T2Rs family. The results show that glucoputranjivin is a selective agonist of receptor T2R16. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8HPLC of Formula: 2253-73-8).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.HPLC of Formula: 2253-73-8

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Glucosinolates in Sisymbrium officinale (L.) Scop.: comparative analysis in cultivated and wild plants and in vitro assays with T2Rs bitter taste receptors was written by Borgonovo, Gigliola;Zimbaldi, Nathan;Guarise, Marta;Bedussi, Floriana;Winnig, Marcel;Vennegeerts, Timo;Bassoli, Angela. And the article was included in Molecules in 2019.Related Products of 2253-73-8 The following contents are mentioned in the article:

Sisymbrium officinale (L.) Scop., commonly known as “hedge mustard” or “the singer’s plant” is a wild plant common in Eurasian regions. Its cultivation is mainly dedicated to herboristic applications and it has only recently been introduced into Italy. The active botanicals in S. officinale are glucosinolates, generally estimated by using UV or high-performance liquid chromatog. (HPLC). Using both techniques, we measured the total glucosinolates from S. officinale in different parts of the plant as roots, leaves, seeds, and flowers. A comparison was made for cultivated and wild samples, and for samples obtained with different pre-treatment and fresh, frozen, and dried storage conditions. Cultivated and wild plants have a comparable amount of total glucosinolates, while drying procedures can reduce the final glucosinolates content. The content in glucoputranjivin, which is the chem. marker for glucosinolates in S. officinale, has been determined using HPLC and a pure reference standard Glucoputranjivin and two isothiocyanates from S. officinale have been submitted to in vitro assays with the platform of bitter taste receptors of the T2Rs family. The results show that glucoputranjivin is a selective agonist of receptor T2R16. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Related Products of 2253-73-8).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Related Products of 2253-73-8

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation was written by Gao, Jiangjing;Liu, Guoying;Li, Anjun;Liang, Chenchen;Ren, Cong;Xu, Yan. And the article was included in LWT–Food Science and Technology in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

The pit mud microbes are tightly correlated with the quality of Chinese strong aroma-type Baijiu. However, it is still unclear the explicit contributions of pit mud microbes to flavor formation. Through down-scaled fermentation with or without pit mud, we found that 85 genera from pit mud, dominating by Caproiciporducens, Caloramator, Sedimentibacter and Caldicoprobacter, migrated into fermented grains. These microbes increased the microbial diversity in fermented grains and resulted in an improved flavor profiles: 13 volatiles acids, 6 linear-chain alcs. and 37 esters were more abundant in the pit mud group. Most of these compounds were pos. correlated with anaerobes derived from pit mud by network correlation anal. Moreover, a synergistic effect of diverse esters formation was found between pit mud microbes and starter (Daqu). The pit mud microbes contributed to abundant volatile acids and linear-chain alcs. that were selectively esterified by Daqu (starter), and the metabolism of pit mud microbes elevated the pH of fermented grains, which further elevated the esterification capability of Daqu. These findings improve the understanding of the diverse flavor compounds formation during strong aroma-type Baijiu fermentation This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: Isopentyl hexanoate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Analysis of volatile compounds and sugar content in three polish regional ciders with pear addition was written by Kliks, Jaroslaw;Kawa-Rygielska, Joanna;Gasinski, Alan;Glowacki, Adam;Szumny, Antoni. And the article was included in Molecules in 2020.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatog. and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition Anal. of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15°C were characterized by a greater share of esters, such as Et hexanoate, Et decanoate and Et dodecanoate, in volatile profile (66.24-79.58%) than ciders fermented at 20°C (58.81-77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcs., such as phenylethyl alc. and hexan-1-ol (18.34-36.7%) than ciders fermented at a lower temperature (16.07-25.35%). In the ciders prepared from pear (20% weight/weight) and apple (80% weight/weight) juice, the presence of esters, such as Et (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application In Synthesis of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Application In Synthesis of Isopentyl hexanoate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Analysis of volatile compounds and sugar content in three polish regional ciders with pear addition was written by Kliks, Jaroslaw;Kawa-Rygielska, Joanna;Gasinski, Alan;Glowacki, Adam;Szumny, Antoni. And the article was included in Molecules in 2020.SDS of cas: 112-14-1 The following contents are mentioned in the article:

Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatog. and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition Anal. of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15°C were characterized by a greater share of esters, such as Et hexanoate, Et decanoate and Et dodecanoate, in volatile profile (66.24-79.58%) than ciders fermented at 20°C (58.81-77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcs., such as phenylethyl alc. and hexan-1-ol (18.34-36.7%) than ciders fermented at a lower temperature (16.07-25.35%). In the ciders prepared from pear (20% weight/weight) and apple (80% weight/weight) juice, the presence of esters, such as Et (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1SDS of cas: 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.SDS of cas: 112-14-1

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics