Reference

Paper chromatographic behavior of some tertiary amine pollutants and an attempt at structure-activity-correlation

Paper chromatographic behavior of some tertiary amine pollutants and an attempt at structure-activity-correlation. Qureshi, M.; Sulaiman, Afsar M.; Qureshi, Pushkin M. (Zakir Husain Coll. Eng. Technol., Aligarh Muslim Univ., Aligarh 202001, India). J. Liq. Chromatogr., 7(1), 207-17 (English) 1984. CODEN: JLCHD8. 10605-21-7 and 61-82-5 which are cas registry numbers are also used here. ISSN: 0148-3919. DOCUMENT TYPE: Journal CA Section: 61 (Water) Section cross-reference(s): 5 Ascending paper chromtog. of some pesticides and toxicants contg. a tertiary amino group was made to record their mobilities in acidic, basic, and saline waters and some common org. solvents. Several binary sepns. of these pollutants have been achieved. Amitrole [61-82-5] from azobenzene [103-33-3], bavistin [10605-21-7], calixin [81412-43-3], 2,4-lutidine [108-47-4], 2,6-lutidine [108-48-5], N-ethylmorpholine [100-74-3], b-picoline [108-99-6], g-picoline [108-89-4], and quinoline [91-22-5]; azobenzene from bavistin, calixin 2,4-lutidine, 2,6-lutidine, b-picoline, g-picoline, pyridine [110-86-1], and quinoline; bavistin from 2,4-lutidine, 2,6-lutidine, b-picoline, g-picoline and quinoline; and quinoline from 2,4-lutidine, 2,6-lutidine, b-picoline, g-picoline and N-ethylmorpholine from binary mixts. An attempt at structure-activity-correlation shows that the phys. forces responsible for both the chromatog. behavior as well as the toxicity are almost identical and the most important common phys. interaction seems to be the H-bonding. .

Flavoring agent

Flavoring agent. Winter, Max; Gautschi, Fritz; Flament, Ivon; Stoll, Max; Goldman, Irving M. (Firmenich S.In this study， 17618-95-0 and 591-22-0 are also used. A., Switz.). U.S. US 4005227 25 Jan 1977, 6 pp. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23L001-234. NCL: 426537000. APPLICATION: US 65-452342 30 Apr 1965. DOCUMENT TYPE: Patent CA Section: 17 (Foods) Various alkyl, alkenyl, and aryl pyridines may be used to modify the flavor of instant coffee. The organoleptic characteristics are tabulated for: 2-methyl- [109-06-8], 3-methyl- [108-99-6], 4-methyl- [108-89-4], 3-ethyl- [536-78-7], 2-allyl- [2835-33-8], 4-isobutyl- [4810-79-1], 2-vinyl- [100-69-6], 4-phenyl- [939-23-1], 4-benzyl- [2116-65-6], 2-benzyl- [101-82-6], 2-(1-propenyl)- [17618-94-9], 4-(1-propenyl)- [17618-95-0], 2-methyl-5-ethyl- [104-90-5], and 2-methyl-6-vinylpyridines [1122-70-9], and 2,3- [583-61-9], 2,4- [108-47-4], 2,5- [589-93-5], 2,6- [108-48-5], 3,4- [108-47-4], and 3,5-dimethylpyridines [591-22-0]. .