Reference

Anthraquinone acid dyes

Anthraquinone acid dyes. Zajac, Kazimierz; Zimnicki, Jan; Zaremba, Zdzislaw; Pudlowski, Jozef; Tomaszewska, Malgorzata; Rozanska, Marianna (Zaklady Przemyslu Barwnikow "Organika-Boruta", Pol.). Pol. PL 119741 B1 30 Nov 1983, 3 pp. (Polish). (Poland). CODEN: POXXA7. CLASS: IC: C09B001-16. APPLICATION: PL 79-213946 6 Mar 1979. DOCUMENT TYPE: Patent CA Section: 41 (Dyes, Organic Pigments, Fluorescent Brighteners, and Photographic Sensitizers) The title dyes are prepd. by condensation of 1-amino-4-bromo-2-anthraquinonesulffonic acid (I) [116-81-4] or its sulfonated derivs. with substituted or unsubstituted aliph. or arom. amines in the presence of Cu2O or colloidal copper catalysts and an acid-binding agent. The catalysts are prepd.Several substances with their cas registry numbers 62-53-3 and 34851-24-6 may be metioned in this study. in the reaction medium by treatment of Cu salts with mild reducing agents. Thus, I 38.2, cyclohexylamine [108-91-8] 19.8, Na bis(2-ethylhexyl) sulfosuccinate 0.2, and Na2CO3 20 parts in 500 parts water was treated at 80-85° with 5 parts CuSO4×5H2O and 3.6 parts glucose [50-99-7] in 25 parts water, and the mixt. was heated at 80-85° and pH 8.5-9.5 for ~1 h to prep. 40 parts Acid Blue 2R [4368-56-3]. .

Gas chromatographic identification of volatile compounds in chocolate

Gas chromatographic identification of volatile compounds in chocolate. Bogod, L. M.; Ermakova, T. P.; Zhuravleva, I. L.; Grigor'eva, D. N.; Golovnya, R. V. (Vses. Nauchno-Issled. Inst. Konditer. Prom., Moscow, USSR). Khlebopek. Konditer. Prom-st., (2), 36-8 (Russian) 1984. 24683-00-9 and 3149-28-8 which are cas registry numbers of chemicals are mentioned. CODEN: KKPRA2. ISSN: 0023-1215. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Of 68 volatile aroma compds. detd. gas-chromatog. in chocolate liquor before and after conching, 49 were aliph. amines and 19 were heterocyclic compds. Butylamylamine [39536-61-3], isobutylisoamylamine [81760-10-3], dimethylcyclohexylamine [98-94-2], diethylamylamine [2162-91-6], dibutylethylamine [4458-33-7], N,N-dimethylpiperazine [106-58-1], and N-propylpyrrole [5145-64-2] were identified only in conched liquor, whereas cyclohexylamine [108-91-8], ethylamylamine [17839-26-8], propylcyclohexylamine [3592-81-2], isopropylcyclohexylamine [1195-42-2], isobutylhexylamine [78579-56-3], diethylpropylamine [4458-31-5], dipropylmethylamine [3405-42-3], and dipropylnonylamine [90105-55-8] were found in unconched chocolate liquor only. .