Reference

Hardenable resin compositions

Hardenable resin compositions. Ito, Takeo; Suzuki, Shuichi; Mitsugami, Yukihiro (Tokyo Shibaura Electric Co., Ltd., Japan). Japan. Kokai JP 52057298 11 May 1977 Showa, 6 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: C08G059-60. APPLICATION: JP 75-133418 6 Nov 1975. DOCUMENT TYPE: Patent CA Section: 37 (Plastics Fabrication and Uses) The reaction products of N,N'-methylene-di-p-phenylenebismaleimide (I) [13676-54-5] or N,N'-sulfonyldi-p-phenylenebismaleimide [13102-25-5] with a Me ketone such as Et Me ketone [78-93-3] were treated with iso-BuNH2 [78-81-9] or a similar amine and Epikote 154 (II) [28064-14-4] or Epikote 828 [25068-38-6] and hardened rapidly to prep. resins useful as elec. insulators and adhesives. Thus, a mixt. of dioxane 400, I 107.4, MeCOEt 4.32, and diaminodiphenylmethane 5.94 g was heated at 80.degree. for 2 h, mixed with 14.6 g iso-BuNH2, heated at 100.degree. for 10 h, mixed with 43.2 g II, heated for 3 h, and mixed with 3.22 g dicumyl peroxide and 1.3 g BF3-EtNH2 complex to prep. a compn. having gelation time 24 s at 180.degree..

Amines in fermented beverages

Amines in fermented beverages. Umezu, Masahiro; Shibata, Aya (Coll. Eng., Tottori Univ., Tottori, Japan). Tottori Daigaku Kogakubu Kenkyu Hokoku, 14(1), 158-65 (English) 1983. CODEN: TDKHDY. ISSN: 0385-8596. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) The amines in beer, wine, mirin, and grape juices were identified and quantified by gas chromatog and ion exchange chromatog. By using 3 kinds of packing in gas chromatog.In this article, certain chemicals are used. Some of their cas registry numbers are 306-60-5 and 62-49-7 anal., 23 amines could be identified. In the fermented beverages, 13 volatile amines were identified. These are MeNH2 [74-89-5], Me2NH [124-40-3], Me3N [75-50-3], EtNH2 [75-04-7], Et3N [121-44-8], isobutylamine [78-81-9], isoamylamine [107-85-7], n-amylamine [110-58-7], ethanolamine [141-43-5], b-phenylethylamine [64-04-0], putrescine [110-60-1], and cadaverine [462-94-2]. Six of them, MeNH2, Me2NH, Me3N, EtNH2, isoamylamine, and n-amylamine were found in most of the fermented beverages, including sake. Apparently, these amines are generally present in fermented beverages. Four nonvolatile amines were found in the fermented beverages by ion exchange chromatog. These are tyramine [51-67-2], histamine [51-45-6], agmatine [306-60-5], and choline [62-49-7]. However, choline was not detected in wine. The total amine contents of fermented beverages and grape juice were in the order beer, mirin, stout, wine, and grape juice. .