22812-90-4Relevant academic research and scientific papers
Kinetics of degradation of sulfur mustard and sarin simulants on HKUST-1 metal organic framework
Roy, Anuradha,Srivastava, Avanish K.,Singh, Beer,Shah, Dilip,Mahato, Timir Haran,Srivastava, Anchal
, p. 12346 - 12348 (2012)
The applicability of HKUST-1 for the degradation of sulfur mustard and sarin simulants was studied with and without coadsorbed water. Degradation was found to be via hydrolysis and dependent on the nucleophilic substitution reaction, vapour pressure and molecular diameter of the toxicants.
Thermal Degradation Products of S-Alkyl-L-cysteine Occurring in the Allium Species with D-Glucose
Kimura, Keiko,Iwata, Ihei,Nishimura, Hiroyuki,Kasuya, Mariko,Yamane, Akihiro,Mizutani, Junya
, p. 1893 - 1903 (2007/10/02)
Thermal treatment of a mixture of S-alkyl-L-cysteines (alkyl: methyl, MCS; allyl, ACS; propyl, PCS; cis-1-propenyl, PeCS) occurring in the Allium species and D-glucose (Glc) gave rise to volatile products which are responsible for characteristic food flavors.Flavor evaluations due to thermally treating mixtures MCS-Glc, ACS-Glc, PCS-Glc and PeCS-Glc indicated pickled radish-like, garlic and rice cracker-like, roasted onion-like, and rice cracker-like flavors, respectively.The major volatile products from MCS-Glc, ACS-Glc and PeCS-Glc were sulfur compounds generated from the thermal decomposition of MCS, ACS and PeCS, respectively.Interestingly, the compounds contributing to the good aroma of PCS-Glc were alkylpyrazines as well as sulfur compounds.Furthermore, novel compounds - 2,4-bis(propylthio)butanal and 2,4-bis(propylthio)but-2-enal, which were thermally generated from an equimolar mixture of PCS and Glc, were isolated and identified by MS, IR, 1H-NMR and 13C-NMR.
