29414-47-9Relevant articles and documents
SUBSTITUTED IMIDAZOLECARBOXYLATE DERIVATIVES AND THE USE THEREOF
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Paragraph 0310; 0475-0476; 0742; 0745-0746, (2020/12/08)
A compound is shown in formula (I). The derivatives of the compound include a stereoisomer, a pharmaceutically acceptable salt, a solvate, a prodrug, a metabolite, a deuterated derivative. The compound is a structurally novel substituted imidazole formate derivative. Substituted imidazole formate derivatives are used in preparing a drug with sedative, hypnotic and/or anesthetic effects, as well as a drug that can control the state of epilepsy. The compound has a good inhibitory effect on the central nervous system, and provides a new option for clinical screening of and/or preparation of a drug with sedative, hypnotic and/or anesthetic effects and controlling the state of epilepsy.
Thermal degradation processes in polysulphide polymers investigated by flash pyrolysis gas chromatography/mass spectrometry
Sundarrajan, Subramanian,Ganesh, Kannan,Kishore, Kaushal,Surianarayanan, Mahadevan
, p. 491 - 496 (2007/10/03)
Thermal degradation of four polysulphides, poly(methylenesulphide), poly(methylenedisulphide), poly(methylenetetrasulphide), and poly(styrenesulphide)-co-poly(methylenesulphide) have been investigated by pyrolysis gas chromatography/mass spectrometry technique (Py-GC/MS). The pyrolysis products detected by Py-GC/MS indicate that the thermal decomposition of these polymers yields cyclic sulphides by an intramolecular exchange process. The linear products with thiol end groups also form along with the cyclic products through a β-CH hydrogen transfer reaction.
Savoury flavour comprising 2-methyl-furan -3-thiol and/or a derivative and methylenedithiol and/or a derivative
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, (2008/06/13)
The invention relates to foodstuffs having a savoury flavour, to a process for their preparation and to compositions having a savoury flavour which products comprise (hydrogenated) 2-methyl-3-furanthiol and/or a derivative thereof and methanedithiol and/or a derivative thereof. Under derivatives are here to be understood their esters like thioacetates, their thioethers like methyl sulfides their disulphides etc. The combination of the above identified two groups of sulphur compounds in ppb levels leads to a foodstuffs with powerful flavour reminiscent of beef broth.
NEUE ERGEBNISSE BEI DER SPALTUNG VON THIOETHERN MIT NATRIUM IN FLUESSIGEM AMMONIAK. ABTRENNUNG VON 1.3.5-TRITHIAPENTAN UEBER 1.5-BIS-(TRIMETHYLSILYL)-1.3.5-TRITHIAPENTAN ALS ZWISCHENSTUFE
Weissflog, Eckhard
, p. 233 - 240 (2007/10/02)
Recent results show that the cleavage of oligomeric and polymeric thioformaldehydes or polymethylenedisulfide by sodium in liquid ammonia, followed by treatment with an excess of hydrochloric acid, leads to the formation of mercaptothioethers, CH3(SCH2)nSH, bis-mercaptothioethers, HS(CH2S)mH and thioalkanes, CH3(SCH2)xSCH3.The identification and isolation of various components of these mixtures are described.The separation of pure 1.3.5-trithiapentane by silylation, distillation and cleavage with hydrogen chloride is of interest for its synthesis starting from easily available compounds like s-trithiane, polymethylenesulfide or polymethylenedisulfide.The silylated derivatives of 1.3.5-trithiahexane and 1.3.5-trithiapentane are described.
The chemistry of small ring compounds. Part 46. Reduction of 1-halocyclopropyl sulfides by thiolates
Jorritsma, R.,Steinberg, H.,Boer, Th. J. de
, p. 288 - 298 (2007/10/02)
The reaction of 1-halocyclopropyl sulfides with sodium alkanethiolates in protic or aprotic solvents leads to high yields of cyclopropyl sulfides, in which halogen has been replaced by hydrogen.The complementary oxidized product is, in most cases, the thioketone or thioaldehyde derived from the alkanethiolate.The reduction is unaffected by radical scavengers or by one-electron donors.Reaction kinetics indicate that the reduction proceeds via the 1-(alkylthio)cyclopropyl cation.A mechanism is discussed (Scheme 9) in which this ambident cation is attacked by thiolate on sulfur.In the intermediary sulfonium ylid an intramolecular hydrogen shift leads to the observed products.
Methylthiomethyl 2-methylbutanethiolate in essential oil of hop
Moir, Michael,Gallacher, Isobel M.,Hobkirk, Joseph,Seaton, James C.,Suggett, Alan
, p. 1085 - 1086 (2007/10/02)
Methylthiomethyl 2-methylbutanethiolate, a new flavour-potent thioester, has been identified in the essential oil of hops.
