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Lee, Chan-Woo;Hwang, Ho-Yun;Park, Joo-Yuen;Chi, Ki-Whan
- Bulletin of the Korean Chemical Society
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- v.31 no.5
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- pp.1305-1308
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- 2010
Regioselective perfluorinated isoxazolidine (5 and 7), isoxazoline (9) and 1,2-addition products (6 and 8) having a long alkyl chain functionality have been prepared by 1,3-dipolar cycloaddition between a 1,3-dipole (NH-nitrone or nitrile oxide) and dipolarophile (perfluoro-2-methyl-2-pentene or styrene), respectively. Interestingly, unusual extended conjugated form of isoxazoline adduct (10) was obtained by dehydrofluorinated reaction from the corresponding perfluorinated isoxazoline adduct (9) which was derived from cycloadition between the perfluorinated long alkyl nitrile oxide 1,3-diplole and styrene olefin. This synthetic methodology of heterocyclic compound having a long alkyl chain functionality is useful for the designing of synthetic strategy and potential self-assembled monolayers (SAM) application. These derivatives were characterized by IR, $^1H$ and $^{19}F$ NMR, and MASS analysis.
https://doi.org/10.5012/bkcs.2010.31.5.1305 인용 PDF KSCI

Seelam, Nareshvarma;Shrivastava, S.P.
- Bulletin of the Korean Chemical Society
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- v.32 no.11
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- pp.3996-4000
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- 2011
In an attempt to find a new class of anti microbial agents, a series of thiazolidinone and their 5-arylidene derivatives containing 4-(4-methyl benzamido)-benzoyl moiety were synthesized via the reaction of benzocaine with appropriate chemical reagents. These compounds were screened for their antibacterial activity against Gram-positive bacteria (Bacillus subtilis and Bacillus thuringiensis), Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa) and antifungal activity against Botrytis fabae, Fusarium oxysporan and Candida albicans. On the other hand the synthesized compounds were also screened for their anti tubercular activity. IR, $^1H$ NMR, $^{13}C$ NMR and MS spectral analyses established the structures of the newly synthesized compounds. The results revealed that some of these compounds have shown promising antimicrobial and anti tubercular activity in comparison with standard drugs.
https://doi.org/10.5012/bkcs.2011.32.11.3996 인용 PDF KSCI

Zhang, Xing-Hui;Wang, Ke-Tai;Niu, Teng;Li, Shan-Shan
- Bulletin of the Korean Chemical Society
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- v.35 no.5
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- pp.1403-1408
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- 2014
The cycloaddition reactions of the N-heterocyclic carbene boryl azide with methyl acrylate, butenone, and hexafluoropropene have been investigated theoretically. Solvent effects on these reactions have been explored by calculation that included a polarizable continuum model (PCM) for the solvent (C6H6). The title reaction could produce 4- and 5-substituted 1,2,3-triazolines, respectively. The reaction systems have the higher chemical reactivity with the low barriers and could be favored. Yet the smaller differences have been found to occur in energetics, and the cycloaddition reactions occur for s-trans conformations over s-cis conformations. The calculations indicated that the cycloaddition reaction of the alkenes have certain regioselectivity.
https://doi.org/10.5012/bkcs.2014.35.5.1403 인용 PDF KSCI KPUBS HTML

Yoo, Seung-Seok
- Preventive Nutrition and Food Science
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- v.2 no.4
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- pp.360-367
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- 1997
The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.
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