Long-chain fatty ammonium quaternaries in papermaking

A series of long-chain quaternary ammonium halogen esters (UKK-chemicals), quaternary dimethyl tallow epoxypropyl ammonium halogens (EPK1), quaternary ditallow methyl epoxypropyl ammonium halogens (EPK2), and EPK2 oligomers (EPK2P) were synthesized. At acidic, neutral, or slightly basic conditions, EPK1-, EPK2-, EPK2P-, and UKK-chemicals operate as cationic chemicals. They can be used, for example, as stock sizings, surface sizings, or fixatives. Stock sizing, surface sizing, and fixative experiments indicate that EPK1-, EPK2-, EPK2P-, and UKK-chemicals function at least as well as or better than the corresponding synthetic chemicals used in papermaking.     

Electrochemical behaviour of phenylethanolamine at gold in aqueous solution

The electrooxidation of phenylethanolamine (2-amino-1-phenylethanol) at a gold electrode in alkaline electrolyte has been studied. Measurement of the differential capacitance of the electric double layer versus the electrode potential has shown that the adsorption of phenylethanolamine at the gold-solution interface plays a significant role in the oxidation mechanism. The effect of amine concentration, electrolyte pH and potential scan rate on the electrooxidation is analysed.     

Effects of different cooking methods on the formation of food mutagens in meat

Hamburgers and chicken fillets were cooked in convection ovens, deep‐fried or contact fried and analysed for mutagenic activity using the Ames test. For the three different convection ovens, the cooking parameters studied included the presence of steam, air velocity, air temperature and holding time. For deep‐frying and contact frying, the cooking parameters included cooking temperature and cooking time. In cooked hamburgers, mutagenic activity was only detected in those that had been deep‐fried. In chicken fillets, mutagenic activity was detected in samples prepared with all cooking methods, being highest in the deep‐fried samples. Factorial analysis indicated that heat transfer was the most important factor affecting mutagenic activity. High temperature and high air velocity in the convection ovens enhanced mutagenic activity. The presence of steam reduced the mutagenic activity, except when high temperature was used in combination with high air velocity. In chicken fillets, high mutagenic activity correlated to high weight loss during cooking. Pan‐fried chicken fillets were analysed using high performance liquid chromatography (HPLC) and the mutagenic/carcinogenic heterocyclic amines 2‐amino‐3,8‐dimethylimidazo[4,5‐f ]‐quinoxaline (MeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo‐[4,5‐b]‐pyridine (PhIP) and the co‐mutagenic heterocyclic amine Norharman (9H‐pyrido[3,4‐b]‐indole) were identified. The HPLC fractions were tested for mutagenic activity and, apart from the mutagenic fractions corresponding to MeIQx and PhIP, several mutagenic fractions were detected that did not correspond to known heterocyclic amines.     

Synthesis of tertiary poly(amido-amine)s with amido- and amino-groups randomly arranged along the macromolecular chain

A new synthesis of poly(amido-amine)s from bis (secondary amine)s and acryloyl chloride has been studied, leading to polymers in which the amido- and amino-groups are randomly arranged along the macromolecular chain. A poly(amido-amine) based on piperazine, chosen as the mother compound, has been fully characterized by ¹³C n.m.r. as well as by identification and quantitative evaluation of its hydrolysis products.     

8种新型7胺-基取代的1,4二-氢-3H-2,3苯-并噁嗪-3甲-酸乙酯衍生物的合成

1,4二-氢-3H-2,3苯-并口恶嗪-3甲-酸乙酯经过硝化、还原和重氮化溴代得到了7溴--1,4二-氢-3H-2,3苯-并口恶嗪-3甲-酸乙酯(C)。以Pd(OAc)2/R(+)B INAP(2,2′-二苯膦-1,1′-联萘)为催化体系,C与苯胺、N-甲基苯胺、对氟苯胺、对乙氧基苯胺、环己胺、吗啡、四氢吡咯及六氢吡啶等8种有机胺类化合物(Am ine1~8),在氮气保护下,以碳酸铯为碱于干燥的甲苯中100℃反应16~24 h,生成了相应的8种新的7胺-基取代的1,4二-氢-3H-2,3苯-并口恶嗪-3甲-酸乙酯类化合物(D1~8),反应收率分别为83%、85%、71%、90%、72%、63%、75%和83%。通过1HNMR、质谱和元素分析对这些化合物的结构进行了表征。     

羰基化法合成氨基甲酸酯催化剂的研究进展

对氧化羰基化法、还原羰基化法及氧化还原羰基化法3种羰基化合成氨基甲酸酯方法中催化剂的研究进展进行了综述,其中着重讨论了各种配体及助剂对催化剂活性的影响。指出今后的研究应集中在寻找高效、价廉及可重复使用的催化体系或对高效的均相催化体系进行负载化以及研究多相催化体系的催化机理。     

Polyaniline as corrosion inhibitor for iron in acid solutions

In recent years, polymer amines have been studied as an efficient corrosion inhibitor for iron in acid media. In this article, the performance of water soluble polyaniline as corrosion inhibitor for iron in 0.5M H₂SO₄ has been evaluated by potentiodynamic polarization, linear polarization, and electrochemical impedance spectroscopy and compared with the performance of the aniline monomer. It has been found that polyaniline is an efficient inhibitor, since the maximum efficiency of 84% has been observed at a concentration of 100 ppm, whereas the monomer has accelerated the corrosion. FTIR studies have shown that the polyaniline is strongly adsorbed on the iron surface and inhibits the corrosion effectively. However, aniline has been found to improve the passivation tendency of iron at higher concentrations. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 101: 2144–2153, 2006     

Use of polymeric nitrosation reagents for the N‐nitrosation of secondary amines under mild and heterogeneous conditions

A combination of crosslinked poly(4‐vinylpyridinium)chloride [P₄‐H]Cl ( I ) and sodium nitrite or quaternized crosslinked poly(N‐methyl‐4‐vinylpyridinium)nitrite [P₄‐Me]NO₂ ( II ) was used as effective nitrosating agents for the N‐nitrosation of secondary amines under mild and heterogeneous conditions in moderate to excellent yields. The spent polymeric reagents can usually be removed quantitatively and regenerated. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 104: 1064–1067, 2007     

顶空固相微萃取-气相色谱法测定苯胺类化合物

应用自制羟基-二苯并冠醚(OH-DB14C4/OH-TSO)为涂层的固相微萃取探头,采用气相色谱法测定苯胺(A)、间甲苯胺(MT)、N,N-二乙基苯胺(NNDEA)、N-乙基间甲苯胺(NEMT)和3,4-二甲基苯胺(3,4-DMA).并对固相微萃取的最佳条件进行了优化.顶空固相微萃取-气相色谱法的检测限(LOD)为0.17～0.98 ng·ml-1,相对标准偏差(RSD)为3.23%～6.20%,线性范围(LR)为0.11～29 μg·ml-1.对药厂废水的3,4-DMA进行了分析,其回收率为86%～90%.     

Biogenic amines in Spanish beers: differences among breweries

Ten biogenic amines in Spanish beers were studied using HPLC. Agmatine, tyramine and putrescine were the prevailing amines, while histamine,-phenylethylamine, tryptamine, cadaverine, spermine and spermidine were detected at relatively low levels (in general <2 mg/l). On the basis of the wide range of levels observed for tyramine (from 1.90 to 31.55 mg/l), the consumption of beer requires restriction in patients receiving monoamine oxidase inhibitor drugs. Biogenic amine levels in beers of the same type from the same company and from different companies were monitored every month over 1 year. Agmatine and putrescine levels showed minimal fluctuations in beers from the same company as well as from different breweries. Raw materials and brewing conditions would not affect the levels of those amines. However, tyramine levels were subject to wide fluctuations in beers produced by particular breweries irrespective of whether they were produced by the same company. Relatively high levels of tyramine were specific to some breweries.