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From the stem bark of Erythrina sacleuxii two new isoflavanones, (R)-5,7-dihydroxy-2',4',5'- trimethoxyisoflavanone (trivial name, (R)-2,3-dihydro-7-demethylrobustigenin) and (R)-5-hydroxy- 2',4',5'-trimethoxy-2'',2''- dimethylpyrano[5'',6'':6,7]isoflavanone (trivial name, (R)-saclenone) were isolated. In addition the known compounds shinpterocarpin, 2,3-dehydrokievitone, abyssinone V, abyssinone V-4'-methyl ether, erythrinasinate and 4'-O-methylsigmoidin B were isolated. The structures were determined on the basis of spectroscopic evidence.
Diffuse reflectance measurements and photon migration studies with near infrared (NIR) diode lasers were employed to elucidate experimental methods for determining absorption and scattering coefficients and species concentrations in highly scattering solutions. Applicability of theoretical approaches were established by investigating model systems with absorbing (e.g. ink, malachite green) and scattering (e.g. milk powder, caolinit) species in aqueous solution. While diffuse reflectance measurements practically requires calibration procedures, photon migration studies allow quantitative determination of absorption and scattering coefficients of turbid solutions consistent with absorptions coefficients obtained from Lambert-Beer's law. Furthermore, NIR absorption spectra of water, chlorinated hydrocarbons (chloroform, 1,2-dichloroethane, trichloroethene) and of various sugars ($alpha$-D-glucose, sucrose, maltose) are discussed. Spectral variations of NIR water absorption with temperature and solvents are exammined. Exemplary, NIR diode laser detection of water in acetone/water mixtures is performed.
Selenides of the type R1Se-EMe3 (E = Si, Ge, Sn, Pb) react with xenon difluoride by cleavage of the Se-E bond to yield the R1Se-F intermediate and the fluorides Me3E-F, whereas the Se-C bond in PhSe-tBu (E = C) is stable against XeF2. The presence of R1Se-F intermediates is confirmed by addition to acetylenes (4-octyne, 3-hexyne). Thus, the fluoroselenenylation of acetylenes gives fluoro(organylseleno)olefins in preparative yields. In the cases of E = Si, Ge, Sn, and Pb, aryl and n-alkyl groups are suitable as the substituent R1. The X-ray crystal structural analysis of (E)-3- (p-carboxyphenylseleno)-4-fluorohex-3-ene - the first example of an uncharged fluoroselenoolefin synthesized from p- EtO2C-C6H4-Se-SnMe3, XeF2, and 3-hexyne followed by an ester hydrolysis - shows that the addition of the selenenylfluoride intermediate to the acetylene proceeds via a trans-addition, as is known for the R2Se2-XeF2 reagents.
Grüne Bioraffinerie Brandenburg : Beiträge zur Produkt- und Technologieentwicklung sowie Bewertung
(2000)
Kinetic analysis of the thermic effect of food and its relationship to body composition in humans
(2000)
The course of energy expenditure after a meal can vary widely with regard to the slope of onset, amplitude, and duration of the thermic effect. The aim of the present study was to explore the relationship between the thermic effect of food (TEF), as characterized by kinetic analysis of postprandial energy expenditure, body composition, and variables related to the metabolic syndrome including central obesity, hypertension, and glucose tolerance. A total of 181 men and women (body mass index [BMI] range, 19.4 to 52.2 kg/m2) were characterized for body composition, blood pressure, oral glucose tolerance, and energy expenditure after a test meal. Energy expenditure, as measured by indirect calorimetry, was analyzed over a 6-hour period by 3-parameter curve fitting using equations derived from kinetics describing a biphasic reaction involving 2 consecutive first-order reactions (A->B->C). Apart from total thermic effect of food (TEFk), the curve also provided an estimate of time of peak (Tp) and amplitude of peak (Ap) for each subject. Multiple stepwise regression analysis with TEFk, Ap, and Tp as dependent variables showed significant effects of sex, age, body weight, body fat, -blockade, and body composition on TEF curve parameters. Cluster analysis based on Tp shown 2 distinct clusters with significant differences in age and body fat mass. This study shows that kinetic analysis of postprandial energy expenditure can be used to examine the determinants of the time course of the thermic effect of food in man.