An alternative process for the synthesis of the key intermediate of ritlecitinib

Tetrahedron ◽  
2021 ◽  
pp. 132503
Author(s):  
Zhongqing Wang ◽  
Guobin Xu ◽  
Huixiong Lu ◽  
Shuming Wu ◽  
Shouzhu Liao ◽  
...  
Keyword(s):  
Nanomaterials ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 579
Author(s):  
Sang-Ho Chung ◽  
Adrian Ramirez ◽  
Tuiana Shoinkhorova ◽  
Ildar Mukhambetov ◽  
Edy Abou-Hamad ◽  
...  

The Lebedev process, in which ethanol is catalytically converted into 1,3-butadiene, is an alternative process for the production of this commodity chemical. Silica–magnesia (SiO2–MgO) is a benchmark catalyst for the Lebedev process. Among the different preparation methods, the SiO2–MgO catalysts prepared by wet-kneading typically perform best owing to the surface magnesium silicates formed during wet-kneading. Although the thermal treatment is of pivotal importance as a last step in the catalyst preparation, the effect of the calcination temperature of the wet-kneaded SiO2–MgO on the Lebedev process has not been clarified yet. Here, we prepared and characterized in detail a series of wet-kneaded SiO2–MgO catalysts using varying calcination temperatures. We find that the thermal treatment largely influences the type of magnesium silicates, which have different catalytic properties. Our results suggest that the structurally ill-defined amorphous magnesium silicates and lizardite are responsible for the production of ethylene. Further, we argue that forsterite, which has been conventionally considered detrimental for the formation of ethylene, favors the formation of butadiene, especially when combined with stevensite.


Author(s):  
Elizabeth Berdis ◽  
John Buckley ◽  
John Kraft

Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.


1978 ◽  
Vol 10 (3) ◽  
pp. 233-248 ◽  
Author(s):  
G. R. Miller ◽  
J. E. Coleman

Fleming (1976) criticized Rubenstein et al.'s (1971) evidence for phonemic encoding and conducted two studies of his own which he interpreted as supporting an alternative process. His alternative has considerable explanatory power, but Fleming based his evidence for it upon Rubenstein et al.'s RTs for a sample of 69 nonwords and upon being able to prove that the variance between these RTs was not explained by phonemic encoding. The Rubenstein RTs, however, had previously been re-analyzed by Clark (1973) who contended that the reported differences could not be generalized beyond the particular items used in the experiment. Thus, Fleming's evidence for his alternative suffers the same weakness that raised questions about the original experiment. In the process of examining that weakness, we were led to re-analyze the statistics of previous experiments, and we unearthed several serious errors. Our re-analyses strengthen the evidence for phonemic encoding and suggest that Fleming's “alternative” should be considered as another source of variance affecting recognition RTs, not as a mutually exclusive alternative to phonemic encoding.


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