scholarly journals Fluorescent products of reaction between .ALPHA.-keto acids and 1,2-diamino-4,5-dimethoxybenzene.

1985 ◽  
Vol 33 (8) ◽  
pp. 3493-3498 ◽  
Author(s):  
SHUUJI HARA ◽  
MASATOSHI YAMAGUCHI ◽  
MASARU NAKAMURA ◽  
YOSUKE OHKURA
1990 ◽  
Vol 38 (12) ◽  
pp. 3491-3493 ◽  
Author(s):  
Hiromi ARAKAWA ◽  
Junichi ISHIDA ◽  
Masatoshi YAMAGUCHI ◽  
Masaru NAKAMURA

ChemInform ◽  
2010 ◽  
Vol 22 (43) ◽  
pp. no-no
Author(s):  
H. ARAKAWA ◽  
J. ISHIDA ◽  
M. YAMAGUCHI ◽  
M. NAKAMURA

1961 ◽  
Vol 26 (1) ◽  
pp. 141-155 ◽  
Author(s):  
S. Ono ◽  
M. Takagi ◽  
T. Wasa
Keyword(s):  

1984 ◽  
Vol 49 (4) ◽  
pp. 936-943 ◽  
Author(s):  
Bohumil Hájek ◽  
Pavel Karen ◽  
Vlastimil Brožek

For the investigation of the products of reaction of yttrium oxide with carbon mixed in various proportions, the chemical and X-ray diffraction methods of analysis were combined with the gas chromatographic analysis of the mixture of hydrocarbons and hydrogen formed on the sample decomposition with water. The carboreduction of Y2O3 was examined at relatively low temperatures, convenient for obtaining the reaction intermediates in higher yields. At 1 600 °C and pressures of 10-3 Pa the reduction of a mixture of Y2O3 with carbon in a stoichiometric ratio of 1 : 7 yields YC2 in equilibrium with 20% of Y2OC phase. At lower carbon contents (down to the Y2O3 : C ratio of 1 : 2) tha fraction of the Y2OC phase increases up to approximately 30%. In addition to Y2O3, the reaction mixture contains also Y2C, Y2OC and a phase giving propyne on hydrolysis. The presence of traces of C3 hydrocarbons and small amounts of methane in the product of hydrolysis of the carbide sample prepared by the carbothermal reduction of the oxide can be explained in terms of the occurrence of the Y15C19 phase, probably substituted in part by oxygen, and of the Y2OC phase. The results are compared with those obtained previously for the Sc2O3 + C system.


RSC Advances ◽  
2020 ◽  
Vol 10 (71) ◽  
pp. 43256-43261
Author(s):  
Xue-jing Si ◽  
Hong-ling Wang ◽  
Tun-hua Wu ◽  
Ping Wang

The Maillard reaction and its fluorescent products have attracted widespread attention in the field of food safety and biology.


1946 ◽  
Vol 165 (2) ◽  
pp. 741-742
Author(s):  
Jesse P. Greenstein ◽  
Charles E. Carter
Keyword(s):  

1971 ◽  
Vol 246 (23) ◽  
pp. 7241-7249
Author(s):  
Leonard A. Fahien ◽  
Jia-Huey Lin-Yu ◽  
Susannah E. Smith ◽  
John M. Happy

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