Iodination of Aromatic Acetamides Derivatives Using Iodine and Iodic Acid under Both Conventional Method and Microwave Irradiation Technique| Chapter 4 | Current Innovations in Chemical and Materials Sciences Vol. 9

 

The aromatic iodination reaction is an important electrophilic substitution reaction and the resultant Iodo products are useful intermediate in organic synthesis. Iodoacetamides were synthesized by iodination using iodine and iodic acid as an iodinating reagent in ethanol under conventional methods as well as microwave irradiation. Microwave technique has several advantages over conventional technique in terms of simple reaction procedure, easy work up and yields of product. The study findings revealed that both conventional and microwave-assisted procedures resulted in the corresponding iodinated compounds with excellent yields and high regioselectivity at the para position. The synthesized Iodo compounds were confirmed by IR, 1H NMR, Mass, and halogen analysis.

Author(s) Details:

Dr. Arvind Patil,
Department of Chemistry, SNJB's K.K.H.A. Arts, S.M.G.L. Commerce & S.P.H.J. Science College, Chandwad. Dist. Nashik. 423101. (M.S.) India.

Sainath Zangade
P.G. Department of Studies in Chemistry, Organic Research Laboratory, Yeshwant Mahavidyalaya, Nanded- 431602 (M.S.), India.

Archana Vibhute
P.G. Department of Studies in Chemistry, Organic Research Laboratory, Yeshwant Mahavidyalaya, Nanded- 431602 (M.S.), India.

Sarla Kalyankar
P.G. Department of Studies in Chemistry, Organic Research Laboratory, Yeshwant Mahavidyalaya, Nanded- 431602 (M.S.), India.

Please see the link here: https://stm.bookpi.org/CICMS-V9/article/view/14335

Characterization of Oils Bleached with Clays Using Trace Metals, Peroxide, Acid, and Iodine Values | Chapter 2 | Recent Trends in Chemical and Material Sciences Vol. 9

By eliminating impurities and certain food components, edible oil bleaching is known to alter the composition of oils. The features of bleached oil are influenced by a number of factors, including the type of bleaching medium used, the bleaching temperature, and other factors. We analyse the peroxide, free fatty acid, acid, and iodine values, as well as the copper and iron content of bleached and crude oils to identify the features of edible oils bleached using smectite and kaolinite-rich clays. Even though every nation has naturally occurring clays that can be used to bleach oils, oil firms still spend a lot of money on bleaching earths. Even though many clay reserves are yet unexplored, more than US$ 700,000 is spent in Uganda alone each month. This research examined the trace metal composition, peroxide, acid, iodine, and free fatty acid contents of bleached and unbleached cotton-seed and sunflower seed oils. It was determined that the bleached oils were suitable for human consumption. Since silicon dioxide and aluminium oxide are ubiquitous minerals, clays are generally referred to as alumino-silicates. Clays are either kaolinites or smectites, however to bleach edible oils, montmorillonites or bentonites are used. Of all the bleached oils, the bleached oils had the most iron content decrease. The element with the least change was copper. When Kajansi clay was leached in 20% acid, the copper level in cotton oils reduced from 0.5 ppm to 0.15 ppm, while when Chelel clay was leached under the same circumstances, the decline was from 0.5 to 0.1 ppm. Iron content in sunflower oils reduced from 1.6 to 0.2 ppm when bleached with Kajansi clay leached in 20% acid, whereas it only decreased to 0.1 ppm when bleached with Chelel clay under the same circumstances. Since oleic acid has an average value in the spectrum of acids, it is principally responsible for the acidity of sunflower oils, whereas linoleic acid corresponds to cottonseed oil. For all of the clays utilised, the amounts of free fatty acid were found to vary from 3.8 to 3.2, exhibiting no discernible increase. Bleached oils had peroxide levels ranging from 1.2 to 0.8.

Author(s) Details:

Is’harq-Zubair Mukasa-Tebandeke,

Department of Chemistry, Makerere University, Uganda.

Pancras John Mukasa Ssebuwufu,

Department of Chemistry, Makerere University, Uganda.

Steven A. Nyanzi,

Department of Chemistry, Makerere University, Uganda.

Andreas Schumann,

Department of Geology, Makerere University, Uganda.

George W. Nyakairu,

Department of Chemistry, Makerere University, Uganda.

Festo Lugolobi,

Department of Earth Sciences, Wesleyan University, USA.

Please see the link here: https://stm.bookpi.org/RTCAMS-V9/article/view/7375

Studies on the Intake of Cl, Br, I, Se in Human Body with Food in Central Regions of the European Part of Russia | Chapter 6 | Current Research in Agricultural and Food Science Vol.2

 

In this paper, a brief analysis of the impact of these elements on the human body is given. A number
of consumed foodstuffs in different food rations (diets) were assessed. Six selected basic food rations, which most fully reflect the specific features of nutrition in the Russian Federation, were chosen. The analysis of the concentration of chlorine, bromine, iodine and selenium in a wide range of food and agricultural products was carried out. The daily intake of these elements in the human body from the selected diets was calculated. A comparison of the real income of chlorine, bromine, iodine and selenium in the human body with a physiologically needed intake was performed. It is proposed to use the coefficient of Kr, which is the ratio of actual intake of the element in the human body to physiologically needed intake. Based on this analysis assessed insufficient or excess supply of chlorine, bromine, iodine and selenium in the human body with these diets in the central regions of the European part of Russia was evaluated.

Author (s) Details

Anatoly V. Gorbunov
Geological Institute of the Russian Academy of Sciences, Moscow, Russia.

Sergey M. Lyapunov
Geological Institute of the Russian Academy of Sciences, Moscow, Russia.

Marina Frontasyeva
Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Dubna, Russia.

Sergey S. Pavlov
Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Dubna, Russia.

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