Synthesis and Characterization of Schiff Base Derivatives of Organoheterobimetallic dibutyl [Sn(IV); B(III)]-µ-oxoisopropoxide | Chapter 12 | Advancements in Science and Technology: Paving the Way to a Sustainable Future

A number of reactions of organoheterobimetallic dibutyl[Sn(IV); B(III)] μ-oxoisopropoxide with bidentate Schiff bases (HSB) i.e Salicylidene aniline (HSB¹), Salicylidene-o-toluidene (HSB²) and Salicylidene-p-chloroaniline (HSB³) are performed in different molar ratios (1:1-1:2) in refluxing benzene results in the formation of products of the type [Bu₂SnO₂B₂(O-i-Pr)_4-n(SB)_n] (where n = 1-2 ). The isopropanol liberated during the course of reaction is collected azeotropically (isopropanol-benzene) and estimated oxidimetrically to check the progress of the reaction. The derivatives have been characterized by elemental, liberated isopropanol and spectral analysis (IR, ¹H, ¹³C,¹¹⁹Sn and ¹¹B NMR). All the Schiff base derivatives are found to be brownish yellow highly viscous liquid to gel type, soluble in organic solvents and susceptible to hydrolysis.

 

Author (s) Details

 

Jashmer Singh
DAV College (Lahore), Ambala City-134002, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49473-39-3/CH12

Impacts of Precipitating Methods on the Physicochemical, Rheological, and Functional Properties of Borassus aethiopum Mart Fruit Pulp Pectin| Chapter 3 | Emerging Challenges in Agriculture and Food Science Vol. 5

Borassus aethiopum Mart tree fruits are underused in Africa, with the majority of them allowed to decay in the field. These fruits contain a lot of pectin, making them good raw materials for the pectin business. Because the extraction processes alter the properties of B. aethiopum fruit pectin, it was vital to emphasise the effects of the precipitating methods on the quality of the isolated pectin. Different precipitating solvents were tested in this investigation, and the end products' properties were identified. The functional and rheological characteristics of pectin precipitated with isopropanol (IPA), acetone (ACTN), and the 50/50 IPA-ACTN solvents varied greatly. Precipitated isopropanol (IPA) pectin had the highest emulsifying activity (p0.05) and the best gel sensory property. High purity pectin with high viscosifying, emulsifying, and gelling capabilities was produced regardless of the precipitating solvent. Because extraction and precipitation techniques separate pectin samples with varying functions, commercial production of pectin from B. aethiopum fruit pulp should be regulated by its intended application.

Author(s) Details:

Sylvie Assoi,
Laboratory of Biotechnology, Agri-Resources Valorization and Natural Substances, UFR of Biological Sciences, University of Peleforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire and  Centre Suisse de Recherche Scientifique de Côte d’Ivoire, 01 BP 1303 Abidjan 01, Côte d’Ivoire.

Louise Wicker,
School of Nutrition and Food Science, LSU College of Agriculture, 297B Knapp Hall Baton Rouge, LA 70803, USA.

Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6978