Allylmercapturic acid as urinary biomarker of human exposure to allyl
In order to use the resulting hyperbranched PAEKs (HBP-OH) as BMI resin modifiers, we converted their end groups into allyl
groups by etherification.
Since this compound was not very stable, an allyl
group was attached to the secondary amine to give the stable prod uct G (R = allyl
) (Scheme 2).
Losing Bint Allyl
, however, also showed the strength of the man and his stable staff and with the new Flat campaign under way, more good times for Channon look assured.
Synthesis procedure of PA from PY and allyl
chloride is shown in Scheme 2.
The antioxidant properties of garlic compounds: allyl
cysteine, alliin, allicin, and allyl
Mice given allyl
sulfide had improved long and short-term memory.
For example, vinyl POSS (OL1170) was anticipated to achieve a low crosslink density due to steric hindrance of the cage; allyl
POSS (OL1175) was envisioned to be a moderate crosslinker due to the increased distance of the olefin from the cage core, and methacryl propyl POSS (MA0735) was expected to achieve the highest crosslink density due to the activity of the olefin and its distance from the cage core.
isothiocyanate (AITC), the main isothiocyanate in brown/black mustard essential oil, has also been studied as antimicrobial agent in meat products such as fermented sausages (LUCIANO et al., 2011) and chopped beef (CHACON et al., 2006).
The isomerization of BH acetates or bromides with imidazole or triazoles provides facile access to functionalized allyl
imidazoles or allyl
Sodium hydroxide (NaOH), sodium chlorite (NaCl[O.sub.2]), acetic acid, silver nitrate (AgN[O.sub.3]), methanol, and pyridine were purchased from Merck whereas 1-methylimidazole, allyl
chloride, dimethyl sulfoxide (DMSO), phenylisocyanate, tetrahydrofuran (THF), and Amberlyst 15 DRY were purchased from Sigma-Aldrich.
Mustard EO or its major component, allyl
isothiocyanate, has been incorporated in edible films or encapsulated in different matrices with reasonable antibacterial and antifungal effects [15, 19]; however, these same authors also mentioned that their application to food products is still limited due to their high volatility and strong odors [15, 16, 19, 20].