摘要:
Novel compounds having the general formula (I) wherein R 1 is hydrogen or an acyl group; and n is an integer of up to 10 including zero; Novel compounds having the general formula (II) wherein R 2 is hydrogen or an acyl group, and wherein the group OR 2 at C-atom 1 of the reducing end of the molecule is in either α - or β -configuration; and n is an integer from 2 to 10, inclusive; a process for preparing compounds II.
摘要:
Glucose-2-oxidase activity is produced by cultivating certain fungi of the Basidiomycetes class and the enzyme is employed in the oxidation of glucose to glucosone which can be converted to fructose.
摘要:
For use as, inter alia, an anti-neoplastic agent, there is disclosed a compound of the formula:- wherein X is an acid having a total of from three to six carbon atoms, two to five hydroxy groups and an acidic group selected from-CO 2 H and-OPO 3 H 2 with the proviso that, when the total number of carbon atoms is three or four, the acidic group is -OP0 3 H 2 . These particular salts of 4'-(9- acridinylamino)methanesulfon- m-anisidide remain in solution for a reasonable period and hence permit the use of the compound in this salt form for introduction into a mammal. Also disclosed are the processes for producing the salts and pharmaceutical compositions including the salts.
摘要:
Novel sialic acid derivatives and galactose derivatives which are useful intermediate for the synthesis of gangliosides. Methods for the production of the sialic acid and galactose derivatives. Methods for the production of ganglioside GM 3 .
摘要:
Die Erfindung betrifft neue Verbindungen der all gemeinen Formel I in welcher R für Wasserstoff oder einen Acylrest steht, R¹ für Wasserstoff oder CH₃ steht und R² für Wasserstoff für einen Acylrest oder für die
摘要:
The invention relates to (a) new Amadori rearrangement products derived from phosphatidyl-ethanolamine (i) and a reducing sugar (ii), (b) a process for producing said products by allowing (i) to react with (ii) under substantially moisture-free conditions at 70-135°C, and (c) the use of the new compounds as a stabilizing agent for edible oil- and water-containing emulsions, particularly saltless margarines, in order to suppress spattering during the frying process.