Abstract:
A novel class of carnitine derivatives is disclosed which comprises thiocarnitine and the S-acyl thiocarnitines wherein the acyl radical is the radical of saturated organic acids having from 2 to 10 carbon atoms. The S-acyl thiocarnitines are prepared e.g. by reacting crotonoyl betaine halogenide with the corresponding thio-acid, while thiocarnitine is obtained by hydrolysis of an S-acyl thiocarnitine. These compounds are useful therapeutic agents, e.g. for the treatment of intoxications, liver malfunctions and burns.
Abstract:
1. A PROCESS FOR PRODUCING A POLYMERCAPTAN WHICH COMPRISES REACTING AN ALPHA, BETA-UNSATURATED ALDEHYDE COMPOUND WITH HYDROGEN SULFIDE IN SOLUTION IN AN ALCOHOL BOILING BELOW ABOUT 100* C. CONTAINING SILFUR AND A NITROGENOUS BASE, WHEREIN THE ALPHA, BETA-UNSATURATED ALDEHYDE COMPOUND IS AT LEAST ONE SELCTED FROM THE GROUP OF COMPOUNDS HAVING THE FORMULA:
(R)2-C=C(-R)-CO-H
WHEREIN EACH R SUBSTITUTED IS SELECTED FROM HYDROGEN, ALKYL OR ARYL AND WHEREIN EACH R SUBSTITUTED IS SO SELECTED THAT THE COMPOUND CONTAINS 4-18 CARBON ATOMS, WHEREIN THE TEMPERATURE IS IN THE APPROXIMATE RANGE 20-150* C., THE MOLAR RATIO OF HYDROGEN SULFIDE TO THE ALDEHYDR REACTANT IS IN THE APPROXIMATE RANGE OF FROM ABOUT 2:1 TO ABOUT 10:1, THE NITROGENOUS BASE IS AMMONIA IN THE APPROXIMATE RANGE OF 0.1 TO 2.5 GRAMS AND THE AMOUNT OF SULFUR IS IN APPROXIMATE RANGE OF FROM ABOUT .5 TO ABOUT 4 GRAMS, PER MOLE OF THE ALDEHYDE REACTANT AND RECOVERING A POLYMERCAPTAN POSSESSING A PLURALITY OF MERCAPTO GROUPS.
Abstract:
Onion flavoring compounds, including thioalkanal-S-oxides and alkyl alkene thiosulfonates, methods for preparing and using such compounds, and compositions so obtained.
Abstract:
This invention relates to novel thio-alkanal-S-oxides of the formula R=S=O wherein R is a straight-chain alkylidene group having from two to six carbon atoms. These novel compounds are useful to alter the flavor of consumable products. They may be prepared by reacting an alkyl sulfinyl chloride and a lower tertiary amine at a temperature below about -50* C.
Abstract translation:本发明涉及式R = S = O的新的硫代 - 链烷醛S-氧化物,其中R是具有2-6个碳原子的直链亚烷基。 这些新型化合物可用于改变消费品的味道。 它们可以通过在低于约-50℃的温度下使烷基亚磺酰氯和低级叔胺反应来制备。