of Shikimic Acid‚ intermediate for the production of Oseltamivir‚ the Avian Flu drug Supervised by: Dr. Reza Yegani Dr. Mohammad Hossein Sarrafzadeh Mr. Habibollah Ramezanzade by: Kaveh Yazdifard Presented on: 1385/10/3 Contents Acknowledgement Introduction Shikimic Acid & its Natural Properties Derivatives of Shikimic Acid Avian Flu Sickness‚ Medications Oseltamivir and Shikimic Acid’s Role in Synthesis Production of Shikimic Acid Extracting Shikimic Acid from the Plant
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The Effect of Oil Mill Machinery’s Heating On Oil When we processing the oil‚ the Oil Mill Machinery will produce the heat on oil. During the process of steam heating‚ The changes occurring in the interior of the material are mainly caused by heating‚ and the degree of these changes‚ also depends on the heating method‚ time‚ uniformity‚ and other factors. If the oil processing machinery have heat on oil‚ then the change of oil viscosity and oil binding. Steam heating effect of the process of speculation
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to complete extraction are important. If these two elements are not taken into consideration‚ the extraction may not be complete‚ or the extract may contain a large quantity of undesired impurities. The natural fats and oil are mixtures of glycerides of fatty acids. Fats and oils are naturally occurring organic compounds which belong to a large group of water insoluble substances called lipids. Lipids are relatively non-polar molecules‚ they can be pulled out of a sample using relatively non-polar
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nitrogens on this station. Both of these methods rely on the repulsive electrostatic interactions between the positively charged axial component and the post-switching cationic nature of the benzidine station (Figure 5.4). Deuterated trifluoroacetic acid (d-TFA) was added in the solution which resulted in the protonation of the benzidine residue and shuttling of macrocycle in to the biphenol station of the Rotaxane. This was supported by NOESY 1H NMR that showed a shift in the peaks in retrospect to
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------------------------------------------------- Hydrochloric acid From Wikipedia‚ the free encyclopedia (Redirected from Muriatic acid) Not to be confused with hydrogen chloride. Hydrochloric acid | | | | Other names[hide] * Muriatic acid[1] * Spirits of salt[2] | Identifiers | CAS number | 7647-01-0 | ChemSpider | 10633809 | UNII | QTT17582CB | EC number | 231-595-7 | ChEMBL | CHEMBL1231821 | ATC code | A09AB03‚B05XA13 | Properties | Appearance | Colourless
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Synthesis Conclusion: Conclusion: As we can see‚ the sources show us that during the Enlightenment period money was very important. It shows that during the time people would do merely anything for money‚ even force their children into arranged marriages or‚ as Voltaire suggest satirically‚ sell them as a food source. Parents or even the brides and grooms themselves would arranged marriages for economic gain. This was not always the case. We have learned from She Stoops to Conquer that‚ although
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In part A‚ solutions needed in the experiment were prepared‚ and the LabQuest was set up. By adding 100mL 6M HCl to 200mL deionized water‚ 300mL of 2M HCl solution was prepared. Then 150mL 2M NaOH solution was prepared by adding 100mL 3M NaOH to 50mL deionized water. Finally‚ the LabQuest was connected to the temperature probe‚ and set up to collect data every 15 seconds‚ the duration was set to be 180 seconds. In part B‚ three reactions were performed. In reaction 1‚ two Styrofoam cups were stacked
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Introduction: Acetaminophen is a commonly used analgesic‚ which is essentially just a medicine that relieves pain (Prescott‚ 2000). Acetaminophen is created by synthesizing p-Aminophenol with Acetic anhydride. This reaction occurs when the amine group of the p-aminophenol is acetylated by the acetic anhydride. The resultant is an amide functional group (Ellis‚ 2002). However‚ the product that is obtained from this product is a crude solid which cannot be used as an analgesic and therefore the crude
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in the food that we eat today. For example‚ fruit flavoring is a chemical mixture that mimics a natural flavor as that of banana flavor from the synthesis of isoamyl acetate. Ester is the functional group‚ which is responsible for the distinctive odor and taste that artificial fruit flavoring has. Esters are derived from carboxylic acids. A carboxylic acid contains the –COOH group‚ and in an ester the hydrogen in this group is replaced by a hydrocarbon group of some kind. This could be an alkyl group
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SYNTHESIS AND CHARACTERIZATION OF POLYANILINE/POLY (P-HYDROXYANILINE)/Fe3O4 MAGNETIC NANOCOMPOSITE M. R. SABOKTAKIN‚ A. M. MAHARRAMOV‚ M. A. RAMAZANOV Baku State University‚ Baku‚ Azarbaijan E-mail: mamed_r50@mail.ru Several composites have been studied for static dissipationand microwave absorbing materials based on polyaniline with metallic oxides. These composites which are conducting polymers have been widely used because of their lower density as well their good environmental stability as in
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