Cu-Amidobis(phosphine)-Catalyzed Direct Amidation of Unactivated Alkanes via C(sp)-H Activation.

Herein, we describe an acid-base-free, sustainable, and efficient method for direct amidation of unactivated alkanes and toluene derivatives, using the dimeric Cu complex [Cu{-PhPCHCONCHPPh-}] (here onward referred to as [PNP-Cu]). Using this method, C(sp)-N bond formation was achieved through the activation of very challenging C(sp)-H bonds in cycloalkanes, alkenes, allyl groups, and benzyl groups, with tolerance toward ketonic groups, heterocycles, and halide functionalities. One of the precatalysts, (PNHP-Cu-Npht) was isolated and structurally characterized.

Cu-amidobis(phosphine) catalyzed C(sp)-C(sp) direct homo- and hetero-coupling of unactivated alkanes C(sp)-H activation.

Herein, we present a Cu-dimer, [Cu{PhPCHC(O)NCHPPh-}], which catalyzed direct C(sp)-H homocoupling of benzyl and cycloalkane derivatives with excellent yields and regio-selectivity. The method is very simple and tolerates various functionalities. Synergistic metal-ligand cooperativity was observed in Cu-N bond cleavage and protonation of nitrogen, and facilitates a bifunctional pathway, minimising the free energy corrugation for catalytic intermediates.

Copper(I) Complexes of Amide Functionalized Bisphosphine: Proximity Enhanced Metal-Ligand Cooperativity and Its Catalytic Advantage in C()-H Bond Activation of Unactivated Cycloalkanes in Dehydrogenative Carboxylation Reactions.

The reactions of amide functionalized bisphosphine, -PhPCHC-(O)N(H)CHPPh- () (BalaHariPhos), with copper salts is described. Treatment of with CuX in a 1:1 molar ratio yielded chelate complexes of the type [CuX{(-PhPCHC(O)N(H)CHPPh-)}-κ] (X = Cl, ; Br, ; and I, ), which on subsequent treatment with KOBu resulted in a dimeric complex [Cu(-PhPCHC(O)(N)CHPPh-)] (). Interestingly, complexes - showed weak N-H···Cu interactions.

Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods.

Freeze drying (FD) is an important and highly effective technology in food industry for retaining the quality in final dried product. This drying technique is performed at lower temperatures, restricting the damage suffered by thermally sensitive ingredients. However, FD consumes large amount of energy and required more time than conventional drying methods.

Intraoperative Parameters of Comminuted Proximal Humerus Fractures: A Comparison Between Deltoid-Split and Deltopectoral Approaches.

Background and objective Many controversies exist in the literature regarding proximal humerus fractures treated with various surgical procedures. The chosen approach decides the level of comfort with which the surgeon can perform a particular surgery in orthopedics and the amount of reduction a surgeon can bring to a fractured bone. The purpose of this study was to compare variables such as time taken for surgery, achievement of reduction, and intraoperative blood loss between the two most frequently employed surgical approaches for proximal humerus in comminuted fractures: the deltoid-split (DS) approach and deltopectoral (DP) approach.

Impact of Socioeconomic Factors on Patient's Adherence to Lifestyle Modifications Aimed at Reducing Future Fracture Risk in Geriatric Patients With Peritrochanteric Fragility Fractures of the Hip.

Introduction A history of fracture is a well-documented risk factor for sustaining future falls and subsequent fractures in geriatric patients. Orthopedic surgeons advocate various lifestyle modifications to reduce the risk of sustaining a recurrent fracture in this vulnerable group. However, it has been observed that patients seldom adhere to this advice and the rate of fragility fractures has thus continued to rise in this vulnerable subset of the population.

Recent advances in the technology of : an Indian traditional unleavened flatbread.

is a flattened circular flatbread also known as and usually baked on a hot iron griddle. It is a staple diet of India and hence the quality of plays a major role in its acceptance. The overall quality of is dependent on various attributes such as pliability, handfeel, eating quality, and taste.

Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread.

The objective of the study was to screen amongst various gluten free flours to prepare Indian unleavened flatbread using principal component analysis (PCA) and hierarchical cluster analysis (HCA) as a mathematical tool. Gluten free flours studied in this work were, rice, sorghum, moong, amaranth, sama, ragi, water chestnut, buckwheat, soy, tamatind kernel, chickpea, black gram and unripe banana flour. The characteristics of sorghum: rice flatbread was analyzed such as dough making ability, subjective rollability, puffing and acceptability with respect to wheat.

A comprehensive overview of functional and rheological properties of aloe vera and its application in foods.

Aloe vera catches attention of food industry due to its various health benefits like emollient, anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food. However, both the pulp and aloe gel contain a lot of insoluble polymer particles, which affect the rheological behaviour and physical stability mechanisms of the suspensions during storage and processing.

Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.

In this study, the rheological properties of dough prepared from gluten free flours (rice, sorghum, moong, water chestnut and unripe banana) and wheat dough were determined. Pasting properties and viscoelastic properties were analyzed using rheometer and dough rheology experiment was performed on texture analyzer. Water chestnut flour exhibited highest peak viscocity (22.

Non-thermal plasma: An advanced technology for food industry.

In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of freshness of food products along with furtherance of sensory properties as well as functional and nutritional composition. In addition, this technique assists in shelf life extension and carries out desirable modifications in the structure of food and packaging material.

Novel, energy efficient and green cloud point extraction: technology and applications in food processing.

Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it.

Bioactive characteristics and optimization of tamarind seed protein hydrolysate for antioxidant-rich food formulations.

Tamarind seed has been a source of valuable nutrients such as protein (contains high amount of many essential amino acids), essential fatty acids, and minerals which are recognized as additive to develop perfect balanced functional foods. The objective of present work was to optimize the process parameters for extraction and hydrolysis of protein from tamarind seeds. Papain-derived hydrolysates showed a maximum degree of hydrolysis (39.

Bioactive L acidissima protein hydrolysates using Box-Behnken design.

This study examines the extraction and hydrolysis of proteins using single factor and Box-Behnken Design (BBD). From single factor tests, optimised extraction parameters were 1% alkali concentration, 40 °C temperature, 60 min time, and 1:20 solid to alkali ratio. Under these conditions; 924.