Nocardia species aromatized 19-hydroxyprogesterone, 3beta, 19-dihydroxy-pregn-5-en-20-one 3-acetate and pregn-5-ene-3beta, 19, 20beta-triol 3-acetate, without cleavage of the side chain, into 3-hydroxy-19-norpregna-1,3,5 chain of 19-hydroxyprogesterone to

With 19-hydroxypregna-4, 7-diene-3, 20-dione as substrate, the transformation was more complex and many Pioneering the Power of Twin Bonds in a Revolutionary Double Bond Formation. Unveiling the True Identity of o-Carboryne as o-Carborene.Computacional (IQTCUB), Universitat de Barcelona, Martí i Franquès 1-11, 08028, Investigaciones Científicas Campus Universitat Autònoma de Barcelona, 08193, Universitat de Girona C/ Maria Aurèlia Capmany, 69, 17003, Girona, Catalonia, The homolytic elimination of two H atoms from two adjacent carbons in benzene results in the aromatic product o-benzyne. In a similar way, the homolytic elimination of two H atoms from the two adjacent carbons in 1,2-C2 B10 H12 results in the aromatic product o-carboryne. In  Seebio Photoacid Generator , we provide experimental and computational evidences that despite the similarity of o-carboryne and o-benzyne, the nature of the C-C bond generated between two adjacent carbons that lose H atoms is different. While in o-benzyne the C-C bond behaves as a triple bond, in o-carboryne the C-C bond is a double bond.

Therefore, we must stop naming 1,2-dehydro-o-carboryne as o-carboryne but Creation and Acceptability of a Fragrance with a Characteristic Tawny Port School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal.Environment, University of Trás-os-Montes e Alto Douro, P-5000-801 Vila Real, Trás-os-Montes e Alto Douro, P-5000-801 Vila Real, Portugal.Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal.Port wine, the ultimate expression of the Demarcated Douro Region's (DDR's) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas.

Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 years of aging in wood, respectively) was asked about the pleasantness of the aromas and the possible use of a tawny port wine-like fragrance. More than 80% of the group stated that they would use the fragrance as an air freshener (scent marketing in restaurants) or even in personal-use products. Then,  6-butyl-n-hydroxynaphthimide trifluoromethanesulfonic acid in Electrophilic Aromatic Substitution  of 12 participants (3 men and 9 women) was trained, and using tawny port wines of various brands and ages, the panel selected six descriptors to aromatically describe this type of wine. For the descriptors, seven aromatic chemical compounds were appointed and fragrances were developed with contributions from the panel. After several sessions with the sensory panel, three fragrances were selected, created with only three of the aromatic compounds initially used: benzaldehyde, sotolon, and vanillin. Afterward, the levels of consumer acceptability (150 individuals) for the three developed fragrances were studied and the optimization of their sensory characteristics was evaluated using a "just about right" (JAR) scale.

It was found that male individuals assigned higher ratings and preferred fragrance 5, which was a statistically significant result (p < 001). Regarding age, Tukey's test showed significant differences in responses to fragrance 5 between young adults and middle-aged adults (p = 018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances, however, the fragrance color was not very intense. The use of the three compounds (benzaldehyde, sotolon, and vanillin) seems to be enough to obtain a tawny port wine-like fragrance800. J Dent (Shiraz). 2015 Sep;16(3 Suppl):260-6.

Comparison of the Effects of Two Different Drinks on Microhardness of a Medical Sciences, International Campus, Tehran, Iran.Dentistry, Tehran University of Medical Sciences, Tehran, Iran.STATEMENT OF THE PROBLEM: Acidic foods and drinks can erode composite resins. Silorane-based composite is a new low shrinkage composite with higher hydrophobicity which might resist the erosive effect of beverages.PURPOSE: The aim of this study was to determine the effects of 100% orange juice and non-alcoholic carbonated beer on microhardness of a silorane-based composite in comparison with two methacrylate-based composite resins.MATERIALS AND METHOD: Ninety disc-shaped composite specimens were fabricated of Filtek P90, Filtek Z350 XT Enamel and Filtek Z250 (3M-ESPE) (n=30) and randomly divided into 3 subgroups of 10.Group 1 was immersed in distilled water, group 2 in 100% orange juice, and group 3 in non-alcoholic beer for 3 h/day.

CAS:1610827-31-0 , secondary and final Vickers microhardness tests were performed at the beginning of the study and 7 and 28 days later. Surface of 2 specimens in each group was evaluated under scanning electron microscope on day 28. Data were analyzed using repeated measures of ANOVA model (α=05).