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- Cyclopropane carbonyl chloride is an important intermediate. 環丙甲醯氯是一種重要的中間體。
- The temperature of carbonyl synthesis reaction is studied. 摘要對羰基合成反應的溫度進行了研究。
- Chlorotyrosine was not elevated in patients with high MPO or carbonyl levels. MPO或蛋白質羰基升高的病人3-氯酪氨酸並不升高。
- Influence of concentrationof carbonyl ironon static magnetism was not obvious. 五羰基鐵濃度對複合粒子的靜磁性能影響不明顯。
- Chlorotyrosine was not eleated in patients with high MPO or carbonyl leels. MPO或蛋白質羰基升高的病人3-氯酪氨酸並不升高。
- Reaction of Carbonyl Compounds with Grignard and Organolithium Reagents. 醇,醛與酮和羧酸之間的氧化還原關係。
- The suitable organic imine reactants have a variety of compositions and structures. 合適的有機亞胺反應劑具有多種組成和結構。
- This method represents a useful conversion of the carbonyl group to the amino group. 它成為一個使羰基變為氨基的有效方法。
- This approach to carbonyl compounds also allows the synthesis of either optical antipodes. 這個一氧化碳合成方法也可以製備任何一個旋光對映體。
- The alternative use of buffered silica gel resulted in modest hydrolysis (~5-10%) of the imine. 選用溫和的水解導致緩衝硅膠(~5-10%25)的亞胺.
- The surface lipids undergo oxidation generating many compounds containing hydroxyl and carbonyl groups. 表面的類脂物氧化后,產生許多化合物,包括羥基和羰基化合物。
- Emphasis is on substitution and elimination reactions and chemistry of the carbonyl group. 重點強調取代、消除反應和含羰基基團的化學性質。
- The most important chemistry of dithianes, however, lies in their ability to act as a masked carbonyl group. 然而二硫雜環已烷的最重要的性質是它作為一個被掩蔽的羰基。
- On the basis of this, 1,3-dipolar cycloaddition reactions were studied using imine esters as the starting marerials. 在此基礎上以氨基酸酯亞胺類化合物為原料主要研究了1,3-偶極子環加成反應。
- Metal salts and Carboxy, keto, aldehyde, acetoacetoxy, complexes phosphonic acid, imine, amino and thio. 金屬鹽類和羧基,酮,醛,乙醯乙酸,配合膦酸,亞胺,氨基酸和硫代。
- The influence of the loading of iodine, reaction solvent, the structure of imine and enol ethers was studied. 詳細考察了碘的用量、反應溶劑、亞胺和烯醇醚的結構對反應的影響。
- The surface lipids undergo oxidation, generating many compounds containing hydroxyl and carbonyl groups. 表面的類脂物氧化后,產生許多化合物,包括羥基和羰基化合物。
- In the other type of monosaccharide, the carbonyl function is a ketone group. These sugars are termed ketoses. 在另一種類型中,羰基的功能是作為酮類,這些糖被稱為酮糖。
- The lower molecular weight volatile carbonyl compounds are of interest because of their influence on flavor. 低分子量揮發性羰基化合物,因為它們對風味的影響而有益。
- There is a rise in the content of both free amino acids in the crumb and volatile carbonyl compounds in the crust when proteinase is used. 當使用蛋白酶時,麵包屑中的遊離氨基酸與麵包皮中的揮發性羰基化合物的含量都會有所增加。