By Cook

Description by rotational lists was introduced by Cook and Rohde [110] in the specification of the Standard Molecular Data (SMD) format [111]. In this stereochemical approach, the basic geometrical arrangements around a stcrcoccntcr arc defined in a list (c.g., square, tetrahedron, etc.). The atoms in those stcrcoclcmcnts are also labeled with numbers in a pre-defined way (Figure 2-72),... 

This type of synthesis, which was investigated by Cook and Heilbron (323) and Takahashi (393, 394) between 1947 and 1953, gives 5-aminothiazoles variously substituted in the 2-position by reacting an aminonitrile with salts and esters of dithioacids, carbon disulfide, carbon oxysulfide, and isothiocyanates under exceptionally mild conditions. 

PregeEtinized Starches. Suspensions of starches and starch derivatives can be gelatinized/cooked and dried to yield a variety of products that can be dispersed in cold water to yield pastes comparable to those obtained by cooking granular starch products. These products are made for... 

Since aromaticity is, at best, a relative value, the problem of the aromaticity of pyrazole, compared to other azoles, is to be found in Section 4.01.1.2, in which the authoritative review by Cook et al. (74AHC(17)255) is summarized. 

The reduction was studied in more detail by Cook and Schulz (52). They demonstrated conclusively that reduction of iminium salts by secondary amines is possible as illustrated in Eqs. (7) and (8). The oxidation... 

Prior to the 1947 report by Cook and Heilbron on their novel synthesis, 5-aminothiazoles were mostly unknown in the literature. Previous syntheses included the Curtius degradation of ethyl thiazole-5-carboxylates which did not have general applicability there was also difficultly in obtaining the necessary starting materials. During a study on penicillin, Cook and Heilbron found that the reaction between methyl dithiophenylacetate and ethyl aminocyanoacetate gave what was initially believed to be ethyl phenylthionacetamidocyanoacetate 4. However further studies proved the compound to be 5-amino-4-carbethoxy-2-benzyl-thiazole 5, which was basic. 

The reaction of a-aminonitriles and carbon disulphide was stated by Cook and Heilbron to give 5-amino-2-mercaptothiazoles however, they later found that the same reaction with aminoacetonitrile was more complex. When aminoacetonitrile sulphate in ethanolic solution was treated with carbon disulphide, the dithiodicarbamate 9 was formed. Benzylation was then carried out treatment of the resulting ester 10 with phosphorus tribromide with subsequent loss of water gave 5-amino-2-benzylthiothiazole 11 in a quantitative fashion. The rapid reaction was thought to be the first example of the formation of a 5-aminothiazole from an a-aminoamide. 

The base-catalysed isomerisation of thiazoles to imidazoles initially reported by Cook et al " has been further investigated more recently. One notable example reports the reaction of 2-amino-2-cyanoacetamide 37 with benzylisothiocyanate to give 5-... 

In the hands of Collie and Tickle in 1899 this reaction gave the first crystalline pyrylium salts. The salt character of the compounds was proved by conductivity measurements the basicity of 2,6-dimethylpyrone was found to be a little higher than that of urea. Basicities of other pyrones decrease in the order 2,6-dimethyl-> 2-phenyl-6-methyl-> 2,6-diphenylpyrone, paralleling the dipole moments. These hydroxypyrylium salts hydrolyze in water to pyrones. " The formation of salts of 2,6-dimethylpyrone with organic acids was investigated by Kendall,and with mineral acids by Cook. 11 ... 

Looks like an alien, said the bartender who served it, wiggling his fingers like antennae on either side of Iris lanky hair. Are you a fan of Wylie s Mr. Dufresne, mutton-chopped and pony-tailed, was visible in the kitchen at the back, corralled like a quarterback by cooks, directing his food into the dining room. 

Fig 1 (presented by Cook in Ref 3 for TNT at a bulk density of about 1 g/cc) shows that at a given diameter the detonation velocity, D, decreases as Rg increases. Note, however, that... 

As pointed out by Cook (Ref 2), there is no unequivocal method of computing A for expls that produce appreciable amts of condensed phase (solid) products. Cook suggests the use of an empirical relation... 

And even a fraction, ideally all, of those that survive are removed and/or inactivated in the drinking water treatment facilities or by cooking the contaminated food. 

While differences in the concentration of strontium were evident between raw meat and vegetables, these differences were obscmed by cooking. Strontium levels in carrots and turnips were indistinguishable from beef after cooking (Fig. 1.4b). 

The replacement of His 234 with Lys abolished the enzymatic activity, confirming the biochemical evidence obtained by Cooke et al. [13] and by Rexova-Benkova et aL [14] that a histidine readue is critical for the activity of the enzyme. Replacement of either Ser 237 or Ser 240 with Gly reduced the enzyme activity to 48% and 6% reqrectively, indicating that Ser residues are also inqrortant for the activity. 

The kinetic method, developed by Cooks et al., is commonly nsed to measnre acidities for systems that readily form proton-bound clnster ions. For example, acidities are determined from the branching ratios for dissociation of proton-bonnd cluster ions of anions and reference. In the simplest form, there is assnmed to be a semi-logarithmic relationship between the CID branching ratio, r, and the difference in the free energies for the two processes (Eq. 5.2). 

In contrast to mass spectroscopy, NMR spectroscopy reveals the effect of stereoisomerization. One example is the isomerization of lutein to anhydroltutein induced by cooking (Hentschel et al. 

The constants a and p were first chosen to give the best fit to experimental detonation velocity measurements for a wide variety of materials. They have more recently been revised by Cowan and Fickett to give better agreement with experimentally measured detonation pressures. For numerous other approaches to the problem of the equation of state under detonation conditions, readers are referred to the book by Cook and a paper by Jacobs. 

The maximum potential power of an explosive can be calculated, or it can be measured by techniques such as those developed by Cook. A typical method consists of firing the explosive under water and measuring the energy liberated in the various forms, such as shock wave in the water, the work of expansion of the gas bubble, etc. These figures have limited practical value as the methods of application of explosives are of low and variable efficiency. A more practical measurement of strength can be obtained by the measurement of cratering efficiency. This, again, demands considerable expense and also requires the availability of uniform rock. 

The product that this referred to was ship s biscuits. These were made by cooking a dough and then drying out the product. 

Complex polyether paralytic neurotoxins that bind to sodium channels of nerve and muscle cells causing muscle contractions. They are heat stable (not destroyed by cooking or freezing) white solids obtained from dinoflagellates Gambierdiscus toxicus). 

Rapid-acting cytotoxin capable of producing either incapacitating or lethal effects. It is one of seven enterotoxins obtained from bacteria (Staphylococcus aureus). It is a white, fluffy solid that is water soluble and heat stable (not destroyed by cooking or freezing). Aqueous solutions are "probably stable." It resists chlorine used in municipal water systems. As a freeze-dried powder, it can be stored for more than a year. 

Jorhem, L., J. Engman, B. Sundstrom, and A.M. Thim. 1994. Trace elements in crayfish regional differences and changes induced by cooking. Arch. Environ. Contam. Toxicol. 26 137-142. 

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