Germine diacetate

More recently a third type of orthoester was produced (51) (Scheme 5). Germine (2) was treated with triethyl orthoacetate and p-toluenesulfonic acid in dimethyl sulfoxide (DMSO) to give neogermine B/C-orthoacetate (21) which could be isomerized with sodium methoxide at room temperature to the isogermine derivative (22). Similarly, germine-3,16-diacetate (7)... 

The sodium-alcohol reduction of imperialine has been re-examined. In addition to isodihydroimperialine, " dihydroimperialine was obtained, and it was shown on the basis of n.m.r. and i.r. evidence that the hydroxy-group introduced at C-6 was axial in the former compound and equatorial in the latter. Preparation of germine-3,16-diacetate and germine-3-acetate has been reported. ... 

Attempts to interrelate protoverine with germine via reduction of 6-tosylate derivatives were unsuccessful. Tosylation of protoverine acetonide (CCLI) gave the 6-tosylate CCLXII, which was acetylated to diacetate CCLXIII. Acid hydrolysis of CCLXIII followed by acetylation yielded the tosylate tetraacetate CCLXV. The 6-tosylate 7-ketone (COLXIV) was prepared by chromic acid oxidation of CCLXIII. The tosyl group in all derivatives proved to be extraordinarily unreactive and the stability was attributed to its a (equatorial)-configuration. 

A condition in breads caused by Bacillus mesentericus or Bacillus subtilis. Spores of these bacteria can survive baking and then germinate under proper moisture and temperature surroundings. The bread develops sticky yellow patches that can be pulled into ropelike threads hence, the name rope. Obviously, the bread is inedible. Food additives such as calcium acetate, calcium propionate, and sodium diacetate retard this bacterial growth. 

---