Oxosuccinic acid

Oxidation. Succinic acid reacts with hydrogen peroxide, giving different products that depend on the experimental conditions peroxysuccinic acid [2279-96-1] (CH2COOOH)2, oxosuccinic acid [328-42-7] (oxaloacetic acid) malonic acid [141-82-2] or a mixture of acetaldehyde, malonic acid, and make acid [6915-15-7]. Succinic anhydride in dimethylformamide (DMF) with H2O2 gives monoperoxysuccinic acid [3504-13-0], HOOCCH2CH2COOOH, mp 107°C (70). 

Norhygrine has been prepared by Schopf from. d -pyrroline. Goldschmidt (308) synthesized l-carbethoxy-2,3-dioxopyrrolizidine (193) by condensation of d -pyrroline with diethylester of oxosuccinic acid. 

Oxo processes, 13 768 17 725 for amyl alcohols, 2 770-771 described, 2 36-41 major producers using, 2 29-3 It for producing odd-numbered higher alcohols, 2 1, 10 5 215-217 Oxo reaction, in higher olefins, 17 712 Oxosuccinic acid, 23 419 Oxprenolol, molecular formula and structure, 5 156t Ox-Tran instruments, 3 402 Oxyacanthine, 2 88 Oxyacetylene flame, 1 221 Oxy acids... 

Oxosuccinic acid) (Poaceae), Malus domestica (Rosaceae) cycle intermediate]... 

Oxalacetic Acid. Oxobutanedioic acid oxosuccinic acid ketosuccinic acid. C4H405 mol wt 132.07. C 36.37%. H 3.05%, O 60.57%. HOOCCOCHjCOOH. Prepd by hydrolyzing sodium diethyloxalacetate with coned HC1 Hei -delberger, Hurlbart. J. Ant- Chem. Soc. 72, 4704 (1950). Prepn ol cis-enol form Heidelberger, Biochem. Preptt. 3, 59 (1953). 

Oxobutanedioic acid = oxosuccinic acid = ketosuccinic acid. 

A racemase brings about inversion of the relatively cheap (L)-isomers of alanine or aspartic acid, but not of (D)-phenylalanine. Only (L)-phenylalanine is deaminated by an (L)-amino acid deaminase, whereas (D)-phenylalanme is not. The latter is generated by ammonia transfer from (D)-alanine or (D)-aspar-tic acid with a (D)-amino acid aminotransferase. The equilibria are moved in favour of the product, either by the metabolism of pyruvic acid or oxosuccinic acid. Since (L)-amino acid deaminases, like (D)-amino add aminotransferases, are non-specific, they also permit the preparation of a variety of other (D)-amino acids. [58]... 

Foods also contain various oxodicarboxylic and oxotricarboxylic acids that arise predominantly in the citric acid or glyoxylic acid cycles. A common acid is oxaloacetic (2-oxosuccinic) acid (8-68). 

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