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undergraduate thesis
Strukturna svojstva potpuno zaštićene muraminske kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:912603
Petričević, Tanita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Petričević, T. (2013). Strukturna svojstva potpuno zaštićene muraminske kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:912603

Petričević, Tanita. "Strukturna svojstva potpuno zaštićene muraminske kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:912603

Petričević, Tanita. "Strukturna svojstva potpuno zaštićene muraminske kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:912603

Petričević, T. (2013). 'Strukturna svojstva potpuno zaštićene muraminske kiseline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:912603

Petričević T. Strukturna svojstva potpuno zaštićene muraminske kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 September 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:912603

T. Petričević, "Strukturna svojstva potpuno zaštićene muraminske kiseline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:912603

Metadata
TitleStrukturna svojstva potpuno zaštićene muraminske kiseline
Title (english)The structural properties of novel fully protected muramic acid
AuthorTanita Petričević
MentorLidija Barišić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom su radu opisana strukturna svojstva potpuno zaštićene muraminske kiseline 1(N-Boc-Mur-OMe, Mur = muraminska kiselina) izvedene iz komercijalno dostupnog N-acetilglukozamina. Ugljikohidratna aminokiselina 1 podvrgnuta je strukturnoj analizi primjenom IR- i 1H NMR-spektroskopiju cilju utvrđivanja njezinih konformacijskih svojstava. Spektroskopski podaci dobiveni za Boc-zaštićenu muraminsku kiselinu 1 uspoređeni su s odgovarajućim eksperimentalnim vrijednostima ranije opisanog Ac-zaštićenog analoga 2 da bi se ispitalo utječe li zamjena zaštitne skupine na konformacijska svojstva muraminske kiseline. Pri tomu se pokazalo da uvođenjem glomazne karbamatne zaštitne skupine (Boc) umjesto sterički manje zahtjevne acetamidne skupine (Ac) obrazac intramolekulskih vodikovih veza ostaje očuvan.
Abstract (english)
This final work describes the structural properties of novel fully protected muramic acid 1 (N-Boc-Mur-OMe, Mur = muramic acid) prepared from commercially available N-acetylglycosamine. Novel sugar amino acid 1 was conducted to IR and NMR spectroscopic analysis in order to improve its conformational properties. The spectroscopic data obtained for novel Boc-protected 1 were compared with corresponding experimental values of its previously described Ac-protected analogue 2 in order to examine if the replacement of the protecting groups influences the conformational properties. It was shown that intramolecular hydrogen bonding pattern was preserved upon introduction of sterically hindered carbamate protecting group (Boc) instead of sterically less demanding acetamide group (Ac)
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:912603
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 11:15:41