prikaz prve stranice dokumenta Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom
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master's thesis
Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:762585
Klarić, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Klarić, K. (2012). Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:762585

Klarić, Kristina. "Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:762585

Klarić, Kristina. "Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:762585

Klarić, K. (2012). 'Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:762585

Klarić K. Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:762585

K. Klarić, "Priprava kondenziranih 3-pirazolinona s kumarinskom skupinom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:762585

Metadata
TitlePriprava kondenziranih 3-pirazolinona s kumarinskom skupinom
Title (english)Preparation of the condensed 3-pyrazolinones with coumarin group
AuthorKristina Klarić
MentorMilan Čačić (mentor)
Committee memberIvica Strelec
Committee memberMilan Čačić
Committee memberJurislav Babić
Committee memberDaniela Čačić Kenjerić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2012-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kumarini (2H-kromen-2-oni) su vrlo velika i važna grupa heterocikličkih organskih spojeva koji se nalaze u različitim biljkama, te posjeduju širok spektar bioloških aktivnosti. Zbog izražene biološke aktivnosti intenzivno se istražuju novi putevi i metode sinteze najrazličitijih heterocikličkih prstenastih sustava s kumarinskom jezgrom. Takvi spojevi su i pirazolini i pirazolinoni, koji su vrlo važna kategorija heterocikličkih spojeva s dušikom, zbog izraženih farmakoloških i bioloških aktivnosti. U ovom radu sintetizirana je serija novih 3-pirazolinona, spojeva s potencijalnom biološkom aktivnošću s obzirom na aktivne jezgre, iz etil 2-oksociklopentankarboksilata. Tijek reakcija praćen je tankoslojnom kromatografijom. Novonastali spojevi pročišćeni su prekristalizacijom do analitičke čistoće te su im određene točke tališta. Struktura pojedinih produkata utvrđena je iz podataka dobivenih elementarnom mikroanalizom te 1H-NMR i IR spektrometrijom.
Abstract (english)
Coumarins (2H-chromene-2-ones) are very large and important group of heterocyclic organic compounds that are found in various plants, has also been recognized to possess a wide spectrum of biological activities. Because of the pronounced biological activity, new ways and methods of various coumarin nucleus-countaining heterocyclic ring systems are intensively explored. Pyrazolines and pyrazolinones are also types of those compounds which are very important class of nitrogen-containing heterocyclic compounds due to their wide application in pharmacological and biological activities. New series of 3-pyrazolinones has been synthesized in this study, compounds with potential biological activity due to active nucleus of ethyl 2-oxycyclopentacarboxylate. Progress of reactions has been monitored by thin-layer chromatography. New compounds were purified by recrystallization to analytical purity, and their melting points were determined. The structure of certain products was determined from data obtained by elemental microanalysis and 1H-NMR and IR spectrometry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:762585
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-03 15:35:51