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Book Review: Die Bestandteile der Lebensmittel (The Constituents of Foodstuffs). Volume I of the Series “Handbuch der Lebensmittelchemie” (Handbook of Foodstuffs Chemistry). Edited by J. Schormüller

✍ Scribed by C. H. Brieskorn

Publisher: John Wiley and Sons
Year: 1966
Tongue: English
Weight: 161 KB
Volume: 5
Category: Article
ISSN: 0044-8249
DOI: 10.1002/anie.196604311

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Amino-l,2,3-thiadiazoles were prepared by J . Goerdeler and G . Gnad, by treating acyl isothiocyanates with diazoalkanes and carefully deacylating the N-phenoxycarbonylamines (2) thus obtained with weak bases in aqueous acetone. Other acyl groups cannot be removed without changing the structure of t