Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Synthesis of N-alkyl-N-heterylmethyl pentenamides as novel neonicotinoid analogs(2019) Simurova, NataliaДокумент 2-Acylthioamides in the Biginelli reaction(2017) Simurova, Natalia; Mayboroda, Elena; Britsun, VasiliyДокумент Synthesis of Six-Membered Thiophene-Annelated Heterocycle Containing P and N atoms(2017) Kovaleva, Svetlana; Simurova, Natalia; Mazur, LarisaДокумент Synthesis of Dihydropyrimidine Derivatives by Biginelli's Reaction in student Workshops on Organic Chemistry(2017) Simurova, Natalia; Kovaleva, Svetlana; Mazur, LarisaIn classical student workshops, the attention paid to the synthesis of heterocyclic compounds is very little. This is due to the complexity and duration of most of these syntheses, the low availability of the initial reagents, the difficult isolation and purification the reaction products. Biginelli's reaction, as a method of synthesis of dihydropyrimidones, is attractive to be used in the student workshop on chemistry due to the simple procedure of synthesis, as well as a possibility to vary the reaction conditions and select initial reagents to introduce substituents that may be easily transformed to various functional groups.. Students cannot only get acquainted with the basic experimental methods, but also learn how to apply theoretical knowledge in practice, including monitoring of reactions and analyzing organic compounds by physico-chemical methods.Документ Synthesis and study of 3-methyI-6H-indolo[2.3-h]quinoxalines(2016) Simurova, Natalia; Shulga, Sergii; Shulga, OksanaPreviously unknown indolo [2,3-b] quinoxaline carbaldehydes and indolo quinoxaline amines have been obtained by condensation of alkylisatins and benzoylisatin with 4 -methylbenzene-1,2-diamine in the medium of glacial acetic acid. The reaction was found to proceed selectively.Документ A study of the viscosity of water solutions of inulin – the functional food ingredient(2016) Zinchenko, Natalia; Simurova, Natalia; Shelakov, AndreiInulin is a perspective ingredient for the production of dietary, functional low fat and low sugar foods with improved structure, stability and taste sensations. To ensure product’s balanced nutritional profile and excellent taste properties, it is necessary to carry out a thorough study of physicochemical properties of the ingredients, especially their viscosity. The viscosity of diluted water solutions of inulin, extracted from tubers of Jerusalem artichoke, were examined. Kinematic, relative and specific viscosity was measured by a usual method using viscosimeter.Документ Iodine insufficiency as a dietary issue in elderly people and its connection with pathology of thyroid(2016) Simurova, Natalia; Postol, Svitlana; Kravchenko, VictorPathologies, that may develop due to microelement insufficiency, are very variable and connected to low synthesis of thyroid hormones. Eldery people start experience some health problems. And among other, problems with thyroid are playing very important role that shouldn’t be ignored. 53 patients in the age of 40-78 years were involved in the research. The easiest and the most effective way to compensate insufficient supply of iodine is regular intake of the iodized salt. Патології, які можуть розвинутися через недостатність мікроелементів, різноманітні і пов'язані з недостатнім рівнем гормонів щитовидної залози. Люди похилого віку починають відчувати все більше проблем зі здоров'ям. І серед іншого, проблеми з щитовидною залозою відіграють дуже важливу роль, яку не можна ігнорувати. У дослідженні брали участь 53 пацієнти віком 40-78 років. Найпростіший і ефективний спосіб компенсувати нестачу йоду - регулярне споживання йодованої солі.Документ Bioorganic complex derived from Jerusalem artichoke puree(2013) Zinchenko, Natalia; Simurova, NataliaThe composition puree obtained from artichoke. It is shown that it contains a unique complex carbohydrates and other biologically active compounds: organic acids, vitamins, micro and macroelements.Досліджено склад пюре з бульб топінамбуру. Показано, що воно містить унікальний комплекс вуглеводневих та інших біологічно-активних речовин: органічних кислот, вітамінів, мікро- та макроелементів.