benzylidene-(4-hydroxy-benzylidene)-hydrazine | 55621-05-1

• 分子结构分类: 有机化合物 - 苯类化合物 - 酚类
• 英文名称: benzylidene-(4-hydroxy-benzylidene)-hydrazine
• 英文别名: Benzyliden-(4-hydroxy-benzyliden)-hydrazin；4-[(Benzylidenehydrazinylidene)methyl]phenol
• CAS: 55621-05-1
• 化学式: C₁₄H₁₂N₂O
• 分子量: 224.262
• InChiKey: OWCSCYCMUUBQDM-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.9
• 重原子数：
  17
• 可旋转键数：
  3
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.0
• 拓扑面积：
  45
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  N-苄叉苯胺 、 alkaline earth salt of/the/ methylsulfuric acid 生成 benzylidene-(4-hydroxy-benzylidene)-hydrazine
  参考文献：
  名称：

  Negotiating the Public Sphere through Private Correspondence: A Woman’s Letters of Liberty in Eighteenth-Century Germany

  摘要：

  The pivotal role played by letters in eighteenth‐century German literary, cultural and everyday life has long been recognised. In contrast to earlier times, many of the letters written in the eighteenth century were composed by women, and their correspondence provides modern scholars with a rich source of information abour the process of communication in the intimate, private and public spheres. The linited correspondence of Charlotte von Hezel, the first woman in Germany to edit a periodical under her own name, is of particular interest because it offers one of the few examaples of a woman corresponding with men for professional, not personal reasons. In addition, Hezel, not her male correspondents, represents the voice of authority within the area of activity being discussed: the publication of her magazine. Hezel’s self‐assurance is remarkable for a German woman of the time, and her letters demonstrate a liberating process of communication that allowed individuals hingered by gender, educational background or social status to debate contemporary issues and exchange serviced as they negotiated their entry into the public sphere.

  DOI：

  10.1111/1468-0483.00178

文献信息

• Liquid crystalline epoxy compound with terminal mesogen connected by flexible linkage and method for preparing the same
  申请人：KOREA INSTITUTE OF SCIENCE AND TECHNOLOGY

  公开号：US10975307B2

  公开（公告）日：2021-04-13

  Disclosed is a liquid crystalline epoxy compound wherein an epoxy group is positioned at a side chain of the longer direction of a mesogen group and each of the mesogen group and the epoxy group is connected to the center of the molecular structure through a flexible linkage. Since the liquid crystalline epoxy compound includes an epoxy group positioned at a side chain of the longer direction of a mesogen group and each of the mesogen group and the epoxy group is connected to the center of the molecular structure through a flexible linkage, the interaction between the mesogens in a cured resin product occurs significantly without weakening even after curing, thereby improving the heat conductivity of the resin compound through the active heat transfer between the mesogens.

  本发明公开了一种液态结晶环氧化合物，其中环氧基团位于中间基团较长方向的侧链上，中间基团和环氧基团通过柔性连接与分子结构的中心相连。由于液晶环氧化合物中的环氧基团位于中间基团较长方向的侧链上，且中间基团和环氧基团中的每个基团都通过柔性连接与分子结构的中心相连，因此即使在固化后，固化树脂产品中的中间基团之间的相互作用也不会减弱，从而通过中间基团之间的主动热传递提高了树脂化合物的导热性。
• Methods for modulating taste receptors
  申请人：MARS, INCORPORATED

  公开号：US11185100B2

  公开（公告）日：2021-11-30

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

  本文描述了存在于鲜味受体结构域中的氨基酸，其中氨基酸与至少一种核苷酸衍生物和/或至少一种跨膜化合物相互作用，从而增强、调节、增加和/或提高鲜味受体的活性。此类化合物可用于调味组合物，以增强食品的鲜味和/或适口性。
• FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME
  申请人：MARS, INCORPORATED

  公开号：US20180168208A1

  公开（公告）日：2018-06-21

  A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.
• LIQUID CRYSTALLINE EPOXY COMPOUND WITH TERMINAL MESOGEN CONNECTED BY FLEXIBLE LINKAGE AND METHOD FOR PREPARING THE SAME
  申请人：KOREA INSTITUTE OF SCIENCE AND TECHNOLOGY

  公开号：US20180201835A1

  公开（公告）日：2018-07-19

  Disclosed is a liquid crystalline epoxy compound wherein an epoxy group is positioned at a side chain of the longer direction of a mesogen group and each of the mesogen group and the epoxy group is connected to the center of the molecular structure through a flexible linkage. Since the liquid crystalline epoxy compound includes an epoxy group positioned at a side chain of the longer direction of a mesogen group and each of the mesogen group and the epoxy group is connected to the center of the molecular structure through a flexible linkage, the interaction between the mesogens in a cured resin product occurs significantly without weakening even after curing, thereby improving the heat conductivity of the resin compound through the active heat transfer between the mesogens.
• METHODS FOR MODULATING TASTE RECEPTORS
  申请人：MARS, INCORPORATED

  公开号：US20180255813A1

  公开（公告）日：2018-09-13

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.