The reaction of diphenyloxosulfonium p-methoxyphenacylide with dialkyl- or alkylaryl-ketenes gave enol-lactones in good yields, whereas the reaction of diphenyloxosulfonium phenacylide with diarylketenes led to dihydrofuranones besides the enol-lactones.
In view of obtaining fundamental information on phosphorus recovery from steelmaking slag and sewage sludge, a laboratory experiment using the model specimen of a slag/sludge mixture prepared at 1573 K was carried out to investigate phase relation in a [CaO-SiO2-P2O5]-based system. The triangular compositional region, comprising of apices CaO·SiO2 (CS), 3CaO·P2O5 (C3P), and 2CaO·SiO2-3CaO·P2O5 solid solution (C2S-C3Pss), was considered with particular interest. In this region, using SEM-EDX observation it was found that solid saturated CS and the solid C2S-C3Pss with a relatively high phosphorus content can coexist. With the addition of Al2O3 or Fe2O3 to the same specimens, the liquidus phase appeared as a third phase; however, CS and C2S-C3Pss phases were still observed for up to 5mass% addition. The further addition of Al2O3 or Fe2O3 to 10mass% resulted in dissolution of the solid CS phase, although C2S-C3Pss remained as the phosphorus concentrated phase. These results show that phase equilibria based on the ternary system would be stable and be beneficial for phosphorus recovery.
Carotenoids are widely distributed in food such as vegetables, fruits, fish and crustacean animals, and are thought to play an important role in human health. Although the above materials are often heated for cooking, few studies have reported the change of dietary carotenoids by these processes. In this study, we analyzed the carotenoids in heat cooked (steamed, grilled, fried, and microwaved) Atlantic salmon fed mixtures of astaxanthin, adnirubin, and canthaxanthin, (6 : 3 : 1, all trans) (salmons ingested feed containing 80 mg Panaferd AX/kg) for two years, using a silica gel HPLC column, and compared with carotenoids contained in raw salmon for the first time. As a result, the cis-carotenods (9-cis astaxanthin, 13-cis astaxanthin, 13-cis canthaxanthin, 13-cis adonirubin) derived from salmon fed carotenoids were clearly increased in heat cooked salmon. The rates of cis-isomers/total (trans + cis-isomers) were microwave heating (21-32%), steaming and grilling (17-24%), and frying (14-21%), respectively.We also examined the singlet oxygen quenching activities of the isolated natural and cis-isomer carotenoids (trans-or ciscanthaxanthin, adonirubin, astaxanthin and adonixanthin), and concluded that there were no significant differences between trans and cis-isomers (IC 50 2.4-7.4 µM).
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