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The ligand 1-(1-(pyridin-2-yl)ethylidene)carbonohydrazide (H 4 L 1) and 1-(pyridin-2-ylmethylene)carbonohydrazide (H 4 L 2) were prepared by reaction of carbonohydrazide with 2-acetylpyridine or pyridine carbaldehyde respectively in a reflux methanol solution. The complexes are prepared by reaction of the ligand with the appropriate metal salt. These complexes are well characterized by elemental analysis, IR and UV spectroscopies and their structure were determined by single X-ray diffraction technic. In the crystal of the dinuclear complex [Mn 2 (H 4 L 1) 2 (H 2 O) 4 ]•Cl 4 , 1) each Mn(II) center is seven coordinated by two nitrogen atom and one carbonyl atom of the one ligand and one nitrogen atom and one carbonyl oxygen atom of another ligand molecule. The coordination sphere is completed by two water molecules. Each of the carbonyl oxygen atom acts as bridge between the two Mn(II) centers. In the mononuclear complex [Co(H 4 L 2)(NO 3)(H 2 O) 2 ]•(NO 3); 2) the Co(II) center is heptacoordinated. The ligand acts in tridentate fashion through two nitrogen atoms and one carbonyl oxygen atom. Two water molecules lie in the apical positions. One nitrate group acts in bidentate manner while the other nitrate group remains uncoordinated. In both complexes the coordination polyhedral are best described as a pentagonal bipyramid. The molecules are linked together in each case by multiple hydrogen bond interaction resulting in a three-dimensional network. The crystallographic data has been deposited in Cambridge Crystallographic Data Centre [CCDC No. 1944387 (complex 1

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The coordination chemistry towards the M(II) metal centre (M = Mn, Ni, Cu or Zn) of the hydrazone ligand (E)-2-amino-N'-[1-(pyridin-2-yl)ethylidene]benzohydrazide (H3L) has been explored and complexes having formulae [Mn(H2L)2] (1), {[Ni(H2L)2]. DMF. 0.4H2O} (2), {[Cu2(H2L)2(µ-Cl)2]. DMF} (3) and [Zn(H2L)2] (4) have been isolated and characterized by IR, UV-Visible spectroscopy, elemental analysis and Xray crystal diffraction. Structural studies reveal that the mononuclear complexes (1), (2) and (4) adopt highly distorted octahedral geometries while the dinuclear complex (3) adopts a square pyramidal geometry around each copper(II) ion.

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The reaction of benzoyl chloride and ethylendiamine in the presence of potassium thiocyanate yielded a white solid, C18H18N4O2S2, which consists of two benzoylthioureido moieties connected by an ethylene chain. The asymmetric unit consists of one half of the molecule, the complete molecule being generated by crystallographic inversion symmetry. Both thiourea moieties are in a trans conformation. An intramolecular N—H...O hydrogen bond occurs. In the crystal, C—H...S and C—H...O hydrogen bonds link the molecules, forming layers parallel to the ac plane.

Millet (Pennisetum glaucum) is a rich source of nutrients compared to other cereal crops. However, its use is limited by the presence of antinutritional factors including phytates that reduce the availability of minerals. Thus, several treatment methods have been used to reduce these antinutritional factors. However, our study investigated the effect of parboiling on the phytate concentrations of two varieties of millet GB 87-35 and ICRI-TABI in Senegal. Theses two varieties of pearl millet contain 981.82 and 928.71 mg / 100g of phytates, respectively and were comparable to other cereals. The results revealed that for the GB 87-35 millet variety, phytate content varied from 795.88 mg / 100g for unparboiled and decorticated millet to 531.28; 511,614 and 483.60 mg / 100 g, respectively for parboiled and decorticated millets at 60 and 70 and 80 °C. As for the ICRITABI variety, the phytate concentrations are 791.40 mg / 100g for unparboiled and decorticated millet, 656.58 mg / 100g for parboiled and decorticated millet at 60 °C; 567.08 mg / 100g for parboiled and decorticated millet at 70 °C and 526.48 mg / 100 g for parboiled and decorticated millet at 80 °C. Thus, parboiling including hot soaking, steaming and drying before milling resulted in a decrease in the phytate content of two varieties of millet and 80 °C would be the best soaking temperature for a significant (p < 0.05) reduction phytate concentrations. Parboiling can become one of the efficace methods of technological treatment used to reduce phytates in millet grains.