Über das Problem der Ähnlichkeit in der Chemie Dünnschichtchromatographie mit spezifisch adsorbierenden Silikagelen I

Erlenmeyer, H.; Bartels, H.

doi:10.1002/hlca.19640470108

Cited by 26 publications

(3 citation statements)

References 14 publications

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“…The retention times show even less association with taste. These results are not encouraging for pursuing this approach in seeking a difference in adsorption characteristics between sweet compounds (31,32) and their nonsweet analogs (33,34).…”

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confidence: 92%

“…One strategy to produce a model is to prepare specific silica gel adsorbents. For illustration, it has been shown by equilibration (3,21,30) and by TLC (32,65), that silica gel may be precipitated in the presence of a template molecule and after the template has been removed by extraction, the silica exhibits greater adsorptive power for the template than for its isomers or similar compounds.…”

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confidence: 99%

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Some SAR studies on the sense of taste

Ferguson

Lang

Morga

et al. 1984

Carlsberg Res. Commun.

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Using the Shallenberger-Kier model as a molecular requirement for the sweet taste, adsorption and spectroscopic measurements on sweet and nonsweel analogs are described. Additional exploratory experiments were made in search of a set of parameters which could be used to predict the taste (sweet or nonsweet) oftrisubstituted benzenes. INTRODUCTIONScientists of diverse disciplines are studying the sense of taste, essentially from three different perspectives. There are those, primarily organic chemists, who seek structure-taste relationships (SAR). A sub-group, "flavor chemists", analyze foods and examine the effects of flavor-enhancers, flavor-inhibitors, and flavor modifiers. A second category of interest is the mechanism of taste stimulation, being explored by biochemists, biophysicists and others. They are probing the mechanism of stimulus-receptor interaction, cell structure of the taste buds, and the triggering process of nerve transmission up to the brain. Thirdly, there are those interested in taste perception, especially psychologists. This includes the measurements of taste quality and intensity, taste preferences, and food flavors.Recent work has shown that for a clearer elucidation of the mechanism of taste stimulation by sweet or bitter substances, studies must be made of (1) structure-activity relationships of the stimulus,'{2) the rate of development (reaction time), intensity, and longevity of response to the stimulus Cpersistance'), (3) the nature of the stimulus-receptor interaction. (4) The influence of biosphere environment, i.e. ionic strength, viscosity, temperature, concentration of stimulus, etc., (5) biochemical factors affecting transduction of the nerve impulses to the brain, e.g. presence of critical enzymes, etc. As organic chemists, we have been particulary interested in the first and third factors above.With respect to the sweet taste, a widely used working hypothesis has been that sweet molecules have a triangular region, A-H, B, y, in which A-H is a proton-donor group, B a proton-acceptor function and y is a lipophilic moiety (46,70).

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confidence: 92%

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confidence: 99%

Some SAR studies on the sense of taste

Ferguson

Lang

Morga

et al. 1984

Carlsberg Res. Commun.

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“…The im printed ma te rial with the in creased af fin ity to the tem plate mol e cule was ob tained by pre cip i ta tion of silica-gels in the pres ence of methyl or ange. Sil ica gels were also im printed by other tem plate mol e cules and used for sep a ra tion of en an tio mers [130][131][132], pes ticides [133,134], and drugs [135]. The ma te ri als synthe sized in this way were not sta ble and quickly lost their se lec tiv ity.…”

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confidence: 99%

Molecularly imprinted polymers as synthetic mimics of bioreceptors. 1. General principles of molecular imprinting

Сергеєва

2009

Biopolym. Cell

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The review is devoted to analysis of the publications in the area of synthesis of artificial mimics of biological receptors using the method of molecular imprinting. General principles of molecular imprinting as well as main types of polymers being used in molecular imprinting are described. The special attention is paid to the polymers-biomimics synthesized using the method of non-covalent molecular imprinting

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Molecular Imprinting Technology‐Based Electrochemical Sensors for Biomolecules

Ermiş

2023

Organic and Inorganic Materials Based Sensors

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Über das Problem der Ähnlichkeit in der Chemie Dünnschichtchromatographie mit spezifisch adsorbierenden Silikagelen I

Cited by 26 publications

References 14 publications

Some SAR studies on the sense of taste

Some SAR studies on the sense of taste

Molecularly imprinted polymers as synthetic mimics of bioreceptors. 1. General principles of molecular imprinting

Molecular Imprinting Technology‐Based Electrochemical Sensors for Biomolecules

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