strychnine and malic-acid

strychnine has been researched along with malic-acid* in 2 studies

Other Studies

2 other study(ies) available for strychnine and malic-acid

Article	Year
Brucine salts of L-alpha-hydroxy acids: brucinium hydrogen (S)-malate pentahydrate and anhydrous brucinium hydrogen (2R,3R)-tartrate at 130 K. Acta crystallographica. Section C, Crystal structure communications, 2006, Volume: 62, Issue:Pt 6 The structures of two brucinium (2,3-dimethoxy-10-oxostrychnidinium) salts of the alpha-hydroxy acids L-malic acid and L-tartaric acid, namely brucinium hydrogen (S)-malate pentahydrate, C23H27N2O4+.C4H5O5-.5H2O, (I), and anhydrous brucinium hydrogen (2R,3R)-tartrate, C23H27N2O4+.C4H5O6-,(II), have been determined at 130 K. Compound (I) has two brucinium cations, two hydrogen malate anions and ten water molecules of solvation in the asymmetric unit, and forms an extensively hydrogen-bonded three-dimensional framework structure. In compound (II), the brucinium cations form the common undulating brucine sheet substructures, which accommodate parallel chains of head-to-tail hydrogen-bonded tartrate anion species in the interstitial cavities. Topics: Crystallography, X-Ray; Hydrogen; Hydrogen Bonding; Malates; Models, Molecular; Molecular Structure; Salts; Strychnine; Tartrates	2006
Characterization of monkey orange (Strychnos spinosa Lam.), a potential new crop for arid regions. Journal of agricultural and food chemistry, 2003, Oct-08, Volume: 51, Issue:21 The green monkey orange (Strychnos spinosa Lam., Loganiaceae), a tree indigenous to tropical and subtropical Africa, produces juicy, sweet-sour, yellow fruits containing numerous hard brown seeds. The species has recently been introduced into Israel as a potential new commercial crop. However, little is known about its agronomical performance, fruit development and ripening, or postharvest physiology. The current study shows that during ripening in storage, the peel color changes from green to yellow, accompanied by a climacteric burst of ethylene and carbon dioxide emission. Total soluble solids slightly increased during storage, whereas total titratable acidity and pH did not change significantly. The major sugars that accumulated during ripening in storage were sucrose, glucose, and fructose, and the main acids, citric and malic acids. The main volatiles present in the peel of ripe fruits were phenylpropanoids, trans-isoeugenol being the major compound. Topics: Carbon Dioxide; Citric Acid; Climate; Crops, Agricultural; Ethylenes; Food Preservation; Fructose; Fruit; Glucose; Israel; Malates; Pigmentation; Strychnos; Sucrose; Time Factors	2003

Article

Year

Brucine salts of L-alpha-hydroxy acids: brucinium hydrogen (S)-malate pentahydrate and anhydrous brucinium hydrogen (2R,3R)-tartrate at 130 K.

Acta crystallographica. Section C, Crystal structure communications, 2006, Volume: 62, Issue:Pt 6

The structures of two brucinium (2,3-dimethoxy-10-oxostrychnidinium) salts of the alpha-hydroxy acids L-malic acid and L-tartaric acid, namely brucinium hydrogen (S)-malate pentahydrate, C23H27N2O4+.C4H5O5-.5H2O, (I), and anhydrous brucinium hydrogen (2R,3R)-tartrate, C23H27N2O4+.C4H5O6-,(II), have been determined at 130 K. Compound (I) has two brucinium cations, two hydrogen malate anions and ten water molecules of solvation in the asymmetric unit, and forms an extensively hydrogen-bonded three-dimensional framework structure. In compound (II), the brucinium cations form the common undulating brucine sheet substructures, which accommodate parallel chains of head-to-tail hydrogen-bonded tartrate anion species in the interstitial cavities.

Topics: Crystallography, X-Ray; Hydrogen; Hydrogen Bonding; Malates; Models, Molecular; Molecular Structure; Salts; Strychnine; Tartrates

2006

Characterization of monkey orange (Strychnos spinosa Lam.), a potential new crop for arid regions.

Journal of agricultural and food chemistry, 2003, Oct-08, Volume: 51, Issue:21

The green monkey orange (Strychnos spinosa Lam., Loganiaceae), a tree indigenous to tropical and subtropical Africa, produces juicy, sweet-sour, yellow fruits containing numerous hard brown seeds. The species has recently been introduced into Israel as a potential new commercial crop. However, little is known about its agronomical performance, fruit development and ripening, or postharvest physiology. The current study shows that during ripening in storage, the peel color changes from green to yellow, accompanied by a climacteric burst of ethylene and carbon dioxide emission. Total soluble solids slightly increased during storage, whereas total titratable acidity and pH did not change significantly. The major sugars that accumulated during ripening in storage were sucrose, glucose, and fructose, and the main acids, citric and malic acids. The main volatiles present in the peel of ripe fruits were phenylpropanoids, trans-isoeugenol being the major compound.

Topics: Carbon Dioxide; Citric Acid; Climate; Crops, Agricultural; Ethylenes; Food Preservation; Fructose; Fruit; Glucose; Israel; Malates; Pigmentation; Strychnos; Sucrose; Time Factors

2003