PubMed · 4763192
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
A E Kitsera. 1973. [OKI-70 clinical impulse olfactometer].. https://pubmed.ncbi.nlm.nih.gov/4763192/
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
Muscopyridine (1) is one of the odoriferous constituents of natural musk. 1 was prepared previously in very low yield in multisteps. We report here one-step preparation of muscopyridine and its analogs by the cross-coupling method. The cyclocoupling is effected by slow dropwise addition of a THF solution of di-Grignard reagent under nitrogen to a well stirred mixture of an equimolar quantity of a dichloropyridine in THF containing a catalytic amount of Ni (dppp)Cl2. The reaction mixture is stirred at 35-40 degrees C for up to 20 h. Analogs 2, 3 and 4 have also been prepared by this method. The structure of these products and intermediates are determined by UV, IR, MS, and 1HNMR spectral data.
In a hospital an odour of organic solvent could be smelled when a special thermostatic water mixer has been used. At no other water tap in the house a similar smell could be recognized. After stagnation overnight or after weekends the disgusting smell has been rather strong. The odour of organic solvent disappeared when the water had been running for some time. The organic compound in the drinking water has been identified and the thermostatic water mixer could be revealed as the source of the contamination. Further investigations of other thermostats showed a variety of alcoholic compounds which were used as thermostatic fluids.
Olfactory research is entering a new phase, in which molecular mechanisms are being revealed that go considerably beyond traditional concepts. New ways of characterizing these mechanisms are needed, and some suggestions toward that goal have been made in this review. These suggestions recognize that, whereas formerly our terms and concepts regarding olfactory stimulus-response characteristics came mainly from organic chemists and psychophysicists, the main impetus at present comes from molecular biology. A desirable terminology, therefore, is one that is familiar to molecular biologists and can facilitate comparisons with other systems--immune, endocrine, nervous--where similar methods and terms are in use. The suggestions made here for the olfactory system could also be adapted for the taste system. Taste stimulation could be characterized, for example, in terms of gustagens interacting with G-cell receptors, stimulation being determined by the gustatope of a particular ion or molecule. It should be emphasized that such terms and mechanisms may not need to be invoked in studies at behavioral or psychophysical levels. However, the need for them at the receptor level may well be an accurate reflection of our progress in applying methods of molecular biology to these systems.