Amino-4-(2-naphthalenyl) thiazole ( 1) was prepared from 2- acetylnapthalene. This amine on facil... more Amino-4-(2-naphthalenyl) thiazole ( 1) was prepared from 2- acetylnapthalene. This amine on facile condensation with aromatic aldehydes afford Schiff Base/anils/azomethines( 2a-h). These anils on cyclocondensation reaction with chloro acetyl chloride and thio glycolic acid ( i.e . mercapto acetic acid) yields 2-azetidinones and 4-thiazolidinones respectively. The prepared compounds have been screened on some stains of bacteria.
2-amino-6-(2-naphthalenyl)thiazolo[3,2-d]thiadiazole [1] was prepared by treatment of KCNS and Br... more 2-amino-6-(2-naphthalenyl)thiazolo[3,2-d]thiadiazole [1] was prepared by treatment of KCNS and Br 2 on 2-Amino-4-(2-naphthalenyl) thiazole. This amine on facile condensation with aromatic aldehydes afford Schiff Base/anils/azomethines(2a-h). These anils on cyclocondensation reaction with chloro acetyl chloride and thio glycolic acid (i.e. mercapto acetic acid) afford 2azetidinones and 4-thiazolidinones respectively. The prepared compounds have been screened on some stains of fungai.
This paper employs United States Census data to study the occupational allocation of immigrants. ... more This paper employs United States Census data to study the occupational allocation of immigrants. The data reveal that the occupational shares of various ethnic groups have grown drastically in regional labor markets over the period 1980 to 2000. We examine the extent to which this growth can be attributed to network effects. That is, we examine the relationship between the occupational choice decision of recently arrived immigrants with those of established immigrants from the same country. We also consider the earnings implications of these immigrant networks for recent arrivals. The empirical evidence strongly suggests the operation of networks in the immigrant labor market. First, we find evidence that new arrivals are locating in the same occupations as their countrymen. Moreover, this location decision is operating at the level of regional labor markets. Second, we find that individuals who locate in the "popular" occupations of their countrymen enjoy a large and positive effect on their hourly wage and their level of weekly earnings.
Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for... more Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for levels of ethyl carbamate (urethane) carried out to expand the range of food types sold in the United Kingdom for which data regarding ethyl carbamate are available. Samples were analyzed by inhouse validated methods, which included measurement uncertainty estimates. The samples comprised 75 fermented liquids (beers, wines, fortified wines, spirits, liqueurs, soy sauces, and vinegars) and 25 fermented solid foods (cheeses, yogurts, soybean products, sauerkraut, yeast extract, olives, and Christmas pudding). Ethyl carbamate was not detected in the beers or the cider. Wines contained between 11 and 24 µg/kg and sake between 81 and 164 µg/kg. Fortified wines contained ethyl carbamate at levels between 14 and 60 µg/kg. Only two of five liqueurs contained ethyl carbamate. Most soy sauces and vinegars did not contain ethyl carbamate. No ethyl carbamate was detected in cheeses, yogurts, olives, or soybean-based products. Single samples of sauerkraut, yeast extract, and Christmas pudding contained low levels (29, 41, and 20 µg/kg ethyl carbamate, respectively).
Amino-4-(2-naphthalenyl) thiazole ( 1) was prepared from 2- acetylnapthalene. This amine on facil... more Amino-4-(2-naphthalenyl) thiazole ( 1) was prepared from 2- acetylnapthalene. This amine on facile condensation with aromatic aldehydes afford Schiff Base/anils/azomethines( 2a-h). These anils on cyclocondensation reaction with chloro acetyl chloride and thio glycolic acid ( i.e . mercapto acetic acid) yields 2-azetidinones and 4-thiazolidinones respectively. The prepared compounds have been screened on some stains of bacteria.
2-amino-6-(2-naphthalenyl)thiazolo[3,2-d]thiadiazole [1] was prepared by treatment of KCNS and Br... more 2-amino-6-(2-naphthalenyl)thiazolo[3,2-d]thiadiazole [1] was prepared by treatment of KCNS and Br 2 on 2-Amino-4-(2-naphthalenyl) thiazole. This amine on facile condensation with aromatic aldehydes afford Schiff Base/anils/azomethines(2a-h). These anils on cyclocondensation reaction with chloro acetyl chloride and thio glycolic acid (i.e. mercapto acetic acid) afford 2azetidinones and 4-thiazolidinones respectively. The prepared compounds have been screened on some stains of fungai.
This paper employs United States Census data to study the occupational allocation of immigrants. ... more This paper employs United States Census data to study the occupational allocation of immigrants. The data reveal that the occupational shares of various ethnic groups have grown drastically in regional labor markets over the period 1980 to 2000. We examine the extent to which this growth can be attributed to network effects. That is, we examine the relationship between the occupational choice decision of recently arrived immigrants with those of established immigrants from the same country. We also consider the earnings implications of these immigrant networks for recent arrivals. The empirical evidence strongly suggests the operation of networks in the immigrant labor market. First, we find evidence that new arrivals are locating in the same occupations as their countrymen. Moreover, this location decision is operating at the level of regional labor markets. Second, we find that individuals who locate in the "popular" occupations of their countrymen enjoy a large and positive effect on their hourly wage and their level of weekly earnings.
Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for... more Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for levels of ethyl carbamate (urethane) carried out to expand the range of food types sold in the United Kingdom for which data regarding ethyl carbamate are available. Samples were analyzed by inhouse validated methods, which included measurement uncertainty estimates. The samples comprised 75 fermented liquids (beers, wines, fortified wines, spirits, liqueurs, soy sauces, and vinegars) and 25 fermented solid foods (cheeses, yogurts, soybean products, sauerkraut, yeast extract, olives, and Christmas pudding). Ethyl carbamate was not detected in the beers or the cider. Wines contained between 11 and 24 µg/kg and sake between 81 and 164 µg/kg. Fortified wines contained ethyl carbamate at levels between 14 and 60 µg/kg. Only two of five liqueurs contained ethyl carbamate. Most soy sauces and vinegars did not contain ethyl carbamate. No ethyl carbamate was detected in cheeses, yogurts, olives, or soybean-based products. Single samples of sauerkraut, yeast extract, and Christmas pudding contained low levels (29, 41, and 20 µg/kg ethyl carbamate, respectively).
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