Amines

The understanding of amine chemistry is of paramount importance to numerous chemical industries, as well as academic research. This book provides an authoritative account of the properties and applications of amines with respect to the characteristics of bonded substituents and the nature of their surrounding chemical and physical environments. The synthesis of alkyl, aryl and heterocyclic amines and inorganic amines with a review of their typical reactions is comprehensively treated, whilst practical synthetic and analytical methods for laboratory preparation and detection are provided. The importance of amine chemistry from the nineteenth century to the modern day, with a brief history of the development of ammonia synthesis, is included.

Concerning Amines

THE AMINES MCQ (MULTIPLE CHOICE QUESTIONS) SERVES AS A VALUABLE RESOURCE FOR INDIVIDUALS AIMING TO DEEPEN THEIR UNDERSTANDING OF VARIOUS COMPETITIVE EXAMS, CLASS TESTS, QUIZ COMPETITIONS, AND SIMILAR ASSESSMENTS. WITH ITS EXTENSIVE COLLECTION OF MCQS, THIS BOOK EMPOWERS YOU TO ASSESS YOUR GRASP OF THE SUBJECT MATTER AND YOUR PROFICIENCY LEVEL. BY ENGAGING WITH THESE MULTIPLE-CHOICE QUESTIONS, YOU CAN IMPROVE YOUR KNOWLEDGE OF THE SUBJECT, IDENTIFY AREAS FOR IMPROVEMENT, AND LAY A SOLID FOUNDATION. DIVE INTO THE AMINES MCQ TO EXPAND YOUR AMINES KNOWLEDGE AND EXCEL IN QUIZ COMPETITIONS, ACADEMIC STUDIES, OR PROFESSIONAL ENDEAVORS. THE ANSWERS TO THE QUESTIONS ARE PROVIDED AT THE END OF EACH PAGE, MAKING IT EASY FOR PARTICIPANTS TO VERIFY THEIR ANSWERS AND PREPARE EFFECTIVELY.

Trace Amines and Neurological Disorders: Potential Mechanisms and Risk Factors explores trace amines which, under normal conditions, are present in the mammalian brain and peripheral nervous tissues at very low (nanomolar) concentrations. However, in a diverse array of human pathologies ranging from substance abuse, depression, attention deficit hyperactivity disorder, eating disorders, schizophrenia, and other neurological and neuropsychiatric diseases, the levels of trace amines are unusually high with an imbalance in their functions. Furthermore, the rapid turnover of trace amines is evidenced by their dramatic increases following treatment with monoamine oxidase inhibitors (MAOI) or deletion of the MAO genes. This suggests that the concentration of trace amines may be considerably higher at neuronal synapses than predicted by steady-state measures, implicating some pathophysiological role. Therefore, understanding molecular mechanisms and developing selective agonists and antagonists for trace amine-associated receptors (TAARs) has become a good approach for treating these diseases. Although the effects of trace amines at low physiological concentrations in mammalian species have been difficult to demonstrate, they may serve to maintain the neuronal activity of other monoamine neurotransmitters by possessing postsynaptic modulatory effects, particularly dopamine and serotonin, within defined physiological limits. Such an effect of trace amines makes them ideal candidates for the development of novel therapeutics for a wide range of human disorders. This book presents up-to-date, cutting-edge, and comprehensive information on the link between trace amines and neurological disorders. Focuses on recent findings on trace amines, providing insights into the functional significance, molecular mechanisms, and biological relevance of TAARS in neurological disorders Edited work with chapters authored by leaders in the field from around the globe, the broadest, most expert coverage available Provides cutting-edge research on trace amines-mediated signaling in vertebrate model systems

Concerning Amines: Their Properties, Preparation and Reactions attempts to describe the accumulated knowledge on the properties of amines. This text first discusses nitrogen atom contained in amines, along with the basicity, geometry, nomenclature, occurrence, reaction, and preparation of these derivatives of ammonia. This book then explains the stereochemistry of the amino group and of quaternary ammonium compounds. Amine salts; absolute configuration of asymmetric amines; and influence of amino group are also tackled. This text also looks into the amino group in heterocyclic aromatic systems. This book concludes by explaining the syntheses of heterocyclic amines, enamines, and further reactions of carbonyl compounds with amines, including the Eschweiler, Vilsmeyer, and von Braun reactions. This publication will be invaluable to those interested in studying the properties of amines, such as chemists and students of chemistry.

Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety. Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds. With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.

Amines and Schizophrenia is a collection of articles that survey and discuss the biochemical basis present, if any, in schizophrenia, focusing on the role of certain amines. The book discusses certain hypotheses dealing with the field of bio-chemistry as the basis for diseases such as schizophrenia, manic-depressive psychosis, and related diseases. Discussions start with the properties of mescaline, because the psychotic effect of the drug has some aspects similar to that of a schizophrenic syndrome. One paper examines the presence of certain amines, such as norepinephrine, dopamine, and serotonin in the brain, including their role in the synaptic transmission of nerve impulses in the central nervous system. Other papers review the role of derangements of tryptophan metabolism in psychotic behavior; the metabolic interrelationships of tryptophan and methionine in mental illness; and the results obtained with psychomimetic and non-psychomimetic congeners of three classes of indoleamines including LSD. The book gives more details on the actions of various biological amines on single neurons in the limbic system of the brain. The text also evaluates the use of hallucinogenic drugs in considering their heuristic value in the study of the biochemical basis of mental function. The selection will prove relevant for psychologists, psychiatrists, drug researchers, pharmacologists, and chemical laboratory workers and technicians.

Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.