摘要:
Liquid crystal compositions are described which comprise a mixture of compounds and which includes at least one additive compound characterized in that the composition includes one or more additive compounds of Formula I as follows: ##STR1## wherein R.sub.1 represents an alkyl group, R.sub.2 represents an alkyl or alkoxy group or hydrogen and ##STR2## represents a 1,4-disubstituted bicyclo(2,2,2)octane ring. The preparation and properties of novel compounds of Formula I are also described. These liquid crystal compositions are useful in display devices such as digital calculators and word displays.
摘要:
Pyrimidines of the formula: ##STR1## wherein Y is nitrogen and Z is .dbd.CH--, or Z is nitrogen and Y is .dbd.CH--; R.sup.1 is alkyl and R.sup.2 is cyano, alkyl, p-alkylphenyl or trans-4-alkylcyclohexyl; where each alkyl denotes either a straight chain alkyl group of 1 to 12 carbon atoms or a branched chain alkyl group of the formula C.sub.2 H.sub.5 --CH(CH.sub.3)--(CH.sub.2).sub.n, n is 1, 2 or 3; with the proviso that the compound contains at most only one of said branched chain alkyl group and with the further proviso that the sum of the carbon atoms in all of the alkyl groups within the compound is at most 14are described. Liquid crystalline mixtures comprising Compound I as well as their use in electro-optical devices also are disclosed.
摘要:
Derivatives of selenium as dehydrogenation agents employed in the presence of an oxidation agent consisting of oxidized derivatives of possibly substiuted iodoaromatic compounds, particularly where the derivatives of selenium are employed in catalytic amounts; as well as a process of dehydrogenation 3-oxygenated steroids into the corresponding 3-oxygenated .DELTA..sup.1,4 steroids.
摘要:
Norbornane Derivatives are used in foodstuffs and flavorings. Specifically, 3,3-dimethyl-2-pentanoylnorbornane and 2-butyrl-3,3-dimethylnorbornane are used.
摘要:
Disclosed are compounds of the formula ##STR1## wherein the wavy line represents a carbon-carbon single or double bond, possessing organoleptic properties.